101
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Shaheen S, Shorbagi M, Lorenzo JM, Farag MA. Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties. Crit Rev Food Sci Nutr 2021; 62:8954-8971. [PMID: 34137312 DOI: 10.1080/10408398.2021.1937509] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Dietary melanoidins are late stage Maillard reaction products (MRPs), browning colorants and predominantly high molecular weight (HMW) chemicals. They originate through polycondensation reactions of reducing sugars and proteins or amino acids upon thermal processing. Their presence in several daily food and beverages (i.e. coffee, beer, honey, bakery products, chocolate, grilled meat) contribute to food sensory characters (i.e. color, aroma, and flavor). Additionally, melanoidins exhibit many biological attributes (i.e. antioxidant, anti-obesity, antibacterial activity and impact on gut microbiota as prebiotics). However, dissecting melanoidins specific biological and functional characteristics in relation to their metabolism and gut interaction with link to their chemical structures has yet to be reported in literature. For a better understanding of melanoidins benefits and flavor properties in processed foods, this review represents a state of the art comprehensive insight of its formation mechanism and chemistry in relation to their functionalities and health effects. Further, a compile of the factors affecting melanoidins production to optimize for the best flavor attributes while minimizing hazardous compounds is presented. This study presents the first analysis of melanoidins gut interaction in context to its different action mechanisms.
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Affiliation(s)
- Sherif Shaheen
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Ireland.,Meat Chemistry Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Mohamed Shorbagi
- Department of Special Chemistry, Faculty of Science, Benha University, Al Qalyubia Governorate, Egypt
| | - Jose M Lorenzo
- Meat Technology Centre of Galicia (CTC), Ourense, Spain.,Food Technology Department, Faculty of Sciences of Ourense, University of Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Department of Chemistry, School of Sciences and Engineering, The American University in Cairo, New Cairo, Egypt
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102
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Liao Y, Hu Y, Fu N, Hu J, Xiong H, Chen XD, Zhao Q. Maillard conjugates of whey protein isolate-xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion. Food Funct 2021; 12:4034-4045. [PMID: 33977935 DOI: 10.1039/d0fo03439h] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The Maillard reaction products (MRPs) of whey protein isolate (WPI) and xylooligosaccharides (XOS) were prepared by a moist heat method for use as protectants to encapsulate Lactobacillus rhamnosus via spray drying. The protective effects of MRPs on bacterial cells during drying, storage, and in vitro digestion were explored. FTIR results indicated that MRPs were successfully prepared. All MRPs showed good thermo-protective effect on the bacteria, and the survival ratio achieved with 1 : 2 XOS-WPI as a wall material reached 99.83 ± 8.44%, which was around 2 times as high as that of the WPI wall material and 1.5 times as high as that of the 1 : 2 XOS-WPI mixture. The dried lactobacilli showed similar growth curves to the fresh culture. After 10 weeks of storage at 4 °C, the decrease in the bacterial activity was less than 1 log CFU g-1 for all types of microcapsules, while the microcapsules composed of all MRPs had better storage stability. MRPs improved the stability of microcapsules during in vitro digestion. The number of viable bacteria in 1 : 2 XOS-WPI MRPs microcapsules was maintained at 4.09 ± 0.59 × 109 CFU g-1 after simulated gastrointestinal digestion for 4 hours, which only decreased by 0.20 log CFU g-1.
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Affiliation(s)
- Yang Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
| | - Yu Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
| | - Nan Fu
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
| | - Xiao Dong Chen
- China-Australia Joint Research Center of Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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103
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Ma R, Jin Z, Wang F, Tian Y. Contribution of starch to the flavor of rice-based instant foods. Crit Rev Food Sci Nutr 2021; 62:8577-8588. [PMID: 34047638 DOI: 10.1080/10408398.2021.1931021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Increased consumption of instant foods has led to research attention, especially rice-based instant foods. Starch, one of the most important components of rice, significantly affects food quality. However, the mechanisms by which starch contributes to rice-based instant foods flavor are poorly understood in many cases. The review aims to describe the common mechanisms by which starch contributes to food flavor, including participating in flavor formation, and affecting flavor release throughout starch multiscale structure: particle morphology, crystal structure, molecular structure. Five specific examples of rice-based instant foods were further analyzed to summarize the specific contribution of starch to flavor, including instant rice, fermented rice cake, rice noodles, fried rice, and rice dumplings. During foods processing, reducing sugars produced by heating or enzymatic hydrolysis of starch participate in Maillard reaction, caramelization and thermal degradation, which directly or indirectly affect the formation of flavor compounds. In addition, adsorption by granules, encapsulation by retrograded V-type crystal, and controlled release by starch gel all contribute to rice-based instant food flavor qualities. These mechanisms jointly contribute to flavor compounds formation and release. Proper theoretical application and improved processing methods are needed to promote the high-quality, mechanization, and automation of rice-based instant foods production.
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Affiliation(s)
- Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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104
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Somjai C, Siriwoharn T, Kulprachakarn K, Chaipoot S, Phongphisutthinant R, Wiriyacharee P. Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit. Heliyon 2021; 7:e07094. [PMID: 34095586 PMCID: PMC8166758 DOI: 10.1016/j.heliyon.2021.e07094] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/20/2021] [Accepted: 05/13/2021] [Indexed: 11/23/2022] Open
Abstract
This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 °C with approximately 75% relative humidity for 5-50 days. During Maillard reaction, the browning index (BI) of the fruits increased significantly while lightless, redness and yellowness decreased. Interestingly, the rare sugars especially D-psicose and D-allose gradually increased by 2-3 folds when compared to the initial Maillard reaction. The development of D-mannose was additionally established through the glycation. The degree of glycation increased with the decrease of free amino acid, suggesting that conjugation of sugar with amino acids was involved. SDS-PAGE confirmed that the high molecular weight (HMW) of conjugated sugar-amino acid was the Maillard reaction product. The antioxidative properties including DPPH and ABTS radical scavenging activities, also ferric reducing antioxidant power (FRAP) were also increased as Maillard reaction progressed, which showed the activities in the range of 43.2-94.1 mg GAE/100 g dry basis, 0.23-3.09 g TE/100 g dry basis, and 0.35-5.95 g FeSO4/100 g dry basis, respectively. This study demonstrated a practical approach of Maillard reaction for the development of dried longan fruit with high antioxidative properties.
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Affiliation(s)
- Chalermkwan Somjai
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Thanyaporn Siriwoharn
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Kanokwan Kulprachakarn
- School of Health Sciences Research, Research Institute for Health Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Supakit Chaipoot
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand
| | - Rewat Phongphisutthinant
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pairote Wiriyacharee
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
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105
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Naik RR, Wang Y, Selomulya C. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products. Crit Rev Food Sci Nutr 2021; 62:7036-7061. [PMID: 33849344 DOI: 10.1080/10408398.2021.1910139] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
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Affiliation(s)
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW, Australia
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106
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Arogundade LA, Mu T, Zhang M, Khan NM. Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lawrence A. Arogundade
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China
- Chemistry Department College of Physical Sciences Federal University of Agriculture Alabata Abeokuta Ogun State110109Nigeria
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China
| | - Nasir M. Khan
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China
- Department of Chemistry Shaheed Benazir Bhutto University Dir18000Pakistan
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107
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Jeong YJ, Park HY, Nam HK, Lee KW. Fermented Maillard Reaction Products by Lactobacillus gasseri 4M13 Alters the Intestinal Microbiota and Improves Dysfunction in Type 2 Diabetic Mice with Colitis. Pharmaceuticals (Basel) 2021; 14:299. [PMID: 33800583 PMCID: PMC8066505 DOI: 10.3390/ph14040299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 12/15/2022] Open
Abstract
Inflammatory bowel disease is a chronic relapsing disease. Multiple factors can cause inflammatory bowel disease (IBD), including diet, imbalance of the immune system, and impaired intestinal barrier function. Type 2 diabetes mellitus is a complex and chronic metabolic disease caused by a combination of insulin resistance and an ineffective insulin secretory response. The co-occurrence of these two diseases, demonstrating interrelated effects within the gut microbiota, has been frequently reported. This study evaluated the effects of a fermented glycated conjugate of whey protein and galactose with Lactobacillus gasseri 4M13 (FMRP) to prevent type 2 diabetes mellitus with inflammatory bowel disease. C57BLKS/J- db/db mice were orally administered FMRP for 14 consecutive days and 2% dextran sulfate sodium (DSS) in water ad libitum for 5 days to induce colitis. FMRP-fed mice showed improved insulin secretion and symptoms of colitis. Compared to the DSS group, the FMRP group showed a decreased abundance of six bacterial genera and increased abundance of Alistipes and Hungateiclostridium. In cecal contents, the levels of short-chain fatty acids increased in the FMRP group compared to those in the DSS group. Continuous administration of FMRP thus may improve the homeostasis of not only insulin secretion and inflammation, but also the intestinal environment in inflammatory bowel disease and type 2 diabetes mellitus.
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Affiliation(s)
- Yu-Jin Jeong
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 1, 5-ga, Anam-dong, Sungbuk-gu, Seoul 02841, Korea; (Y.-J.J.); (H.-K.N.)
| | - Ho-Young Park
- Research Division of Food Functionality, Korea Food Research Institute, Wanju 55365, Korea;
| | - Han-Kyul Nam
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 1, 5-ga, Anam-dong, Sungbuk-gu, Seoul 02841, Korea; (Y.-J.J.); (H.-K.N.)
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 1, 5-ga, Anam-dong, Sungbuk-gu, Seoul 02841, Korea; (Y.-J.J.); (H.-K.N.)
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108
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Wen-Qiong W, Pei-Pei Y, Ji-Yang Z, Zhi-Hang G. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction. J Food Sci 2021; 86:1228-1242. [PMID: 33650110 DOI: 10.1111/1750-3841.15659] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 01/23/2021] [Accepted: 01/26/2021] [Indexed: 12/19/2022]
Abstract
This study aimed to determine the effect of initial pH and temperature on whey protein gel formation via the Maillard reaction, including changes in gel structure, rheological and texture properties. The color changes in the whey protein and glucose gels were not significant with increasing heat temperature. High temperature and alkaline conditions promoted exposure to hydrophobic groups such as -SH, which accelerated protein aggregation and gel formation. Moreover, the increased particle size and additional hydrophobic groups contributed to higher elastic modulus (G') in the whey protein gel. Fluorescence measurements revealed that more tryptophan on the protein surface decreased with increasing temperature, which indicated that exposure to tryptophan could increase the hydrophobicity of the protein gels. Whey proteins formed stronger, gummier, more elastic, and more cohesive gels at 70 ℃ under initial pH 9 conditions, which also increased with the addition of fructose.
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Affiliation(s)
- Wang Wen-Qiong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yuan Pei-Pei
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhou Ji-Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Gu Zhi-Hang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China
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109
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Schmid V, Steck J, Mayer-Miebach E, Behsnilian D, Bunzel M, Karbstein HP, Emin MA. Extrusion Processing of Pure Chokeberry ( Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds. Foods 2021; 10:518. [PMID: 33801434 PMCID: PMC8001653 DOI: 10.3390/foods10030518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 11/17/2022] Open
Abstract
The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (cw), which resulted in specific mechanical energies (SME) in the range of 145-222 Whkg-1 and material temperatures (TM) in the range of 123-155 °C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg-1, 155 °C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP.
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Affiliation(s)
- Vera Schmid
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut (MRI), 76131 Karlsruhe, Germany; (V.S.); (D.B.)
- Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (H.P.K.); (M.A.E.)
| | - Jan Steck
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (J.S.); (M.B.)
| | - Esther Mayer-Miebach
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut (MRI), 76131 Karlsruhe, Germany; (V.S.); (D.B.)
| | - Diana Behsnilian
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut (MRI), 76131 Karlsruhe, Germany; (V.S.); (D.B.)
| | - Mirko Bunzel
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (J.S.); (M.B.)
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (H.P.K.); (M.A.E.)
| | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (H.P.K.); (M.A.E.)
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110
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Shi J, Zhang Q, Zhao XH, Wang L. The impact of caseinate oligochitosan-glycation by transglutaminase on amino acid compositions and immune-promoting activity in BALB/c mice of the tryptic caseinate hydrolysate. Food Chem 2021; 350:129302. [PMID: 33618089 DOI: 10.1016/j.foodchem.2021.129302] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 01/06/2021] [Accepted: 02/03/2021] [Indexed: 01/12/2023]
Abstract
Caseinate was glycated with oligochitosan via transglutaminase (TGase) action and then hydrolyzed by trypsin to generate glycated caseinate hydrolysate (GCNH) that was investigated for in vivo immune-promoting activity. Caseinate hydrolysate (CNH) containing glucosamine of 5.7 g/kg had amino acid compositions similar to GCNH. In normal BALB/c mice, GCNH at 100-400 mg/(kg d) showed higher immune-promoting activity than CNH via increasing serum IgM, IgA, and IgG by 1.5-24.5%, enhancing spleen and thymus indices by 9.7-26.2%, or increasing splenocyte lymphocyte proliferation and natural killer (NK) cell activity by 1.2-11.5%. GCNH also exerted higher activity than CNH in the suppressed BALB/c mice through increasing serum IgM, IgA, and IgG by 2.6-10.5%, enhancing spleen and thymus indices by 0.4-50.1%, or increasing splenocyte lymphocyte proliferation and NK cell activity by 3.4-18.9%. The results highlight that this TGase-type oligochitosan-glycation is potential to generate functional protein ingredients that possess improved immune-promoting activity once hydrolyzed by trypsin.
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Affiliation(s)
- Jia Shi
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, PR China
| | - Qiang Zhang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China.
| | - Li Wang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China.
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111
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Yang M, Liu J, Yang X, Li S, Li C, Liu B, Ma S, Liu X, Du Z, Zhang T, Yu Y. Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility. Food Chem 2021; 349:129096. [PMID: 33561796 DOI: 10.1016/j.foodchem.2021.129096] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 01/06/2021] [Accepted: 01/10/2021] [Indexed: 10/22/2022]
Abstract
The mechanism between food gelation and its digestibility has attracted increasing attention over the past few decades. This study aimed to evaluate the effect of glycation degree on the gelation and digestibility of egg white gel (EWG) using an in vitro model and a multi-scale characterization of gel structure. Results showed that EWG glycated with increasing d-ribose by covalent bonds exhibited better gelling properties and lower in vitro digestibility according to the appearance of soluble proteins and peptides. Besides, glycation preference for ovotransferrin at lysine might be important for regulating gel structure and proteolysis accessibility via the ratio of fibrous and granular aggregates. Moreover, gel structure was predominant over amino acids modification for digestibility. Binding disorder and steric hindrance could ascribe to the lower digestibility of gels. These findings are enlightening for the formulation and production of food matrix with controlled digestibility through glycation in food and related pharmaceutical fields.
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Affiliation(s)
- Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xiaohan Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Shoulu Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Chuang Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Sitong Ma
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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112
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Nooshkam M, Varidi M. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates. Food Chem 2021; 347:129079. [PMID: 33493834 DOI: 10.1016/j.foodchem.2021.129079] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 01/03/2021] [Accepted: 01/07/2021] [Indexed: 12/25/2022]
Abstract
This study aimed to examine the effect of whey protein isolate-low acyl gellan gum (WPI-GG) conjugate on the physicochemical properties and digestibility of β-carotene-loaded oil-in-water emulsions. The WPI-GG conjugate-stabilized emulsions had lower droplet sizes with more homogenous distribution, more negative surface charge, and higher interfacial protein concentration and viscosity, compared to those stabilized by WPI-GG mixture and WPI. The emulsion droplets coated by the conjugate were also generally more stable to environmental stresses (i.e., storage, pH changes, ionic strength, freeze-thaw cycles, and thermal treatment) along with higher β-carotene retention than other systems. The stability to droplet aggregation during in vitro digestion was remarkably increased for the conjugate-stabilized emulsion. However, the β-carotene bioaccessibility was significantly affected when the conjugate was used to stabilize the emulsions, likely due to the thick interfacial layer, high viscosity, and negative charge of the corresponding emulsions that could inhibit droplet digestion and mixed micelle formation.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
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113
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Shi J, Fu Y, Zhao XH, Lametsch R. Glycation sites and bioactivity of lactose-glycated caseinate hydrolysate in lipopolysaccharide-injured IEC-6 cells. J Dairy Sci 2020; 104:1351-1363. [PMID: 33309364 DOI: 10.3168/jds.2020-19018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Accepted: 09/25/2020] [Indexed: 01/13/2023]
Abstract
During the thermal processing of milk, Maillard reactions occur between proteins and lactose to generate glycated proteins. In this study, a lactose-glycated caseinate was hydrolyzed by trypsin. The obtained glycated caseinate (GCN) hydrolysate had a lactose content of 10.8 g/kg of protein. We identified its glycation sites and then assessed it for its protective effect against lipopolysaccharide-induced barrier injury using a rat intestinal epithelial cell line (IEC-6 cells) as a cell model and unglycated caseinate (CN) hydrolysate as a reference. Results from our liquid chromatography-mass spectrometry analysis of the GCN hydrolysate verified that lactose glycation occurred at the Lys residues in 3 casein components (αS1-casein, β-casein, and κ-casein), and this resulted in the formation of 5 peptides with the following amino acid sequences: EMPFPKYPKYPVEPF, HIQKEDVPSE, GSENSEKTTMPL, NQDKTEIPT, and EGIHAQQKEPM. The results from cell experiments showed that the 2 hydrolysates could promote cell growth and decrease lactate dehydrogenase release in the lipopolysaccharide-injured cells; more importantly, they could partially protect the damaged barrier function of the cells by increasing trans-epithelial electrical resistance, decreasing epithelial permeability, and upregulating the expression of the 3 tight junction proteins zonula occludens-1, occludin, and claudin-1. However, compared with CN hydrolysate, GCN hydrolysate showed lower efficacy in protecting against cellular barrier dysfunction. We propose that the different chemical characteristics of the CN hydrolysate and the GCN hydrolysate (i.e., amino acid loss and lactose conjugation) contributed to the lower barrier-protective efficacy of the GCN hydrolysate. During dairy processing, protein glycation of the Maillard type might have a non-negligible, unfavorable effect on dairy proteins, in view of the resulting protein glycation we found and the critical function of proteins for maintaining the integrity of the intestinal barrier.
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Affiliation(s)
- J Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China
| | - Y Fu
- College of Food Science, Southwest University, 400715 Chongqing, China
| | - X H Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China.
| | - R Lametsch
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
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114
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Si XJ, Wang HL, Wu TH, Wang P. Novel methods for the rapid detection of trace tetracyclines based on the fluorescence behaviours of Maillard reaction fluorescent nanoparticles. RSC Adv 2020; 10:43256-43261. [PMID: 35519723 PMCID: PMC9058211 DOI: 10.1039/d0ra05298a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 11/08/2020] [Indexed: 12/21/2022] Open
Abstract
The Maillard reaction and its fluorescent products have attracted widespread attention in the field of food safety and biology. Herein, the novel Maillard reaction fluorescent nanoparticles (MRFNs) as a fluorescent probe were synthesized via a “green” method with simple technical processes. In addition, the effects of tetracycline (TC) and chlorotetracycline (CTC) representing certain properties of tetracyclines (TCs) on the fluorescence behaviour of MRFNs were studied, respectively. The present study showed that the fluorescence intensity of MRFNs greatly enhanced with a linear increase in the CTC concentration. However, with the gradual increase in the TC concentration, the intensity of MRFNs tended to significantly decrease linearly. Based on this, novel fluorescence analysis methods for the simple and rapid detection of TC and CTC in water bodies were established, respectively. Significantly, the proposed detection methods were successfully adopted for detecting TC and CTC in some environmental water samples. Besides, the possible mechanisms for TC-induced fluorescence quenching and CTC-induced fluorescence enhancement of MRFNs were also discussed, respectively. The Maillard reaction and its fluorescent products have attracted widespread attention in the field of food safety and biology.![]()
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Affiliation(s)
- Xue-Jing Si
- School of Pharmaceutical Sciences, Wenzhou Medical University Wenzhou 325035 China +86-577-86689745 +86-577-86689949
| | - Hong-Ling Wang
- School of Pharmaceutical Sciences, Wenzhou Medical University Wenzhou 325035 China +86-577-86689745 +86-577-86689949
| | - Tun-Hua Wu
- School of Information Engineering, Wenzhou Business College Wenzhou 325035 China
| | - Ping Wang
- School of Pharmaceutical Sciences, Wenzhou Medical University Wenzhou 325035 China +86-577-86689745 +86-577-86689949
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115
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Encapsulation of resveratrol using Maillard conjugates and membrane emulsification. Food Res Int 2020; 137:109359. [PMID: 33233062 DOI: 10.1016/j.foodres.2020.109359] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 05/23/2020] [Accepted: 05/25/2020] [Indexed: 12/11/2022]
Abstract
Resveratrol is a stilbene phenolic associated with health-promoting properties such as antioxidant, anti-inflammatory and chemoprevention. Due to its chemical instability and low water solubility, microencapsulation represents a good alternative to provide better results when employing resveratrol as a nutraceutical ingredient. The main purpose of our work was to use low shear membrane emulsification to produce resveratrol-loaded emulsions of low polydispersity and integrate this process to spray drying to produce a powdered product. Resveratrol was dispersed with palm oil in a continuous phase obtained via Maillard reaction. We evaluated the influence of process conditions and phases composition on emulsions properties and performed the characterization of the spray-dried powder. Emulsions droplet size and span decreased as shear stress was increased. Higher dispersed phase fluxes provided increased droplet size polydispersity. Process conditions were set on 60.0 Pa shear stress and 70 L m-2h-1 of dispersed phase flux, obtaining emulsions with mean diameter around 30 μm and span of 0.76. Despite this relatively high droplet size of the infeed emulsions, the spray drying process resulted in particles with high encapsulation efficiency (97.97 ± 0.01%), and water content (~3.6%) and diameter (~10.2 μm) similar to particles obtained from fine emulsions in previously reported works.
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116
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Diaz-Morales N, Cavia-Saiz M, Salazar G, Rivero-Pérez MD, Muñiz P. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines. Food Chem 2020; 343:128405. [PMID: 33127227 DOI: 10.1016/j.foodchem.2020.128405] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 09/14/2020] [Accepted: 10/12/2020] [Indexed: 01/18/2023]
Abstract
Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient.
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Affiliation(s)
- Noelia Diaz-Morales
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Gonzalo Salazar
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - M Dolores Rivero-Pérez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
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117
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Nooshkam M, Varidi M. Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104783] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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118
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Liu X, Xia B, Hu L, Ni Z, Thakur K, Wei Z. Maillard conjugates and their potential in food and nutritional industries: A review. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.43] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Affiliation(s)
- Xiang Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Xia
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Long‐Teng Hu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhi‐Jing Ni
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
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119
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Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein. Carbohydr Polym 2020; 244:116491. [DOI: 10.1016/j.carbpol.2020.116491] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 05/01/2020] [Accepted: 05/18/2020] [Indexed: 10/24/2022]
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120
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Zhang H, Chen H, Wang W, Jiao W, Chen W, Zhong Q, Yun YH, Chen W. Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam. Foods 2020; 9:E347. [PMID: 32192035 PMCID: PMC7142570 DOI: 10.3390/foods9030347] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/10/2020] [Accepted: 03/11/2020] [Indexed: 12/01/2022] Open
Abstract
Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the 'odor intensity' of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r2) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.
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Affiliation(s)
- Hao Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
| | - Wenzhu Wang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Wenxiao Jiao
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
| | - Yong-Huan Yun
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (H.Z.); (H.C.); (W.W.); (W.J.); (W.C.); (Q.Z.); (Y.-H.Y.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
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