Tea Polyphenols as Inhibitors of Furan Formed in the Maillard Model System and Canned Coffee Model. Issue 5 (22nd March 2017)

• Record Type: Journal Article
• Authors: Bi, K.H.; Zhang, L.; Qiao, X.G.; Xu, Z.X.
• Is Part Of: Journal of food science. Volume 82:Issue 5(2017)
• Page Start: 1271
• Page End: 1277
• Publication Date: 2017-03-22
• Subjects: canned coffee model -- furan -- tea polyphenol -- low‐moisture system model -- response surface methodology; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13691
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: In this article, the effects of sugars and amino acids on furan formation via the Maillard reaction in low‐moisture model systems were investigated. Glucose and alanine are important furan precursors, and the effects of the heating temperature, heating time, and molar ratio of glucose to alanine on furan formation were studied in glucose/alanine model system by response surface methodology. The heating temperature greatly affected furan formation. The maximum furan concentration was obtained with a glucose‐to‐alanine molar ratio of 0.83:1.00, by heating at 151 °C for 41 min. Tea polyphenols effectively inhibited furan formation in the glucose/alanine model and a canned coffee model. A high inhibition rate of 42.4% ± 1.5% was obtained in the canned coffee model during sterilization procedure with addition of 84 mg (the mass fraction is 12.1%) of tea polyphenols (99%). However, the content of aromatic components in the canned coffee model was significantly reduced at the same time. This study provides evidence for a good furan inhibitor that can be used in food processing.