Occurrence of acrylamide, hydroxymethylfurfural and furaldehyde as process contaminants in traditional breakfast cereals: “Bsissa”

Ghazouani, Tesnime; Atzei, A.; Talbi, Wafa; Fenu, Maurizio Antonio; Tuberoso, Carlo Ignazio Giovanni; Fattouch, Sami

doi:10.1016/j.foodcont.2021.107931

Cited by 9 publications

(3 citation statements)

References 39 publications

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“…Te lack of correlation between protein content and HMF suggests that HMF is formed via caramelisation rather than the Maillard reaction. Similarly, Ghazouani et al [83] found a negative correlation between protein content and HMF production in the wheat-based traditional Mediterranean breakfast cereal, Bsissa. Te formulation of Bsissa was completely diferent than the wheat-based bakery products investigated by Mesías and Morales [77] and Žilić et al [49].…”

Section: Type and Concentration Of Reactantsmentioning

confidence: 86%

“…Te produced Bsissa comprised diferent combinations of roasted wheat, legumes (chickpeas, lentils, and Fava beans), and spices without added sugars and fats [83]. It was also exposed to a more intense heat treatment (roasting at 230 °C) compared to the bakery products which were baked at 150-180 °C for short periods [49,77,83].…”

Section: Type and Concentration Of Reactantsmentioning

confidence: 99%

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Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Schutte,

Hayward,

Manley

2024

Journal of Food Biochemistry

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Thermal treatment can be applied to cereal grains as a pretreatment or processing step in the form of either hydrothermal or dry thermal treatment. These heat treatments result in the occurrence of nonenzymatic browning reactions by means of the Maillard reaction and caramelisation. Nonenzymatic browning is influenced by the type and concentration of sugars and proteins, and the presence of bran. Aside from increasing nonenzymatic browning, thermal treatment increases the antioxidant capacity of cereals and baked goods through the release of bound phenolics. The degree of nonenzymatic browning and antioxidant content in cereal-based products depend on the thermal treatment intensity. Some studies found a decrease in total phenolic content after thermal treatment, due to loss of thermally labile compounds. High-intensity treatment has been shown to produce 5-hydroxymethylfurfural (HMF), furfural, and potentially carcinogenic acrylamide. Acrylamide formation can be mitigated by altering the ingredient composition and the degree of thermal treatment. This review discusses the chemistry of nonenzymatic browning reactions, factors influencing the degree of these reactions, and mitigation strategies for acrylamide. An overview of the effect of dry thermal treatment on nonenzymatic browning and antioxidants in wheat and wheat-based products as well as other cereals is provided. Before concluding with perspectives, a discussion of the relationship between nonenzymatic browning and antioxidant properties is presented. This review of the published literature was conducted using two electronic databases and varying combinations of search terms related to the scope of the review.

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Section: Type and Concentration Of Reactantsmentioning

confidence: 86%

Section: Type and Concentration Of Reactantsmentioning

confidence: 99%

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Schutte,

Hayward,

Manley

2024

Journal of Food Biochemistry

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“…The Maillard reaction provides a distinct flavor and aroma owing to the liberation of volatile compounds caused by reactions between reducing sugars and amino acids ( Aung et al, 2023 ). However, the Maillard reaction can also generate detrimental products, such as acrylamide, furaldehyde, and hydroxymethylfurfural, which have mutagenic and carcinogenic effects ( Ghazouani et al, 2021 ). Roasting germinated cereals can also create a unique flavor profile via the elimination of ethanoic and acetic acids and other undesirable volatiles generated during germination ( Kim et al, 2021 ).…”

Section: Roastingmentioning

confidence: 99%

Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability

Aung,

Kim

2023

Prev. Nutr. Food Sci.

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At present there is heightened demand for beverages that functionally improve human well-being. Wheat and wheat derivatives are excellent sources of nutrients and bioactive phytochemicals including phenolic compounds, dietary fiber, gamma amino butyric acid, and amino acids. Generally, wheat flour has been used extensively in baking and confectionery production, and wheat germ, and bran are byproducts that can be used to fortify some foods. However, limited attention has been paid to the use of wheat and wheat derivatives for beverage production. Our study therefore aimed to fill this gap by comprehensively exploring various aspects of wheat beverages. This review scrutinizes the use of wheat and wheat derivatives in beverage preparation, including processing methods, sensory perception, and biological properties, and also sheds light on the challenges and future perspectives of the wheat beverage industry. Our study offers valuable insight into the use of wheat for the design of functional, nonalcoholic plant-based beverages.

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Global Consumption and Culinary Trends in Lentil Utilization

Ali

Butt

Hasnain

2023

Lentils

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Occurrence of acrylamide, hydroxymethylfurfural and furaldehyde as process contaminants in traditional breakfast cereals: “Bsissa”

Cited by 9 publications

References 39 publications

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability

Global Consumption and Culinary Trends in Lentil Utilization

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