Formation and Safety of Furan Compounds in Ultrasound Processesd Chicken

Abstract

Furan compounds formed during thermal processing of foods are a significant concern due to their potential carcinogenic effects. This review examines the role of Ultrasonication, an emerging non-thermal food processing technique in influencing the levels of furan compounds in processed chicken. Ultrasonication employs high-frequency sound waves to induce cavitation, which can alter chemical reactions and physical properties of food products. Furan compounds are byproducts of thermal processing in foods, formed through a number of precursors and reaction pathways, predominant of which is the Maillard reaction and poses significant health risks. Studies have shown that Ultrasonication enhances Maillard reaction resulting in the formation of Maillard Reaction Products (MRPs) such as Furan. Using high frequency sound waves to create cavitation bubbles which disrupt chemical bonds and promote free radical formation, ultrasonication can promote and inhibit furan formation by interacting with unsaturated fatty acids and other precursors in chicken. Factors such as sonication intensity, duration, processing conditions such as temperature, pH and chicken composition influence the formation of furan and furan levels in ultrasound processed chicken. By consolidating recent findings, this review aims to provide an understanding of Ultrasonication as a non-conventional, safer and healthier food processing alternative to traditional thermal processing methods.