Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices

This review attempts to set forth the current uses and benefits of sorghum ingredients (sorghum syrup, grain, and flour) and implications for future potential uses of sorghum for human consumption. Additionally, this review aims to direct future innovation, research, and development for this grain in all forms, with a particular focus on increasing the nutritional quality of food for human onsumption. Sorghum is an ancient grain that has been underutilized in terms of its nutrient and antioxidant density and functional properties. Sorghum syrup is a sweetener that has a complex flavor profile lending a harmonious balance of sweet and savory in product formulations and provides a lower glycemic index and a higher antioxidant content compared to other commonly used sweeteners. Sorghum syrup has great potential uses within the beverage category, specifically coffee, as a clean‐label sweetener with a complex flavor profile. Currently, with growing interest in gluten‐free alcohol, specialty brews, and sorghum's shorter growing season compared to barley and wheat, sorghum grain is being used more frequently in alcohol and no‐ and low‐alcohol beverage production. Additionally, sorghum grain is being utilized in products as a non‐wheat, nutrient‐dense baking grain that has a glycemic index lower than wheat, is high in resistant starch, and contains significantly more antioxidants. Other potential applications for sorghum ingredients include a non‐synthetic food dye and a sustainable and biodegradable alternative to plastic films and coatings for foods. Sorghum should be considered an ingredient in product formulation, especially in light of its ability to withstand drought and high temperatures seen in global warming.

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A Comparison of Omega-3 VLC PUFA Content of Premium and Budget Wild Pollock Fish Fingers Manufactured by the Same Producer

Kolanowski,

Charuta,

Trafiałek

2024

Applied Sciences

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(1) Background: Sea fish with a high level of omega-3 very long-chain (VLC) PUFAs makes them a valuable component of a healthy diet. One of the most popular fish products is fish fingers, for which the market is still growing. The content of omega-3 VLC PUFAs in fish fingers may differ across price categories, such as premium or budget, despite being manufactured from the same fish species. Furthermore, the labelling of fish fingers typically fails to indicate the quantity of omega-3 VLC PUFAs present. It is unclear whether fish fingers can increase the amount of omega-3 VLC PUFAs in the diet. Hence, this study aimed to examine the content of omega-3 VLC PUFAs in pollock fish fingers from premium and budget price categories manufactured by the same producer and sold in supermarkets. (2) Methods: The premium fish fingers were made with pollock fillet and the budget ones with minced pollock meat. Fat content and fatty acids profile were analysed. (3) Results: The primary fatty acid found in fish fingers was oleic acid, followed by linoleic acid. Saturated fatty acids were less than 7%. This reflected the composition of frying fat, which was rapeseed oil. Fish fingers contained a dietary noticeable amount of omega-3 VLC PUFAs; for premium and budget fish fingers it was 283.01 mg and 123.44 mg per 100 g of product, respectively. (4) Conclusions: Not all fish fingers have the same nutritional value, despite being manufactured by the same producer and from the same fish species. Even though both were made from pollock, premium fish fingers were a better dietary source omega-3 EPA and DHA than a low-cost alternative. Eating three sticks (100 g) of examined pollock fish fingers, either premium or budget, can meet the recommended daily intake level of omega-3 VLC PUFAs at 100% or 50%, respectively.

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Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices

Cited by 4 publications

References 194 publications

Degradation of lipids during food processing

Degradation of lipids during food processing

Current and potential future uses of sorghum to increase nutrient density for human foods

A Comparison of Omega-3 VLC PUFA Content of Premium and Budget Wild Pollock Fish Fingers Manufactured by the Same Producer

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