Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food

Abstract

Furan and its derivates are present in a wide range of thermally processed foods and are of significant concern in jarred baby and toddler foods. Furan formation is attributed to chemical reactions between a variety of precursors and a high processing temperature. Also, some kinetic models to represent its formation in different food materials have been studied and could predict the furan formation under simulated operating conditions. Therefore, this review aims to analyze and visualize how thermally processed foods might be improved based on optimal control of processing temperature and package design (e.g., retort pouches) to diminish furan formation and maximize quality retention. Many strategies have been studied and applied to reduce furan levels. However, an interesting approach that has not been explored is the thermal process design based on optimum variable retort temperature profiles (VRTPs) and the use of retortable pouches considering the microstructural changes of food along the process. The target of process optimization would be developed by minimizing the microstructural damage of the food product. It could be possible to reduce the furan level and simultaneously preserve the nutritional value through process optimization.

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

“…Shahidi and Oh ( 45 ) revealed that 2-pentyl-furan is oxidized by linoleic acid, which is an important factor leading to the formation of a peculiar smell in meat. In addition, 2-pentyl-furan has been listed as a substance that may cause cancer in humans ( 3 ). On the whole, the comprehensive aroma performance was in the order of microwave > stepwise retort > general retort.…”

“…A wireless temperature sensor (PICO VACQ; TMI-ORION, France) was used to monitor the temperature change at the cold point of the samples; the temperature change curves are shown in Figure 1C. The F 0 value of the samples were calculated using formula (1), and the F 0 values of the microwave, stepwise retort and general retort treatments all reached 3.0 min, which was regarded as achieving the same sterilization effect and commercial sterility (2)(3)(4). The parameters treated by microwave, stepwise retort and general retort are the corresponding parameters with F 0 value of 3.0 min obtained by many experiments.…”

“…Sterilization optimization minimizes 10.3389/fnut.2022.1016942 changes in food quality and nutritional composition while ensuring commercial aseptic conditions. Previous studies have reported that commercial asepsis can be achieved when the F 0 value (F 0 defined as a thermal treatment that allows the reduction of 12 decimal reduction of Clostridium botulinum spores) reaches 3.0 min (2)(3)(4). However, thermal sterilization results in many uncontrolled physicochemical effects on food quality, regardless of the heat source power.…”

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

“…Mitigation measures for furan must consider sensory acceptability, nutrition, safety, including the possible formation of other food processing contaminants and economic benefits. To date, the principal proposed mitigation methods can be divided into three aspects: (i) removal or substitution of food ingredients (major furan precursors), (ii) addition of specific additives, especially some antioxidants, and (iii) changes in processing conditions or processing methods (Fardella et al., 2021; Kettlitz et al., 2019). Table 7 illustrates the recent mitigation measures for furan in different food systems, including the substitution of furan precursors, high‐pressure thermal sterilization (HPTS), employment of high hydrostatic pressure (HHP), ohmic heating, vacuum treatment, and addition of different antioxidants.…”

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

“…High-temperature and high-pressure sterilization can extend the shelf-life of cooked foods packed in retort pouches by 1 to 2 years, depending on the product [11,12]. Transglutaminase (TGs) enhances food texture by facilitating deamination, amine incorporation, and protein cross-linking [13].…”