Monitoring of cyanogenic compounds behavior during the manufacturing process of sweetened bean paste

• Published in: Heliyon 2024-10, Vol.10 (19), p.e38862, Article e38862
• Main Authors: Ito, Rie, Kikuchi, Ayaka, Ishibashi, Airi, Kai, Tsuyoshi, Terashima, Akira, Iwasaki, Yusuke, Taguchi, Takaaki, Fukiwake, Tomohide, Tsutsumi, Tomoaki, Imamura, Tomoaki, Akiyama, Hiroshi
• Format: Article
• Language: English
• Subjects: Conway dish; Critical control point (CCP); Cyanogenic compounds; Manufacturing process; Post-column HPLC; Risk management; Sweetened bean paste
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2024.e38862

To ensure food safety, food business operators must eliminate or reduce hazardous factors in manufacturing processes by implementing effective process controls. Since some beans are known to contain cyanogenic compounds, their distribution and use are permitted only as a raw bean paste material. Therefore, from the perspective of Hazard Analysis and Critical Control Points (HACCP), the purpose of this study is to demonstrate the validity of establishing CCPs and to determine the cyanogenic compounds in intermediate products for effectively managing hazardous substances in the manufacturing process. The previously reported method, post-column HPLC with fluorescence detection, was used for determine cyanogenic compounds in CCPs. While free cyanide ions were only detected at CCP#1, cyanoglycoside analysis was crucial throughout the manufacturing process. Results indicated a decrease in cyanoglycoside concentration as manufacturing progressed, with levels below 10 ppm in the final product. Notably, cyanoglycosides decreased significantly during the shibukiri process (soaking, boiling, and discarding water). The concentration of cyanogenic compounds in raw beans were below the regulated 500 ppm, and the concentrations in the final product were below regulated 10 ppm. In conclusion, it was found that proposed method is very useful for HACCP management to monitor the decrease of cyanide compounds in the manufacturing process. [Display omitted] •Cyanogenic compounds in sweetened bean paste were quantified using post-column HPLC.•Cyanoglycoside concentrations decreased during manufacturing and were below the limit of quantification in the final product.•From the HACCP perspective, post-column HPLC is useful for identifying and managing hazardous factors in food production.