Monitoring furanic and dicarbonyl compounds in pea-based and wheat-based sponge cakes during in vitro digestion

The increasing tendency to use animal-free and gluten-free proteins leads to replacing traditional with legume-based ingredients. Of these, refined pea (Pisum sativum L.) is gaining momentum due to its availability, nutritional value and low allergenicity. However, little is known of the propensity of pea ingredients to generate process-induced compounds in high-temperature processed foods, and the reactivity of contaminant during digestion. This study explored the levels and behavior of selected newly formed compounds (NFCs) (furfural, 5-(hydroxymethyl)furfural (HMF), 3-deoxyglucosone (3-DG), 1-deoxyglucosone (1-DG), glyoxal (GO), methylglyoxal (MGO), dimethylglyoxal (DMGO), glucosone (GCO)) in a pea-based sponge cake baked at 200 °C and subjected to in vitro digestion, by comparison with a reference wheat-based cake. The pea formulation generated the highest levels of furanic and dicarbonyl compounds, with 3-DG and HMF being the most abundant (162.44 ± 2.79 and 270.61 ± 14.91 μg/g dry cake, respectively), compared to the wheat-based formulation (131.43 ± 4.34 and 166.83 ± 0.88 μg/g dry cake, respectively). The differences in NFC levels between pea- and wheat-based cakes were maintained during in vitro digestion. Generally, furanic compounds decreased, glyoxales increased and deoxyglucosones were more stable during digestion. Surprisingly, even after any decrease, NFC levels remained high at the end of digestion in both pea- and wheat-based products (up to 215.18 ± 0.42, 188.96 ± 3.02, and 15.76 ± 0.26 μg/g dry cake for HMF, 3-DG, and MGO, respectively). These amounts resulted from the balance between formation and consumption reactions, influenced by gastric and intestinal environments and cake composition. This study has therefore highlighted key safety aspects by considering the behavior during digestion of process-induced compounds in complex, legume-based food matrices.