2026-06-03T01:31:50Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/386232026-02-03T11:33:46Zcom_10630_2254col_10630_37953

Pérez-Burillo, Sergio Hinojosa-Nogueira, Daniel Rufián-Henares, José Ángel 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 http://creativecommons.org/licenses/by-nc-nd/4.0/ open access 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