Dietary MRP are able to modulate in vivo the intestinal microbiota composition both in humans and in rats, and the specific effects are likely to be linked to the chemical structure and dietary amounts of the different browning compounds.

The consumption of fried foods and specifically potatoes is associated with the development of cardiovascular and cancer diseases in the population due to these foods contain a high fat level and some toxic compounds such as acrylamide. The aim of the present work was to evaluate the effect of the application of an edible coating developed from whey proteins and rosemary extracts on the reduction of acrylamide and fat in potato chips. The methodology included factorial experimental design, taking as independent variables: percentage of whey protein (5-11%), percentage of rosemary extract (0-2%), and frying temperature (170-190 C). The fat content was determined according to AOAC and acrylamide by LC-ESI-MS-MS. In addition, textural analyses were performed on potato chips. The content of acrylamide oscillated between 130 and 650 μg/kg. The acrylamide content was significantly affected by the frying temperature (p < 0.05). The fat content ranged between 8 and 31%. The firmness values ranged between 0.5 and 5.7 N. It can be concluded that the edible coating reduces the content of acrylamide and fat during frying, in addition to improving the firmness of the potato. Therefore, the designed coating could be an alternative to the public health problem generated by the consumption of fried foods.

The influence of Maillard reaction products (MRP) from glucose-lysine on iron bioavailability was investigated. Equimolar glucose-lysine mixtures (GL, 40% moisture) were heated (150 • C, for 30, 60 and 90 min) to prepare samples GL30, GL60 and GL90, respectively, and were used to study the influence of MRP on iron solubility, iron uptake and transport in Caco-2 cells and iron balance in rats. After an initial increase with GL30, in vitro iron solubility decreased in the presence of most of the heated samples. The Caco-2 cell experiments showed that Fe cell content increased in the presence of heated mixtures with respect to GL, whereas transport was less affected. Iron balance was determined in rats fed diets containing the GL30 and GL90 samples (3%) for a 21 day period and compared with that measured in a control group. Consumption of glucose-lysine heated mixtures increased total iron retention, although hemoglobin values decreased. Iron accumulations in organs such as the spleen, kidney and small intestine were observed.

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