http://www.hindawi.com The latest articles from Hindawi Publishing Corporation © 2013 , Hindawi Publishing Corporation . All rights reserved. Wed, 19 Jun 2013 14:00:05 +0000 http://www.hindawi.com/journals/ijfs/2013/514676/ Optimization of the culture medium and process variables for xylitol production using corncob hemicellulose hydrolysate by Pachysolen tannophilus (MTTC 1077) was performed with statistical methodology based on experimental designs. The screening of nine nutrients for their influence on xylitol production was achieved using a Plackett-Burman design. Peptone, xylose, MgSO4·7H2O, and yeast extract were selected based on their positive influence on xylitol production. The selected components were optimized with Box-Behnken design using response surface methodology (RSM). The optimum levels (g/L) were peptone: 6.03, xylose: 10.62, MgSO4·7H2O: 1.39, yeast extract: 4.66. The influence of various process variables on the xylitol production was evaluated. The optimal levels of these variables were quantified by the central composite design using RSM, for establishment of a significant mathematical model with a coefficient determination of . The validation experimental was consistent with the prediction model. The optimum levels of process variables were temperature (36.56°C), pH (7.27), substrate concentration (3.55 g/L), inoculum size (3.69 mL), and agitation speed (194.44 rpm). These conditions were validated experimentally which revealed an enhanced xylitol yield of 0.80 g/g. S. Ramesh, R. Muthuvelayudham, R. Rajesh Kannan, and T. Viruthagiri Copyright © 2013 S. Ramesh et al. All rights reserved. Thu, 06 Jun 2013 11:33:39 +0000 http://www.hindawi.com/journals/ijfs/2013/549192/ The retrogradation rate of waxy rice starch gel was investigated during storage at temperatures in the vicinity of the glass transition temperature of a maximally concentrated system (), as it was hypothesized that such temperatures might cause different effects on retrogradation. The value of fully gelatinized waxy rice starch gel with 50% water content and the enthalpy of melting retrograded amylopectin in the gels were investigated using differential scanning calorimetry. Starch gels were frozen to −30°C and stored at 4, 0, −3, −5, and −8°C for 5 days. The results indicated that the value of gelatinized starch gel annealed at −7°C for 15 min was −3.5°C. Waxy rice starch gels retrograded significantly when stored at 4°C with a decrease in the enthalpy of melting retrograded starch in samples stored for 5 days at −3, −5, and −8°C, respectively, perhaps due to the more rigid glass matrix and less molecular mobility facilitating starch chain recrystallization at temperatures below . This suggests that retardation of retrogradation of waxy rice starch gel can be achieved at temperature below . Sanguansri Charoenrein and Sunsanee Udomrati Copyright © 2013 Sanguansri Charoenrein and Sunsanee Udomrati. All rights reserved. Thu, 06 Jun 2013 09:35:59 +0000 http://www.hindawi.com/journals/ijfs/2013/367841/ Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese ( 0.75–0.95) and 17 compounds in ice cream ( 0.83–0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes. Yulia B. Monakhova, Rolf Godelmann, Claudia Andlauer, Thomas Kuballa, and Dirk W. Lachenmeier Copyright © 2013 Yulia B. Monakhova et al. All rights reserved. Sat, 25 May 2013 15:54:04 +0000 http://www.hindawi.com/journals/ijfs/2013/450794/ Purpose. To evaluate the effect of polydextrose (PDX) on Ca bioavailability and prevention of loss of bone mass. Methods. Twenty-four two-month-old ovariectomized rats were fed three isocaloric diets only varied in fiber source and content up to 60 days (FOS group, a commercial mixture of short- and long-chain fructooligosaccharide, OVX group fed AIN 93 diet, and PDX group). A SHAM group was included as control. Apparent Ca absorption percentage (%ABS), changes in total skeleton bone mineral content (tsBMC) and bone mineral density (BMD) and femur BMD, % Bone Volume, Ca and organic femur content, caecal weight, and pH were evaluated. Results. %ABS and caecum weight of PDX and FOS were higher, and caecum pH was lower compared to OVX and SHAM. PDX reached a higher pH and lower caecum weight than FOS possibly because PDX is not completely fermented in the colon. Changes in tsBMC and femur BMD in FOS and PDX were significant lower than SHAM but significantly higher than OVX. % Bone Volume and femur % of Ca in PDX were significantly higher than OVX and FOS but lower than SHAM. Conclusions. PDX increased Ca absorption and prevented bone loss in OVX rats. Adriana R. Weisstaub, Victoria Abdala, Macarena Gonzales Chaves, Patricia Mandalunis, Ángela Zuleta, and Susana Zeni Copyright © 2013 Adriana R. Weisstaub et al. All rights reserved. Thu, 23 May 2013 17:59:31 +0000 http://www.hindawi.com/journals/ijfs/2013/584148/ The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (), specific volume (SV), water absorption (WA), and solubility () were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution. Rolando José González, Elena Pastor Cavada, Javier Vioque Peña, Roberto Luis Torres, Dardo Mario De Greef, and Silvina Rosa Drago Copyright © 2013 Rolando José González et al. All rights reserved. Thu, 23 May 2013 17:56:50 +0000 http://www.hindawi.com/journals/ijfs/2013/360732/ Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels. Iulia Movileanu, Máryuri T. Núñez de González, Brian Hafley, Rhonda K. Miller, and Jimmy T. Keeton Copyright © 2013 Iulia Movileanu et al. All rights reserved. Tue, 21 May 2013 11:18:46 +0000 http://www.hindawi.com/journals/ijfs/2013/719593/ An investigation to optimize the extraction yield and the radical scavenging activity from the agricultural by-product olive tree wood (Olea europaea L., cultivar Picual) using six different extraction protocols was carried out. Four olive wood samples from different geographical origin, and harvesting time have been used for comparison purposes. Among the fifty olive wood extracts obtained in this study, the most active ones were those prepared with ethyl acetate, either through direct extraction or by successive liquid-liquid partitioning procedures, the main components being the secoiridoids oleuropein and ligustroside. An acid hydrolysis pretreatment of olive wood samples before extractions did not improve the results. In the course of this study, two compounds were isolated from the ethanolic extracts of olive wood collected during the olives’ harvesting season and identified as (7′′R)-7′′-ethoxyoleuropein (1) and (7′′S)-7′′-ethoxyoleuropein (2). Mercedes Pérez-Bonilla, Sofía Salido, Adolfo Sánchez, Teris A. van Beek, and Joaquín Altarejos Copyright © 2013 Mercedes Pérez-Bonilla et al. All rights reserved. Tue, 21 May 2013 09:53:47 +0000 http://www.hindawi.com/journals/ijfs/2013/158482/ Synthetic angiotensin I-converting enzyme (ACE-I) inhibitors can have undesirable side effects, while natural inhibitors have no side effects and are potential nutraceuticals. A protein-rich fraction from chia (Salvia hispanica L.) seed was hydrolyzed with an Alcalase-Flavourzyme sequential system and the hydrolysate ultrafiltered through four molecular weight cut-off membranes (1 kDa, 3 kDa, 5 kDa, and 10 kDa). ACE-I inhibitory activity was quantified in the hydrolysate and ultrafiltered fractions. The hydrolysate was extensive (DH = 51.64%) and had 58.46% ACE-inhibitory activity. Inhibition ranged from 53.84% to 69.31% in the five ultrafiltered fractions and was highest in the <1 kDa fraction (69.31%). This fraction’s amino acid composition was identified and then it was purified by gel filtration chromatography and ACE-I inhibition measured in the purified fractions. Amino acid composition suggested that hydrophobic residues contributed substantially to chia peptide ACE-I inhibitory strength, probably by blocking angiotensin II production. Inhibitory activity ranged from 48.41% to 62.58% in the purified fractions, but fraction F1 (1.5–2.5 kDa) exhibited the highest inhibition (IC50 = 3.97 μg/mL; 427–455 mL elution volume). The results point out the possibility of obtaining bioactive peptides from chia proteins by means of a controlled protein hydrolysis using Alcalase-Flavourzyme sequentional system. Maira Rubi Segura Campos, Fanny Peralta González, Luis Chel Guerrero, and David Betancur Ancona Copyright © 2013 Maira Rubi Segura Campos et al. All rights reserved. Mon, 20 May 2013 13:06:23 +0000 http://www.hindawi.com/journals/ijfs/2013/305407/ Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread. Maria Eduardo, Ulf Svanberg, Jorge Oliveira, and Lilia Ahrné Copyright © 2013 Maria Eduardo et al. All rights reserved. Mon, 20 May 2013 09:38:27 +0000 http://www.hindawi.com/journals/ijfs/2013/869362/ The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems. Lesław Juszczak, Dorota Gałkowska, Teresa Witczak, and Teresa Fortuna Copyright © 2013 Lesław Juszczak et al. All rights reserved. Thu, 16 May 2013 14:39:44 +0000 http://www.hindawi.com/journals/ijfs/2013/857120/ Stinging nettle (Urtica dioica L.) has a long history of usage and is currently receiving attention as a source of fiber and alternative medicine. In many cultures, nettle is also eaten as a leafy vegetable. In this study, we focused on nettle yield (edible portion) and processing effects on nutritive and dietary properties. Actively growing shoots were harvested from field plots and leaves separated from stems. Leaf portions (200 g) were washed and processed by blanching (1 min at 96–98°C) or cooking (7 min at 98-99°C) with or without salt (5 g·). Samples were cooled immediately after cooking and kept in frozen storage before analysis. Proximate composition, mineral, amino acid, and vitamin contents were determined, and nutritive value was estimated based on 100 g serving portions in a 2000 calorie diet. Results show that processed nettle can supply 90%–100% of vitamin A (including vitamin A as β-carotene) and is a good source of dietary calcium, iron, and protein. We recommend fresh or processed nettle as a high-protein, low-calorie source of essential nutrients, minerals, and vitamins particularly in vegetarian, diabetic, or other specialized diets. Laban K. Rutto, Yixiang Xu, Elizabeth Ramirez, and Michael Brandt Copyright © 2013 Laban K. Rutto et al. All rights reserved. Tue, 30 Apr 2013 11:24:33 +0000 http://www.hindawi.com/journals/ijfs/2013/576153/ Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter and stress-strain ratio decreased significantly with increase in the amount of sugar. There was a significant decrease in spread ratio at high amount of water. Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar and fat . The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g, and water 21 mL based on 100 g flour. The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%. Bhawna Chugh, Gurmukh Singh, and B. K. Kumbhar Copyright © 2013 Bhawna Chugh et al. All rights reserved. Tue, 30 Apr 2013 08:16:43 +0000 http://www.hindawi.com/journals/ijfs/2013/585931/ Ethoxyquin (EQ, 6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline) is widely used in animal feed in order to protect it against lipid peroxidation. EQ cannot be used in any food for human consumption (except spices, e.g., chili), but it can pass from feed to farmed fish, poultry, and eggs, so human beings can be exposed to this antioxidant. The manufacturer Monsanto Company (USA) performed a series of tests on ethoxyquin which showed its safety. Nevertheless, some harmful effects in animals and people occupationally exposed to it were observed in 1980’s which resulted in the new studies undertaken to reevaluate its toxicity. Here, we present the characteristics of the compound and results of the research, concerning, for example, products of its metabolism and oxidation or searching for new antioxidants on the EQ backbone. Alina Błaszczyk, Aleksandra Augustyniak, and Janusz Skolimowski Copyright © 2013 Alina Błaszczyk et al. All rights reserved. Mon, 22 Apr 2013 16:15:26 +0000 http://www.hindawi.com/journals/ijfs/2013/926468/ Insects and pests constitute a major threat to food supplies all over the world. Some estimates put the loss of food grains because of infestation to about 40% of the world production. Contemporary disinfestation methods are chemical fumigation, ionizing radiation, controlled atmosphere, conventional hot air treatment, and dielectric heating, that is, radio frequency and microwave energy, and so forth. Though chemical fumigation is being used extensively in stored food grains, regulatory issues, insect resistance, and environmental concerns demand technically effective and environmentally sound quarantine methods. Recent studies have indicated that microwave treatment is a potential means of replacing other techniques because of selective heating, pollution free environment, equivalent or better quality retention, energy minimization, and so forth. The current paper reviews the recent advances in Microwave (MW) disinfestation of stored food products and its principle and experimental results from previous studies in order to establish the usefulness of this technology. Ipsita Das, Girish Kumar, and Narendra G. Shah Copyright © 2013 Ipsita Das et al. All rights reserved. Thu, 18 Apr 2013 10:12:42 +0000 http://www.hindawi.com/journals/ijfs/2013/875314/ In a previous study, the administration of a grape seed procyanidin extract (GSPE) in female Wistar rats improved insulin resistance, reduced insulin production, and modulated apoptosis biomarkers in the pancreas. Considering that pharmacokinetic and pharmacodynamic parameters in females are different from these parameters in males, the aim of the present study was to evaluate the effects of GSPE on male Wistar cafeteria-induced obese rats. The results have confirmed that the cafeteria model is a robust model mimicking a prediabetic state, as these rats display insulin resistance, increased insulin synthesis and secretion, and increased apoptosis in the pancreas. In addition, GSPE treatment (25 mg/kg of GSPE for 21 days) in male rats improves insulin resistance and counteracts the cafeteria-induced effects on insulin synthesis. However, the administration of the extract enhances the cafeteria-induced increase in Bax protein levels, suggesting increased apoptosis. This result contradicts previous results from cafeteria-fed female rats, in which GSPE seemed to counteract the increased apoptosis induced by the cafeteria diet. Lídia Cedó, Anna Castell-Auví, Victor Pallarès, Mayte Blay, Anna Ardévol, and Montserrat Pinent Copyright © 2013 Lídia Cedó et al. All rights reserved. Tue, 09 Apr 2013 13:22:51 +0000 http://www.hindawi.com/journals/ijfs/2013/419535/ Background. Blueberries are considered an important source of health benefits. This work studied six blueberry cultivars: “Duke,” “Brigitta”, “Elliott”, “Centurion”, “Star,” and “Jewel”, measuring quality parameters such as °Brix, pH, moisture content using standard techniques and shape, color, and fungal presence obtained by computer vision. The storage conditions were time (0–21 days), temperature (4 and 15°C), and relative humidity (75 and 90%). Results. Significant differences () were detected between fresh cultivars in pH, °Brix, shape, and color. However, the main parameters which changed depending on storage conditions, increasing at higher temperature, were color (from blue to red) and fungal presence (from 0 to 15%), both detected using computer vision, which is important to determine a shelf life of 14 days for all cultivars. Similar behavior during storage was obtained for all cultivars. Conclusion. Computer vision proved to be a reliable and simple method to objectively determine blueberry decay during storage that can be used as an alternative approach to currently used subjective measurements. Silvia Matiacevich, Daniela Celis Cofré, Patricia Silva, Javier Enrione, and Fernando Osorio Copyright © 2013 Silvia Matiacevich et al. All rights reserved. Thu, 04 Apr 2013 12:52:23 +0000 http://www.hindawi.com/journals/ijfs/2013/238216/ Tea (Camellia sinensis) is a widely consumed beverage and recognised for its potential enhancing effect on human health due to its rich polyphenol content. While a number of studies have investigated the quantity and type of polyphenols present in different tea samples, no study has reported the potential effect of digestive enzymes on the availability of tea polyphenols for human absorption or the subsequent impact on glycaemic response. The objectives of the present study were to assess the total polyphenol content of different teas, to assess the bioaccessibility of polyphenols in whole and bagged teas, and to determine the effect of black, white, and green tea infusions on sugar release. All of the teas were a significant source of polyphenols (10–116 mg Gallic acid equivalents/g). There was an overall increase in the release of polyphenols from both the bagged and the whole teas following in vitro digestion. Bagged green tea significantly () reduced rapidly digestible starch from white bread samples compared to control and black and white bagged teas. The present study confirms that tea is a rich source of polyphenols and highlights the potential benefits it may have on modulating glycaemic response in humans. Shelly Coe, Ann Fraser, and Lisa Ryan Copyright © 2013 Shelly Coe et al. All rights reserved. Sun, 31 Mar 2013 15:18:53 +0000 http://www.hindawi.com/journals/ijfs/2013/863904/ Rapid and reliable multiresidue analytical methods were developed and validated for the determination of 6 neonicotinoids pesticides (acetamiprid, clothianidin, imidacloprid, nitenpyram, thiacloprid, and thiamethoxam) in honey. A modified QuEChERS method has allowed a very rapid and efficient single-step extraction, while the detection was performed by UHPLC/MS-MS. The recovery studies were carried out by spiking the samples at two concentration levels (10 and 40 μg/kg). The methods were subjected to a thorough validation procedure. The mean recovery was in the range of 75 to 114% with repeatability below 20%. The limits of detection were below 2.5 μg/kg, while the limits of quantification did not exceed 4.0 μg/kg. The total uncertainty was evaluated taking the main independent uncertainty sources under consideration. The expanded uncertainty did not exceed 49% for the 10 μg/kg concentration level and was in the range of 16–19% for the 40 μg/kg fortification level. Michele Proietto Galeano, Monica Scordino, Leonardo Sabatino, Valentina Pantò, Giovanni Morabito, Elena Chiappara, Pasqualino Traulo, and Giacomo Gagliano Copyright © 2013 Michele Proietto Galeano et al. All rights reserved. Sun, 24 Mar 2013 09:23:33 +0000 http://www.hindawi.com/journals/ijfs/2013/968020/ The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data. Marie Hrušková, Ivan Švec, and Ivana Jurinová Copyright © 2013 Marie Hrušková et al. All rights reserved. Wed, 06 Mar 2013 14:42:58 +0000 http://www.hindawi.com/journals/ijfs/2013/239839/ The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme. Anurag Singh, H. K. Sharma, Sanjay Kumar, Ashutosh Upadhyay, and K. P. Mishra Copyright © 2013 Anurag Singh et al. All rights reserved. Mon, 14 Jan 2013 13:19:14 +0000 http://www.hindawi.com/journals/ijfs/2013/904349/ Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods. Adriana P. Arisseto, Eduardo Vicente, and Maria Cecília F. Toledo Copyright © 2013 Adriana P. Arisseto et al. All rights reserved.