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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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2423 |
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| author | Bin Wang Shenghui Jiang Yanbo Wang Jihua Xu Meng Xu Xiaohong Sun Jun Zhu Yugang Zhang |
| author_facet | Bin Wang Shenghui Jiang Yanbo Wang Jihua Xu Meng Xu Xiaohong Sun Jun Zhu Yugang Zhang |
| author_sort | Bin Wang |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T06:34:09Z |
| format | Article |
| id | doaj.art-df415d15d9b24143805785b4bb9dde06 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:34:09Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-df415d15d9b24143805785b4bb9dde062023-11-22T18:15:52ZengMDPI AGFoods2304-81582021-10-011010242310.3390/foods10102423Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple JuiceBin Wang0Shenghui Jiang1Yanbo Wang2Jihua Xu3Meng Xu4Xiaohong Sun5Jun Zhu6Yugang Zhang7Engineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Life Sciences, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, ChinaEngineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, ChinaEngineering Laboratory of Genetic Improvement of Horticultural Crops of Shandong Province, Qingdao Agricultural University, Qingdao 266109, ChinaFuran 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.https://www.mdpi.com/2304-8158/10/10/2423furanred-fleshed appleanthocyaninMaillard reactionNFC apple juice |
| spellingShingle | Bin Wang Shenghui Jiang Yanbo Wang Jihua Xu Meng Xu Xiaohong Sun Jun Zhu Yugang Zhang Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice Foods furan red-fleshed apple anthocyanin Maillard reaction NFC 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 | furan red-fleshed apple anthocyanin Maillard reaction NFC apple juice |
| url | https://www.mdpi.com/2304-8158/10/10/2423 |
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