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Nooshkam M, Varidi M. Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems. VITAMINS AND HORMONES 2024; 125:367-399. [PMID: 38997170 DOI: 10.1016/bs.vh.2024.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2024]
Abstract
Oxidative damage refers to the harm caused to biological systems by reactive oxygen species such as free radicals. This damage can contribute to a range of diseases and aging processes in organisms. Moreover, oxidative deterioration of lipids is a serious problem because it reduces the shelf life of food products, degrades their nutritional value, and produces reaction products that could be toxic. Antioxidants are effective compounds for preventing lipid oxidation, and synthetic antioxidants are frequently added to foods due to their high effectiveness and low cost. However, the safety of these antioxidants is a subject that is being discussed in the public more and more. Synthetic antioxidants have been found to have potential negative effects on health due to their ability to accumulate in tissues and disrupt natural antioxidant systems. During thermal processing and storage, foods containing reducing sugars and amino compounds frequently produce Maillard reaction products (MRPs). Through the chelation of metal ions, scavenging of reactive oxygen species, destruction of hydrogen peroxide, and suppression of radical chain reaction, MRPs exhibit excellent antioxidant properties in a variety of food products and biological systems. Also, the capacity of MRPs to chelate metals makes them as a potential inhibitor of the enzymatic browning in fruits and vegetables. In this book chapter, the methods used for the evaluation of antioxidant activity of MRPs are provided. Moreover, the antioxidant and antibrowning activities of MRPs in food and biological systems is discussed. MRPs can generally be isolated and used as commercial preparations of natural antioxidants.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
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Cao J, Yan H, Ye B, Shen Y, Liu L. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chem 2024; 434:137465. [PMID: 37716148 DOI: 10.1016/j.foodchem.2023.137465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/18/2023]
Abstract
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of Maillard reaction products (MRPs) in Mb-mediated lipid oxidation in common carp (Cyprinus carpio). MRPs exhibited promising antioxidant and antimicrobial capacities based on the reduced content of peroxide and thiobarbituric acid-reactive substances and inhibited microbial growth. MRPs inhibited the oxidation of Mb by lowering the transfer from oxymyoglobin to metmyoglobin and improving the stability of heme iron. The correlation analysis showed that MRPs regulated the formation of free radicals by maintaining the reduced structure of Mb and the integrity of heme iron, and also directly inhibited the formation of oxidation products in a chain radical reaction. The texture and electronic nose analysis indicated that MRPs could delay the structural disruption and flavor deterioration of surimi. Therefore, MRPs could effectively inhibit Mb-induced lipid oxidation and further control the resulting changes in the flavor and texture of surimi.
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Affiliation(s)
- Jiarong Cao
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Haixia Yan
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Bo Ye
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, Shenyang, Liaoning 110031, China
| | - Yixiao Shen
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China.
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Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions. Foods 2023; 12:foods12010217. [PMID: 36613433 PMCID: PMC9818664 DOI: 10.3390/foods12010217] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/16/2022] [Accepted: 12/28/2022] [Indexed: 01/05/2023] Open
Abstract
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde−glutathione−ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The browning degree, fluorescence degree, and antioxidant activity of the MR products were determined, and the generated volatile organic compounds (VOCs) and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. A total of 108 VOCs and 596 nonvolatile compounds were detected. The principal component and hierarchical clustering analyses showed that saturated aldehydes mainly affected the VOCs generated by the MR, while unsaturated aldehydes significantly affected the nonvolatile compounds, which changed the taste attributes of the MR products. Compared with the control group, the addition of unsaturated aldehydes significantly increased the sourness score and decreased the umami score. In addition, the addition of unsaturated aldehydes decreased the antioxidant activity and changed the composition of nonvolatile compounds, especially aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness in the electronic tongue analysis (p < 0.05). The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products.
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Liu L, Yin J, Richards MP. Role of Maillard Reaction Products as Antioxidants in Washed Cod and Washed Turkey Muscle Oxidized by Added Hemoglobin. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ling Liu
- The College of Food Science Shenyang Agricultural University, Shenyang Dongling Street No.120 Shenyang 110866 China
- Meat Science and Animal Biologics Discovery, 1933 Observatory Dr., Department of Animal and Dairy Sciences University of Wisconsin‐Madison Madison WI 53706 USA
| | - Jie Yin
- Meat Science and Animal Biologics Discovery, 1933 Observatory Dr., Department of Animal and Dairy Sciences University of Wisconsin‐Madison Madison WI 53706 USA
| | - Mark P. Richards
- Meat Science and Animal Biologics Discovery, 1933 Observatory Dr., Department of Animal and Dairy Sciences University of Wisconsin‐Madison Madison WI 53706 USA
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Kim YA, Park S, Park Y, Park G, Oh S, Choi J. Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage. Foods 2022; 11:foods11071004. [PMID: 35407090 PMCID: PMC8997975 DOI: 10.3390/foods11071004] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.
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Ghafoor K, Al Juhaimi F, Özcan MM, Uslu N, Ahmed IAM, E Babiker E. The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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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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Xiong G, Xia L, Gao X, Zong X, Qi J, Jia J. Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1757762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Luyang Xia
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xueqin Gao
- School of Food and Biology Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Xinxiang Zong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jingmin Jia
- Technology Department, Suzhou Liulaoer Fuliji Red-cooked Chicken Co., Ltd, Suzhou, China
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Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.06.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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10
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Nooshkam M, Varidi M, Bashash M. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chem 2019; 275:644-660. [DOI: 10.1016/j.foodchem.2018.09.083] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 09/10/2018] [Accepted: 09/12/2018] [Indexed: 12/26/2022]
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Liu P, Wang S, Zhang H, Wang H, Kong B. Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages. Meat Sci 2019; 148:96-104. [DOI: 10.1016/j.meatsci.2018.10.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 12/26/2022]
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12
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Silva FA, Estévez M, Ferreira VC, Silva SA, Lemos LT, Ida EI, Shimokomaki M, Madruga MS. Protein and lipid oxidations in jerky chicken and consequences on sensory quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.022] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Li KS, Ali MA, Muhammad II, Othman NH, Noor AM. The Effect of Microwave Roasting Over the Thermooxidative Degradation of Perah Seed Oil During Heating. J Oleo Sci 2018; 67:497-505. [DOI: 10.5650/jos.ess17203] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Khu Say Li
- Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia
| | - M Abbas Ali
- Department of Chemistry, Rajshahi University of Engineering & Technology
| | - Ida Idayu Muhammad
- Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia
| | - Noor Hidayu Othman
- Department of Processing Technology, Oils & Fats, Sime Darby Research Sdn. Bhd
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Ali MA, Nargis A, Othman NH, Noor AF, Sadik G, Hossen J. Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1244544] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- M. Abbas Ali
- Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi, Bangladesh
| | - Ayesha Nargis
- Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi, Bangladesh
| | - Noor Hidayu Othman
- Department of Processing Technology, Oils & Fats, Sime Darby Research Sdn. Bhd., Carey Island, Selangor, Malaysia
| | - Ahmadil Fitri Noor
- Department of Processing Technology, Oils & Fats, Sime Darby Research Sdn. Bhd., Carey Island, Selangor, Malaysia
| | - Golam Sadik
- Department of Pharmacy, Rajshahi University, Rajshahi, Bangladesh
| | - Jewel Hossen
- Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi, Bangladesh
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Encina C, Vergara C, Giménez B, Oyarzún-Ampuero F, Robert P. Conventional spray-drying and future trends for the microencapsulation of fish oil. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.014] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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16
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Silva FA, Estévez M, Ferreira VC, Silva SA, Lemos LT, Ida EI, Shimokomaki M, Madruga MS. Characterization of Preserved Meat from Spent Hen and Broiler by Salting and Forced-Air Drying. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fábio A.P. Silva
- Department of Food Engineering; Federal University of Paraiba; Joao Pessoa PB Brazil
| | - Mario Estévez
- IPROCAR Research Institute, University of Extremadura; Cáceres CP 10003 Spain
| | | | - Samara A. Silva
- Department of Food Engineering; Federal University of Paraiba; Joao Pessoa PB Brazil
| | - Leanderson T.M. Lemos
- Department of Food Engineering; Federal University of Paraiba; Joao Pessoa PB Brazil
| | - Elza I. Ida
- Department of Food Science and Technology; State University of Londrina; Londrina PR Brazil
| | - Massami Shimokomaki
- Department of Preventive Medicine; State University of Londrina; Londrina PR Brazil
| | - Marta S. Madruga
- Department of Food Engineering; Federal University of Paraiba; Joao Pessoa PB Brazil
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Song R, Yang P, Wei R, Ruan G. Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction. Molecules 2016; 21:E795. [PMID: 27331806 PMCID: PMC6273840 DOI: 10.3390/molecules21060795] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 06/13/2016] [Accepted: 06/13/2016] [Indexed: 11/30/2022] Open
Abstract
The antioxidative, antibacterial, and food functional properties of the half-fin anchovy hydrolysates (HAHp)-glucose conjugates formed by Maillard reaction (MR) were investigated, respectively. Results of sugar and amino acid contents loss rates, browning index, and molecular weight distribution indicated that the initial pH of HAHp played an important role in the process of MR between HAHp and glucose. HAHp-glucose Maillard reaction products (HAHp-G MRPs) demonstrated enhanced antioxidative activities of reducing power and scavenging DPPH radicals compared to control groups. HAHp-G MRPs produced from the condition of pH 9.6 displayed the strongest reducing power. The excellent scavenging activity on DPPH radicals was found for HAHp(5.6)-G MRPs which was produced at pH 5.6. Additionally, HAHp(5.6)-G MRPs showed variable antibacterial activities against Escherichia coli, Pseudomonas fluorescens, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis, Bacillus megaterium, and Sarcina lutea, with the MIC values ranging from 8.3 to 16.7 μg/mL. Result of scanning electron microscopy (SEM) on E. coli suggested that HAHp(5.6)-G MRPs exhibited antibacterial activity by destroying the cell integrity through membrane permeabilization. Moreover, HAHp(5.6)-G MRPs had excellent foaming ability and stability at alkaline conditions of pH 8.0, and showed emulsion properties at acidic pH 4.0. These results suggested that specific HAHp-G MRPs should be promising functional ingredients used in foods.
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Affiliation(s)
- Ru Song
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Peiyu Yang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Rongbian Wei
- College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Guanqiang Ruan
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
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Vhangani LN, Van Wyk J. Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system. Food Chem 2016; 208:301-8. [PMID: 27132854 DOI: 10.1016/j.foodchem.2016.03.100] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 03/24/2016] [Accepted: 03/28/2016] [Indexed: 01/13/2023]
Abstract
Ribose-lysine (RL), ribose-glycine (RG), fructose-lysine (FL) and fructose-glycine (FG) Maillard models (whole mixture (WM) pH 4 and 9) were heated at 60, 80, 121°C for 30, 60, 120min, and dialysed into low (LMW) and high molecular weight (HMW) fractions. Reducing power (RP), DPPH and peroxyl radical scavenging (PRS) evaluated indirect antioxidant activity (AA). Direct AA in a water-in-oil emulsion was evaluated through peroxide value (PV), p-anisidine, TBARs inhibition and oxidative stability (OS). PRS and RP increased significantly with temperature and time from FL<FG<RL<RG and LMW<WM<HMW for all pHs. MRPs showed higher PRS and RP than BHA. DPPH decreased (p<0.05) with temperature and time from LMW>WM>HMW. With DPPH, only MRPs at 121°C exhibited higher AA than BHA. MRPs exhibited low PV, p-anisidine and inhibited the formation of TBARs. BHA showed the highest OS, with p-anisidine, PV and inhibition of TBARS similar to that of MRPs.
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Affiliation(s)
- Lusani Norah Vhangani
- Department of Food Technology, Cape Peninsula University of Technology, Bellville, South Africa.
| | - Jessy Van Wyk
- Department of Food Technology, Cape Peninsula University of Technology, Bellville, South Africa
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Fernández CL, Fogar RA, Doval MM, Romero AM, Alicia Judis M. Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/fns.2016.78068] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Li Y, Su L, Li F, Wang C, Yuan D, Chen J, Tan L, Jin Z, Ma W. Acute and sub-chronic toxicity of glucose–cysteine Maillard reaction products in Sprague-Dawley rats. Food Chem Toxicol 2015; 80:271-276. [DOI: 10.1016/j.fct.2015.03.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 03/17/2015] [Accepted: 03/19/2015] [Indexed: 10/23/2022]
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21
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Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0054-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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22
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Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Li SL, Lin J, Chen XM. Effect of chitosan molecular weight on the functional properties of chitosan-maltose Maillard reaction products and their application to fresh-cut Typha latifolia L. Carbohydr Polym 2014; 102:682-90. [DOI: 10.1016/j.carbpol.2013.10.102] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2013] [Revised: 10/27/2013] [Accepted: 10/31/2013] [Indexed: 10/26/2022]
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Suryati T, Astawan M, Lioe HN, Wresdiyati T, Usmiati S. Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparation. Meat Sci 2013; 96:1403-8. [PMID: 24361560 DOI: 10.1016/j.meatsci.2013.11.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 11/07/2013] [Accepted: 11/25/2013] [Indexed: 12/22/2022]
Abstract
This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried dendeng was likely to contain high total phenolics and antioxidant activity. Wet cured dendeng combined with spices containing 2.0% coriander and 10.0% garlic and preparation by soaking before frying was effective to produce dendeng that had no detected nitrite residue and low MDA. In conclusion, the spice formulas used in this study could reduce nitrite residue and MDA level of dendeng, and the treatment prior to frying, by soaking the dendeng briefly in water, lowered MDA of non-spiced dendeng, but no effect of soaking was observed in spiced samples due to the very low MDA found in the samples.
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Affiliation(s)
- T Suryati
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - M Astawan
- Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - H N Lioe
- Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia.
| | - T Wresdiyati
- Department of Anatomy, Physiology and Pharmacology, Faculty of Veterinary, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - S Usmiati
- Indonesian Center for Agricultural Postharvest Research and Development, Jl. Cimanggu, Bogor- Indonesia
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Uchida T, Hazekawa M, Morisaki T, Yoshida M, Sakai Y. Effect of antioxidants on the stability of ONO-1301, a novel long-acting prostacyclin agonist, loaded in PLGA microspheres. J Microencapsul 2012; 30:245-56. [DOI: 10.3109/02652048.2012.720721] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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