Title : Comparative evaluation of Advanced Glycation End products (AGEs) in snack foods and investigation of mitigation strategies
Abstract:
Advanced glycation end-products (AGEs) are harmful compounds formed through non-enzymatic reactions between reducing sugars and amino groups in proteins, lipids, or nucleic acids. They are associated with the pathogenesis of chronic diseases such as diabetes, cardiovascular disorders, and neurodegenerative conditions. While AGEs can form endogenously, a significant portion originates from food processing, especially heat-treated snack products. This study compares the AGE content of commonly consumed snack categories, including baked products (crackers, cookies), fried snacks (potato chips), and extruded products. Critical processing parameters such as temperature, time, pH, moisture, and ingredient profiles (type of sugar, protein content, free amino acid composition) were examined from the perspective of AGE formation.
Understanding the relationship between these factors and AGE generation is essential for developing prevention strategies. Two main approaches for reducing AGE formation are identified: reformulation of the product and modification of processing conditions. Reformulation may involve reducing the levels of reducing sugars and amino acids or introducing ingredients that inhibit their reactivity. Alternatively, adjustments to the processing method or parameters can be employed. This study investigates the enrichment of snack products with fruit processing by-products or fruits (e.g., aronia, cherry, apple, grape skin), peel powders (e.g., passion fruit, banana, quince), and medicinal plant powders or extracts (e.g., sage, moringa, aloe vera). Such enrichment provides dual benefits, lowering the glycemic index and increasing antioxidant activity, which are relevant to AGE reduction. Additionally, the study explores mitigation strategies such as reformulating products using natural antioxidants (e.g., grape pomace extract, rosemary, ginger), employing alternative sweeteners, and applying innovative processing techniques such as vacuum frying and steaming. Findings indicate that certain plant-based extracts can reduce AGE formation by 20–45% without compromising product quality. Moreover, applying lower temperatures for extended durations and adjusting formulations significantly reduced AGE levels. Numerous studies have shown that phenolic compounds, especially anthocyanins, flavonols, and proanthocyanidins, not only exhibit radical scavenging properties but also inhibit key enzymes involved in carbohydrate digestion (e.g., α-amylase and α-glucosidase), thereby indirectly reducing AGE precursors. In conclusion, the food industry can reduce the formation of AGEs through optimized processing and formulation techniques without compromising sensory quality, enabling the production of healthier snack products with lower AGE content.
