1
|
Lin M, Sun G, Hu X, Chen F, Zhu Y. Role of galacturonic acid in acrylamide formation: Insights from structural analysis. Food Chem 2024; 452:139282. [PMID: 38723562 DOI: 10.1016/j.foodchem.2024.139282] [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: 12/21/2023] [Revised: 03/12/2024] [Accepted: 04/06/2024] [Indexed: 06/01/2024]
Abstract
Acrylamide (AA) is a neoformed compound in heated foods, mainly produced between asparagine (Asn) and glucose (Glc) during the Maillard reaction. Galacturonic acid (GalA), the major component of pectin, exhibits high activity in AA formation. This study investigated the pathway for AA formation between GalA and Asn. Three possible pathways were proposed: 1) The carbonyl group of GalA directly interacts with Asn to produce AA; 2) GalA undergoes an oxidative cleavage reaction to release α-dicarbonyl compounds, which subsequently leads to AA production; 3) 5-formyl-2-furancarboxylic acid, the thermal degradation product of GalA, reacts with Asn to generate AA. Structural analysis revealed that the COOH group in GalA accelerated intramolecular protonation and electron transfer processes, thereby increasing the formation of AA precursors such as decarboxylated Schiff base and α-dicarbonyl compounds, promoting AA formation. This study provides a theoretical basis and new insights into the formation and control of AA.
Collapse
Affiliation(s)
- Mengyi Lin
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
2
|
Wang H, Yang Y, Chen L, Xu A, Wang Y, Xu P, Liu Z. Identifying the structures and taste characteristics of two novel Maillard reaction products in tea. Food Chem 2024; 431:137125. [PMID: 37586230 DOI: 10.1016/j.foodchem.2023.137125] [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: 02/08/2023] [Revised: 07/25/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
Abstract
Maillard reaction products (MRPs) produced during thermal processing of tea are intimately related to its flavor. Our recent work revealed that both levels of l-theanine and d-galacturonic acid in tea leaves decreased dramatically during drying, whereas the specific MRPs from l-theanine and d-galacturonic acid remain elusive. Here, the MRPs formed from l-theanine and d-galacturonic acid were investigated and their taste characteristics and the involved mechanisms were explored. Two novel MRPs from l-theanine and d-galacturonic acid were identified as 1-(1-carboxy-4-(ethylamino)-4-oxobutyl)-3-hydroxypyridin-1-ium (MRP 1) and 2-(2-formyl-1H-pyrrole-1-yl) theanine (MRP 2). MRP 1 and MRP 2 accumulated in dark tea and black tea and were associated with sour (threshold, 0.25 mg/mL) and astringent tastes and an umami taste (threshold, 0.18 mg/mL), respectively. Molecular docking revealed that the taste characteristics of MRPs may be due to strong binding to umami taste receptor proteins (CASR, T1R1/T1R3) and the sour taste protein OTOP1 via hydrogen bonds and hydrophobic interactions.
Collapse
Affiliation(s)
- Huajie Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Yijun Yang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Lin Chen
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Anan Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Yuefei Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
| | - Zhonghua Liu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
| |
Collapse
|
3
|
Tang YY, Guo XN, Zhu KX. Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles. Food Chem 2023; 412:135533. [PMID: 36716630 DOI: 10.1016/j.foodchem.2023.135533] [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: 08/09/2022] [Revised: 12/28/2022] [Accepted: 01/19/2023] [Indexed: 01/22/2023]
Abstract
The effect and mechanism of sodium hexametaphosphate (SHMP) on polyphenol oxidase (PPO) enzymatic browning in yellow alkaline noodles (YAN) were investigated. The browning degree and PPO activity in YAN or PPO solutions decreased with the SHMP concentrations increased. Variations in pH values (pH 7-8.5) adjusted by HCl or acetic acid slightly affected the PPO activity, but SHMP inhibited PPO activity more pronounced. The inhibition of SHMP on PPO activity was irreversible. SHMP formed coordinate covalent bonds with Cu2+ to make PPO inactive. HPLC analysis revealed that SHMP reduced the browning products and led to the color of PPO-catechol systems being lightened. Furthermore, SHMP inhibited browning by hampering the auto-oxidization of intermediate products due to the change in pH value. Besides, the HPLC chromatogram, UV-vis spectrum, and mass spectrometry revealed that SHMP could convert melanin (m/z 248.97, 723.5, and 836.58) to light-colored substances (m/z 137.11).
Collapse
Affiliation(s)
- Ying-Ying Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| |
Collapse
|
4
|
Fan Z, Jia W. Extracellular proteolytic enzyme-mediated amino exposure and β-oxidation drive the raspberry aroma and creamy flavor formation. Food Chem 2023; 424:136442. [PMID: 37236078 DOI: 10.1016/j.foodchem.2023.136442] [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: 03/16/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023]
Abstract
The fermentation-driving ability of Daqu has been widely reported, while the potential influence of substances in Daqu on Baijiu flavor formation has attracted increasing interest. Pseudo-targeted metabolomics integrated proteomics combined with sensory evaluation strategy was applied to investigate the correlation between flavor characteristics and metabolic profiling of Daqu, and the mechanism of flavor formation was also elucidated. The 4-hydroxy-2,5-dimethylfuran-3-one (3.5 mg kg-1) and 2,3-dihydro-1 h-inden-5-ol (894.3 μg kg-1) were identified as the unique substances in qingcha qu, which were vital for raspberry flavor formation and associated with the up-regulation of amino acid metabolism. The dec-9-enoic acid (37.4 mg kg-1) was screened out as the substance related to the formation of cream flavor in hongxin qu produced through the shortening of fatty acid carbon chains and unsaturated modification of long chain fatty and acceleration of carbon metabolism in hongxin qu mediated by filamentous Aspergillus spp. was related to the smoky aroma enhancement.
Collapse
Affiliation(s)
- Zibian Fan
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| |
Collapse
|
5
|
Glycation with uronic acid-type reducing sugar enhances the anti-inflammatory activity of fish myofibrillar protein via the Maillard reaction. Food Chem 2023; 407:135162. [PMID: 36525806 DOI: 10.1016/j.foodchem.2022.135162] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/29/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022]
Abstract
The role of carboxyl group in uronic acid in enhancing the anti-inflammatory activity of fish myofibrillar protein (Mf) was investigated, when lyophilized Mf was reacted with various reducing sugars at 60 °C and 35% relative humidity through the Maillard reaction. After pepsin and trypsin digestion, the anti-inflammatory activity was evaluated by measuring the secretions of tumor necrosis factor-α, interleukin-6, interleukin-1β, and nitric oxide in lipopolysaccharide-stimulated RAW 264.7 macrophage. The anti-inflammatory activity of Mf was not affected by glycation with glucose or galactose, whereas strongly enhanced by glycation with uronic acid-type reducing sugars: glucuronic acid, galacturonic acid, and alginate oligosaccharide. These results indicate that the presence of carboxyl group in reducing sugar is important for enhancing the anti-inflammatory activity of Mf. This study also shows that the enhanced effect could depend upon the number of carboxyl group in bound reducing sugar.
Collapse
|
6
|
Wang P, Sun G, Lu P, Zhu Y, Hu X, Chen F. Acceleration effect of galacturonic acid on acrylamide generation: evidence in model reaction systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:361-369. [PMID: 35893577 DOI: 10.1002/jsfa.12149] [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: 05/07/2022] [Revised: 07/23/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Acrylamide (AA) is a potential carcinogen formed in food rich in carbohydrate during heating. Recently, AA has been found in several fruit products, such as prune juice, sugarcane molasses and canned black olives. This study focused on the role of galacturonic acid (GalA), the main acid hydrolysis product of fruit pectin, in AA formation in three model systems - asparagine (Asn)/glucose (Glc), Asn/GalA, and Asn/Glc/GalA - during heating under different pH values (pH 3.8-7.8), Glc concentration (0-0.1 mol L-1 ), molar ratio of substrates (Asn/Glc = 1:1, 0.025-0.5 mol L-1 ) and temperature (120-180 °C) for 30 min, respectively. RESULTS The results suggested that the addition of 0.1 mol L-1 GalA strongly accelerated AA formation in a manner dependent on pH value and temperature (P < 0.05). AA concentration under different Glc concentration and molar ratio of substrates suggested that GalA was more reactive than Glc when reacted with Asn. Furthermore, the Amadori rearrangement product/Schiff base/oxazolidine-5-one were identified as the intermediates formed in the Asn/GalA model system using ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry. CONCLUSION The results suggested that Maillard reaction between Asn and GalA might contribute to AA formation. This study is significant in elucidating the contribution of interaction between components for AA formation in fruit products. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Pengpu Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Pei Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| |
Collapse
|
7
|
Bork LV, Haase PT, Rohn S, Kanzler C. Structural characterization of polar melanoidins deriving from Maillard reaction intermediates - A model approach. Food Chem 2022; 395:133592. [PMID: 35810628 DOI: 10.1016/j.foodchem.2022.133592] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 06/20/2022] [Accepted: 06/26/2022] [Indexed: 11/04/2022]
Abstract
Chemical conversions of reducing sugars and amino compounds induce the formation of heterogenous, high-molecular-weight colorants ('melanoidins') with widely unknown chemical structures. Model experiments of reactive intermediates have proven to be suitable for unravelling the formation mechanisms of colored reaction products. Here, the active methylene norfuraneol was selected and incubated individually as well as in combination with glyoxal, glycolaldehyde, and acetaldehyde at elevated temperatures. Photometric and chromatographic methods as well as mass spectrometry were used to analyze the colored reaction products and reveal the reactivity of different carbonyls regarding the formation of heterogenous oligomers. Aqueous solutions of norfuraneol and glyoxal exceeded the color formation of all other model reaction systems and it could be shown that the initial reactants as well as their degradation products were incorporated into the colorants. The colored oligomers described herein were composed of carbohydrate-based intermediates of the Maillard reaction and defined as melanoidin precursors or pre-melanoidins.
Collapse
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
| | - Paul T Haase
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, 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, 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.
| |
Collapse
|
8
|
Formation of melanoidins - Aldol reactions of heterocyclic and short-chain Maillard intermediates. Food Chem 2022; 380:131852. [PMID: 34998624 DOI: 10.1016/j.foodchem.2021.131852] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/02/2021] [Accepted: 12/09/2021] [Indexed: 11/23/2022]
Abstract
In the course of the Maillard reaction, reducing sugars and amino compounds are converted to colorants, whose chemical structures are still mostly unknown. Active methylene compounds like norfuraneol that can initiate aldol condensation reactions are considered as key intermediates in this reaction. The aim of the present study was to characterize color formation of norfuraneol with different carbonyl compounds and to identify the underlying mechanisms of the reaction. Norfuraneol was incubated with methylglyoxal or diacetyl at elevated temperatures and the resulting reaction mixtures were analyzed by means of high-resolution mass spectrometry. It was demonstrated that aldol reactions lead to the formation of heterogeneous carbohydrate-based oligomers, which are likely to contribute to the elevated browning observed in the reaction mixtures. Furthermore, redox reactions were identified as another important part of the reaction, resulting in an increasing number of double bonds in the detected reaction products.
Collapse
|
9
|
Wang P, Sun G, Lu P, Liu Y, Zhu Y, Chen F. Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system. Food Chem 2022; 378:132095. [PMID: 35042107 DOI: 10.1016/j.foodchem.2022.132095] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/20/2021] [Accepted: 01/05/2022] [Indexed: 01/12/2023]
Abstract
Acrylamide (AA) is a potential carcinogen formed during the process of food heating. Pectin is natural food additive widely presented in fruits and vegetables. This study aimed at investigating the influence of the addition of high methoxyl apple pectin (esterification degree: 82.6%) on AA inhibition in the asparagine (Asn)/glucose (Glc) model system. Results showed that temperature (120-180 °C), pH value (6.0-7.2), pectin addition (0.2-1.0%, w/v), substrate concentration (0.01-0.5 M) and molar ratio of Asn/Glc (5:1-1:10) had significant influence on inhibition of pectin on AA formation. With adding 1.0% (w/v) pectin, the pH value, Glc consumption and Schiff base abundance declined in Asn/Glc model system. Moreover, heating treatment decreased the pH value, molecular weight, esterification degree and galacturonic acid content of pectin. Finally, the pectin degradation product was identified, which might compete with Glc for Asn in Maillard reaction, led to AA reduction. This study provided distinct evidence for controlling AA formation.
Collapse
Affiliation(s)
- Pengpu Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Pei Lu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Yanbing Liu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
10
|
Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
11
|
Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production. Food Chem 2021; 354:129503. [PMID: 33743446 DOI: 10.1016/j.foodchem.2021.129503] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 02/21/2021] [Accepted: 02/28/2021] [Indexed: 12/14/2022]
Abstract
As a flavor and quality parameter, furfural has potential undesirable effects. This study aimed to elucidate furfural formation, including generation, pathways, and possible precursors during the production of Zhenjiang aromatic vinegar. A cereal vinegar model, rich in saccharides, amino acids, and organic acids, was used to explore the potential precursors. Furfural and 5-hydroxymethylfurfural (HMF) mainly generated during the decoction process, but the HMF also increased during the aging process. Three pathways were found to coexist for the formation of furfural: (i) the Maillard reaction induced by saccharides and nitrogenous compounds, (ii) the direct cleavage of pentose, and (iii) indirect conversion from pentosan, which only made a minor contribution. Furfural was not formed from HMF or l-ascorbic acid in vinegar. Instead, ribose, xylose, arabinose, galacturonic acid, glucuronic acid, and pentosan were the main precursors. These insights may be useful for the risk/benefit balance and improve the flavor quality and safety.
Collapse
|
12
|
Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed. Food Chem 2020; 329:126800. [PMID: 32504915 DOI: 10.1016/j.foodchem.2020.126800] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 04/07/2020] [Accepted: 04/11/2020] [Indexed: 11/17/2022]
Abstract
The role of polyphenol oxidase (PPO) in the browning of fresh wet noodle sheets (FWNS) was discussed. To release the chemical formation mechanism of the dark spots formed on FWNS, the reconstituted FWNS and PPO-catechol reaction systems were prepared. Different from the overall color change of FWNS, almost all the melanins in dark spots were indirect products of PPO catalysis. The PPO catalytic dehydrogenation was an essential step for the formation of dark spots, but once the phenol dehydrogenation products were formed, the dark spots could still form through a further polymerization process, even though the PPO was completely deactivated. The optimum pH for the phenolic dehydrogenation in FWNS was about 7, and the alkaline condition was advantageous to the progress of the polymerization. Comprehensively, the maximum amount of dark spots was formed at about pH 9.
Collapse
Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| |
Collapse
|
13
|
Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots. Food Chem 2020; 339:128021. [PMID: 33152859 DOI: 10.1016/j.foodchem.2020.128021] [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] [Received: 03/31/2020] [Revised: 08/03/2020] [Accepted: 09/02/2020] [Indexed: 11/15/2022]
Abstract
Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o-benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%~44% or pH range was 4 ~ 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 ~ 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, ΔL6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.
Collapse
Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| |
Collapse
|
14
|
Study of Static Steam Explosion of Citrus sinensis Juice Processing Waste for the Isolation of Sugars, Pectic Hydrocolloids, Flavonoids, and Peel Oil. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02300-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
15
|
Cárdenas-Fernández M, Hamley-Bennett C, Leak DJ, Lye GJ. Continuous enzymatic hydrolysis of sugar beet pectin and l-arabinose recovery within an integrated biorefinery. BIORESOURCE TECHNOLOGY 2018; 269:195-202. [PMID: 30172183 DOI: 10.1016/j.biortech.2018.08.069] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 08/16/2018] [Accepted: 08/17/2018] [Indexed: 06/08/2023]
Abstract
Sugar beet pulp (SBP) fractionated by steam explosion, released sugar beet pectin (SB-pectin) which was selectively hydrolysed using a novel α-l-arabinofuranosidase (AF), yielding monomeric l-arabinose (Ara) and a galacturonic acid rich backbone (GABB). AF was immobilised on an epoxy-functionalised resin with 70% overall immobilisation yield. Pretreatment of SB-pectin, to remove coloured compounds, improved the stability of the immobilised AF, allowing its reutilisation for up to 10 reaction cycles in a stirred tank reactor. Continuous hydrolysis of SB-pectin was subsequently performed using a packed bed reactor (PBR) with immobilised AF. Reactor performance was evaluated using a Design of Experiment approach. Pretreated SB-pectin hydrolysis was run for 7 consecutive days maintaining 73% of PBR performance. Continuous separation of Ara from GABB was achieved by tangential flow ultrafiltration with 92% Ara recovery. These results demonstrate the feasibility of establishing a continuous bioprocess to obtain Ara from the inexpensive SBP biomass.
Collapse
Affiliation(s)
- Max Cárdenas-Fernández
- The Advanced Centre for Biochemical Engineering, Department of Biochemical Engineering, Bernard Katz Building, University College London, Gower Street, London WC1E 6BT, UK
| | | | - David J Leak
- Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK
| | - Gary J Lye
- The Advanced Centre for Biochemical Engineering, Department of Biochemical Engineering, Bernard Katz Building, University College London, Gower Street, London WC1E 6BT, UK.
| |
Collapse
|
16
|
Wefers D, Bindereif B, Karbstein H, van der Schaaf U. Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.030] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
17
|
Bermúdez-Oria A, Rodríguez-Gutiérrez G, Rubio-Senent F, Fernández-Prior Á, Fernández-Bolaños J. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage. Meat Sci 2018; 148:213-218. [PMID: 30025964 DOI: 10.1016/j.meatsci.2018.07.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 06/06/2018] [Accepted: 07/03/2018] [Indexed: 11/30/2022]
Abstract
The objective of this research was to evaluate the effect of the addition of two antioxidants naturally present in olives, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), to a pectin-fish gelatin edible film on the preservation of raw beef meat during refrigerated storage. A new composite film that included beeswax was also prepared, resulting in a reduction in the film's oxygen permeability. Results showed that the meat samples wrapped with film containing antioxidants reduced the formation of oxidation products in the form of thiobarbituric acid reaction substances (TBARS) compared with control film without antioxidants. HT added at 0.5% to the film with beeswax suppressed the lipid oxidation of beef meat during 7 days of storage at 4 °C, possibly by the combined effect of acting as an oxygen barrier and the specific antioxidant activity. The interference of plasticizer agents (glycerol and sorbitol) incorporated to the film on the TBARS method was showed for the first time.
Collapse
Affiliation(s)
- Alejandra Bermúdez-Oria
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| | - Guillermo Rodríguez-Gutiérrez
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| | - Fátima Rubio-Senent
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - África Fernández-Prior
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| |
Collapse
|
18
|
Ward DP, Hewitson P, Cárdenas-Fernández M, Hamley-Bennett C, Díaz-Rodríguez A, Douillet N, Adams JP, Leak DJ, Ignatova S, Lye GJ. Centrifugal partition chromatography in a biorefinery context: Optimisation and scale-up of monosaccharide fractionation from hydrolysed sugar beet pulp. J Chromatogr A 2017; 1497:56-63. [PMID: 28366567 DOI: 10.1016/j.chroma.2017.03.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Revised: 02/28/2017] [Accepted: 03/03/2017] [Indexed: 11/16/2022]
Abstract
The isolation of component sugars from biomass represents an important step in the bioprocessing of sustainable feedstocks such as sugar beet pulp. Centrifugal partition chromatography (CPC) is used here, as an alternative to multiple resin chromatography steps, to fractionate component monosaccharides from crude hydrolysed sugar beet pulp pectin. CPC separation of samples, prepared in the stationary phase, was carried out using an ethanol: ammonium sulphate (300gL-1) phase system (0.8:1.8v:v) in ascending mode. This enabled removal of crude feedstream impurities and separation of monosaccharides into three fractions (l-rhamnose, l-arabinose and d-galactose, and d-galacturonic acid) in a single step. Throughput was improved three-fold by increasing sample injection volume, from 4 to 16% of column volume, with similar separation performance maintained in all cases. Extrusion of the final galacturonic acid fraction increased the eluted solute concentration, reduced the total separation time by 24% and removed the need for further column regeneration. Reproducibility of the separation after extrusion was validated by using multiple stacked injections. Scale-up was performed linearly from a semi-preparative 250mL column to a preparative 950mL column with a scale-up ratio of 3.8 applied to mobile phase flow rate and sample injection volume. Throughputs of 9.4gL-1h-1 of total dissolved solids were achieved at the preparative scale with a throughput of 1.9gL-1h-1 of component monosaccharides. These results demonstrate the potential of CPC for both impurity removal and target fractionation within biorefinery separations.
Collapse
Affiliation(s)
- David P Ward
- The Advanced Centre for Biochemical Engineering, Department of Biochemical Engineering, University College London, Gower Street, London WC1E 6BT, UK
| | - Peter Hewitson
- Advanced Bioprocessing Centre, Department of Mechanical, Aerospace & Civil Engineering, Brunel University London, Uxbridge UB8 3PH, UK
| | - Max Cárdenas-Fernández
- The Advanced Centre for Biochemical Engineering, Department of Biochemical Engineering, University College London, Gower Street, London WC1E 6BT, UK
| | | | - Alba Díaz-Rodríguez
- GlaxoSmithKline R&D Ltd., Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, UK
| | - Nathalie Douillet
- GlaxoSmithKline R&D Ltd., Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, UK
| | - Joseph P Adams
- GlaxoSmithKline R&D Ltd., Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, UK
| | - David J Leak
- Department of Biology and Biochemistry, University of Bath, Bath, Somerset BA2 7AY, UK
| | - Svetlana Ignatova
- Advanced Bioprocessing Centre, Department of Mechanical, Aerospace & Civil Engineering, Brunel University London, Uxbridge UB8 3PH, UK.
| | - Gary J Lye
- The Advanced Centre for Biochemical Engineering, Department of Biochemical Engineering, University College London, Gower Street, London WC1E 6BT, UK.
| |
Collapse
|
19
|
Kaufmann M, Meissner PM, Pelke D, Mügge C, Kroh LW. Structure-reactivity relationship of Amadori rearrangement products compared to related ketoses. Carbohydr Res 2016; 428:87-99. [PMID: 27152632 DOI: 10.1016/j.carres.2016.04.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/10/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
Abstract
Structure-reactivity relationships of Amadori rearrangement products compared to their related ketoses were derived from multiple NMR spectroscopic techniques. Besides structure elucidation of six Amadori rearrangement products derived from d-glucose and d-galactose with l-alanine, l-phenylalanine and l-proline, especially quantitative (13)C selective saturation transfer NMR spectroscopy was applied to deduce information on isomeric systems. It could be shown exemplarily that the Amadori compound N-(1-deoxy-d-fructos-1-yl)-l-proline exhibits much higher isomerisation rates than d-fructose, which can be explained by C-1 substituent mediated intramolecular catalysis. In combination with a reduced carbonyl activity of Amadori compounds compared to their related ketoses which results in an increased acyclic keto isomer concentration, the results on isomerisation dynamics lead to a highly significant increased reactivity of Amadori compounds. This can be clearly seen, comparing approximated carbohydrate milieu stability time constants (ACuSTiC) which is 1 s for N-(1-deoxy-d-fructos-1-yl)-l-proline and 10 s for d-fructose at pD 4.20 ± 0.05 at 350 K. In addition, first NMR spectroscopic data are provided, which prove that α-pyranose of (amino acid substituted) d-fructose adopts both, (2)C5 and (5)C2 conformation.
Collapse
Affiliation(s)
- Martin Kaufmann
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany.
| | - Philipp M Meissner
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Daniel Pelke
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Clemens Mügge
- Department of Chemistry, NMR Facility, Humboldt University of Berlin, Brook-Taylor-Straße 2, D-12489 Berlin, Germany
| | - Lothar W Kroh
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| |
Collapse
|