The FAST index – A highly sensitive indicator of the heat impact on infant formula model

Desic, S. Damjanovic; Birlouez-Aragon, I.

doi:10.1016/j.foodchem.2010.07.071

Cited by 29 publications

(7 citation statements)

References 49 publications

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“…To the best of our knowledge, no previous data have been reported on the kinetic of formation of 2-FM-AA in dried fruits. The only E a data for furosine formation are those reported by other authors in heated milk (93-104 kJ/mol) (de Rafael et al, 1997), tomato products (94 kJ/mol) (Hidalgo & Pompei, 2000) and infant formula (113 kJ/mol) (Damjanovic Desic & Birlouez-Aragon, 2011). As in the case of dairy products, where lactose is less reactive to MR than glucose and fructose present in dried strawberries, the different composition of all these food stuffs could justify the higher E a of furosine reported.…”

Section: Formation Of 2-furoylmethyl Amino Acidsmentioning

confidence: 97%

Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

et al. 2014

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Section: Formation Of 2-furoylmethyl Amino Acidsmentioning

confidence: 97%

Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

et al. 2014

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“…The profile of the Maillard reaction products in the biscuits obtained from unfermented and fermented by fungi buckwheat flours (raw and roasted) included the level of furosine formed in the early phase of the Maillard reaction [ 13 , 14 ], the fluorescence of tryptophan and the FAST index [ 14 , 15 ], and the level of melanoidins defined by the browning index [ 14 ]. All the obtained results for the Maillard reaction products and their potential bioaccessibility are presented in Table 1 .…”

Section: Resultsmentioning

confidence: 99%

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

et al. 2023

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The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhizopus oligosporus 2710 was addressed in this study after in vitro digestion. The content of the analyzed MRPs such as furosine, FAST index, and the level of melanoidins defined by the browning index was increased in the biscuits prepared from fermented flours as compared to the control biscuits prepared from non-fermented ones. After in vitro digestion higher content of furosine was observed in control and tested biscuits providing its high potential bioaccessibility. The fermented buckwheat flours used for baking affected the nutritional value of biscuits in comparison to the control biscuits in the context of the twice-increased FAST index. More than three times higher value of the browning index was noted in control and tested biscuits after digestion in vitro indicating the high bioaccessibility of melanoidins. Our results showed the presence of ten phenolic acids and eight flavonoids in the investigated biscuits. Among phenolic acids, vanillic, syringic, and protocatechuic were predominant while in the group of flavonoids, rutin, epicatechin, and vitexin were the main compounds in analyzed biscuits. Generally, the lower potential bioaccessibility of phenolic acids and higher potential bioaccessibility of flavonoids was found for biscuits obtained from buckwheat flours fermented by fungi compared to control biscuits obtained from non-fermented flours. Fermentation of buckwheat flour with the fungus R. oligosporus 2710 seems to be a good way to obtain high-quality biscuits; however, further research on their functional properties is needed.

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“…The same increase in bioaccessibility was also found for control samples baked from nonfermented flours. The profile of Maillard reaction products in biscuits baked from unfermented and fermented raw and roasted buckwheat flours included the level of furosine formed in the early phase of the Maillard reaction [15,16], the fluorescence of advanced intermediates, The profile of Maillard reaction products in biscuits baked from unfermented and fermented raw and roasted buckwheat flours included the level of furosine formed in the early phase of the Maillard reaction [15,16], the fluorescence of advanced intermediates, tryptophan fluorescence, and the so-called the FAST index [16,17] and the level of melanoidins determined by the browning index [16].…”

Section: Resultsmentioning

confidence: 99%

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

et al. 2023

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The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan), and the level of melanoidins defined by the browning index were analyzed in biscuits formulated from raw and roasted common buckwheat flours fermented by select lactic acid bacteria (LAB). The content of soluble proteins in fermented buckwheat flour and biscuits before and after digestion in vitro was significantly dependent on the LAB applied and the type of flour used and was the highest in the digested biscuits, indicating increased bioaccessibility. Generally, in all analyzed biscuits a lower furosine content was observed as compared to control samples, and its high bioaccessibility was noted after digestion. The free FIC in biscuits was strain-dependent, resulting in low bioaccessibility with the exception of biscuits obtained from both types of flours fermented by Streptococcus thermophilus MK-10. Compared to control biscuits obtained from raw buckwheat flour, the almost twice-increased FAST index was found for samples fermented by L. plantarum IB or Streptococcus thermophilus MK-10. After digestion, at least a fivefold higher value of the browning index was noted in control and tested biscuits, indicating the high bioaccessibility of melanoidins. This study indicates that fermentation of buckwheat flours by selected lactic acid bacteria seems to be a good way to obtain a product with high bioaccessibility of MRPs. However, further research on their functional properties is needed.

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The FAST index – A highly sensitive indicator of the heat impact on infant formula model

Cited by 29 publications

References 49 publications

Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

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