RT Journal Article
T1 Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content
A1 Pérez-Burillo, Sergio
A1 Hinojosa-Nogueira, Daniel
A1 Rufián-Henares, José Ángel
A1 Pastoriza, Silvia
K1 Maillard, Reacción de
K1 Dietas de adelgazamiento
AB 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.
PB Elsevier
YR 2023
FD 2023-02-27
LK https://hdl.handle.net/10630/38623
UL https://hdl.handle.net/10630/38623
LA eng
NO Pérez-Burillo S, Hinojosa-Nogueira D, Rufián-Henares JÁ, Pastoriza S. Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content. Food Research International. 2023;166:112616.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 19 ene 2026