期刊
JOURNAL OF CEREAL SCIENCE
卷 59, 期 3, 页码 382-392出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2013.11.002
关键词
Acrylamide; Furan; Processing contaminant; Asparagine; Reducing sugars; Maillard reaction; Free amino acids; Lipid oxidation; Trans fatty acids; Hydroxymethylfurfuryl
资金
- United Kingdom's Biotechnology and Biological Sciences Research Council (BBSRC) through a CASE studentship - Jordans-Ryvita Company
- BBSRC stand-alone LINK project 'Genetic improvement of wheat to reduce the potential for acrylamide formation during processing'
- BBSRC through the 20:20(R) Wheat Programme at Rothamsted Research
- Biotechnology and Biological Sciences Research Council [BBS/E/C/00005202, BB/I020918/1] Funding Source: researchfish
- BBSRC [BB/I020918/1, BBS/E/C/00005202] Funding Source: UKRI
Processing contaminants may be defined as substances that are produced in a food when it is cooked or processed, are not present or are present at much lower concentrations in the raw, unprocessed food, and are undesirable either because they have an adverse effect on product quality or because they are potentially harmful. The presence of very low levels of processing contaminants in common foods is becoming an increasingly important issue for the food industry, as developments in analytical techniques and equipment bring foods under closer and closer scrutiny. This review considers the formation of lipid oxidation products, hydrogenation of polyunsaturated fatty acids to prevent lipid oxidation and the associated risk of trans fatty acid formation. The formation of acrylamide in the Mail lard reaction is described, as well as the genetic and agronomic approaches being taken to reduce the acrylamide-forming potential of cereal grain. The multiple routes for the formation of furan and associated chemicals, including hydroxymethylfurfuryl, are also described. The evolving regulatory and public perception situations for these processing contaminants and their implications for the cereal supply chain are discussed, emphasising the need for cereal breeders to engage with the contaminants issue. (C) 2013 The Authors. Published by Elsevier Ltd. All rights reserved.
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