|
1
|
Batool Z, Chen JH, Liu B, Chen F, Wang M. Review on Furan as a Food Processing Contaminant: Identifying Research Progress and Technical Challenges for Future Research. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5093-5106. [PMID: 36951248 DOI: 10.1021/acs.jafc.3c01352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
A wide range of food processing contaminants (FPCs) are usually formed while thermal processing of food products. Furan is a highly volatile compound among FPCs and could be formed in a variety of thermally processed foods. Therefore, identification of possible reasons of furan occurrence in different thermally processed foods, identification of the most consequential sources of furan exposure, factors impacting its formation, and its detection by specific analytical approaches are necessary to indicate gaps and challenges for future research findings. Furthermore, controlling furan formation in processed foods on a factory scale is also challenging, and research advancements are still ongoing in this context. Meanwhile, understanding adverse effects of furan on human health on a molecular level is necessary to gain insights into human risk assessment.
Collapse
Affiliation(s)
- Zahra Batool
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Jie-Hua Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Bin Liu
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, People's Republic of China
| |
Collapse
|
|
2
|
Mousavi Khaneghah A, Fakhri Y, Nematollahi A, Seilani F, Vasseghian Y. The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1791175] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
| | - Yadolah Fakhri
- Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Fatemeh Seilani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yasser Vasseghian
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam
| |
Collapse
|
|
3
|
Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. Food Chem Toxicol 2015; 81:104-110. [DOI: 10.1016/j.fct.2015.03.031] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 03/15/2015] [Accepted: 03/30/2015] [Indexed: 11/22/2022]
|
|
4
|
Cai Y, Zhang Z, Jiang S, Yu M, Huang C, Qiu R, Zou Y, Zhang Q, Ou S, Zhou H, Wang Y, Bai W, Li Y. Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination. JOURNAL OF HAZARDOUS MATERIALS 2014; 268:1-5. [PMID: 24462985 DOI: 10.1016/j.jhazmat.2013.12.067] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 12/29/2013] [Accepted: 12/30/2013] [Indexed: 06/03/2023]
Abstract
This research was aimed to investigate why chlorogenic acid, presents at high concentrations in some food raw material, influences acrylamide formation. In the asparagine/glucose Maillard reaction system (pH=6.8), addition of chlorogenic acid significantly increased acrylamide formation and inhibited its elimination. In contrast, the quinone derivative of chlorogenic acid decreased acrylamide formation. Three mechanisms may be involved for increasing acrylamide formation by chlorogenic acid. Firstly, it increased the formation of HMF, which acts as a more efficient precursor than glucose to form acrylamide. Secondly, it decreased activation energy for conversion of 3-aminopropionamide (3-APA) to acrylamide (from 173.2 to 136.6kJ/mol), and enhances deamination from 3-APA. And thirdly, it prevented attack of the produced acrylamide from free radicals by keeping high redox potential during the Maillard reaction.
Collapse
Affiliation(s)
- Yun Cai
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Zhenhua Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shanshan Jiang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Miao Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ruixia Qiu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yueyu Zou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Qirui Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Hua Zhou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Weibing Bai
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yiqun Li
- Department of Chemistry, Jinan University, Guangzhou 510632, China
| |
Collapse
|
|
5
|
Tsukakoshi Y, Ono H, Kibune N, Isagawa S, Yamazaki K, Watai M, Yoshida M. Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:1212-8. [DOI: 10.1080/19440049.2012.684890] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|