Research project
PRO-MITIGATION

Cereal-based processed foods: mitigation of Maillard reaction unintended effects

Related toSpoke 04

Principal investigators
Emanuele Marconi,Valeria Terzi

Other partecipantsAntonio Raffo (CREA-AN), Caterina Morcia (CREA-GB)
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Highlights

Task involved

Task 4.1.1.

Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).

Task 4.1.2.

Innovation of food (bio)processing using smart and mild technologies and fermentation to improve nutritional quality while ensuring safety and environmental sustainability throughout the shelf life of foods. Nutritional quality and biodiversity are targeted through both advanced and sustainable processes (including encapsulation) to preserve and improve at-risk (micro)nutrient composition of relevant food categories and exploiting microbiological and biotechnological applications to impact on nutritional quality. Such (bio)technological approaches (e.g., fermentation, enzyme treatments, etc.) are validated by process markers also directed to ensure food production safety and quality targeting new food habits (e.g., ready to eat food and novel food consumption) and sustainability, promoting production efficiency and utilisation of alternative sources (in connection with Spoke 2 and 3).

Project deliverables

D4.1.1.1.

Selection of raw materials/ingredients with improved nutritional characteristics and limited undesirable components (M12)

D4.1.1.2.

Development or implementation of at least two reformulated food products for each food category relevant for the impact on general and at-risk groups (M36)

D4.1.2.1.

Systematic evaluation of existing food processing gaps and constraints in terms of impact on nutritional quality, safety, and sustainability in the national scenario (M12)

State of the art

Raw materials play a primary role in ensuring food quality and sustainability. Small grain cereals, such as wheats, barley, oats, triticale and rye are the pillar for the improvement of Mediterranean diet for their content in functional molecules. European Food Safety Authority (EFSA) claim highlight that barley and beta-glucans improve blood cholesterol concentration, increase satiety reducing energy intake and postprandial glycemic response, improving digestive function. Moreover, oats grains have peculiar compositional characteristics that make them a unique source for healthy food. 

Maillard reaction (MR) plays a key role in thermal treatments involved in the processing of food/cereal, being responsible for several attributes related to quality and safety. Undesired effects of the MR have also been highlighted, such as heat damage of the proteins, assessable through the measurement of furosine, and neo-formation of chemical contaminants, such as acrylamide (EU Commission Regulation, 2017/2158) and furfurals. Thus, measures to mitigate the extent of these unintended effects of MR, while keeping the desired effects on food quality, need to be carefully considered. 

Operation plan

  • A detailed evaluation of the impact of the three stages of the MR on quality and safety of commercial cereal-based products (baked products such as biscuits, breakfast cereals) will be carried out
  • Strategies of mitigation of the MR will be investigated: use of low asparagine wheat varieties, changes in recipes and formulation (enzymes), different types and content of fats, and application of appropriate process technologies (mild/dedicated/optimised) will be evaluated by assessing the formation of markers of heat damage and heat-induced chemical risk. At the same time the maintenance of optimal sensory quality will be checked
  • An analytical protocol including targeted and untargeted analytical methodologies, based on NMR and LC-MS, will be applied to the different steps of the MR with the aim of identifying time/temperature integrators and the neoformation compounds
  • Assessment of different wheat/barley/oat/triticale/rye/tritordeum genotypes for asparagine/asparaginase content/activity
  • Evaluation of the malting process impact on the asparagine content and asparaginase activity in different small grain cereals
  • Results will be disseminated through communication campaigns with the final aim of promoting a more informed food consumption

Expected results

  • A more detailed knowledge of the impact of the MR (early, advanced and final) on the quality and safety of commercial cereal-based products will be provided.
  • Assessment of strategies of mitigation (such as reformulation, use of appropriate process technologies) of undesired effects of the MR, aimed at improving nutritional quality of final products and complying with food regulations on process contaminants in cereal-based products (e.g., EU Commission Regulation, 2017/2158 on reduction of acrylamide in food) 
  • Identification of small grain cereals genotypes before and after malting characterized by low asparagine content and peculiar content in secondary metabolites with positive impact on human health
  • Information useful for an advanced risk/benefit analysis in future reformulation of cereal-based baked products.
  • Communication tools to promote an increased consumers awareness of food processing technologies and to tackle food technology neophobia.