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Liu S, Sun H, Nagassa M, He X, Pei H, Gao L, Li X, He S. Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status. Food Chem 2024; 455:139760. [PMID: 38824734 DOI: 10.1016/j.foodchem.2024.139760] [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: 01/25/2024] [Revised: 05/17/2024] [Accepted: 05/19/2024] [Indexed: 06/04/2024]
Abstract
In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling.
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Affiliation(s)
- Shuyun Liu
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China.
| | - Merga Nagassa
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Xinzhou He
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Hui Pei
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Lingyan Gao
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Xiao Li
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Shudong He
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China.
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Ajani CK, Zhu Z, Sun DW. Shrinkage during vacuum cooling of porous foods: Conjugate mechanistic modelling and experimental validation. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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3
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Wang L, Li Y, Guo Z, Wang H, Wang A, Li Z, Chen Y, Qiu J. Effect of buckwheat hull particle-size on bread staling quality. Food Chem 2022; 405:134851. [DOI: 10.1016/j.foodchem.2022.134851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/07/2022]
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4
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An H, Zhai C, Zhang F, Ma Q, Sun J, Tang Y, Wang W. Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion. Food Chem 2022; 405:134821. [DOI: 10.1016/j.foodchem.2022.134821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/26/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
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Bozkurt S, Görgüç A, Gençdağ E, Elmas F, Koç M, Yılmaz FM. Principles and recent applications of vacuum technology in the processing of dough-based cereal products: A comprehensive review. Food Chem 2022; 403:134443. [DOI: 10.1016/j.foodchem.2022.134443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 11/28/2022]
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6
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Li D, Zhu Z, Sun DW. Visualization and quantification of content and hydrogen bonding state of water in apple and potato cells by confocal Raman microscopy: A comparison study. Food Chem 2022; 385:132679. [PMID: 35299024 DOI: 10.1016/j.foodchem.2022.132679] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 03/05/2022] [Accepted: 03/08/2022] [Indexed: 11/04/2022]
Abstract
Water is the most abundant component in fresh fruit and vegetables and its distribution and hydrogen bonding state in cells has a significant influence on food processing. In the current study, an improved method based on our earlier studies was developed to directly visualize the spatial distribution of content and hydrogen bonding state of water in apple and potato cells for the first time and the difference in water distribution in these cells was compared. Additionally, based on the distribution images of content and hydrogen bonding state of water in different regions in apple and potato tissues, the total water and free water contents, and the hydrogen bonding state of free water were quantified and compared with those obtained by nuclear magnetic resonance and Marinchik methods, demonstrating that the method could be successfully used for quantifying the content and hydrogen bonding state of water in fruit and vegetable cells.
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Affiliation(s)
- Dongmei Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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7
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Dai B, Kan A, Yi B. An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Zeng L, Zhu Z, Sun DW. Novel graphene oxide/polymer composite membranes for the food industry: structures, mechanisms and recent applications. Crit Rev Food Sci Nutr 2022; 62:3705-3722. [PMID: 35348019 DOI: 10.1080/10408398.2022.2054937] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The membrane can not only be used as food packaging, but also for the separation, fractionation and recovery of food ingredients. Graphene oxide (GO) sheets are a two-dimensional (2 D) material with a unique structure that exhibit excellent mechanical properties, biocompatibility, and flexibility. The corporation of polymer matrix membrane with GO can significantly improve the permeability, selectivity, and antibacterial activity. In this review, the chemical structures of GO, GO membranes and GO/polymer composite membranes are introduced, the permeation mechanisms of molecules through the membranes are discussed and key factors affecting the permeability are presented in detail. In addition, recent applications in the food industry for filtration, bioreactions and active food packaging are analyzed, and limitations and future trends of GO membranes development are also highlighted. GO/polymer composite membranes exhibit excellent permeability, selectivity and strong barrier properties against bacterial and gas permeation. However, current food material filtration and packaging applications of GO/polymer composite membranes are still in the laboratory stage. Future work can focus on the development of large scale uniformly sized GO production, the homogeneous distribution and tight combination of GO in polymer matrixes, the sensing function of GO in packaging, and the verification method of GO toxicology.
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Affiliation(s)
- Leyin Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, Ireland
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