* Furan

power point

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*HistoryFuranfurfur 19301970thermal decomposition

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*Five routes for furan formation1) Maillard reactions,2) thermal degradation of carbohydrates,3) thermal degradation of certain amino acids,4) thermal oxidation of ascorbic acid, polyunsaturated fatty acids and carotenoids 5) free radical reactions during irradiation.FromWHO/FAO: Technical report series 959, 2011

*Potential route of furan formationSabrina Moro, et., al., Mol. Nutr. Food Res. 2012, 56, 11971211

*From amino acidsacetaldehydeglycolaldehydealdolethanolamine Strecker reaction

*From carbohydratesD-erythrose > D-ribose > D-sucrose > D-glucose = D-fructoseD-erythroseFuran850C3C4C5C6102-deoxy-3-keto-aldotetroseC1C2C3C4 102-deoxy-aldotetroseC2C3C4C5 30

*From PUFAs 118/3044-hydroxy-2-butenal5-pentylfuran 5-pentylfuran 4-hydroxy-2-nonenal4-hydroxy-2-butenal homolytic cleavages - 4-hydroxy-2-alkenals

*From ascorbic aciddehydroascorbic acid 2, 3-diketogulonic acid 2, 3-diketogulonic acidaldotetrose2, 3-diketogulonic acid-3-deoxypentosulose

*pHImre Blank, Bioactive Compounds in Foods, 2008 Blackwell Publishing Ltd

*Vitamin C & headspace volumeAgnieszka Owczarek-Fendor, et., al., Food Chemistry 121 (2010) 11631170

*Vitamin C concentration

*Impact of heating time

*With and with out protein

*Carbohydrates/sugar alcoholAgnieszka Owczarek-Fendor, et., al., Food Chemistry 133 (2012) 816821

*Carbohydrates/protein addition

*Carbohydrates/ascorbic acid

*Carbohydrates/soybean oil

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*8248050 mg/kg bw

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*Animal tumor incidences

*Mutagenicity and genotoxicityIn vitro

*Mutagenicity and genotoxicityIn vivo

*Mutagenicity and genotoxicitycontinue

*Health RisksFuran is an animal carcinogen and classifi ed by IARC as a possible carcinogen to humans. NOAELs based on a 2 - year bioassay have been identifi ed for cytotoxicity and hepatocarcinogenicity of 0.5 and 2 mg/kg bw, respectively. Evidence indicates that the metabolite of furan, cis - 2 - butene - 1,4 - dial, plays an important role in furan induced toxicity, including carcinogenesis, probably attributable to a genotoxic mechanism.From: Process-Induced Food Toxicants, 2009

*IARC ClassificationFromAgents Classified by the IARC Monographs, Volumes 1109

*Bioactivation of furan

CYP: cytochrome P-450 (CYP) enzymesFrom: Nadiya Bakhiya Klaus E. Appel:Arch Toxicol (2010) 84:563578

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*UK Food Standards Agency 2012Furan is highly volatile; however once formed as a result of the heat treatment, it cannot evaporate from processed food contained in an airtight sealed pack until the container is opened. the amount of furan lost will be dependent on the conditions of storage.

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*aMorehouse et al. (2004) US- FDA databZoller et al. (2007) data from Swiss Federal Office of Public HealthCEFSA (2009a)data summary from 14 EU Member StatesFrom: Nadiya Bakhiya Klaus E. Appel:Arch Toxicol (2010) 84:563578

*FromSabrina Moro1, et., al., Mol. Nutr. Food Res. 2012, 56, 11971211

*Denmark-home made S&S PorkArvid Fromberg , SCIENTIFIC REPORT submitted to EFSA , National Food Institute Technical University of Denmark , 2009

*Denmark-French friesFriesOven

*Denmark-home made crisps

*Denmark-home made pancakes

*Denmark-ready to eat foods

*Denmark-coffee

*Denmark-beverages

*Denmark-breakfast cereals

*Denmark-dry bread products

*Denmark-infant food

*Denmark-soup after heating

*Denmark-home toasted bread

*Denmark-toasted bread

*Swiss From: Janka VRANOVA and Zuzana CIESAROVA, Czech J. Food Sci., Vol. 27, 2009, No. 1: 110

*UK ACRYLAMIDE & FURAN: SURVEY 4/2012 potato crisps, roast coffee, instant coffee, coffee subs, baby food, vegetable crisps, prefabricated potato snacks, popcorn, tortilla/corn chips, canned prunes.

*UK ACRYLAMIDE & FURAN: SURVEY 5/2013

*UK ACRYLAMIDE & FURAN: SURVEY 5/2013

*BelgianFromG. Scholl, et., al., Food additives and contaminants, vol.29, no.2, 2012, p.172-179.

*EFSA 2010

*Coffee: Arabica vs. RobustaArabica>Robusta

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*Imre Blank, Bioactive Compounds in Foods, 2008 Blackwell Publishing Ltd

*WHO/FAO21566259.816.722.81.00.7 FromWHO/FAO: Technical report series 959, 2011

*Furan814-4590/90-783/34-113/19-96/16-52/6-76/27-581/

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* 6Norwegian Scientific Committee for Food SafetyRisk assessment of furan exposure in the Norwegian population, 2009

* 12

* 4

* 9

* 13

* 18-70

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* 6MOE

* 12MOE

* MOE

* 4MOE

* 9MOE

* 13MOE

* 18-70MOE

*Denmark-adults of 34g/day

*Denmark-children 1.1g/day

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*Preventive strategiesChanges in process parameters

Formulation changes

Post-processing strategiesFromMonica Anese and Michele Suman, Food Research International 51 (2013) 257264

*Changes in process parameters dielectric heating radiofrequency heating high hydrostatic pressure sterilization ultra-high pressure homogenization

*Formulation changesIngredient removal or substitution-Ingredient addition

*Post-processing strategiesC

*Removal strategiesCooking in open vessel Physical removal Ionizing radiation FermentationSaccharomyces cerevisiae

*/Dirk W. Lachenmeier, et., al., Food Additives and Contaminants, Vol. 26, No. 6, June 2009, 776785

*/BHT/Na-SulfiteImre Blank, Bioactive Compounds in Foods, 2008 Blackwell Publishing Ltd

*Nitrite

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