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標題: Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods
作者: Chieh-Hsiu Lee 
Kai-Ting Chen 
Jer-An Lin 
Yu-Ting Chen 
Yi-An Chen 
Jung-Tsung Wu 
Chang-Wei Hsieh 
關鍵字: 5-Hydroxymethylfurfural;Food safety;Human health;Microwave heating;Non-thermal processing
5-Hydroxymethylfurfural (5-HMF) is a neo-formed contaminant arising in foods during thermal processing, especially under acidic conditions. Exposure to 5-HMF is inevitable for human beings since it is widespread in foods, including honey, bread, beer, coffee, fruit juices, and black garlic. The many studies published to date have shown that 5-HMF displays diverse effects on human health, including carcinogenicity, neoplastic transformation, and hepato- and nephrotoxicity, and antioxidant activity. Therefore, reducing the amount of 5-HMF in foods has become an important food safety issue.

Scope and approach
This review introduces the formation and biological effects of 5-HMF in food, and summarizes the methods developed in recent years for mitigating 5-HMF formation or for removing 5-HMF from foods, including ultraviolet irradiation, phytochemical addition, yeast fermentation, vacuum treatment, microwave heating, non-thermal processing, and formula adjustment.

Key findings and conclusions
According to the available evidence, the effects of 5-HMF on health are closely correlated with dose, though more research is needed to clarify many aspects. In addition, the testing of food sensory attributes should be critically considered when evaluating 5-HMF elimination approaches in order to increase their applications in the food industry.
Appears in Collections:食品暨應用生物科技學系

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