2026-06-02T17:22:11Zhttps://riuma.uma.es/rest/oai/requestoai:riuma.uma.es:10630/386232026-02-03T11:33:46Zcom_10630_2254col_10630_37953
RIUMA. Repositorio Institucional de la Universidad de Málaga
author
Pérez-Burillo, Sergio
author
Hinojosa-Nogueira, Daniel
author
Rufián-Henares, José Ángel
author
Pastoriza, Silvia
2025-05-15T09:30:51Z
2025-05-15T09:30:51Z
2023-02-27
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.
https://hdl.handle.net/10630/38623
10.1016/j.foodres.2023.112616
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Maillard, Reacción de
Dietas de adelgazamiento
Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content
journal article
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URL
https://riuma.uma.es/bitstreams/26509942-c2f9-4d0e-b61c-4b115984b5f3/download
File
MD5
120021a09729f517df04875a398718e9
4363105
application/pdf
43 Cereal Bars Aox Maillard.pdf