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Zhang K, Li N, Wang Z, Feng D, Liu X, Zhou D, Li D. Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies. Food Chem 2024; 434:137495. [PMID: 37741243 DOI: 10.1016/j.foodchem.2023.137495] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/30/2023] [Accepted: 09/12/2023] [Indexed: 09/25/2023]
Abstract
Color plays a pivotal role in guiding and assessing the industrial production of aquatic products due to the swift sensory perception of information through vision. This review provides a comprehensive overview of the following four aspects: (a) mechanisms governing natural color formation in aquatic products, (b) factors and mechanisms contributing to the discoloration of aquatic products, (c) cutting-edge methods for color analysis and detection, and (d) current valuable techniques for preserving color quality. The natural color of aquatic products is derived from skin chromatophores, endogenous pigment proteins, and astaxanthin. Discoloration of aquatic products can occur due to lipid oxidation, as well as enzymatic and non-enzymatic browning. Furthermore, this review examines frontier color protective technologies, encompassing physical methods like ultra-high pressure, irradiation, and low-temperature plasma, as well as chemical methods involving natural preservatives. The findings of this study offer significant insights into the development of high-quality aquatic products.
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Affiliation(s)
- Kexin Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Na Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Zonghan Wang
- College of Biological System Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Dingding Feng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Xiaoyang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China.
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China.
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2
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Zhai Y, Hayat K, Li T, Fu Y, Ho CT. Intrinsic Molecular Mechanisms of Transformation between Isomeric Intermediates Formed at Different Stages of Cysteine-Xylose Maillard Reaction Model through Dehydration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16260-16269. [PMID: 37857511 DOI: 10.1021/acs.jafc.3c06506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2023]
Abstract
2-Threityl-thiazolidine-4-carboxylic acid (TTCA) and Amadori rearrangement product (ARP), the isomeric intermediates derived from the cysteine-xylose (Cys-Xyl) Maillard reaction model, possessed the ability to produce similar flavor profile during the thermal process, but the flavor formation or browning rate of heated TTCA was significantly lower than that of ARP. Macroscopically, the yield of TTCA reached the maximum when the moisture content of the reaction system just dropped to nearly 0% during the thermal reaction-vacuum dehydration process. During the subsequent dynamic intramolecular dehydration process, the reaction remained at an early stage of the Maillard reaction, and TTCA was the main intermediate. Thereinto, the water activity of the samples decreased with the increased dehydration time. From a molecular perspective, the dissipation of free water promoted the conversion of combined water to immobilized water and free water, increasing the intramolecular dehydration. Instantaneous high-temperature dehydration during the spray drying process revealed a higher efficiency than the thermal reaction-vacuum dehydration process, which facilitated the specific conversion of substrates to intermediates (TTCA, ARP). The loss of free water and immobilized water was a key driving force for the direct formation of TTCA/ARP, regulating the formation stages of MRIs. The increase of the inlet air temperature could alter the ratio of TTCA and ARP at the equilibrium state.
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Affiliation(s)
- Yun Zhai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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3
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Zhai Y, Cui H, Hayat K, Li T, Wu X, Fu Y, Zhang X, Ho CT. Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14300-14311. [PMID: 37747802 DOI: 10.1021/acs.jafc.3c04166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
This study explored the addition of cysteine (Cys) affecting the color formation of heated 2-threityl-thiazolidine-4-carboxylic acid (TTCA) models under different reaction conditions and pointed out that temperature was considered to be the key parameter influencing the color inhibition behavior of Cys on TTCA reaction models. Results revealed that additional Cys not only controlled the reaction progress and blocked the formation pathway of browning but also changed the formation rate, intensity, and profile of the flavor generated from the TTCA reaction model. Meanwhile, the mechanism of Cys simultaneously regulating the formation of color and flavor was revealed through monitoring of the characteristic downstream products during TTCA degradation and model reaction systems. At the initial stage, the additional Cys acted as a color inhibitor before the deoxyxylosone degradation, preventing the formation of downstream browning precursors. With the continuous depletion of Cys as well as the generation of furans or α-dicarbonyl compounds, Cys became a flavor enhancer to act on the browning precursors and to provide more sulfur/nitrogen elements for the TTCA thermal reaction system. Therefore, Cys had the potential to act as both color inhibitor and flavor fortifier to match with TTCA for the preparation of a light-colored flavoring base with a desired flavor during thermal processing.
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Affiliation(s)
- Yun Zhai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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4
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Chen D, Sheng M, Wang S, Chen X, Leng A, Lin S. Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying. Food Chem 2023; 424:136409. [PMID: 37220684 DOI: 10.1016/j.foodchem.2023.136409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 05/25/2023]
Abstract
The dynamic variations in key contributing odorants, amino acids and reducing sugars in shiitake mushrooms during hot-air drying were determined by gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography-tandem mass (HPLC-MS/MS) and ion chromatography (IC). The potential precursors were explored by the partial least squares-discriminant analysis and Pearson correlation analysis, and Met, Cys, and ribose were considered as the possible precursors of dimethyl trisulfide and lenthionine. The verification experiments in the absence and presence of shiitake mushroom matrix further confirmed that Met and its interaction with ribose both contributed to generating dimethyl trisulfide. The polynomial nonlinear fitting curve could better represent the dose-effect relationships of Met and Met-ribose to produce dimethyl trisulfide with R2 of 0.9579 and 0.9957. Conversely, ribose, Cys or Cys-ribose were verified to be unable to form the key contributing odorants. Collectively, the results provided a method to reveal precursors and generation pathway of odorants.
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Affiliation(s)
- Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China
| | - Menglong Sheng
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China
| | - Silu Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China
| | - Xiuhan Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China
| | - Aoxue Leng
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Liaoning Engineering Research Center of Special Dietary Food, China.
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5
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Zhang H, Cui H, Xia X, Zhang F, Hayat K, Zhang X, Ho CT. Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5358-5371. [PMID: 36944085 DOI: 10.1021/acs.jafc.3c00388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Three Amadori rearrangement products (Xyl-α-Lys-ARP, Xyl-ε-Lys-ARP, and diXyl-α,ε-Lys-ARP) were observed in the xylose-lysine (Xyl-Lys) Maillard reaction model. They were separated and characterized by liquid chromatography with tandem mass spectrometry and NMR. The crucial roles of reaction temperature, pH, molar ratio of Xyl to Lys, and reaction time in the formation of different Xyl-Lys-ARPs were investigated. The proportion of Xyl-α-Lys-ARP among all Xyl-Lys-ARPs was increased to 48.41% (its concentration was 25.31 μmol/mL) after the reaction at pH = 5.5 and a molar ratio of 3:1 (Xyl: Lys) for 9 min, while only Xyl-ε-Lys-ARP was generated at a higher pH (7.5) and a lower molar ratio of 1:5. Moreover, the much higher activation energy (84.08 kJ/mol) of diXyl-α,ε-Lys-ARP than Xyl-α-Lys-ARP (34.19 kJ/mol) and Xyl-ε-Lys-ARP (32.32 kJ/mol) indicated a pronounced promoting effect on diXyl-α,ε-Lys-ARP formation by high temperatures. A complete conversion from Xyl-α-Lys-ARP and Xyl-ε-Lys-ARP to diXyl-α,ε-Lys-ARP was achieved through the reaction time prolongation and Xyl concentration increase at a higher temperature; the concentration of diXyl-α,ε-Lys-ARP was 39.05 μmol/mL at a molar ratio of 5:1 for 40 min. Accordingly, the selective preparation of Xyl-α-Lys-ARP, Xyl-ε-Lys-ARP, and diXyl-α,ε-Lys-ARP could be achieved through adjusting the Xyl-Lys ratio, pH, and reaction time.
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Affiliation(s)
- Han Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Xue Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Foxin Zhang
- Anhui QiangWang Flavouring Food Co. Ltd., Fuyang 236500, Anhui, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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6
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Liu M, Yu J, Zhou T, Xu H, Hayat K, Zhang X, Ho CT. Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine-Ribose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11643-11651. [PMID: 36070497 DOI: 10.1021/acs.jafc.2c04874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In this study, it was found that extra-added cysteine (Cys) became involved in volatile compound formation during the Maillard reaction of the glycine-ribose Amadori rearrangement product (GR-ARP). The priority of the Cys reaction with different α-dicarbonyls and its dependence on the Cys dosage were investigated. At the same concentrations of methylglyoxal (MGO) and glyoxal (GO), it was found that 2-acetylthiazole was the dominant product when the molar ratio of Cys to MGO was 1:1, while formation of pyrazines was improved when the Cys percentage increased. Cys preferentially reacted with MGO first rather than GO to exclusively generate 2-acetylthiazole at a high yield. The concentration of 2-acetylthiazole quickly increased up to a plateau and remained stable during further heat treatment. When MGO was totally consumed, remaining Cys began to react with GO through the predominant pathway where the keto form of carbonylcysteimine derived from Cys and GO was hydrolyzed to recover GO with cysteamine formation, whereas the hydrolysis reactivity of enolized carbonylcysteimine as the Strecker pathway for generation of pyrazines was relatively low. During the heat treatment of GR-ARP, the constantly lower ratios of α-dicarbonyls to Cys led to inhibited formation of 2-aminopropanal, which accounted for the decreased methylpyrazine yields.
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Affiliation(s)
- Meichen Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Tong Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Huaneng Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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7
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Reduced Asynchronism between Regenerative Cysteine and Fragments of Deoxyosones Promoting Formation of Sulfur-containing Compounds through Extra-added Xylose and Elevated Temperature during Thermal Processing of 2‑Threityl-Thiazolidine-4-Carboxylic Acid. Food Chem 2022; 404:134420. [DOI: 10.1016/j.foodchem.2022.134420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 09/19/2022] [Accepted: 09/25/2022] [Indexed: 11/24/2022]
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8
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Luo X, Hu S, Xu X, Du M, Wu C, Dong L, Wang Z. Improving air-fried squid quality using high internal phase emulsion coating. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01459-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101697] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Zhan H, Cui H, Yu J, Hayat K, Wu X, Zhang X, Ho CT. Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal. Food Chem 2022; 371:131137. [PMID: 34562777 DOI: 10.1016/j.foodchem.2021.131137] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/22/2021] [Accepted: 09/12/2021] [Indexed: 11/16/2022]
Abstract
The role of amino acids and α-dicarbonyls in the flavor formation of Amadori rearrangement product (ARP) during thermal processing was investigated. Comparisons of the volatile compounds and their concentrations when N-(1-deoxy-α-d-ribulos-1-yl)-glycine reacted with different amino acids or glyoxal (GO) at 100 °C were executed. Additional amino acids, such as glycine (Gly), in ARP models contributed to the diversity of furanoids by the chain elongation of the derived formaldehyde. Whereas the monoanion of additional glutamic acid acted as nucleophile, favored 2-ethyl-3,5-dimethylpyrazine and 2,5-dimethylpyrazine formation; the nonionized amino group of additional lysine were involved in α-dicarbonyls formation, causing pyrazine and methylpyrazine accumulation in the ARP model. Moreover, the high dosage and pH stabilization of additional GO probably promoted the ARP degradation and deoxyosones retro-aldol cleavage, resulting in methylpyrazine rather than furanoids formation. The present work provided the guidance for the controlled flavor formation of ARP in industrial application.
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Affiliation(s)
- Huan Zhan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China
| | - Junhe Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA.
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA.
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA.
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11
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Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01118-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Wang XY, Ma YJ, Guo Y, Luo XL, Du M, Dong L, Yu P, Xu XB. Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction. Food Chem 2020; 345:128761. [PMID: 33310557 DOI: 10.1016/j.foodchem.2020.128761] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/15/2020] [Accepted: 11/27/2020] [Indexed: 11/18/2022]
Abstract
2-Acetylthiazole possesses a nutty, cereal-like and popcorn-like aroma and a low odor threshold, and this compound has been identified in some processed foods, while the formation pathway of 2-acetylthiazole has not been clearly elucidated. Here, a model reaction of d-glucose and l-cysteine was constructed to investigate the formation pathway of 2-acetylthiazole. l-Cysteine, d-glucose and the corresponding intermediates, namely, dicarbonyl compounds (DCs), were involved in the formation of 2-acetylthiazole and detected by high-performance liquid chromatography with tandem mass spectrometry (HPLC-MS/MS), high-performance ion chromatography (HPIC) and HPLC, respectively. The carbon module labeling (CAMOLA) technique revealed that the C-4 and C-5 of 2-acetylthiazole were derived from the carbons of glucose. The potential of glyoxal, which is degraded by glucose, to form 2-acetylthiazole was revealed for the first time. A novel route to form 2-acetylthiazole by the reaction of glyoxal and methylglyoxal produced by d-glucose with H2S and NH3 produced by l-cysteine was proposed.
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Affiliation(s)
- Xiao-Yuan Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yun-Jiao Ma
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Guo
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiao-Lin Luo
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Liang Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Pei Yu
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116036, China.
| | - Xian-Bing Xu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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13
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Zhao X, Zhang X, Ye B, Yan H, Zhao Y, Liu L. Effect of unsaturated fatty acids on glycation product formation pathways (Ⅰ) the role of oleic acid. Food Res Int 2020; 136:109560. [PMID: 32846604 DOI: 10.1016/j.foodres.2020.109560] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 02/02/2023]
Abstract
Research on advanced glycation end-products (AGEs) and their formation pathways in food processing has gradually increased because AGEs are associated with human health, especially with involvement of lipids. In this study, radicals and glycation products were detected via electron spin resonance (ESR) and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) respectively. The correlation of important intermediates was used to explain the effect of oleic acid (OA) on the glycation products and pathways. The results indicated OA participation decreased the content of stable radicals and glycosyl compounds in Maillard Reaction (MR). The oxidation of OA produced active radicals, and electron transfer caused lysine to transform radical form. These radicals participated in the formation of fructosyllysine (FL) with glucose (Glc) via the MR. The participation of OA is acted as inhibiting the way of Glc autoxidation and promoting the glycation pathway from FL to 3-deoxyglucosone (3-DG) to fluorescent-AGEs. Orthogonal projection to latent structures discriminant analysis results indicated that 3-DG, D-glucosone and methylglyoxal are key products in discriminating the glycation reaction.
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Affiliation(s)
- Xin Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China
| | - Xiaoyu Zhang
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, 110031 Shenyang, China
| | - Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China
| | - Yingbo Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
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14
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Zhuang Y, Dong L, Wang JP, Wang SJ, Wang S. Formation and migration of α-dicarbonyl compounds during storage and reheating of a sugary food simulation system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2296-2304. [PMID: 31953836 DOI: 10.1002/jsfa.10263] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/12/2020] [Accepted: 01/13/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The thermal processing of food results in the formation of α-dicarbonyl compounds (α-DCs) such as glyoxal (GO), methylglyoxal (MGO), 2,3-butanedione (2,3-BD), and 3-deoxyglucosone (3-DG), which are precursors of potentially harmful advanced glycation end products. Some of the α-DCs found in food products might result from chemical deterioration reactions during storage and reheating. A range of sugary food simulation systems were stored at three different temperatures (4, 25, and 37 °C) and reheated using three different processing methods to investigate the formation and migration of α-DCs. RESULTS During 20 days of storage, the concentration of α-DCs declined, following which the concentration remained approximately constant. Methylglyoxal was the major α-DC affected during storage, its relative content decreasing from 233.71 to 44.12 μg mL-1 in the glucose-lysine system. The concentration of α-DCs decreased with increasing temperature. Microwave reheating increased the formation of α-DC compounds. The largest increases in 3-DG concentrations were observed in the maltose-lysine systems (24.94 to 35.74 μg mL-1 ). The concentration of α-DCs only changed a little in response to reheating at 100 °C, but declined when reheated at 150 °C. CONCLUSION The concentration of α-DCs following storage and reheating depends on the type of sugar, lysine content, temperature, and method of reheating. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yuan Zhuang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jun-Ping Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Shu-Jun Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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15
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Zhan H, Tang W, Cui H, Hayat K, Hussain S, Tahir MU, Zhang S, Zhang X, Ho CT. Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration. Food Chem 2019; 311:125877. [PMID: 31780222 DOI: 10.1016/j.foodchem.2019.125877] [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: 07/06/2019] [Revised: 10/29/2019] [Accepted: 11/07/2019] [Indexed: 11/30/2022]
Abstract
Amadori rearrangement product (ARP) is an ideal flavor precursor. The formation kinetics of ARP from glycine-ribose system, 3-deoxyribosone (3-DR) and 1-deoxyribosone (1-DR) were evaluated, and then controlled thermal reaction (CTR) coupled with vacuum dehydration was proposed to improve the ARP yield. As key factors controlling the formation of byproducts, CTR temperature and time were optimized as 100 °C, 60 min based on the formation kinetics of the ARP and deoxyribosones. Vacuum dehydration was further used to increase the ARP yield from 0.77% to 64.50%, which was improved by 82.8 times, while 3-DR and 1-DR yield increased only by 1.5 and 3.7 times, respectively. The formation of ARP was the dominant reaction during vacuum dehydration. Under optimal conditions, CTR coupled with vacuum dehydration was an effective method to control byproducts formation and improve the ARP yield simultaneously. This method may offer a potential application in flavor enhancement of light-color food.
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Affiliation(s)
- Huan Zhan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Wei Tang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia.
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia.
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
| | - Songlin Zhang
- School of Chemical and Material Engineering, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China.
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA.
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16
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Lu S, Cui H, Zhan H, Hayat K, Jia C, Hussain S, Tahir MU, Zhang X, Ho CT. Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine-Arabinose System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6585-6593. [PMID: 31124366 DOI: 10.1021/acs.jafc.9b02053] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The inhibitory effects of glutathione (GSH) and oxiglutathione (GSSG) on Maillard browning were compared, and it was clarified that free sulfhydryl was the key substance for the inhibition. The Amadori rearrangement product (ARP) derived from glycylglycine (Gly-Gly) and arabinose (Ara) was prepared by aqueous Maillard reaction, and LC-MS/MS was used to investigate the reaction products of GSH and purified ARP. Reaction between GSH and deoxypentosone (DP) was found to alter the pathway of aqueous Maillard reaction, which reduced the production of glyoxal, methylglyoxal, and furfural and thereby inhibited the formation of melanoidins. To determine the optimal conditions for browning inhibition, a stepwise increase of temperature was used to prepare Maillard reaction products (MRPs). The results showed that the optimum browning inhibitory effect was obtained by adding GSH after Gly-Gly and Ara heating at 80 °C for 60 min.
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Affiliation(s)
- Siyun Lu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , P. R. China
| | - Huan Zhan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , P. R. China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , P. R. China
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , P. R. China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
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