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Citrus juices are perceived as healthy foods by consumers due to their richness in antioxidant compounds. Despite the large number of papers about the antioxidant activity of citrus juices, less is known about the relationship with physicochemical properties. This paper shows that the overall antioxidant activity of citrus juices is underestimated with the standard methodologies, being up to 10-times higher with the GAR method (including an in vitro gastrointestinal digestion). 70% of the antioxidant activity was found in the soluble fraction and citrus juices contributed up to 12% of the overall antioxidant intake within the Spanish diet. Physicochemical parameters, such as colour, fluorescence, 5-hydroxymethylfurfural and furfural contents, were correlated with nutritional parameters in some samples. The intake of HMF was negligible from commercial citrus juices and was absent in freshly squeezed ones. Finally, a mathematical model is developed to classify juices depending on their nature or storage conditions. [ABSTRACT FROM AUTHOR]

This work explores the advantages of vacuum frying of 'churros', a Spanish dough pastry, compared to standard deep-fat frying. Oil uptake, texture change, colour development, nonenzymatic browning and hydroxymethylfurfural ( HMF) concentration were analysed at different frying conditions. The results obtained during vacuum frying at 100, 120 and 140 °C and 21 kPa were compared with those obtained at atmospheric pressure at 140 and 180 °C. For the same final water content, the vacuum fried 'churros' showed no significant differences in the fat uptake compared to those fried at atmospheric pressure ( P > 0.05). However, the vacuum fried dough had a much crunchier texture. The evolution of the CIELab a* coordinate and the browning measurement at 280 nm show that vacuum frying is able to slow down the development of browning tones. Furthermore, products can be obtained with an HMF content <1 mg kg−1 of dry dough. [ABSTRACT FROM AUTHOR]

Abstract: The Mediterranean diet is proposed as one of the healthiest dietary models, but its contribution to Maillard reaction products (MRP) intake is unknown. Several Spanish dishes typical of the Mediterranean diet (paella, Spanish omelette, salmorejo or churros) were selected to evaluate MR extension and the presence of MRP. CIELab colour, browning at different wavelengths, furosine, hydroxymethylfurfural, furfural and acrylamide were determined, and content/serving was calculated. Development of MR was affected by ingredients: when protein levels were high and carbohydrates low, early MRP were formed, regardless of the culinary process. There was found a correlation between acrylamide and hydroxymethylfurfural. The possible underestimation of deterministic calculations of acrylamide dietary exposure is discussed. This study presents a first approximation to enable the MRP intake from the Mediterranean diet to be calculated, taking into account the moisture content and the serving size of dishes. [Copyright &y& Elsevier]

Abstract: 5-Hydroxymethylfurfural (HMF) is naturally formed during food processing or cooking activities, giving its ubiquity in the Western diet. HMF could be metabolised to 5-sulfooxymethylfurfural making HMF potentially harmful in an extent unknown at present. Coffee is the main exposure source. Occurrence of HMF, 5-hydroxymethyl-2-furoic acid (HMFA) and 2-furoic acid (FA) were measured in commercial ground coffee and soluble coffee marketed in Spain. Levels of 110, 625, 1734, 2480mg HMF/kg were obtained for natural, blend, torrefacto and soluble coffee, respectively, giving four classes significantly different. Soluble coffee showed the largest variability in HMF. Levels of HMFA and FA did not change significantly being about 600mg/kg. Dietary exposure to HMF coffee to consumption in the total Spanish population was estimated to be 8.57mg/day by using a deterministic approach. However, median level was recalculated to 5.26mg HMF/day when specific contribution of each type of ground and soluble coffee in the consumption habits was considered. Resultant value is above of the threshold of concern (1600μgHMF/day, mTAMDI). A level of 8.57mgHMF/day in persons with high consumption habits (95th percentile) was calculated for risk assessment. [Copyright &y& Elsevier]

Hydroxymethylfurfural (HMF) contents were evaluated in sixty-two commercial digestive and semi-sweet biscuits marketed in Spain. Values ranged from 3.1 mg⋅kg-1 to 182.5 mg⋅kg-1, with an average of 14.4 mg⋅kg-1 with a huge variability. Influence of dough composition on HMF level was also investigated. Replacing reducing saccharides by saccharide alcohols such as maltitol or lactitol will significantly reduce the formation of HMF during baking. Distribution of HMF in different zones through the biscuit was analysed and, as expected, HMF was heterogenously distributed, with the highest percentage of the compound located in the upper and border sides of the biscuits. This study establishes a dietary exposure of the Spanish population to HMF from biscuits as 2.3 µg per kg of body weight per day. [ABSTRACT FROM AUTHOR]

• Furosine, HMF and furfural were analysed in 80 Spanish commercial biscuits. • Chemical markers content was lower in traditional compared to reformulated biscuits. • Lower sugar in the recipe induced decline in furosine, HMF and furfural content. • Sugar replacement by polyols decreased both furosine and furanic compounds. • Nutri-Score tended to correlate with thermal processing contaminants content. 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. [ABSTRACT FROM AUTHOR]