Group Leader: Francisco José Morales Navas

Members:

• Francisco J. Morales Navas (Research Scientist)
• Gloria Márquez Ruiz (Research Scientist)
• Cristina Delgado Andrade (Tenured Scientist)
• Marta Mesías García (Senior technician)
• Francisca Holgado Arroyo (Senior technician)
• Lucía González Mulero (Technician)

Objectives:

Our objective is to get new insights in the chemical modifications and interactions of food constituents during processing; focusing on the novel compounds formed during the extent of the Maillard reaction and lipid oxidation. These reactions have a direct impact on quality, safety and bioactivity aspects of foods. We investigate the beneficial/harmful properties of novel compounds to consumer in a risk/benefit scenario.

Research Lines:

• New analytical methodologies in the determination of Maillard reaction and lipid oxidation products
• Analysis, mitigation and exposure to process-induced food contaminants. Studies of in vitro bioaccessibility.
• Strategies to delay oxidation in oils and bioactive lipids (i.e. microencapsulation)
• Antiglycation ability of compounds derived from food industry by-products

Skills:

Analysis of food constituents (sugars, carbohydrate, proteins, amino acids, vitamins, phenolic acids, etc.). Quantitative determination of polar compounds, triglyceride polymers, oxidized triglycerides, triglyceride dimers, diglycerides and free fatty acids, process-induced contaminants (acrylamide, hydroxymethylfurfural, furan), protein glycation markers (furosine, carboxymethyllysine, pentosidine), melanoidins, antioxidant capacity, in vitro bioaccessibility, antihypertensive capacity, antiglycative capacity (fructosamine, BSA-Glc, MGO-trapping), oxidative stability by Rancimat, epoxy-, hydroxy- and ketoacids. Development of kinetic models and upscaling to foods. Application to frying, baking, toasting and sterilization. Food matrices such as coffee and surrogates, potato, cereals and derivatives, oils, fats, milk-based infant foods.

Keywords: Maillard reaction, Chemical process contaminants, Lipid oxidation, Microencapsulation, Melanoidins, Glycation.

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