Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions

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dc.contributor.authorMariotti, Maria
dc.contributor.authorGranby, Kit
dc.contributor.authorFromberg, Arvid
dc.contributor.authorRisum, Jorgen
dc.contributor.authorAgosin, Eduardo
dc.contributor.authorPedreschi, Franco
dc.date.accessioned2024-01-10T12:39:09Z
dc.date.available2024-01-10T12:39:09Z
dc.date.issued2012
dc.description.abstractFuran, a potential carcinogen, has been detected in highly consumed starchy foods, such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, thus far. The present study explored the effect of ascorbic acid addition and cooking methods (frying and baking) over furan occurrence and its relation with the non-enzymatic browning in a wheat flour starchy food model system. Results showed that furan generation significantly increased in the presence of ascorbic acid after 7 mm of heating (p < 0.05). The strongest effect was observed for baked products. Additionally, the furan content in fried products increased with the increase of the oil uptake levels. As for Mallard reactions, in general, the furan level in all samples linearly correlated with their degree of non-enzymatic browning, represented by L* and a* color parameters (e.g., wheat flour baked samples showed a R-2 of 0.88 and 0.87 for L* and a*, respectively), when the sample moisture content decreased during heating.
dc.description.funderTechnical University of Denmark
dc.description.funderNational Food Institute
dc.description.funderFONDECYT
dc.description.funderCONICYT
dc.description.funderSchool of Engineering at PUC
dc.fechaingreso.objetodigital2024-04-23
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf3022699
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.pubmedidMEDLINE:22985355
dc.identifier.urihttps://doi.org/10.1021/jf3022699
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77153
dc.identifier.wosidWOS:000309566100029
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucIngeniería;Mariotti S;S/I;197576
dc.information.autorucIngeniería;Pedreschi F;S/I;18770
dc.issue.numero40
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final10169
dc.pagina.inicio10162
dc.publisherAMER CHEMICAL SOC
dc.revistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectFuran
dc.subjectstarchy food model system
dc.subjectascorbic acid
dc.subjectoil uptake
dc.subjectmoisture
dc.subjectnon-enzymatic browning
dc.subjectACRYLAMIDE FORMATION
dc.subjectVOLATILE COMPOUNDS
dc.subjectCOLOR DEVELOPMENT
dc.subjectHEADSPACE METHOD
dc.subjectOIL UPTAKE
dc.subjectPOTATO
dc.subjectMETHYLFURAN
dc.subjectPRECURSORS
dc.subjectOXIDATION
dc.subjectKINETICS
dc.titleFuran Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions
dc.typeartículo
dc.volumen60
sipa.codpersvinculados99630
sipa.codpersvinculados197576
sipa.codpersvinculados18770
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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