1
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Wijegunawardhana D, Wijesekara I, Liyanage R, Truong T, Silva M, Chandrapala J. The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk-Tea Blends. Foods 2024; 13:3016. [PMID: 39335944 PMCID: PMC11431367 DOI: 10.3390/foods13183016] [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: 08/07/2024] [Revised: 08/30/2024] [Accepted: 09/19/2024] [Indexed: 09/30/2024] Open
Abstract
This study investigates the impact of substituting lactose with maltodextrin in milk-tea formulations to enhance their physicochemical and structural properties. Various lactose-to-maltodextrin ratios (100:0, 90:10, 85:15, 80:20, 75:25) were evaluated in both post-pasteurized and concentrated skim milk-tea (SM-T) and whole milk-tea (WM-T) formulations. Concentration significantly improved the zeta potential, pH, and browning index in both SM-T and WM-T compared to pasteurization. L:M ratios of 90:10 and 75:25 in WM-T and 90:10 and 80:20 in SM-T showed higher phenolic preservation after concentration due to structural changes resulting from the addition of maltodextrin and water removal during prolonged heating. The preservation effect of phenolic components in both WM-T and SM-T is governed by many mechanisms including pH stabilization, zeta potential modulation, protein interactions, complex formation, and encapsulation effects. Therefore, optimizing milk-tea stability and phenolic preservation through L:M ratio adjustments provides a promising approach for enhancing milk-tea properties.
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Affiliation(s)
- Dilema Wijegunawardhana
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Dampe-Pitipana Road, Homagama 10200, Sri Lanka
| | - Isuru Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda 10250, Sri Lanka
| | - Rumesh Liyanage
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Dampe-Pitipana Road, Homagama 10200, Sri Lanka
| | - Tuyen Truong
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia
- School of Science, Engineering & Technology, RMIT University, Ho Chi Minh City 700000, Vietnam
| | - Mayumi Silva
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia
| | - Jayani Chandrapala
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia
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2
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Ounjaijean S, Chaipoot S, Phongphisutthinant R, Kanthakat G, Taya S, Pathomrungsiyounggul P, Wiriyacharee P, Boonyapranai K. Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates. Foods 2024; 13:2847. [PMID: 39272610 PMCID: PMC11395396 DOI: 10.3390/foods13172847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2024] [Revised: 09/02/2024] [Accepted: 09/06/2024] [Indexed: 09/15/2024] Open
Abstract
This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant activities, enzyme inhibition properties, and effects on probiotic growth and short-chain fatty acid (SCFA) production. The HBb-Bps were conjugated with honey, glucose, and fructose via the Maillard reaction. Antioxidant activities were assessed using DPPH and ABTS assays. The inhibitory effects on amylase, pancreatic lipase, and the angiotensin-converting enzyme (ACE) were measured. Probiotic growth and SCFA production were evaluated using L. plantarum TISTR846, and L. lactis TISTR1464. The HBb-Bps and their conjugates exhibited enhanced antioxidant activities post-Maillard reaction. They showed moderate enzyme inhibition, which decreased after conjugation. However, ACE inhibition increased with conjugation. The HBb-Bps significantly promoted probiotic growth and SCFA production, with further enhancement by the Maillard reaction. Overall, the HBb-Bps and their conjugates demonstrate significant prebiotic and health-promoting functions, suggesting their potential as natural ingredients in functional foods and nutraceuticals. Further research should focus on the in vivo effects and, given their solubility and stability these biopeptides could be incorporated into functional food formulations, such as health beverages, protein bars, and other fortified foods designed to deliver specific health benefits.
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Affiliation(s)
- Sakaewan Ounjaijean
- Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Supakit Chaipoot
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Rewat Phongphisutthinant
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Sirinya Taya
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Pairote Wiriyacharee
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand
| | - Kongsak Boonyapranai
- Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand
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3
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Li Y, Xiao S, Zhang Q, Wang N, Yang Q, Hao J. Development and standardization of spectrophotometric assay for quantification of thermal hydrolysis-origin melanoidins and its implication in antioxidant activity evaluation. JOURNAL OF HAZARDOUS MATERIALS 2024; 476:135021. [PMID: 38944987 DOI: 10.1016/j.jhazmat.2024.135021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 06/22/2024] [Accepted: 06/22/2024] [Indexed: 07/02/2024]
Abstract
Melanoidins are brown recalcitrant polymers originating from the thermal hydrolysis pretreatment (THP) of organic solid waste (OSW). Owing to their various formation pathways and complex structures, there is currently no reliable method to quantify melanoidins. In this study, a spectrophotometric method was developed to determine melanoidins concentration in different OSW. Three typical model Maillard reaction systems (glucose-glycine, glucose/fructose-20 amino acids, and dextran-bovine serum albumin) were used to acquire the characteristic peaks and establish standard curves. The results showed that a standard curve using glucose/fructose-20 amino acids model melanoidins at 280 nm was the optimal quantification method, because it had the best correlation with the physicochemical indicators of melanoidins and semi-quantification results calculated by excitation-emission matrix fluorescence. In addition, the applicability of the proposed method was evaluated using multiple real melanoidins samples extracted from thermally pretreated OSW under different THP conditions and food-derived melanoidins as well, demonstrating its validity and advantages. This study is the first to provide a simple, effective, and accurate method for quantifying THP-origin melanoidins from different sources. Remarkably, as a specific and important application scenario, the proposed quantification method was employed to investigate the concentration dependence of melanoidins antioxidation in thermally pretreated OSW.
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Affiliation(s)
- Yingying Li
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Siwei Xiao
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Qian Zhang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Nan Wang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Qing Yang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Jiuxiao Hao
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China.
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4
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Bork LV, Stobernack T, Rohn S, Kanzler C. Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates - Formation of phenol-containing colorants. Food Chem 2024; 449:139189. [PMID: 38593726 DOI: 10.1016/j.foodchem.2024.139189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 03/26/2024] [Accepted: 03/28/2024] [Indexed: 04/11/2024]
Abstract
Non-enzymatic conversion of phenolic compounds plays an important role during thermal processing of plant-based food such as coffee, cocoa, and peanuts. However, the more prominent Maillard reaction is mainly studied at a mechanistic level for carbohydrates and amino compounds to clarify reactions that contribute to ('classic') melanoidin formation, but the role of phenolic compounds in such reactions is rarely discussed yet. To understand their contribution to non-enzymatic browning, reactions between ubiquitous phenolic acids, such as caffeic acid and ferulic acid, and prominent heterocyclic Maillard intermediates, namely furfural, hydroxymethylfurfural, and pyrrole-2-carbaldehyde were investigated. Following incubation under roasting conditions (220 °C, 0-30 min), heterogenous products were characterized by high-resolution mass spectrometry, and, after isolation, by nuclear magnetic resonance spectroscopy. By this, color precursors were identified, and it was shown that in addition to aromatic electrophilic substitution, nucleophilic and condensation reactions are key mechanisms contributing to the formation of phenol-containing melanoidins.
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Affiliation(s)
- Leon V Bork
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Tobias Stobernack
- German Federal Institute for Risk Assessment, Department of Chemical and Product Safety, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Sascha Rohn
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Clemens Kanzler
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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5
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Bork LV, Proksch N, Stobernack T, Rohn S, Kanzler C. Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15933-15947. [PMID: 38968025 PMCID: PMC11261603 DOI: 10.1021/acs.jafc.4c02959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 07/07/2024]
Abstract
Hydroxycinnamic acids, known for their health benefits and widespread presence in plant-based food, undergo complex transformations during high-temperature processing. Recent studies revealed a high browning potential of hydroxycinnamic acids and reactive Maillard reaction intermediates, but the role of phenolic compounds in the early stage of these reactions is not unambiguously understood. Therefore, we investigated the influence of caffeic acid and ferulic acid on the nonenzymatic browning of arabinose, galactose, and/or alanine, focusing on the implications on the formation of relevant early-stage Maillard intermediates and phenol-deriving products. Contrary to previous assumptions, hydroxycinnamic acids were found to promote nonenzymatic browning instead of solely trapping reactive intermediates. This was reflected by an intense browning, which was attributed to the formation of heterogeneous phenol-containing Maillard products. Although, caffeic acid is more reactive than ferulic acid, the formation of reactive furan derivatives and of heterogeneous phenol-containing colorants was promoted in the presence of both hydroxycinnamic acids.
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Affiliation(s)
- Leon Valentin Bork
- Institute
of Food Technology and Food Chemistry, Department of Food Chemistry
and Analysis, Technische Universität
Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Nicolas Proksch
- Institute
of Food Technology and Food Chemistry, Department of Food Chemistry
and Analysis, Technische Universität
Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
- Leibniz
Institute of Vegetable and Ornamental Crops (IGZ) e. V., Plant Quality
and Food Security, Theodor-Echtermeyer-Weg
1, 14979 Grossbeeren, Germany
| | - Tobias Stobernack
- Department
of Chemical and Product Safety, Federal
Institute of Risk Assessment, Max-Dohrn-Street 8−10, 10589 Berlin, Germany
| | - Sascha Rohn
- Institute
of Food Technology and Food Chemistry, Department of Food Chemistry
and Analysis, Technische Universität
Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Clemens Kanzler
- Institute
of Food Technology and Food Chemistry, Department of Food Chemistry
and Analysis, Technische Universität
Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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6
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Wang Z, Lv Z, Su Q, Lai X, Huang Z, Li K, Deng L, Li J. Polyethylene glycol crosslinked modified chitosan/halloysite nanotube composite aerogel microspheres for efficient adsorption of melanoidin. Int J Biol Macromol 2024; 266:131013. [PMID: 38527681 DOI: 10.1016/j.ijbiomac.2024.131013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 03/03/2024] [Accepted: 03/18/2024] [Indexed: 03/27/2024]
Abstract
Melanoidins are widely present in molasses wastewater and are dark-colored macromolecules that are hazardous to the environment. Currently, adsorption methods can effectively remove melanoidins from wastewater. However, existing adsorbents have shown unsatisfactory removal efficiency for melanoidins, making practical application challenging. Polyethylene glycol crosslinked modified chitosan/halloysite nanotube composite aerogel microspheres (PCAM@HNTs) were developed as a highly efficient adsorbent for melanoidins. The removal rate of PCAM@HNTs for melanoidins was 98.53 % at adsorbent dosage 0.4 mg/mL, pH 7, temperature 303 K and 450 mg/L initial melanoidins concentration, and the corresponding equilibrium adsorption capacity was 1108.49 mg/g. The analysis results indicate that the adsorption of melanoidins by PCAM@HNTs is a spontaneous and endothermic process. It fits well with pseudo-second-order kinetic models and the Freundlich isotherm equation. The adsorption of PCAM@HNT on melanoidins is primarily attributed to electrostatic and hydrogen bonding interactions. Furthermore, PCAM@HNTs exhibit excellent biocompatibility and are nonhazardous. Therefore, PCAM@HNTs proved to be an ideal adsorbent for the decolorization of molasses wastewater.
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Affiliation(s)
- Zhaoyang Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhikun Lv
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Qianyu Su
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Xinyu Lai
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhi Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ligao Deng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China.
| | - Jianbin Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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7
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Cerca NF, DePaula J, Calado VMA, Antônio L Miguel M, Farah A. Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews). Food Res Int 2023; 174:113667. [PMID: 37981379 DOI: 10.1016/j.foodres.2023.113667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Coffee cold brews have been gaining prominence and popularity among consumers worldwide. However, only a few studies have systematically analyzed their chemical composition or evaluated microbiological safety aspects. This study aimed to evaluate the survival of Bacillus cereus and Escherichia coli in cold brews prepared from roasted and ground Coffea arabica and C. canephora seeds using the following preparation methods: immersion without filter (INF), immersion in a cotton filter bag (ICF), vacuum (Vac.) and cold dripping (Drip.). Traditional hot dripping methods using filter paper (HDFP) and cotton filter (HDCF) were also tested for comparison. Water at 4 °C or 25 °C was intentionally contaminated (105 CFU/mL) with cells of Escherichia coli ATCC 25922 (EC) and Bacillus cereus F4433 (BC) before coffee extraction and refrigeration at 4 °C. Coffee concentrations of 5, 10, and 15% were tested. Analyses of pH, soluble solids, nine chlorogenic acids and two lactones (CGA), caffeine, trigonelline, and melanoidins were performed. Results were compared by ANOVA, followed by the Fisher's test, Pearson correlation, Variable Importance in Projection (VIP), and Cluster analyses, with a significance level of 5%. EC and BC were not detected (<10 CFU/mL and < 1 CFU/mL, respectively) after preparing C. arabica and C. canephora hot brews. In cold brews, the higher the extraction of soluble solids and bioactive compounds (with the highest occurring at 25 °C), the lower the counts of inoculated microorganisms during 24 h of storage. BC was not detected after 24 h of extraction and/or storage in the drinks obtained by ICF and Drip. at 5%, 10%, and 15% and INF and Vac. at 15%. EC was not detected in ICF and Drip. at 10 and 15%, and in INF at 15%. C. canephora brews exhibited higher levels of soluble solids, CGA, caffeine, and melanoidins than C. arabica brews. Based on these results, it can be concluded that in the absence of thermal processing as in hot brews, more concentrated cold brews, such as 15%, produced at 25 °C by dripping and immersion methods, are preferable for later dilution due to the higher content of soluble solids and bioactive compounds that contribute reducing the number of microorganisms in the beverage.
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Affiliation(s)
- Nathália F Cerca
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil; Food Microbiology Laboratory, Institute of Microbiology, UFRJ, Brazil.
| | - Juliana DePaula
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil.
| | | | | | - Adriana Farah
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil.
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8
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Zhang Z, Chen Y, Deng P, He Z, Qin F, Chen Q, Wang Z, Chen J, Zeng M, Pan H. Isotope dilution-HPLC-MS/MS to investigate the production patterns and possible pathways of free and protein-bound AGEs and 4-MI in cookies. Food Res Int 2023; 173:113477. [PMID: 37803800 DOI: 10.1016/j.foodres.2023.113477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 09/09/2023] [Accepted: 09/11/2023] [Indexed: 10/08/2023]
Abstract
A qualitative and quantitative method for detecting free and protein-bound advanced glycation end products (AGEs) and 4-methylimidazole (4-MI) was established using isotope dilution-HPLC-MS/MS, and successfully applied in cookies and model systems. The effects of different temperatures (160-220 °C) on the formation of free and protein-bound AGEs and 4-MI in cookies were discussed, and the possible model systems (Maillard reaction pathway 1 using wheat gluten protein + glucose + sucrose; direct addition pathway 1 using wheat gluten protein + CML/CEL/4-MI) of protein-bound AGEs and 4-MI were verified. The results showed that the contents of protein-bound CML, CEL, and 4-MI were higher than free content with a tendency of increasing first and subsequently decreasing with temperature, reaching a maximum at 200 °C in cookies. In the model systems, the levels of protein-bound CML, CEL, and 4-MI are higher than those of free CML, CEL, and 4-MI. The protein-bound CML, CEL, and 4-MI accounted for 90.73, 87.64, and 97.56% of the total amount in the model system 1, while accounting for 68.19, 59.00, and 50.96% in the model system 2, respectively. In comparison, protein-bound CML, CEL, and 4-MI could be easily generated directly by Maillard reaction.
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Affiliation(s)
- Zening Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Peng Deng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Hongyang Pan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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9
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Atudorei D, Mironeasa S, Codină GG. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023; 12:foods12061316. [PMID: 36981241 PMCID: PMC10048470 DOI: 10.3390/foods12061316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/17/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: JCo, JCm, μCo, Jmax, JRo, JRm, and Jr. At the same time, the rheological parameters λC and λR increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics.
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Affiliation(s)
- Denisa Atudorei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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10
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Patrignani M, González-Forte LDS, Rufián-Henares JÁ, Conforti PA. Elucidating the structure of melanoidins derived from biscuits: A preliminary study. Food Chem 2023; 419:136082. [PMID: 37027971 DOI: 10.1016/j.foodchem.2023.136082] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023]
Abstract
Melanoidins present important physiological activities, but their structure is largely unknown. The objective of the present work was to reveal the physicochemical characteristics of biscuit melanoidins(BM) prepared under high temperature(HT) and low temperature(LT) conditions (150 °C/25 min-100 °C/80 min respectively). BM were characterised and analysed by differential scanning calorimetry, X-ray and FT-IR. Moreover, the antioxidant capacity and the zeta potential were determined. The phenolic content of HT-BM was higher than that of LT-BM (19.5 ± 2.6% vs 7.8 ± 0.3% respectively, p ≤ 0.05) and the antioxidant capacity determined by ABTS/DPPH/FRAP (p ≤ 0.05) was greater. Also, HT-BM presented a 30% increase in crystal structure compared to LT-BM according to X-ray analysis. The magnitude of the negative net charge was significantly higher in HT-BM (-36.8 ± 0.6) than in LT-BM (-16.8 ± 0.1)(p ≤ 0.05). FT-IR analysis confirmed the presence of phenolic and intermediate Maillard reaction compounds bound to the HT-BM structure. In conclusion, the different heating treatments applied to biscuits led to differences in the melanoidin structure.
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Affiliation(s)
- Mariela Patrignani
- CIDCA (CONICET - CIC-Facultad de Ciencias Exactas - Universidad Nacional de La Plata), 47 y 116, 1900 La Plata, Argentina.
| | - Lucía Del Sol González-Forte
- CIDCA (CONICET - CIC-Facultad de Ciencias Exactas - Universidad Nacional de La Plata), 47 y 116, 1900 La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata. 60 y 119, 1900 La Plata, Argentina
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain
| | - Paula Andrea Conforti
- CIDCA (CONICET - CIC-Facultad de Ciencias Exactas - Universidad Nacional de La Plata), 47 y 116, 1900 La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata. 60 y 119, 1900 La Plata, Argentina
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11
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Tang X, Yin X, Al-Wraikat M, Zhang Y, Zhou S, Tang Y, Zhang Y, Fan J. Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl 4-Induced Rat Hepatic Damage. Food Technol Biotechnol 2023; 61:27-38. [PMID: 37200790 PMCID: PMC10187564 DOI: 10.17113/ftb.61.01.23.7537] [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: 10/26/2021] [Accepted: 02/01/2023] [Indexed: 02/06/2023] Open
Abstract
Research background The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the in vivo hepatoprotective effects of pure melanoidin obtained from it. Experimental approach High-performance liquid chromatography (HPLC) and fluorescence spectrophotometry were utilized to quantify intermediate Maillard reaction products. The CCl4-induced liver damage in rats was used to evaluate the protective role of pure melanoidin in rat liver. Results and conclusions Compared with the initial concentration, the 18-month ageing process caused a 1.2- to 3.3-fold increase in the concentrations of intermediate Maillard reaction products, i.e. 5-hydroxymethylfurfural (HMF), 5-methylfurfural (MF), methyglyoxal (MGO), glyoxal (GO) and advanced glycation end products (AGEs). The concentrations of HMF in the aged sorghum vinegar were 6.1-fold higher than the 450 μM limit standard for honey, implying the need for shortening the ageing of the vinegar in practice for safety concerns. Pure melanoidin (Mr>3.5 kDa) demonstrated significant protective effects against CCl4-induced rat liver damage, as evidenced by normalized serum biochemical parameters (transaminases and total bilirubin), suppressing hepatic lipid peroxidation and reactive oxygen species, as well as increasing glutathione amount and restoring antioxidant enzyme activities. Histopathological analysis revealed that melanoidin in vinegar reduced cell infiltration and vacuolar hepatocyte necrosis in rat liver. The findings demonstrated that a shortened ageing process should be considered in practice to ensure the safety of aged sorghum vinegar. Vinegar melanoidin is a potential alternative for the prevention of hepatic oxidative damage. Novelty and scientific contribution This study demonstrates that the manufacturing process had a profound influence on the generation of vinegar intermediate Maillard reaction products. In particular, it revealed the in vivo hepatoprotective effect of pure melanoidin from aged sorghum vinegar, and provides insight into the in vivo biological activity of melanoidin.
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Affiliation(s)
- Xiaomin Tang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 35 Qinghua Road, Haidian District, 100083 Beijing, PRChina
| | - Xiaoyu Yin
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 35 Qinghua Road, Haidian District, 100083 Beijing, PRChina
| | - Majida Al-Wraikat
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 35 Qinghua Road, Haidian District, 100083 Beijing, PRChina
| | - Yaqiong Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 35 Qinghua Road, Haidian District, 100083 Beijing, PRChina
| | - Saiping Zhou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 35 Qinghua Road, Haidian District, 100083 Beijing, PRChina
| | - Yingxue Tang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 35 Qinghua Road, Haidian District, 100083 Beijing, PRChina
| | - Yanyan Zhang
- College of Food Science and Engineering, Beijing University of Agriculture, 7 Beinong Road, Changping District, 102206 Beijing, PRChina
| | - Junfeng Fan
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 35 Qinghua Road, Haidian District, 100083 Beijing, PRChina
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12
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Ke C, Li L. Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review. Carbohydr Polym 2023; 302:120430. [PMID: 36604091 DOI: 10.1016/j.carbpol.2022.120430] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/18/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
Plant proteins have high nutritional value, a wide range of sources and low cost. However, it is easily affected by the environmental factors of processing and lead the problem of poor functionality. These problems of plant proteins can be improved by the polysaccharides induced Maillard reaction. The interaction between proteins and polysaccharides through Maillard reaction can change the structure of proteins as well as improve the functional properties and biological activity. The products of Maillard reaction, such as reductone intermediates, heterocyclic compounds and melanoidins have certain antioxidant, antibacterial and other biological activities. However, heterocyclic amines, acrylamide, and products generated in the advanced stage of the Maillard reaction also have a negative impact, which may increase cytotoxicity and be associated with chronic diseases. Therefore, it is necessary to effectively control the process of Maillard reaction. This review focuses on the modification of plant proteins by polysaccharide-induced Maillard reaction and the effects of Maillard reaction on protein structure, functional properties and biological activity. It also points out how to accurately reflect the changes of protein structure in Maillard reaction. In addition, it also points out the application ways of plant protein-polysaccharide complexes in the food industry, for example, emulsifiers, delivery carriers of functional substances, and natural antioxidants due to their improved solubility, emulsifying, gelling and antioxidant properties. This review provides theoretical support for controlling Maillard reaction based on protein structure.
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Affiliation(s)
- Chuxin Ke
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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13
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Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. Antioxidants (Basel) 2023; 12:antiox12020469. [PMID: 36830027 PMCID: PMC9952295 DOI: 10.3390/antiox12020469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/01/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were followed throughout all processes by evaluating the total polyphenols content, the antioxidant power, the epicatechin content, and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: an increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (100 °C), the higher polyphenol content was found just after roasting. The epicatechin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data had the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems likely that roasting can free epicatechin from oligomers, as a consequence of oligomers remodeling.
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14
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Zhao X, Yan H, Cao J, Ye B, Zhao Y, Liu L. Effect of milk fat and its main fatty acids on oxidation and glycation level of milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:720-731. [PMID: 36712228 PMCID: PMC9873899 DOI: 10.1007/s13197-022-05658-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/20/2022] [Accepted: 12/08/2022] [Indexed: 12/27/2022]
Abstract
Milk is a highly nutritional food rich in protein and fat that is prone to deterioration by oxidation and glycation reactions at storage and processing. In this study, glycation products and lipid oxidation products contents in skim milk, whole milk, and milk fat simulation groups were determined to evaluate the effect of milk fat components on glycation at 120 °C for 60 min. The increase rate of carbonyl compound, main advanced glycation end products (AGEs) levels, and glycation sites number of α-casein and β-casein are higher in whole milk than that in skim milk, indicating that milk fat promoted protein glycation significantly. In milk fat simulation groups, oleic acid and linoleic acid (LA) were added to milk fat in skim milk proportionally, promoting the formation of glycation products; however, palmitic acid had no such effect. LA exhibited strong promotion on AGEs formation. Lipid oxidation radicals, protein carbonyl amine condensation, and carbonyl compound formation were critical factors for milk glycation, according to OPLS-DA results. Therefore, radicals of fat oxidation are speculated to trigger the early glycation, and carbonyl compounds of fat oxidation act as important intermediates of glycation, fat type, form, and its degradation rate, thus play essential roles in milk glycation. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05658-z.
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Affiliation(s)
- Xin Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
- The Department of Food Science, College of Public Health, Shenyang Medical College, Huanghe North Street No.146, Shenyang, 110034 China
| | - Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Jiarong Cao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
- Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, Shenyang, 110031 China
| | - Yingbo Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
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15
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Lang A, Lan W, Gu Y, Wang Z, Xie J. Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:152-163. [PMID: 35848059 DOI: 10.1002/jsfa.12125] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 07/06/2022] [Accepted: 07/18/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The Maillard reaction is a promising and safe method for obtaining chitooligosaccharide conjugates with proteins or peptides as food preservatives. This study aims to investigate the moisture state, physicochemical properties, and shelf-life of sea bass fillets treated with ε-polylysine (ε-PL) and chitooligosaccharides (COS), which are Maillard reaction products (LC-MRPs), during refrigerated storage. RESULTS The results of microbiological analysis and confocal laser scanning microscope (CLSM) revealed that LC-MRPs could retard microbial growth effectively. Compared with control, other treated groups could strongly retard the increase in the thiobarbituric acid (TBA) value, the K-value and the total volatile basic nitrogen (TVB-N) value, and also inhibited the softening of texture and the accumulation of biogenic amines in fish. The results of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) indicate that LC-MRPs could delay the water migration of fillets and increase water holding capacity (WHC). Through sensory evaluation, the application of LC-MRPs increased the shelf-life of refrigerated sea bass fillets for another 9 days. CONCLUSION Maillard reaction products derived from chitooligosaccharides and ε-polylysine have strong potential for preserving sea bass. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ai Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yongji Gu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Zhicheng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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16
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Yokogawa T, Yamazaki C, Hara M, Sakashita Y, Tanikawa T, Suzuki R, Inoue Y, Kitamura M. Effect of Maillard reaction on the quality of clarified butter, ghee. J Nat Med 2023; 77:230-237. [PMID: 36324007 DOI: 10.1007/s11418-022-01661-y] [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: 08/02/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022]
Abstract
In Ayurveda, a traditional Indian medicine system, clarified butter is called ghee and is used for food and medicinal purposes. Since butter is subjected to heat to prepare ghee, the heating process affects the ghee quality, such as oxidation, flavor, nutritional value, and biological activity. Therefore, this study focused on the Maillard reaction progress and free-radical scavenging activity with temperature and time during ghee preparation. First, ghee was prepared at low to high temperatures, and its quality (milk fat content, retinol, α-tocopherol, peroxide value, Maillard reaction progress, and free radical scavenging activity) was evaluated. Maillard reaction progress was enhanced at medium and high temperatures (120-160 ℃), and the free radical-scavenging activity of ghee corresponded to the Maillard reaction progress. Since ghee is often reheated during use, we further evaluated the effect of the reheating process. The reheating process did not alter the Maillard reaction progress or the free radical scavenging activity. Our findings serve as good quality control measures for ghee preparation.
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Affiliation(s)
- Takami Yokogawa
- Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1, Keyakidai, Sakado, Saitama, 350-0295, Japan.
| | - Chiaki Yamazaki
- Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1, Keyakidai, Sakado, Saitama, 350-0295, Japan
| | - Mari Hara
- Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1, Keyakidai, Sakado, Saitama, 350-0295, Japan
| | - Yuka Sakashita
- Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1, Keyakidai, Sakado, Saitama, 350-0295, Japan
| | - Takashi Tanikawa
- Laboratory of Nutri-Pharmacotherapeutics Management, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan
| | - Ryuichiro Suzuki
- Laboratory of Natural Products & Phytochemistry, Department of Pharmaceutical Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan
| | - Yutaka Inoue
- Laboratory of Nutri-Pharmacotherapeutics Management, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan
| | - Masashi Kitamura
- Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1, Keyakidai, Sakado, Saitama, 350-0295, Japan.
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17
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Troadec R, Nestora S, Niquet-Léridon C, Marier D, Jacolot P, Sarron E, Regnault S, Anton PM, Jouquand C. Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread. Food Chem 2022; 393:133387. [DOI: 10.1016/j.foodchem.2022.133387] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 05/19/2022] [Accepted: 05/31/2022] [Indexed: 11/04/2022]
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18
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Xing H, Mu K, Kitts DD, Yaylayan VA. Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13637-13650. [PMID: 36226926 DOI: 10.1021/acs.jafc.2c05644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Ball milling at ambient temperatures can accelerate the formation and accumulation of early-stage Maillard reaction intermediates considered important precursors of aromas and antioxidants. In this study, using chemical and biological assays, we explored the potential of sequential milling and heating to enhance the antioxidant and aroma-generating capacity of Maillard model systems. Milling (30 Hz/30 min) followed by dry heating (90 °C/30 min) of glycine or lysine with glucose significantly increased not only the intensity of their aroma-active compounds as analyzed by headspace-gas chromatography/mass spectrometry (HS-GC/MS) but also their free radical scavenging capacity as assessed by 2,2'-azino-bis-(3-ethylbenzothiazoneline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays. This was attributed to the increased formation of redox-active endiol moieties and precursors of N,N-dialkyl-pyrazinium radical cation in the lysine system assessed by electrospray ionization-quadrupole time-of-flight/tandem mass spectrometry (ESI-QqTOF/MS/MS) analysis. The test samples also inhibited NO generation and cellular oxidative stress in RAW 264.7 murine macrophage cells, indicating size reduction induced by milling promoted paracellular absorption.
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Affiliation(s)
- Haoran Xing
- Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec, CanadaH9X 3V9
| | - Kaiwen Mu
- Food Science, Food, Nutrition, and Health Program, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, CanadaV6T 1Z4
| | - David D Kitts
- Food Science, Food, Nutrition, and Health Program, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, CanadaV6T 1Z4
| | - Varoujan A Yaylayan
- Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec, CanadaH9X 3V9
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19
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Hejna A, Barczewski M, Kosmela P, Mysiukiewicz O, Sulima P, Przyborowski JA, Kowalkowska-Zedler D. Mater-Bi/Brewers' Spent Grain Biocomposites-Novel Approach to Plant-Based Waste Filler Treatment by Highly Efficient Thermomechanical and Chemical Methods. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15207099. [PMID: 36295167 PMCID: PMC9605683 DOI: 10.3390/ma15207099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 09/28/2022] [Accepted: 10/10/2022] [Indexed: 05/27/2023]
Abstract
Thermoplastic starch (TPS) is a homogenous material prepared from native starch and water or other plasticizers subjected to mixing at a temperature exceeding starch gelatinization temperature. It shows major drawbacks like high moisture sensitivity, poor mechanical properties, and thermal stability. To overcome these drawbacks without significant cost increase, TPS could be blended with bio-based or biodegradable polymers and filled with plant-based fillers, beneficially waste-based, like brewers' spent grain (BSG), the main brewing by-product. Filler modifications are often required to enhance the compatibility of such composites. Herein, we investigated the impact of BSG thermomechanical and chemical treatments on the structure, physical, thermal, and rheological performance of Mater-Bi-based composites. Thermomechanical modifications enhanced matrix thermal stability under oxidative conditions delaying degradation onset by 33 °C. Moreover, BSG enhanced the crystallization of the polybutylene adipate terephthalate (PBAT) fraction of Mater-Bi, potentially improving mechanical properties and shortening processing time. BSG chemical treatment with isophorone diisocyanate improved the processing properties of the composites, expressed by a 33% rise in melt flow index. Depending on the waste filler's selected treatment, processing, and rheological performance, thermal stability or interfacial adhesion of composites could be enhanced. Moreover, the appearance of the final materials could be adjusted by filler selection.
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Affiliation(s)
- Aleksander Hejna
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Mateusz Barczewski
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
| | - Paulina Kosmela
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Olga Mysiukiewicz
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
| | - Paweł Sulima
- Department of Genetics, Plant Breeding and Bioresource Engineering, University of Warmia and Mazury in Olsztyn, Plac Łódzki 3, 10-724 Olsztyn, Poland
| | - Jerzy Andrzej Przyborowski
- Department of Genetics, Plant Breeding and Bioresource Engineering, University of Warmia and Mazury in Olsztyn, Plac Łódzki 3, 10-724 Olsztyn, Poland
| | - Daria Kowalkowska-Zedler
- Department of Inorganic Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
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20
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Portillo OR, Arévalo AC. Coffee’s Melanoidins. A critical review of contemporary scientific literature. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Melanoidins are brown pigments thermally generated during the non-enzymatic Maillard reaction and are present in a large number of baked and roasted food products (e.g., bakery products, dark beer, coffee, etc.), conferring their typical color and improving their appearance, which is usually considered, by the end-consumer, as an indicator of quality; After all, quality is in the eye of the beholder.
The amount of melanoidins varies depending on the precursors’ concentration and the type of processing to which a given food product is submitted (baking time + temperature). Additionally, melanoidins have been in our diets for millennia, not only improving the organoleptic qualities of food but also exerting a great array of physiological benefits directly linked to their chemical composition, molecular conformation, and structural size.
Aside from their prebiotic effects, melanoidins also display other beneficial properties, among which the most salient are their antioxidant capacity, antibacterial and chelating activities, and anticancer action. However, regardless of the plethora of in vitro experimental evidence that validates the properties mentioned above, there is still controversy about their significance for human health since many of these properties seem to be associated with high molecular weight melanoidins, which, because of their size, cannot cross the intestinal wall suggesting their action is relegated to the intestinal tract where after being fermented and fragmented are finally converted in a series of metabolic derivatives some of which manage to cross into the bloodstream while others are simply excreted through the feces.
The following is a synthesis collected from the available scientific literature which aims to elucidate several aspects of melanoidins (i.e., synthesis, determination, metabolism, & biological activity) to create awareness about their importance for human health and provide information about where to find them to improve our diets.
Keywords: Synthesis, fractionation, separation, antioxidant activity.
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Affiliation(s)
- Ostilio R. Portillo
- Faculty of Engineering, National Autonomous University of Honduras (UNAH), Tegucigalpa, Honduras
| | - Ana C. Arévalo
- Faculty of Chemistry & Pharmacy, National Autonomous University of Honduras (UNAH), Tegucigalpa, Honduras
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21
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Sawai M, Miyauchi Y, Ishida T, Takechi S. Dihydropyrazine suppresses TLR4-dependent inflammatory responses by blocking MAPK signaling in human hepatoma HepG2 cells. J Toxicol Sci 2022; 47:381-387. [PMID: 36047112 DOI: 10.2131/jts.47.381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
Dihydropyrazines (DHPs), including 3-hydro-2,2,5,6-tetramethylpyrazine (DHP-3), are glycation products generated through non-enzymatic reactions in vivo and in food. They are recognized as compounds that are toxic to organisms as they produce radicals. However, our previous study indicated that DHP-3 suppressed Toll-like receptor 4 (TLR4) expression and decreased the phosphorylation of nuclear factor-κB (NF-κB) in lipopolysaccharide (LPS)-treated HepG2 cells. TLR4 signaling is involved in the onset of various inflammatory diseases, and NF-κB and mitogen-activated protein kinase (MAPK) play important roles in TLR4 signaling. Thus, we aimed to elucidate the effects of DHP-3 on MAPK signaling and in turn on the activated TLR4 signaling pathway. In LPS-stimulated HepG2 cells, DHP-3 reduced the phosphorylation of MAPK, extracellular signal-regulated kinase, c-Jun NH2-terminal kinase, and p38. The expression of c-jun, a subunit of activator protein-1, was decreased by DHP-3 treatment. Furthermore, DHP-3-induced suppression of MAPK signaling resulted in a decrease in various inflammatory regulators, such as interleukin-6, CC-chemokine ligand 2, and cyclooxygenase-2. These results suggest that DHP-3 exerts an inhibitory effect on TLR4-dependent inflammatory response by suppressing MAPK signaling.
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Affiliation(s)
- Madoka Sawai
- School of Pharmacy at Fukuoka, International University of Health and Welfare
| | - Yuu Miyauchi
- Faculty of Pharmaceutical Sciences, Sojo University
| | - Takumi Ishida
- School of Pharmacy at Fukuoka, International University of Health and Welfare
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22
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Yang S, Fan W, Xu Y. Melanoidins present in traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2022; 21:4164-4188. [PMID: 36018462 DOI: 10.1111/1541-4337.13022] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 06/28/2022] [Accepted: 07/21/2022] [Indexed: 01/28/2023]
Abstract
Traditional fermented foods and beverages (TFFB) are an important dietary component consumed in large quantities worldwide. Currently, much attention has been focused on the health benefits of TFFB. Melanoidins, a class of bioactive substance produced in the final stage of the Maillard reaction, not only have a significant impact on sensory properties of TFFB but also contribute to the health effects. Melanoidins formed in the fermentation system with a long reaction time at low temperature could be different from those obtained from high-temperature, short-duration roasted systems due to the multiple formative stages and involvement of microorganisms and enzymes. In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties, structure characteristics, and biological activities of TFFB melanoidins are comprehensively reviewed, with predominant focus on TFFB that are typically brown like douchi, miso, cheonggukjang, soy sauce, huangjiu (Chinese rice wine), beer, vinegar, and sweet wine. The current challenges and prospective recommendations for the research of melanoidins in fermented systems are also presented. In future, people should pay more attention to the basic research on TFFB melanoidins, especially purification methods and formation mechanisms, further substantiation of health properties of TFFB melanoidins in vivo, and development of specific melanoidins to fulfill technological, productive, or health needs of consumers.
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Affiliation(s)
- Shiqi Yang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
| | - Wenlai Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
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Tan J, Yao Y, Wu N, Du H, Xu M, Liao M, Zhao Y, Tu Y. Color, physicochemical characteristics and antioxidant activities of preserved egg white pickled at different temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113685] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Jan N, Anjum S, Wani SM, Mir SA, Malik AR, Wani SA, Hussein DS, Rasheed RA, Gatasheh MK. Influence of Canning and Storage on Physicochemical Properties, Antioxidant Properties, and Bioactive Compounds of Apricot ( Prunus armeniaca L.) Wholes, Halves, and Pulp. Front Nutr 2022; 9:850730. [PMID: 35634399 PMCID: PMC9132590 DOI: 10.3389/fnut.2022.850730] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
This study aimed to examine the effect of canning and storage on physicochemical, mineral, and antioxidant properties and phenolic composition of apricot wholes, halves, and pulp. The findings for physicochemical properties revealed that the total soluble solids, titratable acidity, total sugars, and ascorbic acid were found higher in apricot pulp (37.15, 1.39, and 20.74% and 7.21 mg/100 g FW, respectively) followed by apricot wholes and halves throughout the storage period. The remarkable contents of potassium, phosphorous, zinc, copper, iron, and manganese were found in the apricot pulp which revealed that canning and storage slightly affected the mineral composition. Bioactive substances were identified and quantified by reversed-phase high-performance liquid chromatography, which indicated a higher presence of chlorogenic acid (34.45 mg/kg FW), quercitin-3-glucoside (16.78 mg/kg FW), neochlorogenic acid (26.52 mg/kg FW), gallic acid (5.37 mg/kg FW), kaempferol (14.22 mg/kg FW), ellagic acid (6.02 mg/kg FW), procyanidin B2 (8.80 mg/kg FW), and epicatechin (9.87 mg/kg FW) in apricot pulp followed by apricot wholes and halves throughout the storage period. The total phenolic content was found highest in apricot pulp (13.76 GAE mg/100 g FW) followed by wholes (8.09 GAE mg/100 g FW) and halves (6.48 GAE mg/100 g FW) which decreased significantly throughout the storage period. Antioxidant properties were assessed by DPPH, ABTS+, MCA, and BCBA, which were found higher in the apricot pulp (92.23 TEAC μg/g DW, 92.33 TEAC μg/g DW, 33.80 TEAC μg/g DW, and 68.40 TEAC μg/g DW, respectively) that is correlated with the higher presence of bioactive compounds. Thus, apricot pulp containing excellent sources of nutrients, minerals, phytochemicals, and antioxidant components could be used for consumption purposes that provide nutraceuticals and antioxidants globally.
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Affiliation(s)
- Nusrat Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Sadaf Anjum
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India.,Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - A R Malik
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Dina S Hussein
- Department of Chemistry, College of Sciences and Health, Cleveland State University, Cleveland, OH, United States
| | - Rabab Ahmed Rasheed
- Histology and Cell Biology Department, Faculty of Medicine, King Salman International University, South Sinai, Egypt
| | - Mansour K Gatasheh
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
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Luo S, Zhang Q, Yang F, Lu J, Peng Z, Pu X, Zhang J, Wang L. Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics. Front Microbiol 2022; 13:857966. [PMID: 35401474 PMCID: PMC8988067 DOI: 10.3389/fmicb.2022.857966] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 02/11/2022] [Indexed: 12/11/2022] Open
Abstract
Sauce-flavored Daqu exhibits different colors after being stacked and fermented at high temperatures. Heiqu (black Daqu, BQ) with outstanding functions is difficult to obtain because its formation mechanism is unclear. In this study, we compared the metabolites in different types of Daqu using ultra-high-performance liquid chromatography triple quadrupole mass spectrometry to explore the formation process of BQ. We found that 251 differential metabolites were upregulated in BQ. Metabolic pathway analysis showed that "tyrosine metabolism" was enriched, and most metabolites in this pathway were differential metabolites upregulated in BQ. The tyrosine metabolic pathway is related to enzymatic browning and melanin production. In addition, the high-temperature and high-humidity fermentation environment of sauce-flavored Daqu promoted an increase in the melanoidin content via a typical Maillard reaction; thus, the melanoidin content in BQ was much higher than that in Huangqu and Baiqu. By strengthening the Maillard reaction precursor substances, amino acids, and reducing sugars, the content of Daqu melanoidin increased significantly after simulated fermentation. Therefore, the enzymatic browning product melanin and Maillard reaction product melanoidin are responsible for BQ formation. This study revealed the difference between BQ and other types of Daqu and provides theoretical guidance for controlling the formation of BQ and improving the quality of liquor.
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Affiliation(s)
- Shuai Luo
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | | | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Renhuai, China
| | - Jianjun Lu
- Kweichow Moutai Distillery Co., Ltd., Renhuai, China
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Xiuxin Pu
- Kweichow Moutai Distillery Co., Ltd., Renhuai, China
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Li Wang
- Kweichow Moutai Group, Renhuai, China
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Mechanisms of Rebaudioside a Degradation and Ingredient-Sweetener Interactions in Beverages during Storage. Molecules 2022; 27:molecules27041385. [PMID: 35209174 PMCID: PMC8877298 DOI: 10.3390/molecules27041385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/07/2022] [Accepted: 02/08/2022] [Indexed: 11/17/2022] Open
Abstract
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.
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Igwegbe CA, Obiora-Okafo IA, Iwuozor KO, Ghosh S, Kurniawan SB, Rangabhashiyam S, Kanaoujiya R, Ighalo JO. Treatment technologies for bakers' yeast production wastewater. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:11004-11026. [PMID: 35001268 DOI: 10.1007/s11356-021-17992-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 12/03/2021] [Indexed: 06/14/2023]
Abstract
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.
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Affiliation(s)
- Chinenye Adaobi Igwegbe
- Department of Chemical Engineering, Nnamdi Azikiwe University, P. M. B, Awka, 5025, Nigeria.
| | | | - Kingsley O Iwuozor
- Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, P. M. B, Awka, 5025, Nigeria
| | - Soumya Ghosh
- Department of Genetics, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, 9300, South Africa
| | - Setyo Budi Kurniawan
- , Department of Chemical and Process Engineering, Universiti Kebangsaan Malaysia, 43600 UKM, Bangi, Selangor Darul Ehsan, Malaysia
| | - Selvasembian Rangabhashiyam
- Department of Biotechnology, School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, India.
| | - Rahul Kanaoujiya
- Department of Chemistry, University of Allahabad, Prayagraj, 211002, India
| | - Joshua O Ighalo
- Department of Chemical Engineering, Nnamdi Azikiwe University, P. M. B, Awka, 5025, Nigeria.
- Department of Chemical Engineering, University of Ilorin, P. M. B, Ilorin, 1515, Nigeria.
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Zhang J, Wen C, Duan Y, Zhang H, Ma H. Structure and functional properties of watermelon seed protein-glucose conjugates prepared by different methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria. Microbiol Spectr 2021; 9:e0114221. [PMID: 34908471 PMCID: PMC8672907 DOI: 10.1128/spectrum.01142-21] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Novel melanoidins are produced by the Maillard reaction. Here, melanoidins with high antibacterial activity were tested by examining various combinations of reducing sugars and amino acids as reaction substrates. Twenty-two types of melanoidins were examined by combining two reducing sugars (glucose and xylose) and eleven l-isomers of amino acids (alanine, arginine, glutamine, leucine, methionine, phenylalanine, proline, serine, threonine, tryptophan, and valine) to confirm the effects of these melanoidins on the growth of Listeria monocytogenes at 25°C. The melanoidins produced from the combination of d-xylose with either l-phenylalanine (Xyl-Phe) or l-proline (Xyl-Pro), for which absorbance at 420 nm was 3.5 ± 0.2, completely inhibited the growth of L. monocytogenes at 25°C for 48 h. Both of the melanoidins exhibited growth inhibition of L. monocytogenes which was equivalent to the effect of nisin (350 IU/mL). The antimicrobial spectrum of both melanoidins was also investigated for 10 different species of bacteria, including both Gram-positive and Gram-negative species. While Xyl-Phe-based melanoidin successfully inhibited the growth of Bacillus cereus and Brevibacillus brevis, Xyl-Pro-based melanoidin inhibited the growth of Salmonella enterica Typhimurium. However, no clear trend in the antimicrobial spectrum of the melanoidins against different bacterial species was observed. The findings in the present study suggest that melanoidins generated from xylose with phenylalanine and/or proline could be used as potential novel alternative food preservatives derived from food ingredients to control pathogenic bacteria. IMPORTANCE Although the antimicrobial effect of melanoidins has been reported in some foods, there have been few comprehensive investigations on the antimicrobial activity of combinations of reaction substrates of the Maillard reaction. The present study comprehensively investigated the potential of various combinations of reducing sugars and amino acids. Because the melanoidins examined in this study were produced simply by heating in an autoclave at 121°C for 60 min, the targeted melanoidins can be easily produced. The melanoidins produced from combinations of xylose with either phenylalanine or proline exhibited a wide spectrum of antibiotic effects against various pathogens, including Listeria monocytogenes, Bacillus cereus, and Salmonella enterica Typhimurium. Since the antibacterial effect of the melanoidins on L. monocytogenes was equivalent to that of a nisin solution (350 IU/mL), we might expect a practical application of melanoidins as novel food preservatives.
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Abstract
In alcohol distilleries, the amount of distillery stillage generated can be up to 15 times larger than the amount of alcohol produced. The stillage has high concentrations of organics and nitrogen, a low pH, and a dark brown color. Currently, stillage is mainly used for soil fertilization. For this purpose, it requires thickening and is used seasonally, which creates storage problems and transport costs. To reduce environmental pollution, physicochemical and biological processes have been employed for the treatment of distillery stillage. However, according to bioeconomy principles, the stillage should be transformed into value-added products. Therefore, this review paper focuses on methods of stillage processing that enable energy recovery. Due to its high content of organic compounds, stillage is often used as a raw material for biogas production. Accordingly, anaerobic digestion of stillage is discussed, including an overview of the bioreactors used and the effects of operational parameters on organics removal and biogas production. The necessity of integrating anaerobic stillage treatment with other treatment processes is presented. As complex compounds that are present in the stillage (mainly polyphenols and melanoidin) are difficult to biodegrade and have antibacterial activities, the effect of their recovery on biogas production is described. Next, the possibility of converting distillery stillage to bioethanol and biohydrogen is presented. In addition, bioelectrochemical treatment of distillery stillage using microbial fuel cells is discussed. For all these treatment methods, current challenges and opportunities are given.
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Kanzler C, Wustrack F, Rohn S. High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l-Alanine or l-Lysine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11960-11970. [PMID: 34591478 DOI: 10.1021/acs.jafc.1c04594] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Despite more than 100 years of research, formation of food melanoidins from carbohydrates and amino acids in the course of the Maillard reaction is still not fully understood. Experiments with relevant precursors are commonly used to limit the pathways of the complex reaction and to elucidate the formation mechanisms of the colored end-products. Here as a simple model, methylglyoxal was incubated with l-alanine or l-lysine in aqueous solutions at 100 °C and pH 5. The reaction mixtures were analyzed for color formation, molecular weight distribution, and conversion of methylglyoxal. High-resolution mass spectrometry was used to characterize the variety of products formed. With the help of Kendrick and van Krevelen analyses, the complex data sets were investigated for common substructures and reaction patterns. This study revealed that methylglyoxal forms oligomers via aldol reaction under involvement of its prevalent reaction products such as formaldehyde, acetaldehyde, acetol, and aminoacetone with amino acids.
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Affiliation(s)
- Clemens Kanzler
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Felix Wustrack
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Sascha Rohn
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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Polanowska K, Varghese R, Kuligowski M, Majcher M. Carob kibbles as an alternative raw material for production of kvass with probiotic potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5487-5497. [PMID: 33682152 DOI: 10.1002/jsfa.11197] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 02/25/2021] [Accepted: 03/07/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Non-diary beverages with probiotic properties are of great interest nowadays. In this research, we evaluated the suitability of carob kibbles in the manufacture of kvass. Kvass is a low-alcohol drink popular in Central and Eastern Europe and indicated as a potential non-diary beverage with probiotic properties. Therefore, the viability of probiotic strains of Lactobacillus plantarum and Saccharomyces boulardii during 4 weeks' storage in manufactured beverages was tested. RESULTS Carob kibbles introduced significant amounts of phenolic compounds into kvasses, especially gallic acid (up to 117.45 ± 10.56 mg L-1 ), and improved antiradical activity up to 78% after fermentation. Moreover, fermentation efficiently reduced furfural and hydroxymethylfurfural content in samples up to 12.9% and 29.9%, respectively. Kvasses with rye malt extract possessed coffee-like, chocolate-like, roasted and caramel-like odours and a more bitter taste. Whereas kvass with carob kibbles was characterized by fruit-like odour and sweeter taste. Fermentation contributed to a creation as well as degradation of volatiles. L. plantarum exhibited higher general mortality during storage, whereas, in the case of S. boulardii, the viability was significantly higher regardless of the sample composition. CONCLUSION This is the first study reporting the use of carob kibbles for kvass production. The obtained results showed that carob kibbles can replace rye malt extract, at least partially, in the production of kvass, giving to the product added health benefits. Moreover, S. boulardii is a better choice for production of kvass with probiotic properties. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Katarzyna Polanowska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Reshma Varghese
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Maciej Kuligowski
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Małgorzata Majcher
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
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Shaheen S, Shorbagi M, Lorenzo JM, Farag MA. Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties. Crit Rev Food Sci Nutr 2021; 62:8954-8971. [PMID: 34137312 DOI: 10.1080/10408398.2021.1937509] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Dietary melanoidins are late stage Maillard reaction products (MRPs), browning colorants and predominantly high molecular weight (HMW) chemicals. They originate through polycondensation reactions of reducing sugars and proteins or amino acids upon thermal processing. Their presence in several daily food and beverages (i.e. coffee, beer, honey, bakery products, chocolate, grilled meat) contribute to food sensory characters (i.e. color, aroma, and flavor). Additionally, melanoidins exhibit many biological attributes (i.e. antioxidant, anti-obesity, antibacterial activity and impact on gut microbiota as prebiotics). However, dissecting melanoidins specific biological and functional characteristics in relation to their metabolism and gut interaction with link to their chemical structures has yet to be reported in literature. For a better understanding of melanoidins benefits and flavor properties in processed foods, this review represents a state of the art comprehensive insight of its formation mechanism and chemistry in relation to their functionalities and health effects. Further, a compile of the factors affecting melanoidins production to optimize for the best flavor attributes while minimizing hazardous compounds is presented. This study presents the first analysis of melanoidins gut interaction in context to its different action mechanisms.
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Affiliation(s)
- Sherif Shaheen
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Ireland.,Meat Chemistry Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Mohamed Shorbagi
- Department of Special Chemistry, Faculty of Science, Benha University, Al Qalyubia Governorate, Egypt
| | - Jose M Lorenzo
- Meat Technology Centre of Galicia (CTC), Ourense, Spain.,Food Technology Department, Faculty of Sciences of Ourense, University of Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Department of Chemistry, School of Sciences and Engineering, The American University in Cairo, New Cairo, Egypt
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Zia MB, Namli S, Oztop MH. Physicochemical properties of wet-glycated soy proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110981] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Kim Y, Kim S, Lee S, Ha J, Lee J, Choi Y, Oh H, Lee Y, Oh NS, Yoon Y, Lee H. Antimicrobial activity of fermented Maillard reaction products, novel milk-derived material, made by whey protein and Lactobacillus rhamnosus and Lactobacillus gasseri on Clostridium perfringens. Anim Biosci 2021; 34:1525-1531. [PMID: 33677916 PMCID: PMC8495330 DOI: 10.5713/ab.20.0290] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Accepted: 02/02/2021] [Indexed: 12/13/2022] Open
Abstract
OBJECTIVE The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C. perfringens), and to elucidate antimicrobial modes of FMRPs on the bacteria, using physiological and morphological analyses. METHODS Antimicrobial effects of FMRPs (whey protein plus galactose fermented by Lactobacillus rhamnosus [L. rhamnosus] 4B15 [Gal-4B15] or Lactobacillus gasseri 4M13 [Gal-4M13], and whey protein plus glucose fermented by L. rhamnosus 4B15 [Glc-4B15] or L. gasseri 4M13 [Glc-4M13]) on C. perfringens were tested by examining growth responses of the pathogen. Iron chelation activity analysis, propidium iodide uptake assay, and morphological analysis with field emission scanning electron microscope (FE-SEM) were conducted to elucidate the modes of antimicrobial activities of FMRPs. RESULTS When C. perfringens were exposed to the FMRPs, C. perfringens cell counts were decreased (p<0.05) by the all tested FMRPs; iron chelation activities by FMRPs, except for Glc-4M13. Propidium iodide uptake assay indicate that bacterial cellular damage increased in all FMRPs-treated C. perfringens, and it was observed by FE-SEM. CONCLUSION These results indicate that the FMRPs can destroy C. perfringens by iron chelation and cell membrane damage. Thus, it could be used in dairy products, and controlling intestinal C. perfringens.
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Affiliation(s)
- Yujin Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Soomin Lee
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jimyeong Ha
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Dong-eui University, Busan 47340, Korea
| | - Yukyung Choi
- Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Hyemin Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yewon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Nam-Su Oh
- Department of Food and Biotechnology, Korea University, Sejong 30019, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Heeyoung Lee
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea
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Yu JJ, Chen GY, Zhang YF, Zheng XC, Jiang PY, Ji H, Li SH, Chen Y. Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102632] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Functional properties of chitosan derivatives obtained through Maillard reaction: A novel promising food preservative. Food Chem 2021; 349:129072. [PMID: 33556729 DOI: 10.1016/j.foodchem.2021.129072] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 01/06/2021] [Accepted: 01/06/2021] [Indexed: 01/17/2023]
Abstract
This review provides an insight about the functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality. Maillard reaction is a promising and safe method to obtain commercial water-soluble chitosan's through Schiff base linkage and Amadori or Heyns rearrangement. Likewise, chitosan derivatives exert an enhanced antimicrobial, antioxidant, and emulsifying properties due to the development of Maillard reaction products (MRPs) like reductones and melanoidins. Additionally, the application of chitosan-MRPs effectively inhibited the microbial spoilage, reduced lipid oxidative, and extended the shelf life and the quality of fresh food products. Therefore, understand the potential of chitosan-MRPs derivatives as a functional biomaterial to improve the postharvest quality and extending the shelf life of food products will scale up its application as a food preservative.
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Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020; 137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/22/2020] [Accepted: 09/06/2020] [Indexed: 12/29/2022]
Abstract
Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers' health and wellbeing.
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Affiliation(s)
- Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Zita Avelar
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Machado
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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Poly(ε-Caprolactone)/Brewers’ Spent Grain Composites—The Impact of Filler Treatment on the Mechanical Performance. JOURNAL OF COMPOSITES SCIENCE 2020. [DOI: 10.3390/jcs4040167] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Waste lignocellulose materials, such as brewers’ spent grain, can be considered very promising sources of fillers for the manufacturing of natural fiber composites. Nevertheless, due to the chemical structure differences between polymer matrices and brewers’ spent grain, filler treatment should be included. The presented work aimed to investigate the impact of fillers’ reactive extrusion on the chemical structure and the poly(ε-caprolactone)/brewers’ spent grain composites’ mechanical performance. The chemical structure was analyzed by Fourier-transform infrared spectroscopy, while the mechanical performance of composites was assessed by static tensile tests and dynamic mechanical analysis. Depending on the filler pretreatment, composites with different mechanical properties were obtained. Nevertheless, the increase in pretreatment temperature resulted in the increased interface surface area of filler, which enhanced composites’ toughness. As a result, composites were able to withstand a higher amount of stress before failure. The mechanical tests also indicated a drop in the adhesion factor, pointing to enhanced interfacial interactions for higher pretreatment temperatures. The presented work showed that reactive extrusion could be considered an auspicious method for lignocellulose filler modification, which could be tailored to obtain composites with desired properties.
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Tamprasit P, Panpipat W, Chaijan M. Improved radical scavenging activity and stabilised colour of nipa palm syrup after ultrasound‐assisted glycation with glycine. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Pornpimon Tamprasit
- Department of Agro‐Industry School of Agricultural Technology, Food Technology and Innovation Centre of Excellence Walailak University Thasala 80161 Thailand
| | - Worawan Panpipat
- Department of Agro‐Industry School of Agricultural Technology, Food Technology and Innovation Centre of Excellence Walailak University Thasala 80161 Thailand
| | - Manat Chaijan
- Department of Agro‐Industry School of Agricultural Technology, Food Technology and Innovation Centre of Excellence Walailak University Thasala 80161 Thailand
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Troise AD, Fogliano V, Vitaglione P, Berton-Carabin CC. Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12107-12115. [PMID: 33054194 DOI: 10.1021/acs.jafc.0c04738] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In foods, the Maillard reaction (MR) and lipid oxidation lead to the formation of several molecules through interrelated chemical pathways. MR and lipid oxidation products were investigated in model oil-in-water emulsions consisting of canola oil, water, and Tween 20, a nonionic surfactant, with glucose and phenylalanine. The presence of 1% Tween 20, either in emulsion or as a control surfactant solution, sped up the formation of N-(1-deoxy-d-fructos-1-yl)-phenylalanine and of phenylacetaldehyde. Overall, the formation of MR products was up to sixteen times higher in emulsions than in an aqueous system without a surfactant. The formation of conjugated dienes, total aldehydes, hexanal, and (Z)-2-octenal was reduced down to six times when MR products were present in the emulsion. These results confirm that the formation of MR intermediates is influenced by the reactants' location, and the presence of a discrete nonpolar environment (oil droplets or surfactant micelles) promotes MR volatile formation through Strecker degradation.
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Affiliation(s)
- Antonio Dario Troise
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80055 Naples, Italy
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Claire C Berton-Carabin
- Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands
- INRAE, UR BIA, F-44316 Nantes, France
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Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
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Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
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Smach MA, Zarrouk A, Hafsa J, Gaffrej H, Ben Abdallah J, Charfeddine B, Limem K. Maillard Reaction Products and Phenolic Compounds from Roasted Peanut Flour Extracts Prevent Scopolamine-Induced Amnesia Via Cholinergic Modulation and Antioxidative Effects in Mice. J Med Food 2020; 24:645-652. [PMID: 33035147 DOI: 10.1089/jmf.2020.0028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Research on the beneficial effects of Maillard reaction products (MRPs) and phenolic compounds derived from roasted peanut flour on the nervous system remains insufficient. This study aimed to evaluate the effect of a 28-day oral administration of defatted peanut extract rich in MPRs and polyphenolic compounds on the cognitive impairments and oxidative injury induced by scopolamine in a mouse model. Light and dark extracts from peanut flour were prepared by heating peanuts at 187°C for two different times (8.6 and 12.7 min) and defatted using soxhlet apparatus. The mice were orally pretreated with either roasted defatted peanuts extracts (100 mg/kg) or donepezil (3 mg/kg) for 21 days. On day 19 and until day 28, mice were injected subcutaneously with water or scopolamine (1 mg/kg body weight) 15 min after roasted defatted peanuts extracts/water feeding. Mice were subsequently subjected to a battery of behavioral tests including open field locomotor activity assay, and Morris water maze test. Brain tissues were collected to measure acetylcholine, acetylcholinesterase, and oxidative parameters (glutathione and malondialdehyde). Roasted defatted peanuts (light and dark) (100 mg/kg) treatment significantly ameliorated cognitive performance and reversed the oxidative damage when compared with the scopolamine group. These data demonstrate the defatted peanuts extracts exert potent anti-amnesic effects via the modulation of cholinergic and antioxidant activities.
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Affiliation(s)
- Mohamed Ali Smach
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
| | - Amira Zarrouk
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia.,Laboratory 'Nutrition, Functional Aliments and vascular Health', UR12ES05 Monastir University, Monastir, Tunisia
| | - Jawhar Hafsa
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia.,AgroBiosciences Research Division, Mohammed VI Polytechnic University, Ben-Guerir, Morocco
| | - Henda Gaffrej
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
| | - Jihen Ben Abdallah
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
| | - Bassem Charfeddine
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
| | - Khalifa Limem
- Department of Biochemistry, Faculty of Medicine Sousse, University of Sousse, Sousse, Tunisia
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Liu X, Xia B, Hu L, Ni Z, Thakur K, Wei Z. Maillard conjugates and their potential in food and nutritional industries: A review. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.43] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Affiliation(s)
- Xiang Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Xia
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Long‐Teng Hu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhi‐Jing Ni
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
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de Otálora XD, Ruiz R, Goiri I, Rey J, Atxaerandio R, San Martin D, Orive M, Iñarra B, Zufia J, Urkiza J, García-Rodríguez A. valorisation of spent coffee grounds as functional feed ingredient improves productive performance of Latxa dairy ewes. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114461] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Zhang D, Feng Y, Huang H, Khunjar W, Wang ZW. Recalcitrant dissolved organic nitrogen formation in thermal hydrolysis pretreatment of municipal sludge. ENVIRONMENT INTERNATIONAL 2020; 138:105629. [PMID: 32179317 DOI: 10.1016/j.envint.2020.105629] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/07/2020] [Accepted: 03/01/2020] [Indexed: 06/10/2023]
Abstract
Thermal hydrolysis pretreatment (THP) has been considered as an advanced approach to enhance the performance of anaerobic digestion treating municipal sludge. However, several drawbacks were also identified with THP including the formation of brown and ultraviolet-quenching compounds that contain recalcitrant dissolved organic nitrogen (rDON). Melanoidins produced from the Maillard reaction between reducing sugar and amino group have been regarded as a representative of such compounds. This review presented the state-of-the-art understanding of the mechanism of melanoidin formation derived from the research of sludge THP, food processing, and model Maillard reaction systems. Special attentions were paid to factors affecting melanoidin formation and their implications to the control of rDON in the sludge THP process. These factors include reactant availability, heating temperature and time, pH, and the presence of metallic ions. It was concluded that efforts need to be focused on elucidating the extent of the Maillard reaction in sludge THP. This paper aims to provide a mechanistic recommendation on the research and control of the THP-resulted rDON in municipal wastewater treatment plants.
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Affiliation(s)
- Dian Zhang
- Occoquan Laboratory, Department of Civil and Environmental Engineering, Virginia Tech, 9408 Prince William Street, Manassas, VA 20110, USA
| | - Yiming Feng
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Wendell Khunjar
- Hazen and Sawyer, 4035 Ridge Top Road, Suite 400, Fairfax VA 22030, USA
| | - Zhi-Wu Wang
- Occoquan Laboratory, Department of Civil and Environmental Engineering, Virginia Tech, 9408 Prince William Street, Manassas, VA 20110, USA.
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Lee SY, Yim DG, Lee DY, Kim OY, Kang HJ, Kim HS, Jang A, Park TS, Jin SK, Hur SJ. Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Sun H, Wang H, Zhang P, Ajlouni S, Fang Z. Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea. Cereal Chem 2020. [DOI: 10.1002/cche.10277] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Hongyi Sun
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
| | - Haoxin Wang
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
| | - Pangzhen Zhang
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
| | - Said Ajlouni
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
| | - Zhongxiang Fang
- School of Agriculture and Food Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC Australia
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Alves G, Xavier P, Limoeiro R, Perrone D. Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet. Journal of Food Science and Technology 2020; 57:3119-3131. [PMID: 32624613 DOI: 10.1007/s13197-020-04346-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2019] [Accepted: 03/13/2020] [Indexed: 11/25/2022]
Abstract
In the present study we aimed at studying, determined and estimated the daily intake the contents of melanoidins and of their phenolic-bound compounds, and the antioxidant capacity of thermally processed foods regularly consumed in the Brazilian diet. Among twenty-three heat-processed Brazilian food samples, melanoidins contents ranged from 1.6 (dulce de leche) to 21.4 g/100 g (soluble coffee). Considering melanosaccharides, roasted maté showed the highest content of bound phenolics (6415.1 µg/100 mg), whereas whole grain breakfast cereals (229.3 µg/100 mg) stood out among melanoproteins. The antioxidant capacity of melanoidins was strongly correlated with their bound phenolic compounds (r > 0.8522, p < 0.0001). We estimated that up to 10.7 g of melanoidins are daily consumed by the Brazilian population, with beer the major contributor (44%), followed by cereal products (36%) and coffee (17%). Brazilians ingest up to 26.0 mg of bound phenolics a day, mainly from coffee (75%) and beer (13%) melanoidins. Therefore, the estimated intake of phenolic compounds by Brazilians is underestimated by up to 7%. Moreover, melanoidins contribute to up to 21% of the Brazilian dietary antioxidant capacity.
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Affiliation(s)
- Genilton Alves
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, Rio de Janeiro, 21941-909 Brazil
| | - Patricia Xavier
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, Rio de Janeiro, 21941-909 Brazil
| | - Raphael Limoeiro
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, Rio de Janeiro, 21941-909 Brazil
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, Rio de Janeiro, 21941-909 Brazil
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