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Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice

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...

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Autores principales: Wang, Bin, Jiang, Shenghui, Wang, Yanbo, Xu, Jihua, Xu, Meng, Sun, Xiaohong, Zhu, Jun, Zhang, Yugang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535902/
https://www.ncbi.nlm.nih.gov/pubmed/34681472
http://dx.doi.org/10.3390/foods10102423
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author Wang, Bin
Jiang, Shenghui
Wang, Yanbo
Xu, Jihua
Xu, Meng
Sun, Xiaohong
Zhu, Jun
Zhang, Yugang
author_facet Wang, Bin
Jiang, Shenghui
Wang, Yanbo
Xu, Jihua
Xu, Meng
Sun, Xiaohong
Zhu, Jun
Zhang, Yugang
author_sort Wang, Bin
collection PubMed
description 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.
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spelling pubmed-85359022021-10-23 Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice Wang, Bin Jiang, Shenghui Wang, Yanbo Xu, Jihua Xu, Meng Sun, Xiaohong Zhu, Jun Zhang, Yugang Foods Article 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. MDPI 2021-10-13 /pmc/articles/PMC8535902/ /pubmed/34681472 http://dx.doi.org/10.3390/foods10102423 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Bin
Jiang, Shenghui
Wang, Yanbo
Xu, Jihua
Xu, Meng
Sun, Xiaohong
Zhu, Jun
Zhang, Yugang
Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
title Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
title_full Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
title_fullStr Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
title_full_unstemmed Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
title_short Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
title_sort red-fleshed apple anthocyanin extract reduces furan content in ground coffee, maillard model system, and not-from-concentrate apple juice
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535902/
https://www.ncbi.nlm.nih.gov/pubmed/34681472
http://dx.doi.org/10.3390/foods10102423
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