Back to Search Start Over

Formation of furan and furan derivatives in baby food products.

Formation of furan and furan derivatives in baby food products.

Authors :
Schöpf, Alena
Steliopoulos, Panagiotis
Oellig, Claudia
Source :
Food Chemistry. Feb2025:Part 1, Vol. 464, pN.PAG-N.PAG. 1p.
Publication Year :
2025

Abstract

A comprehensive analysis of 89 commercial baby food samples showed the highest levels of furan in ready-to-eat full meals and vegetable purees (12–118 μg/kg). The alkylated furans (2- and 3-methylfuran, 2-ethylfuran, 2-pentylfuran) were predominantly found in these baby food categories. Furfuryl alcohol was notably abundant in ready-to-eat cereal porridge (3,550–13,100 μg/kg). The addition of lactose to self-made cereal porridge strongly influenced the formation of furfuryl alcohol. After reheating selected commercial baby food samples, a reduction of furan by 38 %, methylfurans by 28 %, and 2-ethylfuran by 26 % has been achieved. Raw materials, vegetable varieties, and storage conditions had a major impact on furan formation, which requires an adaptation of processing parameters. The most promising mitigation of furan (by 44 %) and most furan derivatives in vegetable puree were achieved by adding the additive calcium lactate gluconate. In contrast, in cereal porridge, the formation of furfuryl alcohol was reduced by 28 %. • Full meal ready-to-eat baby foods showed highest levels of furan and alkylfurans. • Ready-to-eat cereal porridge showed highest levels of furfuryl alcohol. • The storage temperature of potatoes had an impact on furan formation. • Reheating ready-to-eat baby foods led to a mean furan reduction of 37 %. • Calcium lactate gluconate had a reducing effect on furan and most derivatives. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
464
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
180927960
Full Text :
https://doi.org/10.1016/j.foodchem.2024.141557