Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems

Abstract

BACKGROUND Furan is a potential carcinogen that can be formed in various heat‐treated foods, including milk beverages. Studies on the formation and mitigation of furan in milk beverages are rare. In the present study, the effects of ingredients on furan formation and the reduction of furan by sugar alcohols and antioxidants of bamboo leaves (AOB) were investigated in a milk beverage model system. RESULTS The results obtained demonstrated that the Maillard reaction is the major pathway for furan formation in a milk beverage model system, and the type of sugar has a great influence on furan formation. High fructose corn syrup (HFCS 55) was more favorable for furan formation than sucrose. Thermal oxidation of ascorbic acid and lipids significantly enhanced furan generation. Xylitol, sorbitol and mannitol inhibited furan formation in model systems by replacing sucrose or HFCS. The maximum inhibition percentage of furan formation was observed when sucrose/HFCS was substituted completely by xylitol and the inhibition rate was 78.28% and 88.64% separately for the sucrose/HFCS‐containing system. AOB significantly inhibited furan formation and the inhibition rate reached 32.13% and 28.52% separately for the sucrose/HFCS‐containing system. CONCLUSION The present study demonstrates that the use of sugar alcohols and AOB could be a feasible way of reducing furan formation in thermally processed milk beverages. © 2019 Society of Chemical Industry

A comprehensive review of furan in foods: From dietary exposures and in vivo metabolism to mitigation measures

“…Therefore, partial substitution with sorbitol may favor furan mitigation (Anese & Suman, 2013). Another study performed in the milk beverage system also reported that complete substitution of high-fructose corn syrup or sucrose with sugar alcohols (xylitol, sorbitol, and mannitol) resulted in a significant reduction (65.1%−88.6%) in furan yields, with xylitol showing the highest inhibitory effect (Guo et al, 2019).…”

“…The second pathway through the Maillard reaction can proceed via recombination of acetaldehyde and glycolaldehyde originating from both sugars and specific amino acids (e.g., serine, α‐alanine, and threonine) under pressure cooking conditions (121°C, 25 min, pH = 7) (Limacher et al., 2008). The Maillard reaction is reportedly a major source of furan in many model systems and actual foods (Senyuva & Gökmen, 2007; Bi et al., 2017; Guo et al., 2019; Kim et al., 2015).…”

“…Ascorbic acid is prone to thermal degradation owing to its high susceptibility to oxidation in the presence of oxygen and metal ions (Mesías‐García et al., 2010). Ascorbic acid is a more efficient precursor than sugar in a milk beverage model system (Guo et al., 2019). Conversely, ascorbic acid reportedly acts as an antioxidant and negatively affects furan formation in sugar solutions, apple cider, and potato purées (Hu et al., 2018; Palmers, Grauwet, Buvé et al., 2016).…”

Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp.

“…Amino acids, particularly serine and cysteine derivatives, can facilitate furan formation. Additionally, the decomposition of unsaturated fatty acids, specifically 4-hydroxy-2-alkenals, can serve as precursors for furan compound formation (Guo et al, 2019).…”