Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content.
Food Res Int
; 166: 112616, 2023 04.
Article
en En
| MEDLINE
| ID: mdl-36914357
Cereal snacks and meal replacement shakes are gaining popularity as part of a low-calorie diet. However, some concerns have been risen in relation to their nutrient content and industrial processing. Here we analyzed 74 products, including cereal bars, cereal cakes and meal replacement shakes. We measured furosine and 5-hydroxymethyl-furfural (HMF) due to their relation with industrial processing, mainly thermal treatment, as well as antioxidant capacity after in vitro digestion-fermentation. Most of the products reported a high sugar content, including also large concentrations of HMF and furosine. Small differences were found on antioxidant capacity, although chocolate addition tended to increase the antioxidant power of products. According to our results, antioxidant capacity released after fermentation is higher, which points out to the importance of gut microbes in releasing potentially bioactive compounds. Additionally, we have found alarmingly high concentrations of furosine and HMF, which calls to research into new technologies for food processing to minimize their generation.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Reacción de Maillard
/
Antioxidantes
Idioma:
En
Revista:
Food Res Int
Año:
2023
Tipo del documento:
Article
País de afiliación:
España
Pais de publicación:
Canadá