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Formation of furan and furan derivatives in baby food products.
Formation of furan and furan derivatives in baby food products.
- 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