Risk/Benefits of the use of chia, quinoa, sesame and flax seeds in bakery products. An update review

In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations.This work was supported by the Community of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM)Peer reviewe

Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.)

Chia is a novel food rich in health-promoting constituents. There is concern regarding the formation of process contaminants when subjected to thermal processing. Acrylamide formation in chia seeds under different roasting conditions (160–200 °C/5–30 min) and formats (whole seeds and ground seeds) was investigated. Acrylamide increased with the intensity of the thermal treatment until a maximum at 180 °C/15 min where levels of precursors were significantly reduced. The fate of acrylamide formation also depended on the physical integrity of the chia seed. Acrylamide formed rapidly on the coat of the seed but represents only 20–25 % of the total. Acrylamide was generated progressively in the inner part of the cell and efficiently retained by the pericarp. The particle size and integrity of chia seeds should be considered in food applications subjected to thermal treatment and grinding or the addition of ground seeds should be revised to reduce the exposure of acrylamide to consumers.This research was partly supported by the Community of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM) and CSIC (project 202070E193).Peer reviewe

Algarroba, una elección saludable en la nueva gastronomía

Trabajo presentado a las XXVI Jornadas Internacionales de Nutrición Práctica, celebradas en Madrid del 29 al 31 de marzo de 2022.Peer reviewe

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods

Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view. However, there is concern regarding the formation of process contaminants when they are subjected to thermal processing. The objective of this study was to incorporate different amounts of ground chia seeds in a biscuit model to evaluate the effect on the antioxidant capacity and formation of acrylamide and furfurals. Seven standard “Maria-type” biscuit formulations were prepared, replacing wheat flour with different amounts of ground chia seeds (defatted and non-defatted), from 0% (control biscuit) to 15% (respect to total solids in the recipe). Samples were baked at 180 °C for 22 min. Compared with the control biscuit, chia formulations increased the content of nutrients, antioxidant capacity (ABTS) and phenolic compounds (Folin–Ciocalteau method) but also doubled acrylamide levels and even raised more than 10 times furanic compound concentrations. Results indicate that the use of chia seeds as ingredients in new cereal-based formulations would improve the nutritional profile but also increase the occurrence of chemical process contaminants. This paradox should be carefully considered in the context of risk/benefit analysis

Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis)

Almonds (Prunus dulcis) are commonly roasted to enhance their flavour, aroma, colour, and texture. However, the roasting process can also lead to the formation of chemical process contaminants. This study investigated the roasting of both whole and ground almonds using combinations of temperatures (120-195 °C) and times (10–30 min). A thermal load index was applied to evaluate the roasting intensity, categorising the roasts as light, medium, and dark. Samples were evaluated for weight loss, colour, glucose, fructose, sucrose, free asparagine, hydroxymethylfurfural (HMF), and acrylamide. The formation of HMF and acrylamide become remarkable at the boundaries of the medium roasting conditions, with acrylamide reaching a maximum of 480 μg/kg. Notably, the influence of the almond integrity was only observed in the dark roast category, where ground almonds exhibited higher levels of acrylamide and HMF. In contrast, the changes in colour, free asparagine, and sucrose content were similar for both whole and ground almonds. Among commercially available roasted almonds in Spain (n = 32), the mean acrylamide and HMF content was 149 ± 39 μg/kg and 5.4 ± 0.8 mg/kg, respectively. Considering that acrylamide levels are regulated in various food products, a reference value of 470 μg/kg is proposed to guide industry efforts in its control and mitigation.This research was partly supported by the Community of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM) and CSIC (project 202070E193).Peer reviewe

Influencia del ámbito de preparación en el contenido de HMF y furfural en alimentos procesados comúnmente consumidos por la población española

Trabajo presentado al II Congreso Investigación PTS Granada, celebrado del 9 al 11 de febrero de 2022.Peer reviewe

Evaluación de las semillas de chía como nuevo ingrediente de alimentos de base cereal

Resumen del póster presentado al XI Congreso Nacional CyTA-CESIA, celebrado en la Universidad de zaragoza los días 20, 21 y 22 de junio de 2022.La semilla de chía (Salvia hispanica) es un alimento rico en proteínas, fibra y antioxidantes. Destaca por su alto contenido en ácidos grasos omega-3 y omega-6, cuyo consumo está asociado con efectos beneficiosos para la salud. Por ello, la incorporación de chía en formulaciones de determinados alimentos puede resultar especialmente deseable desde un punto de vista nutricional y saludable. El objetivo de este estudio fue incorporar diferentes cantidades de semillas de chía en un modelo de galleta y evaluar el efecto sobre las propiedades nutricionales y el contenido en compuestos antioxidantes. Se prepararon cinco formulaciones de galleta "tipo María" standard, reemplazando la harina de trigo por diferentes cantidades de semillas de chía, desde 0% (galleta control) hasta 10% (porcentajes del peso final), utilizando chía molida desengrasada y sin desengrasar. Las muestras se hornearon a 180ºC durante 23 min. Se determinó el contenido de proteínas, carbohidratos, fibra, lípidos, capacidad antioxidante (TBARS, ABTS) y compuestos fenólicos (método Folin-Ciocalteau) tanto en los ingredientes como en las galletas. Comparado con la galleta control (100% harina de trigo), las formulaciones con semillas de chía destacaron por su mayor capacidad antioxidante y contenido en fibra, proteínas y compuestos fenólicos, siendo mayor cuando la semilla incorporada fue desengrasada. Las galletas con chía sin desengrasar mostraron un mayor contenido en ácidos grasos poliinsaturados, siendo los niveles similares a los de la galleta control cuando la chía añadida era desengrasada. La incorporación de chía también mostró protección frente la oxidación lipídica durante el horneado al reducirse los niveles de TBARS. Los resultados indican que el uso de semillas de chía como ingrediente en nuevas formulaciones de base cereal puede conducir a la obtención de productos más saludables y con alto valor nutricional y, en definitiva, más beneficiosos para la salud.Este trabajo es parte del proyecto de I+D+i ACRINTAKE (RTI2018 094402-B-I00), financiado por MICINN/AEI y FEDER: "Una manaera de hacer Europa" y ha estado parcialmente financiado por la Comunidad de Madrid y financiación europea de los programas FSE y FEDER (proyecto S2018/BAA-4393, AVANSECAL-II-CM). Los autores también agradecen a la Fundação para a Ciência e a Tecnologia (FCT, Portugal) y a los fondos nacionales FCT/MCTES por el apoyo financiero a CIMO (UIDB/00690/2020).Peer reviewe

Investigation on heat-induced chemical indexes in traditional and reformulated biscuits

Fructosyl-lysine (determined as furosine), 5-hydroxymethylfurfural (HMF), and furfural are heat-induced chemical markers generated during baking of cereal-based products. Furosine reflects losses of the protein quality through lysine impairments, and furanic compounds are linked to the extent of the thermal processing, but also to potential toxicological issues. Eighty biscuits commercialized in Spain were analysed for furosine, furanic and nutritional composition. Nutri-Score was used as harmonized criteria for nutritional profiling. Samples were classified as traditional and reformulated biscuits according to the incorporation of innovative ingredients in the recipe. Average furosine, HMF and furfural contents were 731 mg/100 g protein, 7.32 and 0.64 mg/kg, respectively. Furosine, HMF, and furfural content in traditional compared to reformulated biscuits were 14, 37, and 37 % lower, respectively. The predominant source of protein and the sugar content revealed as key factors. Particularly, the replacement of reducing sugars with polyols reduced furosine and furanic compounds. Levels of heat-induced chemical markers among the Nutri-Score groups point to this index as a good tool to help consumers to make healthier choices within this food category. Findings underline the importance of conducting risk/benefit analysis when introducing reformulated recipes in order to reach not only improved nutritional profiles but also controlling toxicological aspects.This research was partially supported by the Comunidad of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM) and by the Spanish Ministry of Science and Innovation (AEI/FEDER, UE) under the project ACRINTAKE (RTI2018-094402-B-I00).Peer reviewe

Investigation on heat-induced chemical indexes in traditional and reformulated biscuits

Resumen del póster presentado a la EuroFoodChem XX Conference, celebrada del 17 al 19 de junio de 2019 en Oporto (Portugal)Although the traditional-style biscuit made of wheat flour, sugars and fats has a strong presence on the market, the updated recipes mix different grains or include emerging cereals, pseudo-cereals or other ingredients in order to provide consumers with low-sugar, gluten-free alternatives, high fibre or mineral enriched products, among others. Baking is a complex process inducing physical, chemical and biochemical changes in the dough matrix leading to desirable tastes and flavours as well as browning. Starch and sucrose hydrolyse to form reducing sugars, which together with maltose promote non-enzymatic browning reactions, including caramelisation and Maillard reaction. Different heat-induced markers have been proposed to assess the extent of the thermal treatment applied to foods, with technological, nutritional and safety implications. Fructosyl-lysine, chemically measured as furosine after acid hydrolysis of the early Amadori product, is considered a heat-induced indicator of the nutritional quality of the protein, since reflects the impairment of lysine residues of the protein with the extent of the thermal treatment. Furfurals comprise a large family of chemicals formed during thermal treatment of foods with technological and sensorial implications due to many of them are odorants and contribute to the colour in toasted, roasted and baked foods. Particularly, hydroxymethylfurfural (HMF) and furfural, intermediate products of the Maillard reaction and the caramelisation of sugars, have been extensively applied as heat-induced chemical markers to identify the excessive thermal treatments to foods. Although the toxicological relevance of HMF and furfural in humans is still under debate, animal studies have pointed out that HMF can be potentially carcinogenic whereas furfural has shown to induce toxicological effects with diverse magnitude both by inhalation and oral administration. Therefore, HMF and furfural are considered chemical process contaminants that deserve further attention and their content in foods should be reduced as much as possible. In the present study, furosine, HMF and furfural were assessed in biscuits marketed in Spain, comparing traditional biscuit formulations with reformulated ones. They were also classified according to the Nutri-Score scheme considering the factors energy density (kcal/100 g), saturated fat (g/100 g), sugars (g/100 g), sodium (mg/100 g), protein (g/100 g), and dietary fibre (g/100 g). The final purpose was to evaluate if reformulated biscuits recipes are a healthier option than traditional ones in nutritional but also in toxicological terms. Eighty commercial biscuits from 30 different producers were purchased from Spanish supermarkets in January-February 2019. Samples included hard sweet biscuits, short doughs biscuits and cookies. Chocolate biscuits, biscuits filled or coated with dried fruits, nuts, chocolate or jam, and those intended for the infant population were intentionally excluded to avoid bias. Samples were mixed and thinly grinded, placed in a polyethylene container, sealed under vacuum and stored at 4°C until analyses. Nutritional composition was obtained from the manufacturer declarations recorded in the package labelling, except the protein content, which was determined in the laboratory using an automated nitrogen analyser. Furosine was determined by Ion-pairing HPLC and furfurals were measured by HPLC DAD. Average furosine, HMF and furfural contents were 731 mg/100 g protein, 7.32 and 0.64 mg/kg, respectively. Furosine, HMF, and furfural content in traditional compared to reformulated biscuits were 14, 37, and 37 % lower, respectively. The predominant source of protein and the sugar content revealed as key factors influencing the formation of the heat-induced markers studied. Particularly, the replacement of reducing sugars with polyols reduced furosine and furanic compounds. Levels of these compounds among the Nutri-Score groups point to this index as a good tool to help consumers to make healthier choices within this food category. Findings underline the importance of conducting risk/benefit analysis when introducing reformulated recipes in order to reach not only improved nutritional profiles but also controlling toxicological aspects.This research was partially supported by the Comunidad of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM) and by the Spanish Ministry of Science and Innovation (AEI/FEDER, UE) under the project ACRINTAKE (RTI2018-094402-B-I00).Peer reviewe

Study of furanic compound content in common Spanish culinary preparations. Influence of the food preparation setting

Common Spanish culinary preparations were analyzed for the content of two furanic compounds, 5-hydroxymethylfurfural (HMF) and furfural, chemicals used as thermal damage indicators in the industrial processing of foods. Eleven foods commonly consumed in the Spanish diet were selected, collected from different settings (household, industrial and collective catering services), and classified according to their food matrix into three groups (potato-based, cereal-based and cereal mixed with meat, fish or vegetables). The highest mean levels were found in torrijas (20.12 mg/kg) and sponge cake (12.11 mg/kg) for HMF content, and in sponge cake (0.56 mg/kg), patties (0.54 mg/kg) and puff pastry pies (0.42 mg/kg) for furfural content, with these foods also exhibiting the greatest exposure levels. Results corroborate that cereal-based foods are the main contributors to the furanic compounds in the diet. Most of the food groups analyzed showed the maximum levels in the collective catering services, compared with the industrial setting, which could suggest that the mitigation strategies applied for other contaminants (e.g. acrylamide) in the industrial sector are also controlling the formation of these compounds. The need for appropriate mitigation measures suitable in household and collective catering settings is proposed.This research was supported by the Spanish Ministry of Science and Innovation (AEI/FEDER, UE) under the project ACRINTAKE (RTI2018–094402-B-I00).Peer reviewe