Investigation on heat-induced chemical indexes in traditional and reformulated biscuits

Fructosyl-lysine (determined as furosine), 5-hydroxymethylfurfural (HMF), and furfural are heat-induced chemical markers generated during baking of cereal-based products. Furosine reflects losses of the protein quality through lysine impairments, and furanic compounds are linked to the extent of the...

ver descrição completa

Detalhes bibliográficos
Autores: Mesías, Marta, Olombrada, Elena, González-Mulero, Lucía, Morales, F. J., Delgado-Andrade, Cristina
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2021
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/241333
Acesso em linha:http://hdl.handle.net/10261/241333
Access Level:Acceso aberto
Palavra-chave:Biscuits
Maillard reaction
Amadori compound
Furosine
Hydroxymethylfurfural
Furfural
Consumption
Exposure
http://metadata.un.org/sdg/12
Ensure sustainable consumption and production patterns
id ES_ed3a0d08c656d521b09f5c1202e7f1cb
oai_identifier_str oai:digital.csic.es:10261/241333
network_acronym_str ES
network_name_str España
repository_id_str
spelling Investigation on heat-induced chemical indexes in traditional and reformulated biscuitsMesías, MartaOlombrada, ElenaGonzález-Mulero, LucíaMorales, F. J.Delgado-Andrade, CristinaBiscuitsMaillard reactionAmadori compoundFurosineHydroxymethylfurfuralFurfuralConsumptionExposurehttp://metadata.un.org/sdg/12Ensure sustainable consumption and production patternsFructosyl-lysine (determined as furosine), 5-hydroxymethylfurfural (HMF), and furfural are heat-induced chemical markers generated during baking of cereal-based products. Furosine reflects losses of the protein quality through lysine impairments, and furanic compounds are linked to the extent of the thermal processing, but also to potential toxicological issues. Eighty biscuits commercialized in Spain were analysed for furosine, furanic and nutritional composition. Nutri-Score was used as harmonized criteria for nutritional profiling. Samples were classified as traditional and reformulated biscuits according to the incorporation of innovative ingredients in the recipe. Average furosine, HMF and furfural contents were 731 mg/100 g protein, 7.32 and 0.64 mg/kg, respectively. Furosine, HMF, and furfural content in traditional compared to reformulated biscuits were 14, 37, and 37 % lower, respectively. The predominant source of protein and the sugar content revealed as key factors. Particularly, the replacement of reducing sugars with polyols reduced furosine and furanic compounds. Levels of heat-induced chemical markers among the Nutri-Score groups point to this index as a good tool to help consumers to make healthier choices within this food category. Findings underline the importance of conducting risk/benefit analysis when introducing reformulated recipes in order to reach not only improved nutritional profiles but also controlling toxicological aspects.This research was partially supported by the Comunidad of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM) and by the Spanish Ministry of Science and Innovation (AEI/FEDER, UE) under the project ACRINTAKE (RTI2018-094402-B-I00).Peer reviewedElsevierComunidad de MadridEuropean CommissionMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/241333reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#S2018/BAA-4393/AVANSECAL-II-CMinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094402-B-I00https://doi.org/10.1016/j.jfca.2021.103963Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2413332026-05-22T06:33:51Z
dc.title.none.fl_str_mv Investigation on heat-induced chemical indexes in traditional and reformulated biscuits
title Investigation on heat-induced chemical indexes in traditional and reformulated biscuits
spellingShingle Investigation on heat-induced chemical indexes in traditional and reformulated biscuits
Mesías, Marta
Biscuits
Maillard reaction
Amadori compound
Furosine
Hydroxymethylfurfural
Furfural
Consumption
Exposure
http://metadata.un.org/sdg/12
Ensure sustainable consumption and production patterns
title_short Investigation on heat-induced chemical indexes in traditional and reformulated biscuits
title_full Investigation on heat-induced chemical indexes in traditional and reformulated biscuits
title_fullStr Investigation on heat-induced chemical indexes in traditional and reformulated biscuits
title_full_unstemmed Investigation on heat-induced chemical indexes in traditional and reformulated biscuits
title_sort Investigation on heat-induced chemical indexes in traditional and reformulated biscuits
dc.creator.none.fl_str_mv Mesías, Marta
Olombrada, Elena
González-Mulero, Lucía
Morales, F. J.
Delgado-Andrade, Cristina
author Mesías, Marta
author_facet Mesías, Marta
Olombrada, Elena
González-Mulero, Lucía
Morales, F. J.
Delgado-Andrade, Cristina
author_role author
author2 Olombrada, Elena
González-Mulero, Lucía
Morales, F. J.
Delgado-Andrade, Cristina
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Comunidad de Madrid
European Commission
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Biscuits
Maillard reaction
Amadori compound
Furosine
Hydroxymethylfurfural
Furfural
Consumption
Exposure
http://metadata.un.org/sdg/12
Ensure sustainable consumption and production patterns
topic Biscuits
Maillard reaction
Amadori compound
Furosine
Hydroxymethylfurfural
Furfural
Consumption
Exposure
http://metadata.un.org/sdg/12
Ensure sustainable consumption and production patterns
description Fructosyl-lysine (determined as furosine), 5-hydroxymethylfurfural (HMF), and furfural are heat-induced chemical markers generated during baking of cereal-based products. Furosine reflects losses of the protein quality through lysine impairments, and furanic compounds are linked to the extent of the thermal processing, but also to potential toxicological issues. Eighty biscuits commercialized in Spain were analysed for furosine, furanic and nutritional composition. Nutri-Score was used as harmonized criteria for nutritional profiling. Samples were classified as traditional and reformulated biscuits according to the incorporation of innovative ingredients in the recipe. Average furosine, HMF and furfural contents were 731 mg/100 g protein, 7.32 and 0.64 mg/kg, respectively. Furosine, HMF, and furfural content in traditional compared to reformulated biscuits were 14, 37, and 37 % lower, respectively. The predominant source of protein and the sugar content revealed as key factors. Particularly, the replacement of reducing sugars with polyols reduced furosine and furanic compounds. Levels of heat-induced chemical markers among the Nutri-Score groups point to this index as a good tool to help consumers to make healthier choices within this food category. Findings underline the importance of conducting risk/benefit analysis when introducing reformulated recipes in order to reach not only improved nutritional profiles but also controlling toxicological aspects.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/241333
url http://hdl.handle.net/10261/241333
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
S2018/BAA-4393/AVANSECAL-II-CM
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094402-B-I00
https://doi.org/10.1016/j.jfca.2021.103963
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869423435473485824
score 15,811543

Registros relacionados