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Francisco J. Morales - One of the best experts on this subject based on the ideXlab platform.
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Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals.
Nutrients, 2020Co-Authors: Francisco J. Morales, Marta Mesías, Cristina Delgado-andradeAbstract:Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial Breakfast Cereals (n = 53) were classified according to the NOVA approach as un-/minimally processed (NOVA-1, 11%), processed (NOVA-3, 30%), and ultra-processed (NOVA-4, 59%) foods. Acrylamide and hydroxymethylfurfural (HMF) content as heat-induced chemical markers was taken from our research team database. The NutriScore was used as the nutritional profiling system. Samples were distributed between groups A (19%), B (13%), C (38%), and D (30%). No statistically significant differences in acrylamide and HMF were found across the NutriScore groups. Sugar content was the only nutritional descriptor found to be significantly different between processed (11.6 g/100 g) and ultra-processed (23.1 g/100 g) Breakfast cereal groups. Sugar content correlated with acrylamide (p < 0.001) and HMF (p < 0.0001). Acrylamide and HMF contents were not significantly higher in the NOVA-4 group when compared with the NOVA-3 group. However, trends towards higher acrylamide and HMF content are observed, amounting to a change of 75 µg/kg and 13.3 mg/kg in processed Breakfast Cereals, and 142 µg/kg and 32.1 mg/kg in ultra-processed Breakfast Cereals, respectively. Thus, the NOVA classification may not reflect the extent of the thermal treatment applied to the Breakfast cereal but the type and amount of ingredients incorporated. Ultra-processed Breakfast cereal does not predict significantly higher toxicological concern based on acrylamide content than processed Breakfast Cereals; a clear trend is seen whose contributing factors should be further studied.
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Reassessment of acrylamide content in Breakfast Cereals. Evolution of the Spanish market from 2006 to 2018
Food Control, 2019Co-Authors: Marta Mesías, Francisco J. Morales, Laura Sáez-escudero, Cristina Delgado-andradeAbstract:Abstract Breakfast Cereals are important contributors to acrylamide daily exposure in Western countries. Acrylamide was determined by LC-ESI-MS/MS in 60 commercial Breakfast Cereals marketed in Spain. The influence of the predominant cereal, protein, fibre and sugar content, as well as the presence of honey and the manufacturing process on the acrylamide levels was evaluated. The mean acrylamide content was 118 μg/kg (from
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Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018
MDPI AG, 2019Co-Authors: Marta Mesías, Francisco J. Morales, Laura Sáez-escudero, Cristina Delgado-andradeAbstract:The demand for healthier products has led the Breakfast cereal sector to develop new formulations to improve the nutritional profile of Breakfast Cereals; however, the increase in chemical risks should also be evaluated. Amadori compounds and 5-hydroxymethylfurfural (HMF) are Maillard reaction products applied as heat damage indices in Breakfast Cereals. Furosine (a synthetic amino acid formed by acid hydrolysis of Amadori compounds) is linked to the loss of protein quality, while HMF has exhibited toxicological effects in cells and animals. Furosine and HMF content was evaluated in Spanish Breakfast Cereals whereas the effect of protein, fibre, and sugar content, the type of grain, the presence of honey, and the manufacturing process were discussed, as well as compared with a previous prospective study. The average furosine and HMF contents were 182 mg/kg and 21.7 mg/kg, respectively. Protein and fibre content were directly related to the furosine content, whereas sugar level, honey addition, and the manufacturing process affected the content of HMF. Occurrence of furosine and HMF decreased nearly 40% in a decade (2006−2018). These findings are relevant in terms of nutritional score, since lysine availability is preserved, but also from a toxicological point of view, due to the decreased daily exposure to both compounds, which dropped 30%
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estimation of hydroxymethylfurfural availability in Breakfast Cereals studies in caco 2 cells
Food and Chemical Toxicology, 2008Co-Authors: Cristina Delgadoandrade, Isabel Seiquer, Pilar M Navarro, Francisco J. MoralesAbstract:The transport and availability of hydroxymethylfurfural (HMF), an intermediary product of the Maillard reaction, was investigated in the Caco-2 cell line after in vitro gastrointestinal digestion. The study was carried out at two levels; (a) an HMF-spiked culture medium, and (b) digested commercial Breakfast Cereals (BC). In both assays, the higher the amount of HMF offered to the cells, the higher the absolute value of transported HMF. However, HMF availability and transport are not directly proportional to the initial HMF content since HMF is partly retained in the non-soluble fraction after digestion. In addition, HMF is degraded to some extent during the gastrointestinal digestion of both HMF-spiked cell medium and BC. Average HMF availability from three commercial Breakfast Cereals was 9.1% (4.98-12.99%). Variations in HMF availability may be related to the particular composition of each BC, where fibre could play an important role. On the other hand, possible metabolization into the cell should also be considered.
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Lysine availability is diminished in commercial fibre-enriched Breakfast Cereals
Food Chemistry, 2007Co-Authors: Cristina Delgado-andrade, José Ángel Rufián-henares, Francisco J. MoralesAbstract:Abstract Furosine is a heat-induced marker for thermal treatment in foodstuffs and is directly related to the loss of lysine availability. Furosine was analysed in 60 commercial Breakfast Cereals in order to assess the protein nutritional value. Samples were hydrolysed with 7.95 M HCl at 110 °C for 23 h, clarified by solid-phase extraction and furosine quantified by ion-pairing HPLC. Statistical analyses were applied according to the type of cereal (corn, wheat, rice or mixture), the addition of cocoa powder, sugar content, dietary fibre and protein content, physical form of the product, as well as the consumers for whom they are intended (adults or infants). Data showed a statistically significant effects of protein content, added-dietary fibre and physical form of the samples (flakes/puffed) on the level of furosine present in commercial Breakfast Cereals. The higher the protein content in the formulation, the higher were the furosine levels, regardless of the protein source. Significantly higher furosine levels were found in puffed commercial Breakfast Cereals. Fibre-enriched commercial Breakfast Cereals showed the most marked reduction of nutritional properties.
Cristina Delgado-andrade - One of the best experts on this subject based on the ideXlab platform.
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Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals.
Nutrients, 2020Co-Authors: Francisco J. Morales, Marta Mesías, Cristina Delgado-andradeAbstract:Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial Breakfast Cereals (n = 53) were classified according to the NOVA approach as un-/minimally processed (NOVA-1, 11%), processed (NOVA-3, 30%), and ultra-processed (NOVA-4, 59%) foods. Acrylamide and hydroxymethylfurfural (HMF) content as heat-induced chemical markers was taken from our research team database. The NutriScore was used as the nutritional profiling system. Samples were distributed between groups A (19%), B (13%), C (38%), and D (30%). No statistically significant differences in acrylamide and HMF were found across the NutriScore groups. Sugar content was the only nutritional descriptor found to be significantly different between processed (11.6 g/100 g) and ultra-processed (23.1 g/100 g) Breakfast cereal groups. Sugar content correlated with acrylamide (p < 0.001) and HMF (p < 0.0001). Acrylamide and HMF contents were not significantly higher in the NOVA-4 group when compared with the NOVA-3 group. However, trends towards higher acrylamide and HMF content are observed, amounting to a change of 75 µg/kg and 13.3 mg/kg in processed Breakfast Cereals, and 142 µg/kg and 32.1 mg/kg in ultra-processed Breakfast Cereals, respectively. Thus, the NOVA classification may not reflect the extent of the thermal treatment applied to the Breakfast cereal but the type and amount of ingredients incorporated. Ultra-processed Breakfast cereal does not predict significantly higher toxicological concern based on acrylamide content than processed Breakfast Cereals; a clear trend is seen whose contributing factors should be further studied.
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Reassessment of acrylamide content in Breakfast Cereals. Evolution of the Spanish market from 2006 to 2018
Food Control, 2019Co-Authors: Marta Mesías, Francisco J. Morales, Laura Sáez-escudero, Cristina Delgado-andradeAbstract:Abstract Breakfast Cereals are important contributors to acrylamide daily exposure in Western countries. Acrylamide was determined by LC-ESI-MS/MS in 60 commercial Breakfast Cereals marketed in Spain. The influence of the predominant cereal, protein, fibre and sugar content, as well as the presence of honey and the manufacturing process on the acrylamide levels was evaluated. The mean acrylamide content was 118 μg/kg (from
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Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018
MDPI AG, 2019Co-Authors: Marta Mesías, Francisco J. Morales, Laura Sáez-escudero, Cristina Delgado-andradeAbstract:The demand for healthier products has led the Breakfast cereal sector to develop new formulations to improve the nutritional profile of Breakfast Cereals; however, the increase in chemical risks should also be evaluated. Amadori compounds and 5-hydroxymethylfurfural (HMF) are Maillard reaction products applied as heat damage indices in Breakfast Cereals. Furosine (a synthetic amino acid formed by acid hydrolysis of Amadori compounds) is linked to the loss of protein quality, while HMF has exhibited toxicological effects in cells and animals. Furosine and HMF content was evaluated in Spanish Breakfast Cereals whereas the effect of protein, fibre, and sugar content, the type of grain, the presence of honey, and the manufacturing process were discussed, as well as compared with a previous prospective study. The average furosine and HMF contents were 182 mg/kg and 21.7 mg/kg, respectively. Protein and fibre content were directly related to the furosine content, whereas sugar level, honey addition, and the manufacturing process affected the content of HMF. Occurrence of furosine and HMF decreased nearly 40% in a decade (2006−2018). These findings are relevant in terms of nutritional score, since lysine availability is preserved, but also from a toxicological point of view, due to the decreased daily exposure to both compounds, which dropped 30%
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Lysine availability is diminished in commercial fibre-enriched Breakfast Cereals
Food Chemistry, 2007Co-Authors: Cristina Delgado-andrade, José Ángel Rufián-henares, Francisco J. MoralesAbstract:Abstract Furosine is a heat-induced marker for thermal treatment in foodstuffs and is directly related to the loss of lysine availability. Furosine was analysed in 60 commercial Breakfast Cereals in order to assess the protein nutritional value. Samples were hydrolysed with 7.95 M HCl at 110 °C for 23 h, clarified by solid-phase extraction and furosine quantified by ion-pairing HPLC. Statistical analyses were applied according to the type of cereal (corn, wheat, rice or mixture), the addition of cocoa powder, sugar content, dietary fibre and protein content, physical form of the product, as well as the consumers for whom they are intended (adults or infants). Data showed a statistically significant effects of protein content, added-dietary fibre and physical form of the samples (flakes/puffed) on the level of furosine present in commercial Breakfast Cereals. The higher the protein content in the formulation, the higher were the furosine levels, regardless of the protein source. Significantly higher furosine levels were found in puffed commercial Breakfast Cereals. Fibre-enriched commercial Breakfast Cereals showed the most marked reduction of nutritional properties.
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Relationship between acrylamide and thermal-processing indexes in commercial Breakfast Cereals: a survey of Spanish Breakfast Cereals.
Molecular nutrition & food research, 2006Co-Authors: José Ángel Rufián-henares, Cristina Delgado-andrade, Francisco J. MoralesAbstract:Breakfast Cereals are significant contributors to the daily intake of food-derived acrylamide in Western countries. Acrylamide was determined by LC-MS in 60 commercial Breakfast Cereals marketed in Spain. Several SPE cartridges were evaluated for clarification of the aqueous extract. LOQ was 62 μg/kg. Acrylamide content ranged from
Cristina Delgadoandrade - One of the best experts on this subject based on the ideXlab platform.
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effect of digestive process on maillard reaction indexes and antioxidant properties of Breakfast Cereals
Food Research International, 2009Co-Authors: Jose A Rufianhenares, Cristina DelgadoandradeAbstract:Abstract Extrusion, drying and toasting are the most representative manufacturing processes suffered by Breakfast Cereals, conjugating thermal/moisture conditions that allow the Maillard reaction (MR) and caramelisation development, as well as the destruction of thermally labile antioxidant compounds. However, other compounds – like Amadori products and hydroxymethylfurfural (HMF) – are originated from the MR and caramelisation, showing different biological activities, as the antioxidant activity. But Breakfast Cereals are ingested and then affected by the digestive process, and so that the aim of this work was to analyse the effects of the digestion on the bioaccessibility of certain MR products (Amadori compound and HMF) and on the antioxidant activity of corn-based Breakfast Cereals, using a standardized in vitro gastrointestinal digestion. After digestion approx. 90% HMF remained soluble, but in some cases HMF distribution between soluble/insoluble fractions was higher than the initial HMF measured in the raw cereal, suggesting a release of initially bound Amadori products and its conversion to HMF during the digestion process. The Amadori compound was uniformly distributed between both fractions. The antioxidant activity of the soluble fraction was always higher than that from the raw cereal in any of the antioxidant method employed; therefore the digestion increased the solubility of the antioxidant compounds.
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estimation of hydroxymethylfurfural availability in Breakfast Cereals studies in caco 2 cells
Food and Chemical Toxicology, 2008Co-Authors: Cristina Delgadoandrade, Isabel Seiquer, Pilar M Navarro, Francisco J. MoralesAbstract:The transport and availability of hydroxymethylfurfural (HMF), an intermediary product of the Maillard reaction, was investigated in the Caco-2 cell line after in vitro gastrointestinal digestion. The study was carried out at two levels; (a) an HMF-spiked culture medium, and (b) digested commercial Breakfast Cereals (BC). In both assays, the higher the amount of HMF offered to the cells, the higher the absolute value of transported HMF. However, HMF availability and transport are not directly proportional to the initial HMF content since HMF is partly retained in the non-soluble fraction after digestion. In addition, HMF is degraded to some extent during the gastrointestinal digestion of both HMF-spiked cell medium and BC. Average HMF availability from three commercial Breakfast Cereals was 9.1% (4.98-12.99%). Variations in HMF availability may be related to the particular composition of each BC, where fibre could play an important role. On the other hand, possible metabolization into the cell should also be considered.
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relationship between acrylamide and thermal processing indexes in commercial Breakfast Cereals a survey of spanish Breakfast Cereals
Molecular Nutrition & Food Research, 2006Co-Authors: Jose A Rufianhenares, Cristina Delgadoandrade, Francisco J. MoralesAbstract:Breakfast Cereals are significant contributors to the daily intake of food-derived acrylamide in Western countries. Acrylamide was determined by LC-MS in 60 commercial Breakfast Cereals marketed in Spain. Several SPE cartridges were evaluated for clarification of the aqueous extract. LOQ was 62 μg/kg. Acrylamide content ranged from < 62–803 μg/kg (average 292 μg/kg, and median 258 μg/kg, with an estimated acrylamide intake from Breakfast Cereals of 2.68 μg acrylamide/person/day. According to the German concept of minimization, a signal value 450 μg/kg was calculated. Relationships among acrylamide and some parameters of the studied samples such as type of cereal, its physical form (puffed and flaked) or certain ingredients in the formulation (proteins and dietary fibre content) were also investigated. Wheat-based Cereals contained significantly higher levels of acrylamide, as did samples with higher fibre or protein content. In addition, puffed Breakfast Cereals also contained significantly higher levels of acrylamide. There was no significant correlation between acrylamide levels and contents of 5-hydroxymethylfurfural, furosine or cereal browning.
T A B Sanders - One of the best experts on this subject based on the ideXlab platform.
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The contribution of Breakfast Cereals to the nutritional intake of the materially deprived UK population
European Journal of Clinical Nutrition, 2012Co-Authors: B A Holmes, N Kaffa, K Campbell, T A B SandersAbstract:Background/Objectives: Breakfast is an important source of micronutrients in the diet and its consumption has been linked to positive health outcomes. The present analysis investigated the contribution that Breakfast Cereals make to the nutrient intakes of the materially deprived (low income) UK population. Subjects/Methods: Data for 3728 respondents aged 2 years and over from the UK Low Income Diet and Nutrition Survey (2003–2005) were analysed. Nutrient intakes of consumers and non-consumers of Breakfast cereal were compared. Results: Breakfast Cereals were consumed by 49% of men, 58% of women, 80% of boys and 80% of girls, and median intakes were: 35, 25, 29 and 21 g/d, respectively. Consumers of Breakfast Cereals had higher intakes of thiamin, riboflavin, niacin, biotin, folate, vitamin B_6, vitamin B_12, iron and zinc than non-consumers. Breakfast cereal consumption was also related to higher intakes of calcium, attributable to higher milk consumption. The intake of wholegrain and high-fibre Breakfast Cereals was associated with a higher intake of non-starch polysaccharides. Intakes of niacin, biotin, calcium and zinc were higher but that of vitamin B_6 was lower among consumers of exclusively wholegrain and high-fibre Breakfast Cereals compared with consumers of other Breakfast Cereals. There were no significant differences observed in intakes of non-milk extrinsic sugars according to type of Breakfast cereal consumed. Conclusions: Breakfast Cereals make a significant contribution to the micronutrient intake of the low-income UK population.
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The contribution of Breakfast Cereals to the nutritional intake of the materially deprived UK population
European journal of clinical nutrition, 2011Co-Authors: B A Holmes, N Kaffa, Katrina L. Campbell, T A B SandersAbstract:Breakfast is an important source of micronutrients in the diet and its consumption has been linked to positive health outcomes. The present analysis investigated the contribution that Breakfast Cereals make to the nutrient intakes of the materially deprived (low income) UK population. Data for 3728 respondents aged 2 years and over from the UK Low Income Diet and Nutrition Survey (2003–2005) were analysed. Nutrient intakes of consumers and non-consumers of Breakfast cereal were compared. Breakfast Cereals were consumed by 49% of men, 58% of women, 80% of boys and 80% of girls, and median intakes were: 35, 25, 29 and 21 g/d, respectively. Consumers of Breakfast Cereals had higher intakes of thiamin, riboflavin, niacin, biotin, folate, vitamin B6, vitamin B12, iron and zinc than non-consumers. Breakfast cereal consumption was also related to higher intakes of calcium, attributable to higher milk consumption. The intake of wholegrain and high-fibre Breakfast Cereals was associated with a higher intake of non-starch polysaccharides. Intakes of niacin, biotin, calcium and zinc were higher but that of vitamin B6 was lower among consumers of exclusively wholegrain and high-fibre Breakfast Cereals compared with consumers of other Breakfast Cereals. There were no significant differences observed in intakes of non-milk extrinsic sugars according to type of Breakfast cereal consumed. Breakfast Cereals make a significant contribution to the micronutrient intake of the low-income UK population.
Jose A Rufianhenares - One of the best experts on this subject based on the ideXlab platform.
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effect of digestive process on maillard reaction indexes and antioxidant properties of Breakfast Cereals
Food Research International, 2009Co-Authors: Jose A Rufianhenares, Cristina DelgadoandradeAbstract:Abstract Extrusion, drying and toasting are the most representative manufacturing processes suffered by Breakfast Cereals, conjugating thermal/moisture conditions that allow the Maillard reaction (MR) and caramelisation development, as well as the destruction of thermally labile antioxidant compounds. However, other compounds – like Amadori products and hydroxymethylfurfural (HMF) – are originated from the MR and caramelisation, showing different biological activities, as the antioxidant activity. But Breakfast Cereals are ingested and then affected by the digestive process, and so that the aim of this work was to analyse the effects of the digestion on the bioaccessibility of certain MR products (Amadori compound and HMF) and on the antioxidant activity of corn-based Breakfast Cereals, using a standardized in vitro gastrointestinal digestion. After digestion approx. 90% HMF remained soluble, but in some cases HMF distribution between soluble/insoluble fractions was higher than the initial HMF measured in the raw cereal, suggesting a release of initially bound Amadori products and its conversion to HMF during the digestion process. The Amadori compound was uniformly distributed between both fractions. The antioxidant activity of the soluble fraction was always higher than that from the raw cereal in any of the antioxidant method employed; therefore the digestion increased the solubility of the antioxidant compounds.
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relationship between acrylamide and thermal processing indexes in commercial Breakfast Cereals a survey of spanish Breakfast Cereals
Molecular Nutrition & Food Research, 2006Co-Authors: Jose A Rufianhenares, Cristina Delgadoandrade, Francisco J. MoralesAbstract:Breakfast Cereals are significant contributors to the daily intake of food-derived acrylamide in Western countries. Acrylamide was determined by LC-MS in 60 commercial Breakfast Cereals marketed in Spain. Several SPE cartridges were evaluated for clarification of the aqueous extract. LOQ was 62 μg/kg. Acrylamide content ranged from < 62–803 μg/kg (average 292 μg/kg, and median 258 μg/kg, with an estimated acrylamide intake from Breakfast Cereals of 2.68 μg acrylamide/person/day. According to the German concept of minimization, a signal value 450 μg/kg was calculated. Relationships among acrylamide and some parameters of the studied samples such as type of cereal, its physical form (puffed and flaked) or certain ingredients in the formulation (proteins and dietary fibre content) were also investigated. Wheat-based Cereals contained significantly higher levels of acrylamide, as did samples with higher fibre or protein content. In addition, puffed Breakfast Cereals also contained significantly higher levels of acrylamide. There was no significant correlation between acrylamide levels and contents of 5-hydroxymethylfurfural, furosine or cereal browning.