Palmers Stijn, Grauwet Tara, Buvé Carolien, Van de Vondel Lore, Kebede Biniam T, Hendrickx Marc E, Van Loey Ann
a Laboratory of Food Technology , Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S) , KU Leuven , Heverlee , Belgium.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(2):161-9. doi: 10.1080/19440049.2014.999720. Epub 2015 Jan 21.
To this day, research for furan mitigation has mostly targeted the levels of food production and handling of prepared foods by the consumer. However, part of the furan concentrations found in commercially available food products might originate from chemical deterioration reactions during storage. A range of individual vegetable purées was stored at two different temperatures to investigate the effects of storage on the furan concentrations of shelf-stable, vegetable-based foods. After 5 months of storage at 35°C (temperature-abuse conditions), a general increase in furan concentrations was observed. The furan formation during storage could be reduced by storing the vegetable purées at a refrigerated temperature of 4°C, at which the furan concentrations remained approximately constant for at least 5 months. Following storage, the vegetable purées were briefly reheated to 90°C to simulate the effect of the final preparation step before consumption. Contrary to storage, furan concentrations decreased as a result of evaporative losses. Both refrigerated storage and the reheating step prior to consumption showed the potential of mitigation measures for furan formation in vegetable-based foods (e.g. canned vegetables, ready-to-eat soups, sauces or baby foods). Next to furan, the vegetable purées were analysed for 2- and 3-methylfuran. Tomato was very susceptible to the formation of both alkylated derivatives of furan, as opposed to the other vegetables in this study. Methylfuran concentrations rapidly decreased during storage, which was contrary to the results observed for furan.
时至今日，针对呋喃减排的研究大多聚焦于食品生产水平以及消费者对即食食品的处理方式。然而，市售食品中发现的部分呋喃浓度可能源于储存期间的化学降解反应。将一系列单一蔬菜泥在两种不同温度下储存，以研究储存对耐储存蔬菜类食品中呋喃浓度的影响。在35°C（温度滥用条件）下储存5个月后，观察到呋喃浓度普遍增加。将蔬菜泥储存在4°C的冷藏温度下，可以减少储存期间呋喃的形成，在此温度下呋喃浓度至少5个月保持大致恒定。储存后，将蔬菜泥短暂加热至90°C，以模拟食用前最后制备步骤的效果。与储存情况相反，由于蒸发损失，呋喃浓度降低。冷藏储存和食用前的加热步骤均显示出减轻蔬菜类食品（如罐装蔬菜、即食汤、调味汁或婴儿食品）中呋喃形成的缓解措施潜力。除了呋喃，还对蔬菜泥中的2-甲基呋喃和3-甲基呋喃进行了分析。与本研究中的其他蔬菜不同，番茄极易形成呋喃的两种烷基化衍生物。甲基呋喃浓度在储存期间迅速下降，这与呋喃的观察结果相反。
