Neo-formed Contaminants Research Articles

Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies

The aim of this work was to evaluate the potential of using front face fluorescence spectroscopy for rapid quantitative estimation of neoformed contaminants in industrially processed cookies. Two dimensional synchronous front face fluorescence spectra were acquired on cookies to assess the industrial process impact on the fluorescence signal and predict the neoformed contaminants content in cookies. The signal was recorded on two types of cookies; 41 samples taken from different steps of four industrial production lines and 148 cookie samples produced from experimental baking using three different temperatures with two levels of fat saturation and two types of sugar used in the formulation. After spectral pre-treatment of the acquired front face fluorescence spectroscopy data, the multiway arrays were decomposed by means of PARAFAC models. Factors extracted from the decompositions allowed identification of the main front face fluorescence spectroscopy profiles in cookies. These included native tryptophan and riboflavin, and several fluorescence profiles attributed to fat oxidation and Maillard reaction compounds. Relative intensities of the samples fluorescence profiles were then used to discriminate critical steps in the industrial baking process and to predict the content of chromatographically measured neoformed contaminants hydroxymethylfurfural, carboxymethyllysine and acrylamide in the cookies. The effects of spectral pre-treatments on decomposition and regression results were also studied. The results show that process control and neoformed contaminants estimation in industrially processed cookies can be achieved by means of front face fluorescence spectroscopy information.

État des connaissances sur la biodisponibilité et la toxicité des produits de Maillard issus de l'alimentation

The field of Maillard reaction in food has recently re-emerged. This reaction which takes place between carbohydrates and proteins at a high cooking temperatures and causes the formation of flavor and yellow to brown colors was already well documented. Little is known, however, about the formation of other Maillard reaction products (MRPs) which may be toxic: the so-called glycotoxins. It is well recognized that only 10% of these have been identified so far, and improved analytical methods are needed for the discovery of more of the neo-formed contaminants. Only a few studies as yet have focused on the digestion, metabolism and excretion of fructoselysine, carboxymethyllysine, pentosidine, acrylamide, the MRPs which have already been identified. MRPs have been shown to be present at significant amounts in a variety of industrially and domestically heat-treated foodstuffs but their absorption appears to be limited and they are readily excreted. Clinical studies indicate, none the less, that the typical Western diet, which contains a high MRPs content, may have an impact on human health. The main effects are observed on the glucose and lipid metabolisms, and on inflammatory mediators. However, the physiopathological role of the ingested MRPs has yet to be investigated in detail, so no conclusive recommendations can be given at present regarding their possible toxic effects.

Risk factors for atherosclerosis are present in patients with asymptomatic aortic stenosis

Known risk factors do not fully explain the comparatively high susceptibility to coronary heart disease (CHD) in South Asians (Indian, Pakistani, Bangladeshi, and Sri Lankan populations in South Asia and overseas). The search for explanatory hypotheses and cofactors that raise susceptibility of South Asians to CHD continues. The aim of this study was to propose “the high-heat food preparation hypothesis,” where neo-formed contaminants (NFCs) such as trans-fatty acids (TFAs) and advanced glycation end-products (AGEs) are the cofactors.We reviewed the actions of AGEs and TFAs, the burden of these products in tissues and blood in South Asians, the relationship between these products and CHD, the effects of preparing food and reheating oils at high temperatures on NFCs, and the foods and mode of preparation in South Asian and Chinese cuisines.Animal and human studies show NFCs increase the risk for CHD. Evidence on the consumption and body burden of these products across ethnic groups is not available, and comparable data on the NFC content of the cuisine of South Asians and potential comparison populations (e.g., the Chinese with lower CHD rates) are limited. South Asians' cuisine is dominated by frying and roasting techniques that use high temperatures. South Asian foods have high TFA content primarily through the use of partially hydrogenated fats, reheated oils, and high-heat cooking. Reheating oils greatly increases the TFA content. In comparison, Chinese cuisine involves mostly braising, steaming, and boiling rather than frying.We hypothesize that South Asians' susceptibility to CHD is partly attributable to high-heat treated foods producing high NFCs. Research to accrue direct evidence is proposed.