Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (<i>HCN</i>) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermenta...

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Main Authors:	Yan Qin, Beibei Duan, Jung-Ah Shin, Hee-Jin So, Eun-Sik Hong, Hee-Gon Jeong, Jeung-Hee Lee, Ki-Teak Lee
Format:	Article
Language:	English
Published:	MDPI AG 2021-05-01
Series:	Foods
Subjects:	cassava flour cyanide ethyl carbamate distillation copper chips mass balance
Online Access:	https://www.mdpi.com/2304-8158/10/5/1089

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spelling	doaj-f9f6a1ea150d4532ab04c755489e38bb2021-06-01T00:01:33ZengMDPI AGFoods2304-81582021-05-01101089108910.3390/foods10051089Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous DistillationYan Qin0Beibei Duan1Jung-Ah Shin2Hee-Jin So3Eun-Sik Hong4Hee-Gon Jeong5Jeung-Hee Lee6Ki-Teak Lee7Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, KoreaDepartment of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, KoreaDepartment of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung, Gangwon-Do 25457, KoreaDepartment of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, KoreaDepartment of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, KoreaDepartment of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, KoreaDepartment of Food and Nutrition, Daegu University, 201 Daegudae-ro, Gyeonsan-si, Gyeongsangbukdo 38453, KoreaDepartment of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, KoreaWhen cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (<i>HCN</i>) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermentation and lab-scale continuous distillation processes. Thereafter, mass balance and the influence of copper chips were evaluated. Results showed that 81.5% of cyanide was removed after fermentation. Use of copper chips completely prevented the migration of cyanide into the distilled spirits, while 88.3% of cyanide migrated from the fermented liquid in the absence of copper chips. Formation of ethyl carbamate was significantly promoted during distillation. Most of the produced ethyl carbamate (73.2%) was transferred into the distilled spirits in the absence of copper chips, only 9.6% of the ethyl carbamate was transferred when copper chips were used. Thus, copper chips effectively prevented the migration of cyanide and ethyl carbamate into the distilled spirts during continuous distillation.https://www.mdpi.com/2304-8158/10/5/1089cassava flourcyanideethyl carbamatedistillationcopper chipsmass balance
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Yan Qin Beibei Duan Jung-Ah Shin Hee-Jin So Eun-Sik Hong Hee-Gon Jeong Jeung-Hee Lee Ki-Teak Lee
spellingShingle	Yan Qin Beibei Duan Jung-Ah Shin Hee-Jin So Eun-Sik Hong Hee-Gon Jeong Jeung-Hee Lee Ki-Teak Lee Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation Foods cassava flour cyanide ethyl carbamate distillation copper chips mass balance
author_facet	Yan Qin Beibei Duan Jung-Ah Shin Hee-Jin So Eun-Sik Hong Hee-Gon Jeong Jeung-Hee Lee Ki-Teak Lee
author_sort	Yan Qin
title	Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation
title_short	Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation
title_full	Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation
title_fullStr	Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation
title_full_unstemmed	Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation
title_sort	effect of fermentation on cyanide and ethyl carbamate contents in cassava flour and evaluation of their mass balance during lab-scale continuous distillation
publisher	MDPI AG
series	Foods
issn	2304-8158
publishDate	2021-05-01
description	When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (<i>HCN</i>) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermentation and lab-scale continuous distillation processes. Thereafter, mass balance and the influence of copper chips were evaluated. Results showed that 81.5% of cyanide was removed after fermentation. Use of copper chips completely prevented the migration of cyanide into the distilled spirits, while 88.3% of cyanide migrated from the fermented liquid in the absence of copper chips. Formation of ethyl carbamate was significantly promoted during distillation. Most of the produced ethyl carbamate (73.2%) was transferred into the distilled spirits in the absence of copper chips, only 9.6% of the ethyl carbamate was transferred when copper chips were used. Thus, copper chips effectively prevented the migration of cyanide and ethyl carbamate into the distilled spirts during continuous distillation.
topic	cassava flour cyanide ethyl carbamate distillation copper chips mass balance
url	https://www.mdpi.com/2304-8158/10/5/1089
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Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

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