Abstract
Furan is a volatile and carcinogenic heterocyclic chemical compound that occurs in a wide range of thermally processed food. It can be induced during food-preparing processes by high temperatures and UV-C light. In the present study, the degradation of furan content in ground coffee, Maillard model system, and not-from-concentrate (NFC) apple juice by red-fleshed apple anthocyanin extract (RAAE) was studied. The results demonstrated that RAAEs had different degrees of degradation of furan content in coffee powder, and the RAAE from ‘XJ3’ had the most significant effect, with a reduction rate of up to 20%. Moreover, by adding RAAE to the Maillard model system, we found the amounts of furan were significantly reduced. At the same time, RAAE from ‘XJ3’ could observably reduce the content of furan in pasteurized NFC juice, with ‘Fuli’ NFC juice furan content decreasing the most, which was 68%. Taken together, our study demonstrated that the use of RAAE could be a feasible way to reduce furan content in ground coffee, Maillard model system, and NFC apple juice.
Highlights
IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
Previous studies had found that furan was produced during the simulation of the Maillard reaction and pointed out several pathways for furan production by thermal degradation of sugars: first, sugars go through a cleavage process to form butyralose, which forms furans through cyclization and dehydration; second, in the presence of amino acids, sugars undergo a Maillard reaction with amino acids to produce intermediates and undergo a series of reactions to form butyralose and its derivatives, which form furans through cyclization and dehydration [5]
All the selected apple strains meet the requirements of juice-making varieties, but the risk is that the processing of NFC juice with heating could increase the content of furan
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Food ingredients generally do not contain furans, but sugars, amino acids, and ascorbic acid in raw materials are subjected to a Maillard reaction or oxidative degradation during thermal processing or storage, and a large number of furan compounds are formed [8]. It has been demonstrated that in apple juice processing, furan production can be mitigated to some extent by replacing the traditional pasteurization method with ultrahigh-pressure homogenization [16]. Most of these methods may affect the sensory characteristics of foods, including texture, color, and taste. Red-fleshed apple anthocyanin extract was chosen as an antioxidant because of its high free-radical scavenging ability, and previous studies demonstrated that. RAAE is a new choice of antioxidant with high safety, low production cost, and simple operation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
