Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates

Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems

The unknown effect of sesame lignans on aroma formation in sesame oil via the Maillard reaction (MR) and lipid oxidation was investigated. Sesamin, sesamolin, or sesamol was added to 3 models: lysine+glucose (MR), cold-pressed sesame oil (SO), and MR + SO, and were heated at 120 °C for 60 min. All three lignans suppressed SO oxidation while increasing DPPH scavenging ability (p < 0.05). Lignans increased depletions of lysine and glucose and MR browning (p < 0.05). Lignans reduced most aroma-active pyrazines, aldehydes, ketones, alcohols, and esters (p < 0.05). Sesamol and sesamolin increased perceptions of the preferable aromas of nutty, roasted sesame, and popcorn while reducing the undesirable green and rancid aromas (p < 0.05). Sesamol demonstrated a stronger effect on lipid oxidation, MR browning, aroma formation, and sensory perception than sesamin and sesamolin. This study suggests that sesame lignans can modulate aroma formation and sensory perception of sesame oil by interacting with the MR and lipid oxidation pathways.

The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil

The formation mechanism behind the sophisticated aromas of sesame oil (SO) has not been elucidated. The interaction effects of the Maillard reaction (MR) and lipid oxidation on the aroma formation of fragrant sesame oil were investigated in model reaction systems made of l-lysine (Lys) and d-glucose (Glc) with or without fresh SO (FSO) or oxidized SO (OSO). The addition of OSO to the Lys-Glc model increased the MR browning at 294 nm and 420 nm and enhanced the DPPH radical scavenging activity greater than the addition of FSO (p < 0.05). The presence of lysine and glucose inhibited the oxidation of sesame oil, reduced the loss of γ-tocopherol, and facilitated the formation of sesamol (p < 0.05). The Maillard-lipid interaction led to the increased concentrations of some of the alkylpyrazines, alkylfurans, and MR-derived ketones and acids (p < 0.05) while reducing the concentrations of other pyrazines, lipid-derived furans, aliphatic aldehydes, ketones, alcohols, and acids (p < 0.05). The addition of FSO to the MR model enhanced the characteristic roasted, nutty, sweet, and fatty aromas in sesame oil (p < 0.05), while excessive lipid oxidation (OSO) brought about an unpleasant oxidized odor and reduced the characteristic aromas. This study helps to understand the sophisticated aroma formation mechanism in sesame oil and provides scientific instruction for precise flavor control in the production of sesame oil.

Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats

In most cases, the unused by-products of venison, including deer tallow, are disposed of in rendering plants. Deer tallow contains essential fatty acids and can be used to prepare products for everyday food and advanced applications. This work aimed to process deer tallow into hydrolyzed products using microbial lipases. A Taguchi design with three process factors at three levels was used to optimize the processing: amount of water (8, 16, 24%), amount of enzyme (2, 4, 6%), and reaction time (2, 4, 6 h). The conversion of the tallow to hydrolyzed products was expressed by the degree of hydrolysis. The oxidative stability of the prepared products was determined by the peroxide value and the free fatty acids by the acid value; further, color change, textural properties (hardness, spreadability, stickiness, and adhesiveness), and changes at the molecular level were observed by Fourier transform infrared spectroscopy (FTIR). The degree of hydrolysis was 11.8-49.6%; the peroxide value ranged from 12.3 to 29.5 µval/g, and the color change of the samples expressed by the change in the total color difference (∆E*) was 1.9-13.5. The conditions of enzymatic hydrolysis strongly influenced the textural properties: hardness 25-50 N, spreadability 20-40 N/s, and stickiness < 0.06 N. FTIR showed that there are changes at the molecular level manifested by a decrease in ester bonds. Enzymatically hydrolyzed deer tallow is suitable for preparing cosmetics and pharmaceutical matrices.

Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein

Proteomics was used to study the influence of proteolysis on the glycation of myofibrillar proteins (MPs). Proteolysis by papain and proteinase K generated the highest level of amino acids (AAs) and peptides, respectively. Both the glycation degree (A value increased from 0.173 to 0.202-0.348) and speed (k value increased from 0.0099 to 0.0132-0.0145) were enhanced by proteolysis using papain and proteinase K. Proteomics analysis revealed that proteolysis largely enhanced the glycation site number in Lys, Arg and N-terminal residues (eg. Leu, Gly, Thr, Ala, Met, Ile, Phe and Val residues in myosin light chain). Proteolysis by papain preferentially acted on actin and therefore specifically increased the glycation sites from actin. Proteolysis reduced the level of aldehydes but enhanced the aromatic E-nose signals, possibly due to the combination of aldehydes with released AAs/peptides. The proteomics analysis helped to detail the relationship between proteolysis and subsequent glycation/flavour formation.

Preparation and characterization of lotus root starch based bioactive edible film containing quercetin-encapsulated nanoparticle and its effect on grape preservation

The present work aimed to develop a novel bioactive edible film prepared by adding quercetin-encapsulated carboxymethyl lotus root starch nanoparticles (QNPs)，gellan gum and lotus root starch. The physicochemical characteristics, preservation effect and mechanism on grapes of the prepared film were investigated. SEM results showed that QNPs (5 %) were dispersed uniformly within lotus root starch matrix, indicating the formation of a stable composite nanoparticle film. In addition, the incorporation of QNPs (5 %) effectively improved the mechanical strength, thermal stability, barrier property and antioxidant activity of QNPs/starch film. Moreover, compared with the control, the QNPs/starch (5 %) film showed effective preservation effect on grapes during 21 days of storage at room temperature, based on the characterization by grape appearance, weight loss, firmness, and titratable acidity. Further studies found that QNPs/starch (5 %) film could exhibit enhanced antioxidant activity and potent anti-fungal ability against Botrytis cinerea, thus extending grape shelf life. In conclusion, the obtained QNPs/starch (5 %) film presented a promising application as an edible packing material for fruit preservation by antioxidant and preventing Botrytis cinerea contamination.

Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication

Beef potentiator is an important flavour enhancer in the food industry, while it is prone to generating insufficient compounds with umami and sweet tastes and compounds with a fishy odour during enzymatic hydrolysis of beef, resulting in poor flavour of beef potentiator. It has been extensively reported that sonication is capable of improving food flavour. However, the effect of sonication on the flavour of enzymatically hydrolysed beef liquid (EHBL) was scarcely reported. Herein, we investigated the effect of sonication on the flavour of EHBL using quantitative descriptive analysis (QDA), physicochemical analysis and SPME-GC-olfactometry/MS. QDA showed that sonication had a significant effect on taste improvement and off-odour removal of EHBL. Compared with the control, sonication (40 kHz, 80 W/L) increased the contents of total nitrogen, formaldehyde nitrogen, total sugars, reducing sugars, free amino acids (FAAs) and hydrolysis degree of EHBL by 19.25%, 19.80%, 11.83%, 9.52%, 14.37% and 20.45%. Notably, sonication markedly enhanced the contents of sweet FAAs, umami FAAs and bitter FAAs of EHBL by 19.66%, 14.04% and 9.18%, respectively, which contributed to the taste improvement of EHBL. SPME-GC-olfactometry/MS analysis showed that aldehydes and alcohols were the main contributors to aroma compounds of EHBL, and sonication significantly increased the contents of key aroma compounds and alcohols (115.88%) in EHBL. Notably, sonication decreased the contents of fishy odorants, hexanoic acid and nonanal markedly by 35.29% and 26.03%, which was responsible for the aroma improvement of EHBL. Therefore, sonication could become a new potential tool to improve the flavour of EHBL.

The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

This study aims to explore the effect of the Maillard reaction (MR) on flavour development of cheese protein hydrolysates. In addition, the effects of proteolysis, lipolysis, and the degreasing process on the MR have been explored. Cheese protein hydrolysates subjected to different treatments were heated with glucose and xylose, and their amino reactant components, colour parameters, and volatile compounds were determined. The results showed that the MR significantly affected the content of free amino acids, peptides, and volatile flavours of cheese protein hydrolysates. Peptides below 1500 Da and most of the free amino acids were the important amino reactants during the MR. 3-Ethyl-2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2-undecanone and 2-heptanone were the key volatile components of the MR products. The results also indicated that N-terminal amino acids of the peptide chain were easier to be reacted than C-terminal amino acids and thus produce a pyrazine-like flavour in the MR.

Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties

This study evaluated the effects of Maillard reaction products of pea protein hydrolyzates (MRPs-PPH) as salt-reducing and umami-enhancing components on the flavor and physicochemical properties of beef flavors. The addition of MRPs-PPH reduced the brightness of beef flavors, increased the redness and yellowness, as well as changed the texture characteristics of beef flavors. With the addition of MRPs-PPH, the apparent viscosity, storage modulus and loss modulus of beef flavors decreased. Finally, the relationship between taste attributes and flavor compounds of the samples was analyzed by Partial Least Squares Regression (PLSR), and flavor compounds with significant positive contributions to different taste attributes were found. This study showed that MRPs-PPH could be used as a flavor enhancer derived from biomacromolecules with salt reduction and freshness enhancement.

Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System

In the present work, we prepared Maillard reaction products (MRPs) derived from enzyme hydrolyzed soybean meal with ultrasound assistance in an oil-(oxidized lard)-in-water system (UEL-MRPs) or oil-free system (UN-MRPs), and the effect of ultrasound on the properties of the obtained MRPs was evaluated. The analysis of fatty acids in lard with different treatments showed that ultrasound can generate more unsaturated fatty acids in the aqueous phase. The UV–Vis absorbances of UEL-MRPs, UN-MRPs, and MRPs obtained in an oil-in-water system (EL-MRPs) and MRPs obtained in an oil-free system (N-MRPs) at 294 and 420 nm indicated that ultrasound could increase the amount of Maillard reaction intermediates and melanoids in the final products of the Maillard reaction. This was in line with the result obtained from color change determination—that ultrasound can darken the resultant MRPs. Volatile analysis showed ultrasound can not only increase the number of volatile substances, but also greatly increase the composition of volatile substances in UEL-MRPs and UN-MRPs, especially the composition of those contributing to the flavor of the MRPs, such as oxygen-containing heterocycles, sulfur-containing compounds, and nitrogen-containing heterocycles. Descriptive sensory evaluation revealed that UN-MRPs and UEL-MRPs had the highest scores in total acceptance, ranking in the top two, and UEL-MRPs had the strongest meaty flavor among these four kinds of MRPs. Furthermore, the measurements of antioxidant activities, including DPPH radical-scavenging activity, hydroxyl radical scavenging ability, and ferric ion reducing antioxidant power, were conducted, showing that UN-MRPs exhibited the highest antioxidant activity among all the MRPs.

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

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The sesame oligosaccharide-protein Maillard model was established in this work.

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Sesame oligosaccharides decreased more than protein during roasting.

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Heterocyclics and phenols greatly increased after roasting.

In this work, sesame oligosaccharides (SOL) and sesame protein isolate (SPI) were isolated from dehulled sesame meal, combined and then tested as a sesame model system, to investigate the effects of roasting temperature and duration on color and flavor. The results demonstrated that SOL was more easily degraded than SPI; specifically, SOL and SPI gradually degraded at 100 °C and 150 °C, respectively. FT-IR analysis showed that characteristic bonds existing in the roasted samples were somewhat destroyed. Galactose, fructose, lysine, cysteine, and arginine showed great reduction and played an important role in color variation and flavor compound formation according to monosaccharide and amino acid analysis. Total color difference (ΔE) and browning intensity increased with roasting temperature and roasting duration. The types and concentrations of volatile flavor compounds were significantly increased, particularly heterocyclics (14.1 %–34.4 %) and phenols (28.4 %–32.4 %), corresponding to 0.3 % and 8.9 % of the unroasted samples.