Formation and migration of 5-hydroxymethylfurfural and furfural from food contact bamboo sticks during heating and their safety evaluation

Abstract

Bamboo sticks intended for food contact can produce 5-Hydroxymethylfurfural (5-HMF) and Furfural (FF) when used in high-temperature scenarios (e.g., barbecue and Kanto boil). The influencing factors in terms of baking conditions, salinity, pH, and dipping time of water on the formation of 5-HMF and FF in bamboo sticks were investigated. Specific migration of 5-HMF and FF also have been studied in bamboo sticks in contact with food simulants (water, 10 % ethanol, and 4 % acetic acid). The results showed that the effects of baking temperature and time on the formation of both showed a similar pattern which firstly increased and decreased afterward. Both 5-HMF and FF levels in bamboo sticks increased with decreasing pH and the presence of salt. After dipping bamboo sticks in water for a while, the moisture content of higher than 10 % in bamboo sticks presented low levels of 5-HMF and FF. In the case of all food simulants, the highest migrated concentration of 5-HMF and FF were found in 4 % acetic acid. Since there are no specific migration limits for 5-HMF and FF, estimated daily intake is calculated to evaluate their safety. Based on the studied migration results, 5-HMF and FF in bamboo sticks are relatively safe for consumers.