Ohmic heating: A promising technology to reduce furan formation in sterilized vegetable and vegetable/meat baby foods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43913762" target="_blank" >RIV/60461373:22330/17:43913762 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S1466856417302412?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1466856417302412?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ifset.2017.07.018" target="_blank" >10.1016/j.ifset.2017.07.018</a>

Result language

angličtina

Original language name

Ohmic heating: A promising technology to reduce furan formation in sterilized vegetable and vegetable/meat baby foods

Original language description

Occurrence of furan, classified as carcinogen 2B by the International Agency for Research on Cancer, in heat processed foods, especially sterilized baby foods, is of a health concern. On this account, innovative processing practices ensuring microbial safety, acceptable sensorial features, and, at the same time, minimizing furan formation have to be searched. In this study, the potential of ohmic heating to mitigate furan formation was demonstrated. Compared to conventional retort sterilization, significant mitigation (70-90%) of furan was achieved, assumingly due to reduced degradation of furan precursor under faster terms heating conditions. In purees containing meat, approx. two times less furan was formed, regardless of the processing technology. In addition to furan, also other headspace volatiles were measured and statistically evaluated. Compounds originated through fatty acids oxidation and Maillard reaction products were more abundant in conventionally sterilized samples compared to those treated by ohmic heating. Industrial relevance: Ohmic heating is an emerging technology being employed in the field of food processing which applies a direct electric current to food products, providing rapid and uniform heating throughout the product. Shorter heating times used in ohmic heating, as compared to conventional retort sterilization, reduce potential losses of valuable nutrients and as well as reduce the formation of undesirable processing contaminants, in particular furan. The presented work examines furan concentrations across various stages of baby food production, in order to compare ohmic heating and retort sterilization processes. Volatile compound fingerprints for baby food purees processed via both sterilization methods, both prior and post sterilization were assessed. The results presented in this work are of high potential interest to the baby food industry to reduce both heat induced chemical changes and exposure of infants and babies to hazardous processing contaminants such as furan.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

30304 - Public and environmental health

Project

<a href="/en/project/LO1601" target="_blank" >LO1601: Prague University Analytical Centre II and III - NPU 2015-2020</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Innovative Food Science and Emerging Technologies

ISSN

1466-8564

e-ISSN

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Volume of the periodical

43

Issue of the periodical within the volume

OCT 2017

Country of publishing house

US - UNITED STATES

Number of pages

6

Pages from-to

1-6

UT code for WoS article

000412265600001

EID of the result in the Scopus database

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