Food caramels: a review

Impact of artificial sweeteners and rare sugars on the gut microbiome

Alternative sugars are often used as sugar substitutes because of their low calories and glycemic index. Recently, consumption of these sweeteners in diet foods and beverages has increased dramatically, raising concerns about their health effects. This review examines the types and characteristics of artificial sweeteners and rare sugars and analyzes their impact on the gut microbiome. In the section on artificial sweeteners, we have described the chemical structures of different sweeteners, their digestion and absorption processes, and their effects on the gut microbiota. We have also discussed the biochemical properties and production methods of rare sugars and their positive and negative effects on gut microbial communities. Finally, we have described how artificial sweeteners and rare sugars alter the gut microbiome and how these changes affect the gut environment. Our observations aim to improve our understanding regarding the potential health implications of the consumption of artificial sweeteners and low-calorie sugars.

Immunotoxicity of 2-Acetyl-4-tetrahydroxybutylimidazole in BALB/c mice with different vitamin B6 nutritional statuses

Caramel color is a widely used food pigment, and 2-Acetyl-4-tetrahydroxybutylimidazole (THI) is a by-products of Class III caramel color. Some studies have shown that THI can reduce the number of peripheral blood lymphocytes. However, the comprehensive mechanism of THI immunotoxicity requires further study. In this study, the effects of THI on lymphocyte count, humoral immunity, cellular immunity and nonspecific immunity were determined and the effect of the nutritional status of VB6 on THI immunotoxicity was evaluated. Female BALB/c mice were divided into 3 groups and fed chow containing different doses of VB6: VB6-normal (6 mg/kg VB6), VB6-deprived (0.5 mg/kg VB6) or VB6-enhanced (12 mg/kg VB6) feed. Each group was further divided into 4 subgroups and treated with THI (0.5, 2.5 or 12.5 mg/kg bw) or the solvent control by gavage for 30 days. The thymic cortical thickness was measured with ViewPoint; the proportions of major immune cells and T cells in peripheral blood and tissues were detected via flow cytometry; the transformation and proliferation abilities of T and B cells were detected via T and B lymphocyte proliferation assays; NK cell activity was assessed via lactate dehydrogenase assays; humoral immune function was assessed via plaque-forming cell assays; and the immune function of T lymphocytes was assessed via delayed type hypersensitivity assays. The results showed that compared with those in the corresponding control group, the white blood cell count and lymphocyte count decreased significantly in all the VB6-deprived groups, in the 2.5 and 12.5 mg/kg VB6 groups, and in the 12.5 mg/kg VB6-enhanced group. With increasing THI dose, the thymic cortical layer became thinner. In the thymus, THI increased the proportions of CD3+ T cells and mature CD8+ T cells and decreased the proportions of immature double-positive, double-negative T cells and CD69-expressing lymphocytes. The proportions of naïve T cells and Tcm (central memory T) cells related to homing decreased. The proportion of mature T cells in the spleen decreased significantly. The proliferation of T cells stimulated by ConA decreased after THI exposure. VB6-deficient mice were more sensitive to THI immunotoxicity, and supplementation with VB6 had a certain protective effect on these mice. The results of the PFC and NK cell activity assays indicated that THI exposure might not affect humoral immune or innate immune function.

Design of mobile and website health application devices for drug tolerability in hereditary fructose intolerance

BACKGROUND

Hereditary fructose intolerance (HFI) is a rare metabolic disease caused by aldolase B deficiency. The aim of our study was to analyse excipient tolerability in patients with HFI and other related diseases and to design mobile and website health applications to facilitate the search for drugs according to their tolerance.

RESULTS

A total of 555 excipients listed in the Spanish Medicines Agency database (July 2023) were classified as suitable for HFI patients, suitable with considerations ((glucose and glucose syrup, intravenous sucrose, oral mannitol, polydextrose, gums and carrageenans, ethanol, sulfite caramel and vanilla), not recommended (intravenous mannitol) and contraindicated (fructose, oral sucrose, invert sugar, sorbitol, maltitol, lactitol, isomaltitol, fruit syrups, honey, sucrose esters and sorbitol esters). Glucose and glucose syrup were classified as suitable with considerations due to its possible fructose content and their potential endogenous fructose production. For other related intolerances, wheat starch was contraindicated and oatmeal was not recommended in celiac disease; oral lactose and lactose-based coprocessed excipient (Cellactose®) were not recommended in lactose intolerance; and glucose, invert sugar and oral sucrose were not recommended in diabetes mellitus. The applications were named IntoMed®. Results are listed in order of tolerability (suitable drugs appear first and contraindicated drugs at the end), and they are accompanied by a note detailing their classified excipients. If a drug contains excipients within different categories, the overall classification will be the most restrictive. The apps are also able to classify substances with the same criteria if they act as active ingredients. The tools exhibited good usability (82.07 ± 13.46 points on the System Usability Scale [range: 0-100]) on a sample of HFI patients, their families and health care professionals.

CONCLUSIONS

IntoMed® is a tool for finding information about the tolerability of drugs according to excipients for patients with HFI and other related intolerances, with good usability. It is a fast and reliable system that covers the current excipient legislation and expands on it with other specific information: HFI patients should be alert for excipients such as mannitol (especially in intravenous drugs), fruit syrups, honey, sulfite caramel or vanilla. Glucose might contain or produce fructose, and special precaution is needed because of potential errors in their composition.

Microbial pigments: Sources, current status, future challenges in cosmetics and therapeutic applications

Color serves as the initial attraction and offers a pleasing aspect. While synthetic colorants have been popular for many years, their adverse environmental and health effects cannot be overlooked. This necessitates the search for natural colorants, especially microbial colorants, which have proven and more effective. Pigment-producing microorganisms offer substantial benefits. Natural colors improve product marketability and bestow additional benefits, including antioxidant, antiaging, anticancer, antiviral, antimicrobial, and antitumor properties. This review covers the various types of microbial pigments, the methods to enhance their production, and their cosmetic and therapeutic applications. We also address the challenges faced during the commercial production of microbial pigments and propose potential solutions.

The Influence of Caramel Carbon Quantum Dots and Caramel on Platelet Aggregation, Protein Glycation and Lipid Peroxidation

Caramel, defined as a coloring agent and as an antioxidant, is used in several kinds of food products and is consumed by many people in different amounts. In our research we showed that the caramelization of sucrose under special conditions leads to the formation of carbon quantum dots (CQDs). So, it makes sense that humans also consume this type of CQDs, and it is theoretically possible for these particles to affect the body. Despite an increasing number of studies describing different types of CQDs, their biosafety is still not clearly understood. In our in vitro research, we examined the effects on platelet aggregation, protein glycation and lipid peroxidation of CQDs and caramel formed from a 20% sucrose solution. In vitro aggregation tests were conducted using freshly collected whole rat blood in a multiplate platelet function analyzer and measurer of electric impedance. The cytotoxic effect of the tested solutions on blood platelets was evaluated based on the release of lactate dehydrogenase. The formation of glycated bovine serum albumin was measured as fluorescence intensity and fructosamine level. The reducing power of the solutions was determined in adipose tissue, and their effect on lipid peroxidation in adipose tissue in vitro was also assessed. By measuring the intensity of hemolysis after incubation in solutions with red blood cell, we assessed their influence on the integration of the red blood cell membrane. All tests were performed in comparison with glucose and fructose and other frequently used sweeteners, such as erythritol and xylitol. Our study showed that caramel and CQDs formed from caramel may influence the glycation process and integrity of the red blood cell membrane, but unlike glucose and fructose, they decrease lipid peroxidation and may reduce Fe (III). Additionally, it is unlikely that they affect platelet aggregation. Compared to glucose and fructose, they may be safer for patients with metabolic disorders; however, further research is needed on the safety and biological activity of caramel and CQD.

Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health

Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects.

Effects of moisture content on the enolization products formation in glucose-proline Maillard reaction models

BACKGROUND

2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) and 5-hydroxymethylfurfural (HMF) are two main enolization products in the Maillard reaction and found in some foodstuffs. For many years, whether they are functional or noxious to human health has been a matter of debate. Thus, insight into their formation pathways is important to manage Maillard reaction products. In this study, DDMP and HMF were quantified and compared with regard to their formation and degradation in the d-glucose and l-proline Maillard reaction models using different moisture contents (0, 0.1, 0.5, 1.0, and 4.0 mL) at 150 °C for various heating times.

RESULTS

DDMP was predominantly generated in dry or low water-content heating models along with n increased 1-deoxyglucosone (1-DG) generation via 2,3-enolization. However, increasing moisture content resulted in a decay of reaction intensity, 1-DG, and DDMP due to a change in the reaction mechanism from 2,3-enolization to 1,2-enolization, which facilitated 3-deoxyglucosone (3-DG) and HMF formation.

CONCLUSION

Increased moisture content in glucose-proline models reduced reaction intensity and also inhibited DDMP and facilitated HMF formation by promoting the pathway change from 2,3-enolization to 1,2-enolization to generate more 3-DG. A water content of 1.0 mL was identified as a critical value, from which the 1,2-enolization became a primary pathway occurring in the Maillard reaction. © 2022 Society of Chemical Industry.

Biochemical Reactions and Their Biological Contributions in Honey

Honey is known for its content of biomolecules, such as enzymes. The enzymes of honey originate from bees, plant nectars, secretions or excretions of plant-sucking insects, or from microorganisms such as yeasts. Honey can be characterized by enzyme-catalyzed and non-enzymatic reactions. Notable examples of enzyme-catalyzed reactions are the production of hydrogen peroxide through glucose oxidase activity and the conversion of hydrogen peroxide to water and oxygen by catalase enzymes. Production of hydroxymethylfurfural (HMF) from glucose or fructose is an example of non-enzymatic reactions in honey.

An open source computational workflow for the discovery of autocatalytic networks in abiotic reactions

A central question in origins of life research is how non-entailed chemical processes, which simply dissipate chemical energy because they can do so due to immediate reaction kinetics and thermodynamics, enabled the origin of highly-entailed ones, in which concatenated kinetically and thermodynamically favorable processes enhanced some processes over others. Some degree of molecular complexity likely had to be supplied by environmental processes to produce entailed self-replicating processes. The origin of entailment, therefore, must connect to fundamental chemistry that builds molecular complexity. We present here an open-source chemoinformatic workflow to model abiological chemistry to discover such entailment. This pipeline automates generation of chemical reaction networks and their analysis to discover novel compounds and autocatalytic processes. We demonstrate this pipeline's capabilities against a well-studied model system by vetting it against experimental data. This workflow can enable rapid identification of products of complex chemistries and their underlying synthetic relationships to help identify autocatalysis, and potentially self-organization, in such systems. The algorithms used in this study are open-source and reconfigurable by other user-developed workflows.

Comparative study for analysis of carbohydrates in biological samples

This work presents a comparative study for the analysis of carbohydrates for four common chromatographic methods, each coupled to mass spectrometry. Supercritical fluid chromatography (SFC), hydrophilic interaction liquid chromatography (HILIC), reversed-phase liquid chromatography (RP-LC) and gas chromatography (GC) with detection by triple quadrupole mass spectrometer (QqQ-MS) are compared. It is shown that gas chromatography and reversed-phase liquid chromatography, each after derivatisation, are superior to the other two methods in terms of separation performance. Furthermore, comparing the different working modes of the mass spectrometer, it can be determined that a targeted analysis, i.e. moving from full scan to single ion monitoring (SIM) and multiple reaction monitoring (MRM), results in an improvement in the sensitivity as well as the repeatability of the method, which has deficiencies especially in the analysis using HILIC. Overall, RP-LC-MS in MRM after derivatisation with 1-phenyl-3-methyl-5-pyrazolone (PMP) proved to be the most suitable method in terms of separation performance, sensitivity and repeatability for the analysis of monosaccharides. Detection limits in the nanomolar range were achieved, which corresponds to a mass concentration in the low µg/L range. The applicability of this method to different biological samples was investigated with various herbal liquors, pectins and a human glycoprotein.

Mechanisms of Rebaudioside a Degradation and Ingredient-Sweetener Interactions in Beverages during Storage

The instability of rebaudioside A (Reb A) in food product applications during storage challenges their utilization. The pathways of Reb A degradation in aged acidic beverages were investigated. Three Reb A degradation compounds of known sensory importance were monitored, consisting of (1) a rearrangement, (2) a hydration, and (3) an epoxidation/rearrangement product. Using deuterium-labeled water (D₂O) experiments, compounds 1–2 were reported to be generated by acid-catalyzed mechanisms involving the formation of a carbocation on carbon position 16, followed by either deprotonation via E₁ elimination on C15 to form the more thermodynamically stable trisubstituted alkene (compound 1), or by the Markovnikov addition of water via SN₁ substitution to form a tertiary alcohol (compound 2). Compound 3 was generated by epoxidation of the exomethylene at the C16–17 positions, followed by the opening and rearrangement of the ring to form a new alkene bond between C15–C16 and a primary alcohol on C17. Further analysis of the effect of beverage ingredients indicated the addition of caramel color significantly increased (p < 0.0001) the concentrations of compounds 1–2 compared to the aged control by 89 and 83%, respectively, whereas a specific coffee flavor and caramel color were reported to significantly reduce (p < 0.0001) the formation of compound 3 compared to the aged control during storage by 90 and 79%, respectively.

Treatment technologies for bakers' yeast production wastewater

Researchers in recent years have utilized a broad spectrum of treatment technologies in treating bakers' yeast production wastewater. This paper aims to review the treatment technologies for the wastewater, compare the process technologies, discuss recent innovations, and propose future perspectives in the research area. The review observed that nanofiltration was the most effective membrane process for the treatment of the effluent (at >95% pollutant rejection). Other separation processes like adsorption and distillation had technical challenges of desorption, a poor fit for high pollutant load and cost limitations. Chemical treatment processes have varying levels of success but they are expensive and produce toxic sludge. Sludge production would be a hurdle when product recovery and reuse are targeted. It is difficult to make an outright choice of the best process for treating the effluent because each has its merits and demerits and an appropriate choice can be made when all factors are duly considered. The process intensification of the industrial-scale production of the bakers' yeast process will be a very direct approach, where the process optimisation, zero effluent discharge, and enhanced recovery of value-added product from the waste streams are important approaches that need to be taken into account.

Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content

Considering the current trend in the global coffee market, which involves an increased demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends with reduced caffeine content, but with pronounced antioxidant and attractive sensory properties. For this purpose, green and roasted Arabica and Robusta coffee beans of different origins were subjected to the screening analysis of their chemical and bioactive composition using standard AOAC, spectrophotometric and chromatographic methods. From roasted coffee beans, espresso, Turkish and filter coffees were prepared, and their sensory evaluation was performed using a 10-point hedonic scale. The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters. Among all studied samples, the highest content of 3-O-caffeoylquinic acid (14.09 mg g⁻¹ dmb), 4-O-caffeoylquinic acid (8.23 mg g⁻¹ dmb) and 5-O-caffeoylquinic acid (4.65 mg g⁻¹ dmb), as well as caffeine (22.38 mg g⁻¹ dmb), was detected in roasted Robusta beans from the Minas Gerais region of Brazil, which were therefore used to formulate coffee blends with reduced caffeine content. Robusta brews were found to be more astringent and recognized as more sensorily attractive, while Arabica decaffeinated brews were evaluated as more bitter. The obtained results point out that coffee brews may represent a significant source of phenolic compounds, mainly caffeoylquinic acids, with potent antioxidant properties, even if they have reduced caffeine content.

Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

Cutting speed plays a crucial role for the behavior during and the final quality of viscoelastic foods after cutting and is, in industrial applications, usually adjusted on an empirical basis. Although previous studies investigated the interplay between the time-dependent properties and cutting behavior of model systems on an elastomer basis, there is still a need to elaborate such cause-effect relations for real foods. The aim of this study was to establish a reproducible manufacture of model caramels on a laboratory scale and to investigate the influence of the compositional parameters, moisture, and solid fat content, as well as cutting speed, on cutting behavior. It was possible to visualize ductile-brittle transitions in cutting force profiles, with an increase in cutting speed resulting in effects similar to that induced by a decreasing moisture content or an increasing solid fat content. Quantitatively, the progression of both maximum force and cutting energy reversed when cutting speed increased and composition changed in favor of a more brittle behavior. This work provides the basis for further research on distinct loading phenomena observed during the cutting of foods and for numerical modeling of the cutting process.

Additives in pet food: are they safe?

A good, nutritious diet is essential for the health and well-being of our domestic pets. Today, most pet dogs and cats are fed highly processed food bearing little resemblance to canine and feline ancestral diets. Additives are included in processed pet food to provide nutritional benefits, ensure food safety, and maintain the desirable features of colour, flavour, texture, stability and resistance to spoilage. This paper reviews the safety of various additives in processed pet food. Labelling, safety assessment, and ethical concerns regarding existing toxicity testing procedures are also considered. The adequacy of testing for many additives and the scientific basis for determining safety are questioned. Additives can be synthetic or 'natural' although the distinction can be blurred when naturally derived substances are synthesised in the laboratory, or extracted using a high level of physical and chemical processing. Although additives play important roles in processed food production, updated strategies and technologies may be required to establish their safety in the pet food industry.

Contribution of starch to the flavor of rice-based instant foods

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.

Caramel colors in terms of scientific research, with particular consideration of their toxicity

Caramel colors, the most common food additives in the world, are divided into four classes (IIV), marked with the symbols E150 a-d, respectively. Individual classes of caramel colors differ from each other in physico-chemical properties and the method of preparation, which affects the formation of various compounds that are important for the assessment of food safety A number of studies on all caramel classes of have been performed, including toxicokinetic, genotoxic, carcinogenic and reproductive and developmental toxicity studies, which have not shown harmful effects of these additives at doses not exceeding ADI. However, there is an increasing number of scientific reports of the possible toxic effects present in caramels of low-molecular compounds. Currently, three compounds are considered to be toxicologically important and resulting from the possible concentration in the final product: 5-HMF (present in all classes), 4(5)-MeI (present in caramel classes III and IV) or THI (present in caramel class III). 4(5)-MeI has a neurotoxic effect and was considered in 2011 as a possible human carcinogen (class 2B, according to IARC). In the case of THI, studies have confirmed its lymphopenic activity, probably secondary to its immunosuppressive effect. Consequently, in the 1980s, JECFA set acceptable levels 4(5)-MeI and THI, for the caramel classes in which these compounds may be present. The toxicity of 5-HMF has not been confirmed unequivocally, but studies have shown that this compound is not neutral to living organisms. Currently, most international organizations and scientific institutes recognize these additives as safe for consumers, but at the same time scientists emphasize the need for further research.

Ecological and Biotechnological Aspects of Pigmented Microbes: A Way Forward in Development of Food and Pharmaceutical Grade Pigments

Microbial pigments play multiple roles in the ecosystem construction, survival, and fitness of all kinds of organisms. Considerably, microbial (bacteria, fungi, yeast, and microalgae) pigments offer a wide array of food, drug, colorants, dyes, and imaging applications. In contrast to the natural pigments from microbes, synthetic colorants are widely used due to high production, high intensity, and low cost. Nevertheless, natural pigments are gaining more demand over synthetic pigments as synthetic pigments have demonstrated side effects on human health. Therefore, research on microbial pigments needs to be extended, explored, and exploited to find potential industrial applications. In this review, the evolutionary aspects, the spatial significance of important pigments, biomedical applications, research gaps, and future perspectives are detailed briefly. The pathogenic nature of some pigmented bacteria is also detailed for awareness and safe handling. In addition, pigments from macro-organisms are also discussed in some sections for comparison with microbes.

Properties of Potato Starch Roasted with Apple Distillery Wastewater

This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.

Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four types of polycyclic aromatic hydrocarbons (PAHs) in air-fried and deep-fat-fried chicken breasts, thighs, and wings thawed using different methods, i.e., by using a microwave or a refrigerator, or by water immersion. The acrylamide and PAHs were analyzed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and gas chromatography-mass spectrometry (GC-MS), respectively. Deep-fat-fried chicken meat had higher acrylamide (n.d.-6.19 μg/kg) and total PAH (2.64-3.17 μg/kg) air-fried chicken meat (n.d.-3.49 μg/kg and 1.96-2.71 μg/kg). However, the thawing method did not significantly affect the formation of either acrylamide or PAHs. No significant differences in the acrylamide contents were observed among the chicken meat parts, however, the highest PAH contents were found in chicken wings. Thus, the results demonstrated that air frying could reduce the formation of acrylamide and PAHs in chicken meat in comparison with deep-fat frying.

Druggable Sphingolipid Pathways: Experimental Models and Clinical Opportunities

Intensive research in the field of sphingolipids has revealed diverse roles in cell biological responses and human health and disease. This immense molecular family is primarily represented by the bioactive molecules ceramide, sphingosine, and sphingosine 1-phosphate (S1P). The flux of sphingolipid metabolism at both the subcellular and extracellular levels provides multiple opportunities for pharmacological intervention. The caveat is that perturbation of any single node of this highly regulated flux may have effects that propagate throughout the metabolic network in a dramatic and sometimes unexpected manner. Beginning with S1P, the receptors for which have thus far been the most clinically tractable pharmacological targets, this review will describe recent advances in therapeutic modulators targeting sphingolipids, their chaperones, transporters, and metabolic enzymes.

Further Exploration of Sucrose-Citric Acid Adhesive: Synthesis and Application on Plywood

The development of eco-friendly adhesives is a major research direction in the wood-based material industry. Previous research has already demonstrated the mixture of sucrose and citric acid could be utilized as an adhesive for the manufacture of particleboard. Herein, based on the chemical characteristics of sucrose, a synthesized sucrose-citric acid (SC) adhesive was prepared, featuring suitable viscosity and high solid content. The investigation of synthesis conditions on the bond performance showed that the optimal mass proportion between sucrose and citric acid was 25/75, the synthesis temperature was 100 °C, and the synthesis time was 2 h. The wet shear strength of the plywood bonded with SC adhesive, which was synthesized at optimal conditions and satisfied the China National Standard GB/T 9846-2015. The synthesis mechanism was studied by both ¹³C NMR analysis and HPLC, and the chemical composition manifesting caramelization reaction occurred during the synthesis process. The results of ATR FT-IR indicated the formation of a furan ring, carbonyl, and ether groups in the cured insoluble matter of the SC adhesive, which indicated dehydration condensation as the reaction mechanism between sucrose and citric acid.

Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays

Nutraceutical activity of food is analysed to promote the healthy characteristics of diet where additives are highly used. Caramel is one of the most worldwide consumed additives and it is produced by heating natural carbohydrates. The aim of this study was to evaluate the food safety and the possible nutraceutical potential of caramel colour class IV (CAR). For this purpose, in vivo toxicity/antitoxicity, genotoxicity/antigenotoxicity and longevity assays were performed using the Drosophila melanogaster model. In addition, cytotoxicity, internucleosomal DNA fragmentation, single cell gel electrophoresis and methylation status assays were conducted in the in vitro HL-60 human leukaemia cell line. Our results reported that CAR was neither toxic nor genotoxic and showed antigenotoxic effects in Drosophila. Furthermore, CAR induced cytotoxicity and hipomethylated sat-α repetitive element using HL-60 cell line. In conclusion, the food safety of CAR was demonstrated, since Lethal Dose 50 (LD₅₀) was not reached in toxicity assay and any of the tested concentrations induced mutation rates higher than that of the concurrent control in D. melanogaster. On the other hand, CAR protected DNA from oxidative stress provided by hydrogen peroxide in Drosophila. Moreover, CAR showed chemopreventive activity and modified the methylation status of HL-60 cell line. Nevertheless, much more information about the mechanisms of gene therapies related to epigenetic modulation by food is necessary.

Insights into the Regulation Effects of Certain Phenolic Acids on 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one Formation in a Microaqueous Glucose-Proline System

The control of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) formation in the Maillard reaction is important to improve the thermally treated food quality as a result of its intense bitterness and potential toxicity. In this work, phenolic acids, such as gallic, protocatechuic, caffeic, and ferulic acids, were applied to modulate DDMP formation in a microaqueous glucose-proline model. The formation of DDMP was inhibited at low concentrations (from 0.1 to 5.0 mM) while enhanced at 10.0 mM gallic, protocatechuic, and caffeic acids. Ferulic acid always inhibited DDMP formation as a result of the absence of catechol groups on its benzene ring. The result indicated that the control of DDMP formation depended upon the concentration and chemical structures of phenolic acids, such as the number of hydroxyl groups. Further studies indicated that the hydroxyl distribution of phenolic acids regulated the peroxide formation in the model reaction system and further changed the development of the oxidation reaction, which affected the degradation of glucose via caramel or Maillard reaction, Amadori rearrangement product oxidation, and 1-deoxyglucosone degradation to form the intermediates.

Dietary intake assessment of caramel colours and their processing by-products 4-methylimidazole and 2-acetyl-4-tetrahydroxy-butylimidazole for the Chinese population

The aim of the study was to assess the dietary intake of caramel colours and their by-products 4-methylimidazole (4-MEI) and 2-acetyl-4-tetrahydroxybutylimidazole (THI) for the Chinese population. Based on the typical and maximum reported use levels of caramel colours in 15 food categories, the dietary intakes of combined and single-class caramel colours of Classes I, III and IV were estimated with the food consumption data from the China National Nutrient and Health Survey. Using the mean values of 4-MEI and THI contents in Class III and Class IV Caramel colour samples, the exposures to 4-MEI and THI from dietary caramel colours were derived. The results showed that the combined and individual average dietary caramel colour intakes for the Chinese population of different age groups were estimated to be 232-60.3 mg kg^-1 bw day^-1 for combined caramels, 5.9-29.2 mg kg^-1 bw day^-1 for Class I, 7.7-29.6 mg kg^-1 bw day^-1 for Class III, 21.2-54.3 mg kg^-1 bw day^-1 for Class IV, which were far below the group acceptable daily intake (ADI) and respective ADIs. The combined intake of 4-MEI from Class III and IV caramel colours was estimated to be 3.8-5.2 μg kg^-1 bw day^-1 on average, and 12.9-27.1 μg kg^-1 bw day^-1 at 95th-97.5th percentile for the general population. The anticipated exposure to THI from Class III caramel colours was estimated to be 0.1-0.3 μg kg^-1 bw day^-1 on average and 0.5-1.7 μg kg^-1 bw day^-1 at 95th-97.5th percentile for the general population. The dietary caramel colours intakes and the exposures to 4-MEI and THI from dietary caramel colour for the Chinese population were considered to be of low health concern based on the present toxicological data. Soy sauce, vinegar and compound seasonings were found to be the main contributors to the dietary intake of caramel colours.

An Assessment of the Bioactivity of Coffee Silverskin Melanoidins

Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber. In addition, the structural analysis was performed by infrared spectroscopy. Antioxidant properties were studied in vitro and the fiber effect was studied in vivo, in healthy male Wistar rats. Melanoidins were administered to animals in the drinking water at a dose of 1 g/kg. At the fourth week of treatment, gastrointestinal motility was evaluated through non-invasive radiographic means. In conclusion, the isolation process was effective in obtaining a high molecular weight fraction, composed mainly of dietary fiber, including melanoidins, with in vitro antioxidant capacity and in vivo dietary fiber effects.

Comparison of international methods for the determination of total starch in raw sugars: Part II

Industrial starch methods in the sugar industry are affected by sugarcane- and processing-derived colourants, and it was presumed that these methods are mathematically equatable. Using the USDA Starch Research method as a reference and factory raw sugars, the impact of colourants on the accuracy, precision, limits of detection/quantification, and mathematical equatability of the starch methods were investigated. Approximately 26-55% of raw sugar colour contributed to starch-I₃^- absorbance. The exclusion of a colour blank negatively affected method accuracy and the addition of a colour blank confirmed that these methods measured mostly colour instead of starch. Inefficient starch solubilization and the inability to standardize sugar colourants explained why starch results from these methods could not be mathematically equated to the USDA Starch Research method, or among different methods. An industrial starch method that efficiently solubilizes starch and includes a colour blank is urgently needed.

Stability of Organoleptic Agents in Pharmaceuticals and Cosmetics

Organoleptic agents constitute an important niche in the field of pharmaceutical excipients. These agents encompass a range of additives responsible for coloring, flavoring, sweetening, and texturing formulations. All these agents have come to play a significant role in pharmaceuticals and cosmetics due to their ability to increase patient compliance by elevating a formulation's elegance and esthetics. However, it is essential to review their physical and chemical attributes before use, as organoleptic agents, similar to active pharmaceutical ingredients (APIs), are susceptible to physical and chemical instability leading to degradation. These instabilities can be triggered by API-organoleptic agent interaction, exposure to light, air and oxygen, and changes in pH and temperature. These organoleptic agent instabilities are of serious concern as they affect API and formulation stability, leading to API degradation or the potential for manifestation of toxicity. Hence, it is extremely critical to evaluate and review the physicochemical properties of organoleptic agents before their use in pharmaceuticals and cosmetics. This literature review discusses commonly used organoleptic agents in pharmaceutical and cosmeceutical formulations, their associated instabilities, and probable approaches to overcoming them.

Reduction of 4(5)-Methylimidazole Using Cookie Model Systems

The objective of this study was to determine the reduction of 4(5)-methylimidazole (4-MI) under various baking conditions. For 4-MI analysis, an analytical method using gas chromatography-mass spectrometry was developed. The developed method was validated with linearity (r² > 0.999), recovery (101% to 103%, 3 levels), and precision (1.5% to 4.3%, 3 levels). Limits of detection and quantification were 18.5 and 56.0 μg/kg, respectively. This method was used to monitor the level of 4-MI in 11 commercial cookies, which ranged from 71.5 to 1254.8 μg/kg. Time and temperature were modified in the cookie model system to reduce 4-MI. The largest reduction in 4-MI (56%) was achieved by baking at 140 °C for 8 min; however the cookies baked at this condition were not well accepted by consumers. With combination of consumer liking test result, baking cookies at 140 °C for 16 min is optimal for 4-MI reduction (28% reduction), while it has minimal impact on consumer acceptance. A strong correlation (r² = 0.9981) was found between caramel colorant and 4-MI in the cookie model system.

PRACTICAL APPLICATION

A consumer awareness toward toxicity of 4-MI has been arising, and method to reduce the levels of 4-MI in food products are being developed in many studies. Yet, these reduction studies in food model systems only focused on use of food additives for 4-MI reduction. Current study investigated the use of process modification on 4-MI reduction in cookie, and suggested that baking cookies longer at lower temperature, in turn, reduces the levels of 4-MI in cookies without compromising consumer acceptance. Finding from current study can practically aid bakery industry to ensure safety of bakery products without affecting consumer likings.

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

The low thermal tolerance of Salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this pathogen. This treatment mitigates the risk posed by salmonellae in raw materials; however, recontamination might occur because of survival of the pathogen in products that are not heated before consumption. This study was conducted to evaluate the effect of water activity (a_w) on the thermal tolerance and survival of S. enterica serovars Tennessee and Senftenberg. The D-values at 76, 78, and 80°C, z-values, and survival at 20.0 ± 0.5°C for 32 weeks of these two serovars were determined in goat's milk caramel at three a_w values (0.85, 0.90, and 0.93). The highest thermal tolerance was observed at a_w = 0.85 for Salmonella Senftenberg (D_76°C = 2.9 ± 0.3 min), and the lowest was at a_w = 0.93 for Salmonella Tennessee (D_80°C = 0.131 ± 0.007 min). After a logarithmic transformation of the z-values, a significant interaction between serovar and a_w was found (P < 0.0001), but no consistent trends were observed at the three evaluated a_w levels for either serovar. Survival response was modeled using two sigmoidal three-parameter models. A significant interaction was found between nominal variables a_w and serovar when comparing inflection points of the resulting curves: P < 0.0016 for the logistic model (R² = 0.91) and P < 0.0014 for the Gompertz model (R² = 0.92). Although a >8-log reduction was observed at week 20 of storage, regardless of the product's a_w and the serovar, low levels of salmonellae were found in the product up to week 32 of storage. Our findings may assist the food industry with the establishment of critical limits for the safe thermal treatment of milk- and sugar-based foods with intermediate moisture levels. The survival data presented here highlight the relevance of implementing and effectively maintaining good sanitation and hygiene practices during the production of goat's milk caramel and similar food products.

Celebrating Soft Matter's 10th Anniversary: Simplicity in complexity--towards a soft matter physics of caramel

Caramel is a mixture of sugars, milk proteins, fat and water cooked at high temperatures to initiate Maillard reactions. We study caramels as 'active emulsion-filled protein gels', in which fat droplets are chemically-bonded to a background gel matrix of cross-linked proteins in a concentrated aqueous sugar solution. We delimit a 'caramel region' in composition space. Oscillatory rheology within this region reveals that we can superpose the mechanical spectra of our caramels onto a single pair of G'(ω), G''(ω) master curves using time-composition superposition (tCS) over 12 decades of frequency, so that these caramels are instances of an underlying 'universal material'. This insight constrains the molecular mechanisms for structure formation, and implies that measuring a couple of parameters will suffice to predict the rheology of our caramels over 12 orders of magnitude in frequency.

Effects of divalent cations on the formation of 4(5)-methylimidazole in fructose/ammonium hydroxide caramel model reaction

The objective of the present study was to detail the changes of 4(5)-methylimidazole (4-MI) and its precursors in the presence of divalent cations (Ca(2+), Mg(2+)) in a fructose/ammonium hydroxide caramel model system. The content of 4-MI and its precursor methylglyoxal (MGO) was inhibited by divalent cations (Ca(2+), Mg(2+)). The possible explanation might be that fructose and its Heyns product glucosamine interact with divalent cations to form complexes and inhibit the degradation of glucosamine into MGO. Moreover, the changes of fructose, NH4(+) and brown intensity in the presence of divalent cations indicated that fructose and glucosamine underwent intra-intermolecular polymerisation into melanoidins rather than the degradation reaction into aldehydes and ketones.