Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins |
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| Authors: | Owczarek-Fendor Agnieszka De Meulenaer Bruno Scholl Georges Adams An Van Lancker Fien Eppe Gauthier De Pauw Edwin Scippo Marie-Louise De Kimpe Norbert |
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| Institution: | Department of Food Safety and Food Quality, nutriFOODchem unit, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium. |
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| Abstract: | The formation of furan upon sterilization of a lipid-containing starch gel was investigated in the presence of various antioxidants, namely, α-tocopherol, β-carotene, and ascorbic acid, with and without proteins. Results indicated that α-tocopherol did not significantly influence furan formation from oxidized lipids. β-Carotene, suggested previously to be a furan precursor itself, did influence the generation of furan in a concentration-dependent manner, although to a limited extent. Surprisingly, the presence of lipids seemed to limit the furan generation from β-carotene. Interestingly, the addition of ascorbic acid to the emulsions containing soybean or sunflower oils considerably enhanced the formation of furan from these oils. This was also the case when fresh oils were applied, shown previously to be nearly unable to generate furan. This observation can be explained by an intensified ascorbic acid degradation stimulated by the presence of lipids. |
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