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Oracz J, Lewandowska U, Owczarek K, Caban M, Rosicka-Kaczmarek J, Żyżelewicz D. Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents. Food Chem 2024; 442:138423. [PMID: 38241994 DOI: 10.1016/j.foodchem.2024.138423] [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: 11/12/2023] [Accepted: 01/10/2024] [Indexed: 01/21/2024]
Abstract
The aim of this study was to determine the chemical structure and biological activity of melanoidin fractions derived from cocoa beans, carob kibbles, and acorns roasted at different temperature-time conditions. The results showed that plant origin and roasting conditions had significant effects on the chemical composition, structural features, and morphology of melanoidins. All tested melanoidins exhibited significant antioxidant properties in three in vitro assays. In addition, they show significant in vitro anti-inflammatory activity by reducing lipoxygenase. The results from MTT assay showed that the all studied melanoidins had a cytotoxic effect against SW-480 cells in a dose- and time-dependent manner. Furthermore, the most pronounced activity was observed for acorn melanoidins. This is a unique finding, as the specific cytotoxic effect has not been reported for cocoa, carob and acorn melanoidins, and opens up a great opportunity to develop a potential novel cytotoxic agent against deadly colon cancer in the future.
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Affiliation(s)
- Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland.
| | - Urszula Lewandowska
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Katarzyna Owczarek
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Miłosz Caban
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
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2
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Huang H, Chen J, Zheng M, Zhang L, Ji H, Cao H, Dai F, Wang L. Precursors and formation pathways of furfural in sugarcane juice during thermal treatment. Food Chem 2023; 402:134318. [DOI: 10.1016/j.foodchem.2022.134318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 08/15/2022] [Accepted: 09/15/2022] [Indexed: 11/26/2022]
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3
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Zhang J, Jia C, Yuan M. Decolorization of xylose mother liquor with polydivinylbenzene/aminated polyglycidyl methacrylate interpenetrating polymer networks. SEP SCI TECHNOL 2022. [DOI: 10.1080/01496395.2022.2102997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Junwei Zhang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangnan, China
| | - Caijing Jia
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangnan, China
| | - Miaoxin Yuan
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangnan, China
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Antonietti S, Silva AM, Simões C, Almeida D, Félix LM, Papetti A, Nunes FM. Chemical Composition and Potential Biological Activity of Melanoidins From Instant Soluble Coffee and Instant Soluble Barley: A Comparative Study. Front Nutr 2022; 9:825584. [PMID: 35223955 PMCID: PMC8870621 DOI: 10.3389/fnut.2022.825584] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/06/2022] [Indexed: 11/13/2022] Open
Abstract
In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed. ISB HMW melanoidins were almost exclusively composed by an ethanol soluble (EtSn) melanoidin fraction composed by glucose (76% w/w) partially susceptible to in vitro digestion, whereas ISC was composed mainly by arabinogalactans (~41% w/w) and lower amounts of galactomannans (~14% w/w) presenting a range of ethanol solubilities and resistant to in vitro digestion. Melanoidins from ISC presented a significantly higher content of condensed phenolic compounds (17/100 g) when compared to ISB (8/100 g) showing also a higher in vitro scavenging of ABTS•+ (329 mmol Trolox/100 g vs. 124 mmol Trolox/100 g) and NO radicals (inhibition percentage of 57 and 26%, respectively). Nevertheless, ISB EtSn melanoidins presented, on average a higher inhibitory effect on NO production from LPS-stimulated macrophages. ISB melanoidins, up to 1 mg/mL, did not induce toxicity in Caco-2, HepG2 and RAW 264.7 cell lines while at the highest concentration ISC slightly reduced cell viability. Thus, consumption of a diet rich in ISC and ISB melanoidins may reduce the oxidative stress, the inflammatory levels and increase the protective effects against chronic inflammatory diseases.
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Affiliation(s)
- Sofia Antonietti
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- Department of Drug Sciences, University of Pavia, Pavia, Italy
| | - Amélia M. Silva
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB-UTAD), Vila Real, Portugal
| | - Cristiana Simões
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Diana Almeida
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
| | - Luis M. Félix
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB-UTAD), Vila Real, Portugal
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Pavia, Italy
| | - Fernando M. Nunes
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- *Correspondence: Fernando M. Nunes
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5
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Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leaves. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.136] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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6
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Kitts DD. Antioxidant and Functional Activities of MRPs Derived from Different Sugar-Amino Acid Combinations and Reaction Conditions. Antioxidants (Basel) 2021; 10:1840. [PMID: 34829711 PMCID: PMC8615102 DOI: 10.3390/antiox10111840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/12/2021] [Accepted: 11/17/2021] [Indexed: 12/18/2022] Open
Abstract
The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an abundance of products that contribute to sensory, nutritional, and functional qualities of the food system. One example of an important functional quality of MR relates to antioxidant capacity, which has relevance to preserve food quality and also to extend a potential role that may promote gastrointestinal health. The addition of Alphacel (10%), a non-reactive polysaccharide, to MR reactants produced small significant (p < 0.05) reductions in yield of soluble Maillard reaction products (MRPs), sugar loss, and color change of products formed respectively, for reducing sugars. A similar effect was also noticed for different free-radical scavenging capacity (p < 0.05), using chemical (e.g., 2,2-diphenyl-1-picrylhydrazyl (DPPH)), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) assays. An inflamed Caco-2 cell model revealed nitric oxide (NO) inhibitory activity for Glu-amino acid MRPs, which contrasted the NO stimulatory activity obtained with Fru-amino acid MRPs, especially when glycine was used as the amino acid. Pre-treating Caco-2 cells with Fru-glycine MRPs protected against loss in trans-epithelial resistance (TEER) (p < 0.05) and reduced (p < 0.05) disruption of Caco-2 intestinal epithelial tight-junction (TJ) protein cells when exposed to 7.5% ethanol. A low molecular weight Fru-glycine (e.g., <1 kDa) fraction contributed to the protective effect, not observed with the corresponding high molecular weight MRP fraction. The presence of Alphacel had minimal effect on generating MRPs with relative modified protection against intestinal dysfunction in cultured Caco-2 cells. Rather, different types of sugar-amino acid combinations used to generate MRPs contributed more to mitigate injury in stress-induced Caco-2 cells. With the growing evidence that MRPs have a wide range of bioactive activities, this study concludes that specificity of substrate precursors that produce MRPs in heated foods is a critical factor for antioxidant and related cellular functions that represent a healthy gut.
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Affiliation(s)
- David D Kitts
- Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
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7
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Dong ZY, Liu W, Zhou YJ, Ren H, Li MY, Liu Y. Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13206] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhou Yong Dong
- College of Food Science and EngineeringJilin University Changchun P. R. China
| | - Wei Liu
- College of Food Science and EngineeringJilin University Changchun P. R. China
| | - Ya Jun Zhou
- College of Food Science and EngineeringJilin University Changchun P. R. China
| | - Hui Ren
- College of Food Science and EngineeringJilin University Changchun P. R. China
| | - Meng Yao Li
- College of Food Science and EngineeringJilin University Changchun P. R. China
| | - Yin Liu
- College of Food Science and EngineeringJilin University Changchun P. R. China
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8
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Yu X, Jing Y, Yan F. Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02284-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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9
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Han JR, Du YN, Tang Y, Zhao J, Shang WH, Yan JN, Wu HT, Zhu BW. Structural Changes, Volatile Compounds and Antioxidant Activities of Maillard Reaction Products Derived from Scallop (Patinopecten yessoensis) Female Gonad Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1592270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Dalian, Liaoning, China
| | - Jun Zhao
- National Engineering Research Center of Seafood, Dalian, Liaoning, China
| | - Wen-Hui Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Dalian, Liaoning, China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Dalian, Liaoning, China
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10
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Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties. Food Res Int 2018; 116:810-818. [PMID: 30717012 DOI: 10.1016/j.foodres.2018.09.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/29/2018] [Accepted: 09/08/2018] [Indexed: 12/23/2022]
Abstract
Dietary chrysanthemum flower and wolfberry alone or together are widely consumed as a health beverage on a daily basis for centuries. The study aims to evaluate combinative effects of flower heads of Chrysanthemum morifolium cv. Hangju (C) and Lycium barbarum fruit (wolfberry, W) served as tea on chemical compounds, antioxidant and anti-inflammatory activities in RAW 264.7 macrophages. Eight phenolics were mainly detected in chrysanthemum flowers, whereas polysaccharides were dominant in wolfberry. The infusion of five combinations showed significantly antioxidant activities positively associated with the chrysanthemum flower content in chemical methods (ORAC and FRAP). However, the cellular-based CAA assay exhibited the highest antioxidant activities of the infusion at C:W = 1:1, indicating a synergistic interaction (CI = 0.11, P < .01). Additionally, the anti-inflammatory effect of infusion, specifically at a combination of C:W = 1:1, was observed by reducing the LPS-induced nitric oxide production, and inhibiting the expression of iNOS, TNF-α, IL-1β, and IL-6 mRNA (P < .05). The infusion prepared at a C:W = 1:1 was found to inactivate MAPKs (ERK and JNK) and NF-κB. The antioxidant and anti-inflammatory mechanisms might be attributed to acacetin-7-O-rutinoside, luteolin-7-O-glucoside and chlorogenic acid from chrysanthemum flower, and wolfberry polysaccharide via multiple inflammatory pathways.
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11
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Qu W, Zhang X, Han X, Wang Z, He R, Ma H. Structure and functional characteristics of rapeseed protein isolate-dextran conjugates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.039] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2135-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Qu W, Zhang X, Chen W, Wang Z, He R, Ma H. Effects of ultrasonic and graft treatments on grafting degree, structure, functionality, and digestibility of rapeseed protein isolate-dextran conjugates. ULTRASONICS SONOCHEMISTRY 2018; 42:250-259. [PMID: 29429667 DOI: 10.1016/j.ultsonch.2017.11.021] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 11/13/2017] [Accepted: 11/13/2017] [Indexed: 05/24/2023]
Abstract
Rapeseed protein isolate (RPI) and dextran conjugates were prepared by traditional and ultrasonic assisted wet-heating. The effects on the grafting degree (GD), structure, functionality, and digestibility of conjugates were studied. Ultrasonic frequency, temperature, and time all significantly affected the GD. Under the optimum conditions (temperature of 90 °C and time of 60 min), compared to traditional wet-heating, ultrasonic treatment at 28 kHz significantly increased the GD by 2.12 times. Compared to RPI, surface hydrophobicities of conjugates were significantly decreased by graft and ultrasonic treatments. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and amino acid composition results confirmed that traditional graft reaction involved cysteine (Cys) and lysine (Lys) whereas the ultrasonic assisted one involved only Cys. Both were from the 12S globulin subunit and cruciferin. Fourier transform infrared spectrum (FT-IR) and circular dichroism (CD) results showed that graft treatment significantly changed secondary structure and ultrasonic treatment had the greatest impact on the decrease in the β-sheet (19.1%) and the increase in the random coil (49.6%). Graft and ultrasonic treatments both made surface structure looser and more porous. The two treatments also caused molecular weight to become bigger, and ultrasonic treatment had the greatest effect on the increase (68.2%) in 110-20.5 kDa. Structural modifications of RPI by grafting to dextran caused improvements of solubility (at pH 5-6), emulsifying activity (at pH 4-10), emulsion stability (at pH 4-5 and 9-10), and thermal stability (at temperature 90-100 °C). The digestibility of conjugates was decreased by graft and ultrasonic treatments and the conjugates were mainly digested in the intestinal phase. The ultrasonic assisted wet-heating was an efficient and safe method for producing RPI-dextran conjugates and improving the utilization value of rapeseed meal.
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Affiliation(s)
- Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Xinxin Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Weiyu Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Zhiping Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
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Davidek T, Marabi A, Mauroux O, Bauwens I, Kraehenbuehl K. Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps. Food Chem 2017; 244:177-183. [PMID: 29120768 DOI: 10.1016/j.foodchem.2017.10.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 09/30/2017] [Accepted: 10/04/2017] [Indexed: 10/18/2022]
Abstract
Amadori rearrangement products are potent "activated flavor precursors". This study describes a stepwise optimization of DFG (1-deoxy-1-fructosylglycine) formation from glycine and glucose, varying temperature, water activity aw, concentration, and ratio/state of precursor mix. In the solid state reaction at 50 °C for 16 h, yield of DFG increased with decreasing water activity with a peak at aw = 0.22-0.33. In water the conversion was slower and negatively correlated with water activity in the range aw = 0.8-1. An industrially applicable 2-step vacuum drying and heating process was explored, which first concentrates precursor solution to aw = 0.5-0.6 and then continues the heating in a closed vessel for an additional 2-4 h. Over 40 mol% conversion from glucose to DFG was obtained on a multi-gram scale. Fine tuning of conditions will be needed for other amino acid/carbohydrate combinations and may offer new perspectives for tailored product flavor generation under moderate heating.
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Affiliation(s)
- Tomas Davidek
- Nestlé Product Technology Center, 1350 Orbe, Switzerland.
| | - Alejandro Marabi
- Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland; Alejandro Marabi - Food Science & Technology Consulting, Tel Aviv, Israel.
| | - Olivier Mauroux
- Nestlé Product Technology Center, 1350 Orbe, Switzerland; Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Isabelle Bauwens
- Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
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15
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Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation. Int J Biol Macromol 2017; 102:297-307. [DOI: 10.1016/j.ijbiomac.2017.04.019] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 04/03/2017] [Accepted: 04/05/2017] [Indexed: 01/03/2023]
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16
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Shim EKS, Chandra GF, Lee SY. Thermal analysis methods for the rapid identification and authentication of swiftlet (Aerodramus fuciphagus) edible bird's nest - A mucin glycoprotein. Food Res Int 2017; 95:9-18. [PMID: 28395829 DOI: 10.1016/j.foodres.2017.02.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 02/08/2017] [Accepted: 02/26/2017] [Indexed: 11/28/2022]
Abstract
Edible bird's nest of the swiftlet Aerodramus fuciphagus, is an unusual dried mucin glycoprotein, which has been used, particularly by Asians, as a premium food and wide spectrum health supplement for centuries. For the first time, thermogravimetry, differential thermogravimetry, and differential scanning calorimetry methods are used for the rapid identification and authentication of edible bird's nest. It is shown that edible bird's nest has a total moisture content of 12.6% which is removed below 200°C, followed by two major decomposition steps on heating under nitrogen gas. The first decomposition step (200-735°C) has a mass loss of 68.0% with maximum rate of mass loss at about 294°C, and the second decomposition step (735-1000°C) has a mass loss of 15.4% with maximum rate of mass loss at about 842°C, leaving a ceramic residue of about 4.0%. Differential scanning calorimetry shows that there are two kinds of bound water in edible bird's nest: (a) loosely bound water (about 7.5%) that dehydrates from edible bird's nest first, largely below 110°C, which can also be removed by lyophilization, and (b) tightly bound water (about 5.0%), still present in the edible bird's nest after lyophilization, that dehydrates from edible bird's nest between 100 and 200°C. The unique thermogravimetry and differential thermogravimetry curves of edible bird's nest serve as analytical standards and offer a simple, fast technique that requires only a small sample size (5-10mg) without the need for sample pretreatment to authenticate and check for edible adulterants which may be introduced into edible bird's nest with a profit motive.
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Affiliation(s)
- Eric K S Shim
- Division of Chemistry & Biological Chemistry, School of Physical & Mathematical Sciences, Nanyang Technological University, 21 Nanyang Link, Singapore 637371, Singapore
| | - Gleen F Chandra
- Division of Chemistry & Biological Chemistry, School of Physical & Mathematical Sciences, Nanyang Technological University, 21 Nanyang Link, Singapore 637371, Singapore
| | - Soo-Y Lee
- Division of Chemistry & Biological Chemistry, School of Physical & Mathematical Sciences, Nanyang Technological University, 21 Nanyang Link, Singapore 637371, Singapore.
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17
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Germec M, Kartal FK, Bilgic M, Ilgin M, Ilhan E, Güldali H, Isci A, Turhan I. Ethanol production from rice hull usingPichia stipitisand optimization of acid pretreatment and detoxification processes. Biotechnol Prog 2016; 32:872-82. [DOI: 10.1002/btpr.2275] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 03/30/2016] [Indexed: 11/09/2022]
Affiliation(s)
- Mustafa Germec
- Dept. of Food Engineering; Akdeniz University; Antalya 07058 Turkey
- Dept. of Food Engineering; Cankiri Karatekin University; Cankiri 18100 Turkey
| | | | - Merve Bilgic
- Dept. of Food Engineering; Akdeniz University; Antalya 07058 Turkey
| | - Merve Ilgin
- Dept. of Food Engineering; Akdeniz University; Antalya 07058 Turkey
| | - Eda Ilhan
- Dept. of Food Engineering; Akdeniz University; Antalya 07058 Turkey
| | - Hazal Güldali
- Dept. of Food Engineering; Akdeniz University; Antalya 07058 Turkey
| | - Aslı Isci
- Dept. of Food Engineering; Ankara University; Ankara 06800 Turkey
| | - Irfan Turhan
- Dept. of Food Engineering; Akdeniz University; Antalya 07058 Turkey
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