Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems

References

• Adebooye OC, Vijayalakshmi R, Singh V. 2008. Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cooking. Int J Food Sci Technol. 43:173–178.
   Web of Science ®Google Scholar
• Becalski A, Hayward S, Krakalovich T, Pelletier L, Roscoe V, Vavasour E. 2010. Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure. Food Addit Contam Part A. 27:764–775.
   Web of Science ®Google Scholar
• Becalski A, Seaman S. 2005. Furan precursors in food: a model study and development of a simple headspace method for determination of furan. J AOAC Int. 88:102–106.
   PubMed Web of Science ®Google Scholar
• Belitz HD, Grosch W, Schieberle P. 2009. Food chemistry. Berlin: Springer-Verlag.
   Google Scholar
• Bolger PM, Tao SSH, Dinovi M. 2008. Hazards of dietary furan. In Stadler RH, Lineback DR, editors. Process-induced food contaminants: occurrence, formation, mitigation, and health risks. Hoboken (NJ): John Wiley & Sons; p. 117–133.
   Google Scholar
• Crews C, Castle L. 2007. A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends Food Sci Technol. 18:365–372.
   Web of Science ®Google Scholar
• Esteve MJ, Frigola A, Martorell L, Rodrigo C. 1999. Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology. 208:144–147.
   Web of Science ®Google Scholar
• [EFSA] European Food Safety Authority. 2011. Update on furan levels in food from monitoring years 2004-2010 and exposure assessment. EFSA J. 9:1–33.
   Google Scholar
• Fan XT. 2005. Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing. J Agric Food Chem. 53:7826–7831.
   PubMed Web of Science ®Google Scholar
• Gill S, Kavanagh M, Cherry W, Barker M, Weld M, Cooke GM. 2014a. A 28-day Gavage toxicity study in Fischer 344 rats with 3-methylfuran. Toxicol Pathol. 43:221–232.
   Web of Science ®Google Scholar
• Gill SS, Kavanagh M, Cherry W, Barker M, Weld M, Cooke GM. 2014b. A 28-day Gavage toxicity study in male Fischer 344 rats with 2-methylfuran. Toxicol Pathol. 42:352–360.
   PubMed Web of Science ®Google Scholar
• Goos P, Jones B. 2011. Optimal design of experiments: a case study approach. Hoboken (NJ): John Wiley & Sons.
   Google Scholar
• Huang XS, Duan HY, Barringer SA. 2011. Effects of buffer and temperature on formation of furan, acetic acid and formic acid from carbohydrate model systems. Lwt-Food Sci Technol. 44:1761–1765.
   Web of Science ®Google Scholar
• [IARC] International Agency for Research on Cancer. 1995. Dry cleaning, some chlorinated solvents and other industrial chemicals. IARC Monogr Eval Carcinog Risks Hum. 63:393–407.
   PubMedGoogle Scholar
• Jestoi M, Järvinen T, Järvenpää E, Tapanainen H, Virtanen S, Peltonen K. 2009. Furan in the baby-food samples purchased from the Finnish markets - Determination with SPME-GC-MS. Food Chem. 117:522–528.
   Web of Science ®Google Scholar
• Joint FAO/WHO Codex Committee on Contaminants in Foods. 2011. Discussion paper on furan (CX/CF 11/5/13).
   Google Scholar
• Knockaert G, De Roeck A, Lemmens L, Van Buggenhout S, Hendrickx M, Van Loey A. 2011. Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota). Food Chem. 125:903–912.
   Web of Science ®Google Scholar
• Limacher A, Kerler J, Conde-Petit B, Blank I. 2007. Formation of furan and methylfuran from ascorbic acid in model systems and food. Food Addit Contam. 24:122–135.
   PubMed Web of Science ®Google Scholar
• Limacher A, Kerler J, Davidek T, Schmalzried F, Blank I. 2008. Formation of furan and methylfuran by Maillard-type reactions in model systems and food. J Agric Food Chem. 56:3639–3647.
   PubMed Web of Science ®Google Scholar
• Locas CP, Yaylayan VA. 2004. Origin and mechanistic pathways of formation of the parent furan - a food toxicant. J Agric Food Chem. 52:6830–6836.
   PubMed Web of Science ®Google Scholar
• Märk J, Pollien P, Lindinger C, Blank I, Märk T. 2006. Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry. J Agric Food Chem. 54:2786–2793.
   PubMed Web of Science ®Google Scholar
• Mesías-García M, Guerra-Hernández E, García-Villanova B. 2010. Determination of Furan Precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural. J Agric Food Chem. 58:6027–6032.
   PubMed Web of Science ®Google Scholar
• Mogol BA, Gökmen V. 2013. Kinetics of furan formation from ascorbic acid during heating under reducing and oxidizing conditions. J Agric Food Chem. 61:10191–10196.
   PubMed Web of Science ®Google Scholar
• Oey I, Verlinde P, Hendrickx M, Van Loey A. 2006. Temperature and pressure stability of L-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: a kinetic study. Eur Food Res Technol. 223:71–77.
   Web of Science ®Google Scholar
• Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, De Pauw E, Scippo M-L, De Kimpe N. 2011. Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins. J Agric Food Chem. 59:2368–2376.
   PubMed Web of Science ®Google Scholar
• Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, De Pauw E, Scippo M-L, De Kimpe N. 2012. Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids. Food Chem. 133:816–821.
   Web of Science ®Google Scholar
• Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Yogendrarajah P, Eppe G, De Pauw E, Scippo M-L, De Kimpe N. 2010a. Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions. Food Chem. 121:1163–1170.
   Web of Science ®Google Scholar
• Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Yogendrarajah P, Uytterhoeven V, Eppe G, De Pauw E, Scippo M-L, De Kimpe N. 2010b. Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan. J Agric Food Chem. 58:9579–9586.
   PubMed Web of Science ®Google Scholar
• Palmers S, Grauwet T, Buvé C, Van de Vondel L, Kebede BT, Hendrickx ME, Van Loey A. 2015a. Furan formation during storage and reheating of sterilised vegetable purées. Food Addit Contam Part A. 32:161–169.
   PubMed Web of Science ®Google Scholar
• Palmers S, Grauwet T, Celus M, Kebede BT, Hendrickx ME, Van Loey A. 2015b. Furan formation as a function of pressure, temperature and time conditions in spinach pur+®e. LWT Food Sci Technol. 64:565–570.
   Web of Science ®Google Scholar
• Palmers S, Grauwet T, Celus M, Wibowo S, Kebede BT, Hendrickx ME, Van Loey A. 2015c. A kinetic study of furan formation during storage of shelf-stable fruit juices. J Food Eng. 165:74–81.
   Web of Science ®Google Scholar
• Palmers S, Grauwet T, Kebede BT, Hendrickx ME, Van Loey A. 2014. Reduction of furan formation by high-pressure high-temperature treatment of individual vegetable purées. Food Bioprocess Technol. 7:2679–2693.
   Web of Science ®Google Scholar
• Rijksinstituut voor Volksgezondheid en Milieu. 2013. Nederlandse Voedingsstoffenbestand (NEVO).
   Google Scholar
• Rojas AM, Gerschenson LN. 2001. Ascorbic acid destruction in aqueous model systems: an additional discussion. J Sci Food Agric. 81:1433–1439.
   Web of Science ®Google Scholar
• Sevenich R, Bark F, Kleinstueck E, Crews C, Pye C, Hradecky J, Reineke K, Lavilla M, Martinez-de-Maranon I, Briand JC, Knorr D. 2015. The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale. Food Control. 50:539–547.
   Web of Science ®Google Scholar
• Sevenich R, Kleinstueck E, Crews C, Anderson W, Pye C, Riddellova K, Hradecky J, Moravcova E, Reineke K, Knorr D. 2014. High-pressure thermal sterilization: food safety and food quality of baby food puree. J Food Sci. 79:M230–M237.
   PubMed Web of Science ®Google Scholar
• [FDA] US Food and Drug Administration. 2009. Exploratory data on furan in food: individual food products.
   Google Scholar
• Van Lancker F, Adams A, Owczarek-Fendor A, De Meulenaer B, De Kimpe N. 2011. Mechanistic insights into furan formation in Maillard model systems. J Agric Food Chem. 59:229–235.
   PubMed Web of Science ®Google Scholar
• Verbeyst L, Bogaerts R, Van der Plancken I, Hendrickx M, Van Loey A. 2013. Modelling of vitamin C degradation during thermal and high-pressure treatments of red fruit. Food Bioprocess Technol. 6:1015–1023.
   Web of Science ®Google Scholar
• Vervoort L, Van der Plancken I, Grauwet T, Verlinde P, Matser A, Hendrickx M, Van Loey A. 2012. Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis. Innovative Food Science & Emerging Technologies. 15:1–13.
   Web of Science ®Google Scholar
• Yaylayan VA. 2006. Precursors, formation and determination of furan in food. J Verbr Lebensm. 1:5–9.
   Google Scholar
• Zamora R, Hidalgo FJ. 2008. Contribution of lipid oxidation products to acrylamide formation in model systems. J Agric Food Chem. 56:6075–6080.
   PubMed Web of Science ®Google Scholar