51
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Chen Y, Wu Y, Fu J, Fan Q. Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103086] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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52
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Berk E, Hamzalıoğlu A, Gökmen V. Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03583-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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53
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Evaluation of acrylamide levels in cereal products from the Romanian market during the 2017 and 2018 period. EUROBIOTECH JOURNAL 2020. [DOI: 10.2478/ebtj-2020-0014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Cereal products are the most consumed in Romania being the main contributors to daily acrylamide exposure. The paper aims to present for the first time a general situation regarding the evolution of the acrylamide levels content from cereal products, on the Romanian market, during 2017-2018 periods, as a result of legislative measures imposed by the European Union (EU). For this purpose, the levels of acrylamide in 55 selected cereal products samples were evaluated. The cereal products analyzed were grouped in biscuits, confectionery, expanded cereals, bakery products and specialties. The acrylamide content from the cereal products were detected using GC-MS/MS method. The highest level of acrylamide was found in biscuits, whereas the lowest level was determined in bakery products. The most of the cereal products samples analyzed (90.9%) was below the reference levels established by the EU Regulation for the acrylamide level from 2017 EC (2013/647/EU) and 2018 EC (2017/2158/ EU). From the 55 cereal products analyzed, only 5 biscuits samples exceeded the reference levels established by the European Commission, one in 2017 and four in 2018 period.
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54
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Hamzalıoğlu A, Gökmen V. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling. Food Chem 2020; 318:126467. [DOI: 10.1016/j.foodchem.2020.126467] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 02/20/2020] [Accepted: 02/21/2020] [Indexed: 02/05/2023]
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55
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Sazesh B, Goli M. Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14563] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bahareh Sazesh
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Mohammad Goli
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
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56
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Influence of different cooking methods on the nutritional and potentially harmful components of peanuts. Food Chem 2020; 316:126269. [DOI: 10.1016/j.foodchem.2020.126269] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 01/22/2023]
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57
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Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals. Nutrients 2020; 12:nu12051418. [PMID: 32423099 PMCID: PMC7285198 DOI: 10.3390/nu12051418] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 02/01/2023] Open
Abstract
Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial breakfast cereals (n = 53) were classified according to the NOVA approach as un-/minimally processed (NOVA-1, 11%), processed (NOVA-3, 30%), and ultra-processed (NOVA-4, 59%) foods. Acrylamide and hydroxymethylfurfural (HMF) content as heat-induced chemical markers was taken from our research team database. The NutriScore was used as the nutritional profiling system. Samples were distributed between groups A (19%), B (13%), C (38%), and D (30%). No statistically significant differences in acrylamide and HMF were found across the NutriScore groups. Sugar content was the only nutritional descriptor found to be significantly different between processed (11.6 g/100 g) and ultra-processed (23.1 g/100 g) breakfast cereal groups. Sugar content correlated with acrylamide (p < 0.001) and HMF (p < 0.0001). Acrylamide and HMF contents were not significantly higher in the NOVA-4 group when compared with the NOVA-3 group. However, trends towards higher acrylamide and HMF content are observed, amounting to a change of 75 µg/kg and 13.3 mg/kg in processed breakfast cereals, and 142 µg/kg and 32.1 mg/kg in ultra-processed breakfast cereals, respectively. Thus, the NOVA classification may not reflect the extent of the thermal treatment applied to the breakfast cereal but the type and amount of ingredients incorporated. Ultra-processed breakfast cereal does not predict significantly higher toxicological concern based on acrylamide content than processed breakfast cereals; a clear trend is seen whose contributing factors should be further studied.
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58
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Choudhary A, Kumar V, Kumar S, Majid I, Aggarwal P, Suri S. 5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments. TOXIN REV 2020. [DOI: 10.1080/15569543.2020.1756857] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Ankit Choudhary
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Satish Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Ishrat Majid
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Sheenam Suri
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
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59
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Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109175] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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60
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González-Montemayor ÁM, Flores-Gallegos AC, Serrato-Villegas LE, Ruelas-Chacón X, López MG, Rodríguez-Herrera R. Processing temperature effect on the chemical content of concentrated aguamiel syrups obtained from two different Agave species. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00421-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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61
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Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread. Nutrients 2019; 12:nu12010001. [PMID: 31861252 PMCID: PMC7019488 DOI: 10.3390/nu12010001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 12/09/2019] [Accepted: 12/16/2019] [Indexed: 12/02/2022] Open
Abstract
It is unclear whether different processing methods change the biological functions of foods and how these functions are evaluated in the human body. Here, steamed bread and baked bread, the traditional staple foods in China and many Western countries, were made by steaming and baking, respectively, using one piece of fermented wheat dough and then consumed by 16 healthy young volunteers. By detecting 38 cytokines, 12 metabolic enzymes, glucose, lactate, and nicotinamide adenine dinucleotide (NADH) in the serum, the cytokine network and central metabolic pathway network were investigated to compare the effects of the two staple foods on immunity and metabolism. Compared with steamed bread, baked bread increased (p < 0.05) concentrations of fractalkine and macrophage-derived chemokine, decreased (p < 0.05) the concentration of interleukin-1RA, increased (p < 0.05) the expression level of phosphofructokinase, and decreased (p < 0.05) the expression level of glucose-6-phosphate dehydrogenase in the serum. Two network analyses indicated that baked bread, as compared to the steamed bread, enhanced communication between immune cells, increased catabolism, and decreased anabolism. Further, a correlation analysis of cytokines and metabolic enzymes suggested that the two staple foods may affect metabolism by regulating the secretion of cytokines. These findings highlight how the same raw food material processed by different methods may have different impacts on immunity and metabolism in humans.
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62
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Mousa RMA. Simultaneous mitigation of 4(5)-methylimidazole, acrylamide, and 5-hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids. Food Sci Nutr 2019; 7:3912-3921. [PMID: 31890169 PMCID: PMC6924299 DOI: 10.1002/fsn3.1250] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 08/15/2019] [Accepted: 08/23/2019] [Indexed: 11/19/2022] Open
Abstract
In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)-methylimidazole (4(5)-MI), acrylamide (AA), and 5-hydroxymethylfurfural (5-HMF) in ammonia biscuits. Results revealed that the percent inhibition of 4(5)-MI was ranged from 50.5% to 89.9% by increasing the GA amount from 0.01 g to 0.05 g, respectively. Furthermore, the use of 0.05 g GA reduced significantly AA content up to 58.6% compared to the control biscuits. Moreover, the highest inhibition of 5-HMF with 74% depression was achieved by 0.05 g GA. Reasons could be referred to the formation of GA layer on the surface of biscuits. This was confirmed by scanning electron microscope and water loss analysis. Additionally, browning intensity and sensory analysis showed that the supplementation with GA had preserved the quality and consumers' overall acceptability of ammonia biscuits.
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Affiliation(s)
- Rasha M. A. Mousa
- Home Economic DepartmentFaculty of Specific EducationAssiut UniversityAssiutEgypt
- Biochemistry DepartmentFaculty of ScienceUniversity of JeddahJeddahSaudi Arabia
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63
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Fungal L-asparaginase: Strategies for production and food applications. Food Res Int 2019; 126:108658. [DOI: 10.1016/j.foodres.2019.108658] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 08/30/2019] [Accepted: 09/06/2019] [Indexed: 11/24/2022]
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64
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Song YH, Liu L, Zhao YB, Bai B, Yang Y, Zhao X. Effects of oleic acid on the formation and kinetics of Nε-(carboxymethyl)lysine. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.058] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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65
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Han Z, Gao J, Li J, Zhang Y, Yang Y, Wang S. Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose. Food Funct 2019; 10:2022-2029. [PMID: 30906941 DOI: 10.1039/c8fo02023j] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
During the conventional production of brown fermented milk (BFM), unhealthy substances (3-deoxyglucosone (3-DG), methylglyoxal (MGO), and 5-hydroxymethylfurfural (HMF)) are generated during the Maillard browning step. Here, an alternative browning process based on the hydrolysis of endogenous lactose was established. Compared with the conventional process, 3-DG and HMF were decreased by 5.91 mg kg-1 and 0.39 mg kg-1 in the brown milk base under the alternative browning process, and thereafter, 3-DG and HMF were decreased by 54.5% and 65.0% in BFM. Investigation into the formation of 3-DG, MGO, and HMF in different chemical models showed that different sugars lead to different Maillard reaction products and browning rates, contributing to the mitigation of 3-DG and HMF. Apart from the mitigation of unhealthy Maillard compounds, hydrolyzing lactose and avoiding the addition of external glucose make the alternative browning process a theoretical and practical basis for improving the quality and safety of BFM.
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Affiliation(s)
- Zhonghui Han
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
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66
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Deiana M, Montoro P, Jerković I, Atzeri A, Marijanović Z, Serreli G, Piacente S, Tuberoso CIG. First characterization of Pompia intrea candied fruit: The headspace chemical profile, polar extract composition and its biological activities. Food Res Int 2019; 120:620-630. [DOI: 10.1016/j.foodres.2018.11.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 11/06/2018] [Accepted: 11/08/2018] [Indexed: 11/25/2022]
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67
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Bartkiene E, Bartkevics V, Lele V, Pugajeva I, Zavistanaviciute P, Zadeike D, Juodeikiene G. Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2989-3000. [PMID: 31205354 PMCID: PMC6542963 DOI: 10.1007/s13197-019-03775-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/02/2019] [Accepted: 04/05/2019] [Indexed: 12/20/2022]
Abstract
In this study various coatings from apple press cake (AP) with immobilized antifungal bacterial cells were used for bread surface treatment to increase anti-moulding effect. The antifungal effect and technological properties of newly isolated Lactobacillus coryniformis LUHS71, L. curvatus LUHS51, L. farraginis LUHS206 and Leuconostoc mesenteroides LUHS225 strains. Then, the lactobacilli were tested for the effects of incorporation of sourdough on acrylamide formation in bread and antifungal effect against moulds commonly associated with bread spoilage. The addition of 15-20% of sourdoughs significantly (p = 0.0001) improved bread volume and crumb porosity depending on LAB strain, and reduced acrylamide formation on average by 23% (for LUHS51 and LUHS206) by 54% (for LUHS71 and LUHS225) compared to control bread. Additionally, the use of AP-LAB coatings prolonged shelf life from 3 to 6 days for control bread, and up to 9 days for sourdough breads. The combination of antifungal LAB sourdough and the AP-LAB coating leads to produce high quality bread with extended shelf life and would be a new and promising environmentally-friendly technological alternative.
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Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences, Tilzes str. 18, 47181 Kaunas, Lithuania
| | - Vadims Bartkevics
- University of Latvia, Jelgavas iela 1, Riga, 1004 Latvia
- Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, 1076 Latvia
| | - Vita Lele
- Lithuanian University of Health Sciences, Tilzes str. 18, 47181 Kaunas, Lithuania
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, 1076 Latvia
| | | | - Daiva Zadeike
- Kaunas University of Technology, Radvilenu str. 19, 50254 Kaunas, Lithuania
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68
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Constantin O, Kukurová K, Daško Ľ, Stănciuc N, Ciesarova Z, Croitoru C, Rapeanu G. Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/106128] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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69
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İçli N. Occurrence of patulin and 5-hydroxymethylfurfural in apple sour, which is a traditional product of Kastamonu, Turkey. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:952-963. [PMID: 31021247 DOI: 10.1080/19440049.2019.1605207] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Apple sour is a traditional product of Kastamonu, Turkey. It is consumed by spreading on bread or drinking after diluting with water. The aim of this study was to determine patulin (PAT) and 5-hydroxymethylfurfural (HMF) in apple sour. This study is the first to evaluate the occurrence of PAT and HMF in apple sour. The samples were extracted with ethyl acetate using liquid-liquid extraction technique. PAT and HMF were determined by HPLC with UV detection. PAT was detected in all samples, and the PAT level in 94.9% of samples was found to be equal or greater than the legal limit for juice concentrates. The mean value for PAT was found to be 284 ± 307 μg kg-1. PAT levels in 13 of 39 samples were in the range of 100 ≤ x < 200 μg kg-1, two samples were in the range of 0 ≤ x < 50 μg kg -1 and two samples were in the range of 1000 ≤ x < 1500 μg kg1. HMF levels of all samples were above the legal limit for solid molasses. The mean value for HMF was found to be 16215 ± 13317 mg kg-1. HMF levels of 10 of 39 samples were determined to be in the range of 10000 ≤ x < 20000 mg kg-1, eight samples were in the range of 20000 ≤ x < 30000 mg kg-1 and only three samples were in the range of 100 ≤ x < 1000 mg kg-1. There was a significant and inverse relationship between HMF and pH of the samples. These results indicate that consumption of apple sour is a considerable risk in terms of HMF and PAT toxicity.
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Affiliation(s)
- Nesrin İçli
- a Faculty of Health Sciences, Department of Nutrition and Dietetics , Kastamonu University , Kastamonu , Turkey.,b Central Research Laboratory Application and Research Center , Kastamonu University , Kastamonu , Turkey
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70
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Shen Y, Chen G, Li Y. Effect of added sugars and amino acids on acrylamide formation in white pan bread. Cereal Chem 2019. [DOI: 10.1002/cche.10154] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| | - Gengjun Chen
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
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71
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Garvey EC, O’Sullivan MG, Kerry JP, Kilcawley KN. Factors influencing the sensory perception of reformulated baked confectionary products. Crit Rev Food Sci Nutr 2019; 60:1160-1188. [DOI: 10.1080/10408398.2018.1562419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Emer C. Garvey
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland
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72
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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food Chem 2019; 284:236-244. [PMID: 30744852 DOI: 10.1016/j.foodchem.2019.01.075] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 01/08/2019] [Accepted: 01/11/2019] [Indexed: 11/22/2022]
Abstract
In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw white potato strips was systematically increased from 0 to 1.4% to observe the effect of this reducing disaccharide on acrylamide formation. A mathematical model, incorporating glucose, fructose and maltose and based on known Maillard reaction pathways, was developed which showed that acrylamide formation from maltose only contributed <10% to the total acrylamide. An additional kinetic model allowed for the formation of acrylamide directly from sugar-asparagine glycoconjugates. This model suggested that under these conditions, it is unlikely that acrylamide is formed directly from the maltose-asparagine conjugate.
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73
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Juodeikiene G, Zadeike D, Vidziunaite I, Bartkiene E, Bartkevics V, Pugajeva I. Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.08.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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74
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Seo CW, Hong S, Shin YK, Kang SH. Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures. Korean J Food Sci Anim Resour 2018; 38:995-1007. [PMID: 30479506 PMCID: PMC6238046 DOI: 10.5851/kosfa.2018.e31] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 08/06/2018] [Accepted: 08/06/2018] [Indexed: 11/25/2022] Open
Abstract
Changes in the physicochemical properties of ready-to-feed liquid infant formula
(LIF) stored at different temperatures (10, 20, 30, and 40°C) for 6 mon,
focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size
distribution, and rheological properties were determined. The HMF content
increased with storage time, and LIF stored at 40°C had a higher HMF
content than that of LIF stored at 10°C. The lightness (L*) decreased
while redness (a*) and yellowness (b*) increased with increasing HMF content.
The fat globule size and pH of LIF stored at 10°C did not change.
However, in the case of LIF stored at 30°C and 40°C, the fat
globule size increased and the pH decreased during storage for 6 mon. LIF stored
at 40°C had a higher apparent viscosity (ηa,10) than
that of LIF stored at 10°C, and the shear-thinning behavior of LIF stored
at higher temperature was stronger than that of LIF stored at low temperature.
The physicochemical changes of LIF during storage were accelerated by Maillard
reaction (MR) at higher storage temperatures. Therefore, even if LIF is
aseptically manufactured, we recommend that sterilized LIF should be stored at
low temperature in order to minimize quality changes during storage.
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Affiliation(s)
- Chan Won Seo
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | - Shik Hong
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | | | - Shin Ho Kang
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
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75
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A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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76
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Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G, Cizeikiene D. The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content. J Food Sci 2018; 83:1560-1568. [PMID: 29786839 DOI: 10.1111/1750-3841.14176] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 04/04/2018] [Accepted: 04/06/2018] [Indexed: 11/28/2022]
Abstract
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production. PRACTICAL APPLICATION The addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production.
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Affiliation(s)
- Elena Bartkiene
- Lithuanian Univ. of Health Sciences, Dept. of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania
| | - Vadims Bartkevics
- Univ. of Latvia, Centre of Food Chemistry, Kr. Valdemara str. 48, LV-1013 Riga, Latvia
| | - Vita Krungleviciute
- Lithuanian Univ. of Health Sciences, Dept. of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania
| | - Iveta Pugajeva
- Univ. of Latvia, Centre of Food Chemistry, Kr. Valdemara str. 48, LV-1013 Riga, Latvia
| | - Daiva Zadeike
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
| | - Grazina Juodeikiene
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
| | - Dalia Cizeikiene
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
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77
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Ortu E, Caboni P. Levels of 5-hydroxymethylfurfural, furfural, 2-furoic acid in sapa syrup, Marsala wine and bakery products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1373668] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Elisa Ortu
- Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | - Pierluigi Caboni
- Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
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78
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Mariotti-Celis MS, Martínez-Cifuentes M, Huamán-Castilla N, Vargas-González M, Pedreschi F, Pérez-Correa JR. The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process. Molecules 2017; 23:E21. [PMID: 29271942 PMCID: PMC5943929 DOI: 10.3390/molecules23010021] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 12/14/2017] [Accepted: 12/18/2017] [Indexed: 01/07/2023] Open
Abstract
Hot pressurized liquid extraction has been used to obtain polyphenols; however, its operating conditions can generate hydroxymethylfurfural, a potential human carcinogen. The addition of ethanol can reduce process temperatures and retain extraction efficiencies, but the ethanol may reduce the recovery of polyphenols in the subsequent purification stage, affecting the antioxidant properties of the extracts. This study evaluates a combined hot pressurized liquid extraction-resin purification process to obtain polyphenol extracts from spent ground coffee reduced in hydroxymethylfurfural. A multifactorial design was developed to determine the combined effect of the extraction (ethanol content: 0-16% and temperature: 60-90 °C) and purification (ethanol: 60-80%) conditions on some chemical properties of the extracts. The highest recovery of polyphenols (~8 mg GAE/g dry coffee solids) and reduction of hydroxymethylfurfural (95%) were obtained at 90 °C and 16% of ethanol during extraction and 80% of ethanol during purification. These operating conditions retained the antioxidant capacity of the crude extract between 60% and 88% depending on the determination method and recovered 90, 98, and 100% of 4-feruloylquinic acid, epicatechin, and 5-feruloylquinic acid, respectively after purification. The combined process allows differential polyphenols' recovery and enhances the safety of the extracts. Our computational chemistry results ruled out that the overall selectivity of the integrated process was correlated with the size of the polyphenols.
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Affiliation(s)
- María Salomé Mariotti-Celis
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, P.O. Box 9845, Santiago 8940577, Chile;
| | - Maximiliano Martínez-Cifuentes
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, P.O. Box 9845, Santiago 8940577, Chile;
| | - Nils Huamán-Castilla
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile; (N.H.-C.); (F.P.); (J.R.P.-C.)
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación calle Ancash s/n, Moquegua 18001, Peru
| | - Mario Vargas-González
- Departamento de Química, Universidad Tecnológica Metropolitana, Las Palmeras 3360, P.O. Box 9845, Santiago 7800003, Chile;
| | - Franco Pedreschi
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile; (N.H.-C.); (F.P.); (J.R.P.-C.)
| | - José Ricardo Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile; (N.H.-C.); (F.P.); (J.R.P.-C.)
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79
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Treibmann S, Hellwig A, Hellwig M, Henle T. Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10562-10570. [PMID: 29111707 DOI: 10.1021/acs.jafc.7b04172] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Fructose and dicarbonyl compounds resulting from fructose in heated foods have been linked to pathophysiological pathways of several metabolic disorders. Up to now, very little has been known about the Maillard reaction of fructose in food. Heyns rearrangement compounds (HRCs), the first stable intermediates of the Maillard reaction between amino components and fructose, have not yet been quantitated as protein-bound products in food. Therefore, the HRCs glucosyllysine and mannosyllysine were synthesized and characterized by NMR. Protein-bound HRCs in cookies containing various sugars and in commercial bakery products were quantitated after enzymatic hydrolysis by RP-HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method. Protein-bound HRCs were quantitated for the first time in model cookies and in commercial bakery products containing honey, banana, and invert sugar syrup. Concentrations of HRCs from 19 to 287 mg/kg were found, which were similar to or exceeded the content of other frequently analyzed Maillard reaction products, such as N-ε-carboxymethyllysine (10-76 mg/kg), N-ε-carboxyethyllysine (2.5-53 mg/kg), and methylglyoxal-derived hydroimidazolone 1 (10-218 mg/kg) in the analyzed cookies. These results show that substantial amounts of HRCs form during food processing. Analysis of protein-bound HRCs in cookies is therefore useful to evaluate the Maillard reaction of fructose.
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Affiliation(s)
- Stephanie Treibmann
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Anne Hellwig
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Michael Hellwig
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Thomas Henle
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
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80
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ALjahdali N, Carbonero F. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system. Crit Rev Food Sci Nutr 2017; 59:474-487. [DOI: 10.1080/10408398.2017.1378865] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Nesreen ALjahdali
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, USA
| | - Franck Carbonero
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, USA
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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81
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Švecová B, Mach M. Content of 5-hydroxymethyl-2-furfural in biscuits for kids. Interdiscip Toxicol 2017; 10:66-69. [PMID: 30123040 PMCID: PMC6096856 DOI: 10.1515/intox-2017-0011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Accepted: 10/03/2017] [Indexed: 11/15/2022] Open
Abstract
5-hydroxymethyl-2-furfural (5-HMF) is a thermal decomposition product of saccharides. There are two main ways for the formation of 5-HMF. First, 5-HMF is forming during Maillard reaction and second, during thermic dehydration of saccharides under acid conditions. Significant parameters of 5-HMF formation are temperature, time, pH, water activity, type of saccharide and amino acids. It is suspected that 5-HMF has genotoxic, mutagenic and carcinogenic potential. This chemical can be found in many food sources, e.g. honey, dried fruits, fruit juice and concentrates, alcoholic beverages, bakery products, roasted nuts and seeds, brown sugar, and milk. The present study aimed to determine the amount of 5-HMF in children´s biscuits. The examined samples were divided into three groups. The first group of biscuits claimed availability for children older than six months, the second for children older than one year. The third group did not give a determined age range. For the assessment of 5-HMF, a HPLC method with UV/VIS detection was used. In the first group of samples, the amount of 5-HMF ranged from 0.34±0.04 to 1.73±0.03 mg/kg, in the second group from 0.57±0.09 to 1.78±0.07 mg/kg, and in the third group the amounts of 5-HMF were from 1.80±0.05 to 34.99±0.22 mg/kg. In conclusion, the results showed that the content of 5-HMF in biscuits without age group determination was significantly higher than in biscuits with declared availability for children older than six months or one year. Since the acceptable daily intake is 2 mg/kg bw, the established amount of 5-HMF in all samples cannot be regarded as dangerous in a normal dose of biscuits.
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Affiliation(s)
- Blanka Švecová
- Institute of Experimental Pharmacology and Toxicology, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Mojmír Mach
- Institute of Experimental Pharmacology and Toxicology, Slovak Academy of Sciences, Bratislava, Slovakia
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82
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Qin L, Zhang YY, Xu XB, Wang XS, Liu HW, Zhou DY, Zhu BW, Thornton M. Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood. Food Chem 2017; 232:633-638. [DOI: 10.1016/j.foodchem.2017.04.069] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 04/03/2017] [Accepted: 04/09/2017] [Indexed: 11/29/2022]
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83
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Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation. J Food Sci 2017; 82:2371-2378. [DOI: 10.1111/1750-3841.13858] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 07/25/2017] [Accepted: 07/31/2017] [Indexed: 01/12/2023]
Affiliation(s)
- Elena Bartkiene
- Lithuanian Univ. of Health Sciences; Tilzes str. 18 LT-47181 Kaunas Lithuania
| | - Vadims Bartkevics
- Univ. of Latvia; Jelgavas iela 1 LV-1004 Riga Latvia
- Inst. of Food Safety; Animal Health and Environment “BIOR”; Lejupes iela 3 Riga Latvia
| | - Vita Krungleviciute
- Lithuanian Univ. of Health Sciences; Tilzes str. 18 LT-47181 Kaunas Lithuania
| | - Iveta Pugajeva
- Univ. of Latvia; Jelgavas iela 1 LV-1004 Riga Latvia
- Inst. of Food Safety; Animal Health and Environment “BIOR”; Lejupes iela 3 Riga Latvia
| | - Daiva Zadeike
- Kaunas Univ. of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania
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84
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Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits. Food Chem 2017; 231:114-121. [DOI: 10.1016/j.foodchem.2017.03.105] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 03/09/2017] [Accepted: 03/20/2017] [Indexed: 12/31/2022]
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85
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Belkova B, Hradecky J, Hurkova K, Forstova V, Vaclavik L, Hajslova J. Impact of vacuum frying on quality of potato crisps and frying oil. Food Chem 2017; 241:51-59. [PMID: 28958558 DOI: 10.1016/j.foodchem.2017.08.062] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 08/08/2017] [Accepted: 08/17/2017] [Indexed: 11/26/2022]
Abstract
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'.
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Affiliation(s)
- Beverly Belkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jaromir Hradecky
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Kamila Hurkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Veronika Forstova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Lukas Vaclavik
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jana Hajslova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic.
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86
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The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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87
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Srivastava R, Bousquières J, Cepeda-Vázquez M, Roux S, Bonazzi C, Rega B. Kinetic study of furan and furfural generation during baking of cake models. Food Chem 2017; 267:329-336. [PMID: 29934175 DOI: 10.1016/j.foodchem.2017.06.126] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/25/2017] [Accepted: 06/20/2017] [Indexed: 01/20/2023]
Abstract
This study describes the kinetics of furan and furfural generation in a cake model, for the first time. These process-induced compounds impact safety and sensory aspects of baked products. Understanding their generation with regards to process dynamics will serve food quality design. However, the complexity of real products makes this task challenging. This work provides a novel approach to understand and model chemical reactivity by implementing an inert cake model (starch, water and cellulose), specifically designed for mimicking a sponge cake structure. The addition of reaction precursors (glucose and leucine) to follow Maillard and caramelization reactions, resulted in browning and generated considerable levels of furanic compounds (up to 17.61ng/g for furan and 38.99μg/g for furfural, dry basis). Multiresponse data modeling resulted in a kinetic model which adequately describes experimental concentrations and makes it possible to estimate the degradation of precursors and the behavior of two hypothetic intermediates.
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Affiliation(s)
- R Srivastava
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - J Bousquières
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - M Cepeda-Vázquez
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - S Roux
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - C Bonazzi
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - B Rega
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France.
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88
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Zhang Y, An X. Inhibitory mechanism of quercetin against the formation of 5-(hydroxymethyl)-2-furaldehyde in buckwheat flour bread by ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry. Food Res Int 2017; 95:68-81. [DOI: 10.1016/j.foodres.2017.03.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 02/21/2017] [Accepted: 03/05/2017] [Indexed: 12/01/2022]
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89
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Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study. Food Chem 2017; 221:1911-1922. [DOI: 10.1016/j.foodchem.2016.11.159] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 11/27/2016] [Accepted: 11/30/2016] [Indexed: 01/06/2023]
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90
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Nguyen HT, van der Fels-Klerx HJI, van Boekel MAJS. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine. Food Chem 2017; 230:14-23. [PMID: 28407894 DOI: 10.1016/j.foodchem.2017.03.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Revised: 06/14/2016] [Accepted: 03/03/2017] [Indexed: 11/17/2022]
Abstract
This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.
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Affiliation(s)
- Ha T Nguyen
- RIKILT, Wageningen University and Research Centre, Wageningen, The Netherlands
| | | | - M A J S van Boekel
- Food Quality and Design Group, Wageningen University and Research Centre, Wageningen, The Netherlands
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91
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Wang Z, Wen C, Shi X, Lu D, Deng J, Deng F. Simultaneous inhibition of acrylamide and hydroxymethylfurfural formation by sodium glutamate microcapsules in an asparagine-glucose model system. Journal of Food Science and Technology 2017; 54:572-577. [PMID: 28242956 DOI: 10.1007/s13197-016-2470-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2016] [Accepted: 12/23/2016] [Indexed: 11/29/2022]
Abstract
Inhibiting the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) during food heating processes has attracted considerable investigative efforts due to potential health concerns associated with these compounds. The main purpose of this work is to demonstrate a strategy to simultaneously inhibit the formation of AA and HMF with sodium glutamate microcapsules selected to confirm the efficacy of this strategy. An asparagine-glucose aqueous model system was prepared containing free sodium glutamate and sodium glutamate microcapsules. Compared to adding free sodium glutamate, the maximum inhibition efficiency for AA and HMF was found to increase by addition of sodium glutamate microcapsules to 19.07 and 84.32%, respectively. Moreover, the kinetics of AA and HMF formation were studied in this model system. The AA inhibition efficiency significantly increased from 6.75 to 60.35% and the HMF inhibition efficiency significantly increased from 5.98 to 79.72% with increasing the reaction time from 25 to 40 min, indicating that the sodium glutamate microcapsules strategy proves to be far superior at prolonged heating times. These findings suggested that this inhibition strategy may provide promising characteristics for a variety of applications in food processing.
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Affiliation(s)
- Zimeng Wang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Chao Wen
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Xingbo Shi
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Dai Lu
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Jiehong Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Fangming Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
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92
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Kocadağlı T, Gökmen V. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system. Food Chem 2016; 211:892-902. [DOI: 10.1016/j.foodchem.2016.05.150] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 05/19/2016] [Accepted: 05/23/2016] [Indexed: 12/28/2022]
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93
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Ansar S, Siddiqi NJ, Zargar S, Ganaie MA, Abudawood M. Hepatoprotective effect of Quercetin supplementation against Acrylamide-induced DNA damage in wistar rats. Altern Ther Health Med 2016; 16:327. [PMID: 27576905 PMCID: PMC5004263 DOI: 10.1186/s12906-016-1322-7] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Accepted: 08/25/2016] [Indexed: 11/10/2022]
Abstract
Background Quercetin (QR), is a polyphenolic flavonoid compound which is found in large amounts in certain foods, and protects against oxidative stress. The current study was conducted to determine whether Quercetin can possibly exert hepatoprotective and antioxidant activity against acrylamide (ACR) induced toxicity in rats. Methods Four groups of Wistar rats consisting of six rats each: (i) control group; (ii) ACR treated group (50 mg/kg bw); (iii) QR group: rats were treated with QR (10 mg/kg bw); (iv) QR (10 mg/kg bw) was given i.p. for 5 days followed by ACR (50 mg/kg bw) on 5th day (single dose). Results ACR caused an elevation in 8-OH guanosine level and a reduction in Glutahione S-transferase (GST) activity. Administration of QR significantly protected liver tissue against hepatotoxic effect of acrylamide from amelioration of the marker enzyme (p < 0.05) and DNA damage (p < 0.01) as evident by comet assay and, besides some indices of histopathological alterations. Conclusion It is concluded that QR could protect the liver against DNA damage induced by ACR probably is thus capable of ameliorating ACR-induced changes in the rat livers.
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