A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods

Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC-IMS and lipidomic analysis

The effect of A. mongolicum Regel bulb powder (AMRP) supplementation on the flavour of beef from Angus calves has not been investigated thus far. We used GC-IMS and untargeted lipidomics techniques to examine the volatile compound and lipid metabolic profiles and reveal the effects of dietary AMRP supplementation on the flavour of beef. A total of 6 characteristic volatile compounds and 30 key lipid compounds were identified in the AMRP treatment group. AMRP promoted the release of triglycerides and phosphatidylinositols from beef and accelerated the production of volatile compounds such as ethyl acetate, 1-penten-3-one, and tetrahydrofurane, and the production of these three characteristic volatile compounds was significantly correlated with the UFAs in triglycerides according to correlation analysis. In summary, dietary AMRP supplementation had a positive effect on the flavour of beef, and these findings provide a theoretical basis for the development and utilisation of AMRP as a feed additive.

Direct Asymmetric Synthesis of α-Aminoimines from 1,2-Bis-N-Sulfinylimines by Using Allyl Boronic Acids

A unique direct asymmetric synthesis of α-aminoimines is realized, through rapid and exclusive mono-allylation of chiral bis-N-sulfinylimines using allylboronic acids. The highly selective allylation was possible as electrophilic imine functional group in the product α-aminoimines remained unreactive towards allyl boronic acid nucleophiles. Notably, by varying the geometry and chiral auxiliary, all four isomers of the α-aminoimines were accessed from readily available precursors. A range of allyl nucleophiles, which are tricky to generate by other means possessing highly reactive functional groups also took part in this reaction, expanding the scope further. The applicability of the products α-aminoimines were further demonstrated by accessing a range of structurally diverse chiral cyclic and acyclic 1,2-diamines bearing adjacent stereocenters through addition of a second nucleophile or Prins-type cyclization by exploiting the nucleophilicity of the tethered alkene moiety. Moreover, the leaving group aptitude of sulfinyl auxiliary attached to imine, was exploited to access valuable chiral α-aminonitriles under thermal conditions without employing any reagents. Detailed DFT calculation revealed a chair-like transition state, arising from corresponding allylboroxine species, likely operating for the allylboration reaction across imine.

Food process contaminants: formation, occurrence, risk assessment and mitigation strategies - a review

Thermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact.

Functionalized metal-organic frameworks with biomolecules for sensing and detection applications of food contaminants

The increasing demand for toxin-free food, driven by the rise in fast food consumption and changing dietary habits, necessitates advanced and efficient detection methods to address the potential risks associated with contaminated food. Nanomaterial-based detection methods have shown significant promise, particularly using metal-organic frameworks (MOFs) combined with biomolecules. This review article provides an overview of recent advancements in using functionalized metal-organic frameworks (FMOFs) with biomolecules to detect various food contaminants, including heavy metals, antibiotics, pesticides, bacteria, mycotoxins and other chemical contaminants. We discuss the fundamental principles of detecting food contaminants, evaluate existing analytical techniques, and explore the development of biomacromolecule-functionalized MOF-based sensors encompassing colorimetric, optical, electrochemical, and portable variants. The review also examines sensing mechanisms, uses FMOFs as signal probes and carriers for capture probes, and assesses sensitivity. Additionally, we explore the opportunities and challenges in producing FMOFs with biomacromolecules for food contaminant assessment. Future directions include improving sensor sensitivity and specificity, developing more cost-effective production methods, and integrating these technologies into real-world food safety monitoring systems. This work aims to pave the way for innovative and reliable solutions to ensure the safety of our food supply.

Food contaminants: Impact of food processing, challenges and mitigation strategies for food security

Food preparation involves the blending of various food ingredients to make more convenient processed food products. It is a long chain process, where each stage posing a risk of accumulating hazardous contaminants in these food systems. Protecting the public health from contaminated foods has become a demanding task in ensuring food safety. This review focused on the causes, types, and health risks of contaminants or hazardous chemicals during food processing. The impact of cooking such as frying, grilling, roasting, and baking, which may lead to the formation of hazardous by-products, including polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), acrylamide, advanced glycation end products (AGEs), furan, acrolein, nitrosamines, 5-hydroxymethylfurfural (HMF) and trans-fatty acids (TFAs). Potential health risks such as carcinogenicity, genotoxicity, neurotoxicity, and cardiovascular effects are emerging as a major problem in the modern lifestyle era due to the increased uptakes of contaminants. Effects of curing, smoking, and fermentation of the meat products led to affect the sensory and nutritional characteristics of meat products. Selecting appropriate cooking methods include temperature, time and the consumption of the food are major key factors that should be considered to avoid the excess level intake of hazardous contaminants. Overall, this study underscores the importance of understanding the risks associated with food preparation methods, strategies for minimizing the formation of harmful compounds during food processing and highlights the need for healthy dietary choices to mitigate potential health hazards.

Analytical methods, risk assessment, and mitigation strategies for furan in processed foods in various countries

This article provides an overview of analytical methods for measuring furan levels in food. Given the potential carcinogenicity of furans in humans, several studies have focused on assessing furan levels in various food products. In this review, we specifically examine furan levels in foods that are central to regional culinary traditions and summarize the results of country-specific risk assessments. Consequently, we have identified foods that contribute significantly to dietary furan exposure in each region. Coffee and baby foods, regardless of region, emerged as the primary sources of furan intake among adults and infants, respectively. Several previous studies have been conducted to develop various mitigation strategies aimed at reducing exposure to furan through food intake. Therefore, in this paper, we categorize effective mitigation strategies into two main groups: alterations to processing conditions and the addition or removal of food additives and ingredients.

The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils

Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic.

Salidroside Alleviates Furan-Induced Impaired Gut Barrier and Inflammation via Gut Microbiota-SCFA-TLR4 Signaling

As a food contaminant that can be quickly absorbed through the gastrointestinal system, furan has been shown to disrupt the intestinal flora and barrier. Investigation of the intestinal toxicity mechanism of furan is of great significance to health. We previously identified the regulatory impact of salidroside (SAL) against furan-provoked intestinal damage, and the present work further explored whether the alleviating effect of SAL against furan-caused intestinal injury was based on the intestinal flora; three models, normal, pseudo-germ-free, and fecal microbiota transplantation (FMT), were established, and the changes in intestinal morphology, barrier, and inflammation were observed. Moreover, 16S rDNA sequencing observed the variation of the fecal flora associated with inflammation and short-chain fatty acids (SCFAs). Results obtained from the LC-MS/MS suggested that SAL increased furan-inhibited SCFA levels, activated the mRNA expressions of SCFA receptors (GPR41, GPR43, and GPR109A), and inhibited the furan-activated TLR4/MyD88/NF-κB signaling. Analysis of protein-protein interaction further confirmed the aforementioned effects of SAL, which inhibited furan-induced barrier damage and intestinal inflammation.

Ecotoxicological assessment of biomass-derived furan platform chemicals using aquatic and terrestrial bioassays

An environmental toxicological assessment of fourteen furanic compounds serving as valuable building blocks produced from biomass was performed. The molecules selected included well studied compounds serving as control examples to compare the toxicity exerted against a variety of highly novel furans which have been additionally targeted as potential or current alternatives to biofuels, building blocks and polymer monomers. The impact of the furan platform chemicals targeted on widely applied ecotoxicity model organisms was determined employing the marine bioluminescent bacterium Aliivibrio fischeri and the freshwater green microalgae Raphidocelis subcapitata, while their ecotoxicity effects on plants were assessed using dicotyledonous plants Sinapis alba and Lepidium sativum. Regarding the specific endpoints evaluated, the furans tested were slightly toxic or practically nontoxic for A. fischeri following 5 and 15 min of exposure. Moreover, most of the building blocks did not affect the growth of L. sativum and S. alba at 150 mg L-1 for 72 h of exposure. Specifically, 9 and 11 out of the 14 furan platform chemicals tested were non-effective or stimulant for L. sativum and S. alba respectively. Given that furans comprise common inhibitors in biorefinery fermentations, the growth inhibition of the specific building blocks was studied using the industrial workhorse yeast Saccharomyces cerevisiae, demonstrating insignificant inhibition on eukaryotic cell growth following 6, 12 and 16 h of exposure at a concentration of 500 mg L-1. The study provides baseline information to unravel the ecotoxic effects and to confirm the green aspects of a range of versatile biobased platform molecules.

Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics

To investigate suitable processing methods for improve the flavor while maintaining quality, hellgrammites were subjected to fifteen different processing methods. The samples were tested by sensory evaluation and were analyzed using HS-SPME-GC-MS. The sensory evaluation revealed that five methods for head and chest removal, three wine-fried methods, and three vinegar-roasting methods significantly reduced the levels of hexanal (3129.05 ± 45.77 μg/kg) and heptanal (436.72 ± 7.42 μg/kg), compounds responsible for fishy and earthy flavors, compared to raw samples. The latter two methods exhibited increased aroma flavor. PCA and OPLS-DA analyses suggested that acids, alcohols, and esters played a crucial role in flavor modification. Notably, vinegar-roasting methods demonstrated the highest acid content and had a substantial impact on volatile compounds. Additionally, boiling methods effectively reduced the levels of hazardous compounds, such as toluene and 1,3-Dimethyl-benzene. However, other methods did not exhibit similar efficacy in reducing hazardous compounds. The accumulation of hazardous compounds showed a decreasing trend in the whole insect, head removal, and head and chest removal groups. Moreover, the relative odor activity value consistently identified aldehyde compounds, including hexanal and heptanal, as the main contributors to aroma. Overall, boiling and head and chest removal procedures were suggested as precautionary measures during the initial processing of hellgrammites-based food products. The vinegar-roasting and wine-fried methods could be employed to impart desired flavors, aligning with consumers' preferences. These findings lay the foundation for standardizing processing techniques and ensuring the quality control of products derived from hellgrammites.

Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product

The linoleic acid reaction models were set at 150 °C for 120 min, and its oxidation process was monitored by nuclear magnetic resonance (NMR) and gas chromatography-mass spectrometry (GC-MS). Results showed that no furan was formed from linoleic acid without heating, while furan accumulated throughout the heating process. Linoleic acid ran out within 30 min, which indicated that furan was formed mainly from the intermediate oxidation products of linoleic acid after 30 min. It should be noticed that the content of (E,E)-2,4-decadienal reached maximum once the linoleic acid ran out and then decreased with the formation of furan. Multivariate statistical analysis suggested that (E,E)-2,4-decadienal was the most important aldehyde related to furan formation during linoleic acid oxidation. To prove this assumption, the variation of furan from (E,E)-2,4-decadienal reaction models heating at 150 °C for 60 min was also studied. Results showed that the content of furan increased with the oxidation of (E,E)-2,4-decadienal. Furthermore, NMR and GC-MS data proved that (E,E)-2,4-decadienal could be oxidized to 4,5-epoxy-(E)-2-decenal. In conclusion, our results supported (E,E)-2,4-decadienal and trans-4,5-epoxy-(E)-2-decenal as critical intermediate products of furan formation from linoleic acid oxidation.

Isocyanide-based Multicomponent Reactions (IMCRs) in Water or Aqueous Biphasic Systems

BACKGROUND

Isocyanide is an intriguing one-carbon synthon that is frequently employed in a variety of carbon-carbon and carbon-heteroatom bond-forming reactions. Isocyanide-based multicomponent reactions (IMCRs) are effective synthetic tools in organic synthesis for the preparation of complex heterocyclic molecules. The IMCRs in water have become an attractive research direction, enabling simultaneous growth of both IMCRs and green solvents towards ideal organic synthesis.

OBJECTIVE

The goal of this review is to provide a general overview of IMCRs in water or biphasic aqueous systems for accessing various organic molecules, as well as an examination of their benefits and mechanistic insights.

CONCLUSION

High atom economies, mild reaction conditions, high yields, and catalyst-free processes are crucial features of these IMCRs in water or biphasic aqueous systems.

One-pot furan synthesis through diethylzinc-mediated coupling reaction between two α-bromocarbonyl compounds

Polysubstituted furans were synthesized in one-pot through the Et2Zn-mediated coupling reaction between dibromoketones and monobromo carbonyl compounds and the subsequent β-elimination with bromoacetyl bromide. Polysubstituted pyrroles were also prepared in one-pot by addition of primary amines after the coupling reaction.

Neurotoxicity of furan in juvenile Wistar rats involves behavioral defects, microgliosis, astrogliosis and oxidative stress

Evidence suggests that furan, a widespread environmental and food contaminant, causes liver toxicity and cancer, but its implications in the brain are not well defined. We measured behavioral, glial, and biochemical responses in male juvenile rats exposed orally to 2.5, 5 and 10 mg/kg furan and vitamin E after 28 days. Furan-mediated hyperactivity peaked at 5 mg/kg and did not exacerbate at 10 mg/kg. Enhanced motor defect was also observed at 10 mg/kg. Furan-treated rats elicited inquisitive exploration but showed impaired working memory. Without compromising the blood-brain barrier, furan induced glial reactivity with enhanced phagocytic activity, characterized by parenchyma-wide microglial aggregation and proliferation, which switched from hyper-ramified to rod-like morphology with increasing doses. Furan altered the glutathione-S-transferase-driven enzymatic and non-enzymatic antioxidant defence systems differentially and dose-dependently across brain regions. Redox homeostasis was most perturbed in the striatum and least disrupted in hippocampus/cerebellum. Vitamin E supplementation attenuated exploratory hyperactivity and glial reactivity but did not affect impaired working memory and oxidative imbalance. Overall, sub-chronic exposure of juvenile rats to furan triggered glial reactivity and behavioral defects suggesting the brain's vulnerability during juvenile development to furan toxicity. It remains to be determined whether environmentally relevant furan concentrations interfere with critical brain developmental milestones.

Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis

Coffee is a relevant source of dietary exposure for neoformed furan, alkyl furans and acrylamide. In this study, different statistical methods (hierarchical cluster analysis, correlation analysis, partial least squares regression analysis) were used for characterizing the formation of these process contaminants in green coffee beans roasted under the same standardized conditions. The results displayed a strong correlation between sucrose levels and furans in relation to the other sugars analyzed, while acrylamide formation was strongly related to the free asparagine. The data suggest that a sufficiently large amino acid pool in green coffee favors Maillard-induced acrylamide formation from asparagine, while reactions amongst the carbonyl-containing sugar fragmentation products leading to furan formation are suppressed. If the pool of free amino acids is small, it is depleted faster during roasting, thus favoring the formation of furans by caramelization, basically a sugar degradation process in which reactive carbonyl substances are generated and react together.

Eriodictyol attenuates Furan induced testicular toxicity in Rats: Role of oxidative stress, steroidogenic enzymes and apoptosis

Furan (C₄H₄O) is a naturally occurring organic compound. It develops as a result of the thermal processing of food and stimulates critical impairments in male reproductive tract. Eriodictyol (Etyol) is a natural dietary flavonoid possessing diverse pharmacological potentials. The recent investigation was proposed to ascertain the ameliorative potential of eriodictyol against furan-instigated reproductive dysfunctions. Male rats (n = 48) were classified into 4 groups: untreated/control, furan (10 mg/kg), furan+ eriodictyol (10 mg/kg + 20 mg/kg) and eriodictyol (20 mg/kg). At the 56th day of the trial, the protective effects of eriodictyol were evaluated by assessing various parameters. Results of the study revealed that eriodictyol attenuated furan-induced testicular toxicity in the biochemical profile by increasing catalase (CAT), glutathione peroxidase (GPx), superoxide dismutase (SOD) along with glutathione reductase (GSR) activities, whereas reduced the reactive oxygen species (ROS) along with malondialdehyde (MDA) levels. It also restored the normal state of sperm motility, viability, the count of hypo-osmotic tail swelled sperm as well as epididymal sperm number along with reduced sperm anomalies (morphological) tail, mid-piece and head. Furthermore, it elevated the decreased levels of luteinizing hormone (LH), plasma testosterone and follicle-stimulating hormone (FSH) as well steroidogenic enzymes (17β-HSD, StAR protein & 3β-HSD) and testicular anti-apoptotic marker (Bcl-2) expression, whereas, down-regulating apoptotic markers (Bax & Caspase-3) expression. Eriodictyol treatment also effectively mitigated the histopathological damages. The outcomes of the current study provide fundamental insights into the ameliorative potential of eriodictyol against furan-instigated testicular toxicity.

Review on Furan as a Food Processing Contaminant: Identifying Research Progress and Technical Challenges for Future Research

A wide range of food processing contaminants (FPCs) are usually formed while thermal processing of food products. Furan is a highly volatile compound among FPCs and could be formed in a variety of thermally processed foods. Therefore, identification of possible reasons of furan occurrence in different thermally processed foods, identification of the most consequential sources of furan exposure, factors impacting its formation, and its detection by specific analytical approaches are necessary to indicate gaps and challenges for future research findings. Furthermore, controlling furan formation in processed foods on a factory scale is also challenging, and research advancements are still ongoing in this context. Meanwhile, understanding adverse effects of furan on human health on a molecular level is necessary to gain insights into human risk assessment.

Rhodium(II)-Catalyzed Desaturative [3+2] Tandem Cyclization of Arylcycloalkanes with β-Dicarbonyls

Synthetically important scaffolds, fused tricyclic frameworks containing a 2,3-cyclo[b]dihydrofuran unit, play a crucial role in drug discovery. In this study, we demonstrate that rhodium(II)/N-fluorobenzenesulfonimide can catalyze the in situ generation of highly reactive alkene intermediates from commonly accessible alkanes, which undergo intermolecular [3+2] tandem cyclization with the simultaneously generated β-dicarbonyl radical to synthesize a series of fused tricyclic frameworks containing a 2,3-cyclo[b]dihydrofuran unit with a quaternary carbon center.

A biochemical and histology experimental approach to investigate the adverse effect of chronic lead acetate and dietary furan on rat lungs

Despite lead widespread environmental pollution, its effect on humans and livestock's respiratory systems remains inadequately investigated. Similarly, furan is industrially relevant with enormous environmental presence. Lead and furan can be ingested -via lead pipes contaminated water and heat-treated food respectively. Thus, humans are inadvertently exposed continuously. Lead toxicity is well studied, and furan have earned a position on the IARC's list of carcinogens. Here, we evaluate the effect of co-exposure to lead and furan on rat lungs. Thirty Wistar rats were grouped randomly into six cohorts (n = 6) consisting of a control group, furan alone group, lead acetate (PbAc) alone group and three other groups co-exposure to graded PbAc (1, 10 & 100 µg/L) alongside a constant furan (8 mg/kg) dose. After twenty-eight days, enzymatic and non-enzymatic antioxidant, oxidative stress and inflammatory biomarkers were biochemically evaluated. The ELISA-based technique was used to measure oxidative-DNA damage (8-OHG), tumour protein 53 (TP53) expressed and tumour necrotic factor-alpha (TNF-α) level. Dose-dependent increases (p < 0.05) in reactive oxygen and nitrogen species, malondialdehyde, nitric oxide, myeloperoxidase, TNF-α and TP53 level, with an associated decrease (p < 0.05) in enzymatic and non-enzymatic antioxidants were observed in the furan, PbAc and the co-treated rats relative to the control. In addition, PbAc and furan treatment impaired the histoarchitectural structures of rat lungs, exemplified by pro-inflammatory cell infiltration and trafficking into the bronchioles and alveolar spaces. Co-exposure to furan and PbAc may contribute to lung dysfunction via loss of redox balance, genomic damage/instability, inflammation and disrupted histoarchitectural features.

Influence of furan and lead co-exposure at environmentally relevant concentrations on neurobehavioral performance, redox-regulatory system and apoptotic responses in rats

Furan and lead are contaminants of global concern due to the potential public health threat associated with their exposure. Herein, the neurobehavioral performance, biochemical effects and histological alterations associated with co-exposure to furan (8 mg/kg) and lead acetate at low, environmentally realistic concentrations (1, 10 and 100 µg PbAc/L) for 28 uninterrupted days were investigated in rats. The results demonstrated that locomotor, motor and exploratory deficits associated with separate exposure to furan and lead was exacerbated in the co-exposed rats. Furan and lead co-exposure aggravated the marked decrease in acetylcholinesterase activity and antioxidant status, elevation in oxido-inflammatory stress indices and caspases activation in the cerebrum and cerebellum of exposed rats compared with control. Furan and lead co-exposure worsened neuronal degeneration as verified by histomorphometry and histochemical staining. Collectively, furan and lead acts together to exacerbate neurotoxicity via inhibition of cholinergic system, induction of oxido-inflammatory stress and caspases activation in rats.

Hazard Ratio and Hazard Index as Preliminary Estimators Associated to the Presence of Furans and Alkylfurans in Belgian Foodstuffs

This paper provides an estimation of the hazard related to the presence of furan and five alkyl furans (2- and 3-methylfuran, 2-ethylfuran, 2,5- and 2,3-dimethylfuran) in foodstuffs available in the Belgian market. To achieve this objective, a specific sampling plan was designed to ensure that the samples collected (n = 1003) represent the diversity of the Belgian food chain. Herein, the concepts of the Hazard Ratio of a sample (HRs) and the Hazard Index of a sample (HIs) were introduced to primarily characterize the hazard related to the co-occurrence of these compounds. The HRs was measured as the ratio of the potential daily exposure to a substance (expressed in mg/Kg of food) to both the 10% reference dose level for chronic effects (expressed in mg/(kg b.w*day)) and the human standard weight (expressed in kg). Whereas the HIs is the sum of the HRs of compounds that affect the same target organ/system, a hazard index greater than one indicates a highly contaminated matrix that could induce a hazard. It is an alarm indicating that additional attention should be given to this matrix. This may involve additional analyses to confirm the high level, to identify sources, etc. It is also an alarm for the risk assessor to be very careful with flagged matrices and to avoid combination with other matrices. The HIs highlight a relatively low concern for all foods analyzed (HI median < 1.0) with a relatively higher suspected hazard for coffee drinks (HI median = 0.068, HI max = 0.57). This preliminary estimation of the potential hazard suggests that coffee beverages should be examined in more detail in a full risk assessment and that coffee consumption should be taken with caution given the levels of furan and alkylfurans reported in this study.

Improved Analytical Method for Determination of Furan and Its Derivatives in Commercial Foods by HS-SPME Arrow Combined with Gas Chromatography-Tandem Mass Spectrometry

Owing to the presence of significant levels of toxic furan compounds reported globally in commercial foods by various food authorities, the objectives of this study were to develop an analytical method for determination of furan and its 10 derivatives in commercial foods using headspace-solid phase microextraction (HS-SPME)-Arrow coupled with gas chromatography-tandem mass spectrometry. Furan and its 10 derivatives were separated within 10 min by employing an HP-5MS capillary column with d₄-furan as the internal standard for quantitation. The most optimal sample weight and extraction time for various commercial food samples, respectively, ranged from 1 to 5 g and 10-15 min depending on the sample variety. For extraction, carboxen/poly(dimethylsiloxane) (CAR/PDMS) cellulose was used with the temperature at 30 °C, equilibration time of 15 min, and desorption time of 3 min. The limit of detection ranged from 0.001 to 1.071 ng/g, while the limit of quantitation ranged from 0.003 to 3.571 ng/g. A high precision and accuracy were obtained for this method. The total furan content in commercial foods ranged from nd to 40 725.85 ng/g, in which the mean contents were the highest for brewed coffee (35 082.26 ng/g) and canned coffee (25 152.22 ng/g), while the lowest were for potato chip and cookies (0.57-1.48 ng/g), donut (1.50 ng/g), milk (0.34-30.38 ng/g), and oat (6.56 ng/g).

Fabrication of branched gold copper nanoalloy doped mesoporous graphitic carbon nitride hybrid membrane for surface-enhanced Raman spectroscopy analysis of carcinogens

Carcinogens in food samples show great potential threat to human health due to their wide distribution and high carcinogenicity. In this work, branched AuCu nanoalloy doped mesoporous graphitic carbon nitride hybrid membrane (mpg-C₃N₄/AuCu) was fabricated for SERS analysis of carcinogens including benzidine and zearalenone in food. The AuCu was in-situ grown on mpg-C₃N₄ to form mpg-C₃N₄/AuCu composites. The as-fabricated mpg-C₃N₄/AuCu membrane can effectively combined synergistic effect of localized surface plasmon resonance properties of branched AuCu nanoalloy and semiconductor characteristics of mpg-C₃N₄. The limit of detection for crystal violet is 1.0 ng/L with enhancement factor of 3.7 × 10⁸. The mechanism of high SERS activity of mpg-C₃N₄/AuCu membrane was investigated by density functional theory simulations. The mpg-C₃N₄/AuCu membrane was used for direct determination of benzidine, and indirect determination of zearalenone with 3,3',5,5'-tetramethylbenzidine as markers in food. The limits of detection of SERS method were 0.14 and 0.03 μg/L for benzidine and zearalenone, respectively. It provides a new strategy for design and fabrication of high-quality SERS substrates for carcinogens analysis.

A facile metal-free one-flask synthesis of multi-substituted furans via a BF3·Et2O mediated formal [4 + 1] reaction of 3-chloro-3-phenyldiazirines and α,β-alkenyl ketones

A facile, efficient and metal free one-flask approach to diversely substituted furans from easily accessible 3-chloro-3-phenyldiazirines and α,β-alkenyl ketones is reported. This protocol integrates three steps of cyclopropanation, Cloke–Wilson rearrangement and elimination of HCl in one-flask to give products in moderate to good yields. It provides a metal and oxidant free approach to multi-substituted furans with the advantages of easy operation, mild reaction conditions and a broad scope of substrates.

A metal and oxidant free approach to multi-substituted furans from easily accessible 3-chloro-3-phenyldiazirines and α,β-alkenyl ketones in one flask.

Whole-cell bacterial biosensor for volatile detection from Pectobacterium-infected potatoes enables early identification of potato tuber soft rot disease

Half of the harvested food is lost due to rots caused by microorganisms. Plants emit various volatile organic compounds (VOCs) into their surrounding environment, and the VOC profiles of healthy crops are altered upon infection. In this study, a whole-cell bacterial biosensor was used for the early identification of potato tuber soft rot disease caused by the pectinolytic bacteria Pectobacterium in potato tubers. The detection is based on monitoring the luminescent responses of the bacteria panel to changes in the VOC profile following inoculation. First, gas chromatography-mass spectrometry (GC-MS) was used to specify the differences between the VOC patterns of the inoculated and non-inoculated potato tubers during early infection. Five VOCs were identified, 1-octanol, phenylethyl alcohol, 2-ethyl hexanol, nonanal, and 1-octen-3-ol. Then, the infection was detected by the bioreporter bacterial panel, firstly measured in a 96-well plate in solution, and then also tested in potato plugs and validated in whole tubers. Examination of the bacterial panel responses showed an extensive cytotoxic effect over the testing period, as seen by the elevated induction factor (IF) values in the bacterial strain TV1061 after exposure to both potato plugs and whole tubers. Moreover, quorum sensing influences were also observed by the elevated IF values in the bacterial strain K802NR. The developed whole-cell biosensor system based on bacterial detection will allow more efficient crop management during postharvest, storage, and transport of crops, to reduce food losses.

Vibrational Characterization and Molecular Electronic Investigations of 2-acetyl-5-methylfuran using FT-IR, FT-Raman, UV-VIS, NMR, and DFT Methods

Spectroscopic (FT-IR, FT-Raman, UV-vis, and NMR) techniques have been extensively used for structural elucidation of compounds along with the study of geometrical and vibrational properties. Herein, 2-acetyl-5-methylfuran, a derivative of furan, was experimentally characterized and analyzed in details using FT-IR, FT-Raman, UV-vis, and ¹H NMR spectroscopic techniques conducted in different solvents. The experimentally analyzed spectral results were carefully compared with theoretical values obtained using density functional theory (DFT) calculations at the B3LYP/6-311 + + G (d, p) method to support, validate, and provide more insights on the structural characterizations of the titled compound. The correlated experimental and theoretical structural vibrational assignments along with their potential energy distributions (PEDs) and all the spectroscopic spectral investigations of the titled structure were observed to be in good agreements with calculated results.

Titanium-Mediated Domino Cross-Coupling/Cyclodehydration and Aldol-Addition/Cyclocondensation: Concise and Regioselective Synthesis of Polysubstituted and Fused Furans

Titanium enolates, in situ-generated from readily available ketones and titanium tetraisopropoxide, undergo domino cross-coupling/cyclodehydration or domino Aldol-addition/cyclocondensation with α-chloroketones to provide synthetically valuable furan derivatives. The domino process tolerates a variety of cyclic and acyclic ketones and chloroketones, producing polysubstituted furans and bi-, tri-, and tetracyclic fused furans.

Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach

The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R² > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law.

Proteomic Analysis of Subchronic Furan Exposure in the Liver of Male Fischer F344 Rats

Furan is a volatile compound formed during the thermal processing of foods. Chronic exposure has been shown to cause cholangiocarcinoma and hepatocellular tumors in rodent models. We conducted a 90 day subchronic study in Fisher 344 rats exposed to various doses by gavage to determine the NOAEL. Previous reports have outlined changes in the liver using gross necropsy examination, histopathology, clinical biochemistry, hematology, immunohistochemistry, and toxicogenomics. The data revealed that males were more sensitive than females. The focus of this study was to evaluate the toxicoproteomic changes by 2-dimensional differential in gel electrophoresis followed by mass spectrometry analysis. To compliment previous studies, protein expression changes were evaluated of male animals after 90 days of exposure to doses of 0, 0.03, 0.5, and 8.0 mg/kg bw/d. Significant statistical treatment-related changes compared to the controls identified 45 protein spots containing 38 unique proteins. Proteins identified are implicated in metabolism, redox regulation, protein folding/proteolysis as well as structural and transport proteins. At lower doses, multiple cytoprotective pathways are activated to maintain a homeostasis but ultimately the loss of protein function and impairment of several pathways could lead to adverse health effects at higher doses of furan administration.

Chemical contaminants in canned food and can-packaged food: a review

Canning, as a preservation technique, is widely used to extend the shelf life as well as to maintain the quality of perishable foods. During the canning process, most of the microorganisms are killed, reducing their impact on food quality and safety. However, the presence of a range of undesirable chemical contaminants has been reported in canned foods and in relation to the canning process. The present review provides an overview of these chemical contaminants, including metals, polymeric contaminants and biogenic amine contaminants. They have various origins, including migration from the can materials, formation during the canning process, or contamination during steps required prior to canning (e.g. the disinfection step). Some other can-packaged foods (e.g. beverages or milk powder), which are not canned foods by definition, were also discussed in this review, as they have been frequently studied simultaneously with canned foods in terms of contamination. The occurrence of these contaminants, the analytical techniques involved, and the factors influencing the presence of these contaminants in canned food and can-packaged food are summarized and discussed.

Review of the formation and influencing factors of food-derived glycated lipids

Glycated lipids are formed by a Maillard reaction between the aldehyde group of a reducing sugar with the free amino group of an amino-lipid. The formation and accumulation of glycated lipids are closely related to the prognosis of diabetes, vascular disease, and cancer. However, it is not clear whether food-derived glycated lipids pose a direct threat to the human body. In this review, potentially harmful effect, distribution, formation environment and mechanism, and determination and inhibitory methods of glycated lipids are presented. Future research directions for the study of food-derived glycated lipids include: (1) understanding their digestion, absorption, and metabolism in the human body; (2) expanding the available database for associated risk assessment; (3) relating their formation mechanism to food production processes; (4) revealing the formation mechanism of food-derived glycated lipids; (5) developing rapid, reliable, and inexpensive determination methods for the compounds in different foods; and (6) seeking effective inhibitors. This review will contribute to the final control of food-derived glycated lipids.