چاپ صفحه |  صفحه نخست سامانه |  نویسندگان |  اطلاعات تفضیلی |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده | نفر چندم مقاله |
|---|---|
| معصومه مرحمتی | اول |
| عنوان | متن |
|---|---|
| خلاصه مقاله | Furan investigation and risk assessment in commercial foods: a review of thermal processes and safety implications Background: Furan and its derivatives (C₄H₄O) are heterocyclic organic compounds that form during thermal processing via multiple pathways, including carbohydrate thermal degradation, oxidation of polyunsaturated fatty acids, ascorbic acid decomposition, and the Maillard reaction. These compounds undergo metabolic transformation to cis-2-butene-1, 4-dial (BDA) via cytochrome P-450 enzymes, demonstrating DNA-binding capabilities, and have consequently been classified as probable carcinogens by the International Agency for Research on Cancer. Methods: This review investigates the prevalence of furan and its methylated derivatives in infant food products while conducting comprehensive exposure risk assessments. Results: Furan concentrations in commercial infant foods range from 0.04 to 84 ng/g, with highest levels in fish-based products (19-84 ng/g, mean: 49 ng/g). Domestic thermal processing with open containers reduces furan content by up to 85%; however, toxicological assessment indicates significant carcinogenic potential in fish- and meat-based products. Statistical analyses show significant variations across food groups (p<0.05), correlating with pH, thermal processing methodology, and fatty acid profiles. Discussion: Higher pH levels and extended sterilization in vegetable-based products increase furan formation compared to fruit products. Elevated furan levels in fish-based products primarily result from PUFA degradation during thermal processing. While domestic preparation methods demonstrate potential for furan reduction, the persistent carcinogenic risk emphasizes the need for optimized processing parameters and enhanced regulatory standards. Keywords: Furan, Infant Food Products, Food Safety, Carcinogenicity, Thermal Processing Optimization |
| کلمات کلیدی | Furan, Infant Food Products, Food Safety, Carcinogenicity, Thermal Processing Optimization |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| Abstract, Furan.pdf | 1404/04/02 | 289139 | دانلود |
| furan, article.pdf | 1404/04/02 | 297850 | دانلود |
| certificated.jpg | 1404/04/02 | 432290 | دانلود |
