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Liu M, Hu L, Deng N, Cai Y, Li H, Zhang B, Wang J. Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper ( Capsicum annuum L.) varieties. Food Chem X 2024; 22:101262. [PMID: 38450385 PMCID: PMC10915507 DOI: 10.1016/j.fochx.2024.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024] Open
Abstract
The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.
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Affiliation(s)
- Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Liu Hu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Na Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China
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2
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Li J, Ma Z, Dai H, Li H, Qiu J, Pang X. Application of PLSR in correlating sensory and chemical properties of middle flue-cured tobacco leaves with honey-sweet and burnt flavour. Heliyon 2024; 10:e29547. [PMID: 38655300 PMCID: PMC11035049 DOI: 10.1016/j.heliyon.2024.e29547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 04/09/2024] [Accepted: 04/09/2024] [Indexed: 04/26/2024] Open
Abstract
Among the eight types of aroma and flavour characteristics of Chinese flue-cured tobacco (FCT), tobacco grown in Shandong is classified as having a honey-sweet and burnt aroma. To elucidate the key chemical components that determine the characteristics of the honey-sweet and burnt aroma styles of Shandong FCT, we qualitatively and quantitatively evaluated the smoke flavour quality and five categories of flavour-related chemical components (routine components, water-soluble sugars, free amino acids, Amadori compounds and key aroma-active compounds) in Shandong middle FCT leaves using sensory analysis and modern instrumental analysis techniques. The association between the chemical components and sensory quality was analysed. Our results showed that the total sugars, reducing sugars (fructose, glucose, and psicose), total sugar-nicotine ratio, proline-total amino acid ratio, sulphur-containing amino acid-total amino acid ratio and fructosyl-proline (Fru-Pro) were high in premium FCT leaves. The aroma-active compounds associated with the honey-sweet burnt flavour style of the Shandong Middle FCT included sweet-scented 2,3-pentanedione, 2,3-butanedione, butyrolactone, 2-furanmethanol, roasted-like 2-pentylfura, and green-like 1-penten-3-one. Partial least squares regression (PLSR) analysis revealed that 29 aroma precursors were positively correlated with the sensory quality characteristics of Shandong FCT. The results of our study can provide guidance for the targeted improvement and precise regulation of the flavour-style characteristics of Shandong FCT.
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Affiliation(s)
- Jing Li
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, 266101, China
| | - Zhiyuan Ma
- Shandong Zibo Tobacco Co., Ltd, Zibo City, Shandong Province, 255035, China
| | - Huawei Dai
- Shandong Zibo Tobacco Co., Ltd, Zibo City, Shandong Province, 255035, China
| | - Hu Li
- Shandong Zibo Tobacco Co., Ltd, Zibo City, Shandong Province, 255035, China
| | - Jun Qiu
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, 266101, China
| | - Xueli Pang
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, 266101, China
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3
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Geng Z, He P, Gao H, Liu J, Qiu J, Cai B. Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics. FRONTIERS IN PLANT SCIENCE 2023; 14:1264739. [PMID: 38192690 PMCID: PMC10773810 DOI: 10.3389/fpls.2023.1264739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 11/27/2023] [Indexed: 01/10/2024]
Abstract
Cigars are developing rapidly around the world, but the content characteristics of aroma precursors and their contribution to sensory perception have not been fully elucidated. In this study, 69 aroma precursors from 61 tobaccos of different parts and origins were systematically determined, and the sensory characteristics of middle leaves from different origins and their correlation with aroma precursors were evaluated. The results showed that tobacco parts mainly affected amino acid content, and contents of nicotine, oxalic acid, malic acid, isovaleric acid, cystine, glutarnine, glycine, isoleucine, glutamicacid, asparticacid, and fructose-proline were significantly changed. Tobacco origins mainly influenced the contents of amino acids, polyacids and high fatty acids, and sugar alcohols, and significantly affected the contents of myosmine, anabasine, nonanoic acid, propanetriol, mannitol, mannose, glucose, alanine, arginine, glutarnine, glutamicacid, histidine, serine, threonine, tryptophan, fructose-alanine, and fructose-asparagine. The flavor characteristics were prominent by wood aroma, and the style and quality characteristics varied greatly among different origins of middle leaves. There were 34, 21, and 22 aroma precursors with high correlations with flavor, style, and quality characteristics. This study provides support for regulating the content and coordination of aroma precursors in different tobacco parts and origins to improve sensory characteristics.
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Affiliation(s)
- Zhaoliang Geng
- Haikou Cigar Research Institute, Hainan Provincial Branch of China National Tobacco Corporation, Haikou, China
| | - Pei He
- Institute of Tobacco Research, Chinese Academy of Agricultural Sciences, Qingdao, China
- Workshop of Cut Tobacco Production, Hainan Hongta Cigarette Company Limited, Haikou, China
| | - Huajun Gao
- Haikou Cigar Research Institute, Hainan Provincial Branch of China National Tobacco Corporation, Haikou, China
| | - Jian Liu
- Institute of Tobacco Research, Chinese Academy of Agricultural Sciences, Qingdao, China
- Department of Chemistry, Beijing Life Science Academy, Beijing, China
| | - Jun Qiu
- Institute of Tobacco Research, Chinese Academy of Agricultural Sciences, Qingdao, China
| | - Bin Cai
- Haikou Cigar Research Institute, Hainan Provincial Branch of China National Tobacco Corporation, Haikou, China
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4
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Zhai Y, Cui H, Hayat K, Li T, Wu X, Fu Y, Zhang X, Ho CT. Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14300-14311. [PMID: 37747802 DOI: 10.1021/acs.jafc.3c04166] [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: 09/27/2023]
Abstract
This study explored the addition of cysteine (Cys) affecting the color formation of heated 2-threityl-thiazolidine-4-carboxylic acid (TTCA) models under different reaction conditions and pointed out that temperature was considered to be the key parameter influencing the color inhibition behavior of Cys on TTCA reaction models. Results revealed that additional Cys not only controlled the reaction progress and blocked the formation pathway of browning but also changed the formation rate, intensity, and profile of the flavor generated from the TTCA reaction model. Meanwhile, the mechanism of Cys simultaneously regulating the formation of color and flavor was revealed through monitoring of the characteristic downstream products during TTCA degradation and model reaction systems. At the initial stage, the additional Cys acted as a color inhibitor before the deoxyxylosone degradation, preventing the formation of downstream browning precursors. With the continuous depletion of Cys as well as the generation of furans or α-dicarbonyl compounds, Cys became a flavor enhancer to act on the browning precursors and to provide more sulfur/nitrogen elements for the TTCA thermal reaction system. Therefore, Cys had the potential to act as both color inhibitor and flavor fortifier to match with TTCA for the preparation of a light-colored flavoring base with a desired flavor during thermal processing.
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Affiliation(s)
- Yun Zhai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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5
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Bork LV, Baumann M, Stobernack T, Rohn S, Kanzler C. Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates. Antioxidants (Basel) 2023; 12:1788. [PMID: 37760091 PMCID: PMC10525816 DOI: 10.3390/antiox12091788] [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: 09/07/2023] [Revised: 09/16/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
The Maillard reaction is well known for producing antioxidant compounds alongside colored substances. Low-molecular-weight antioxidant intermediates such as maltol (MAL) or norfuraneol (NF) are well described, but it is still unclear which of these Maillard intermediates are the precursors of antioxidant and colored melanoidins-the so-called late stage Maillard reaction products. This study aimed to provide novel insights into the correlation between browning potential and antioxidant properties of reaction products formed during the heat treatment of prominent Maillard reaction intermediates. It was achieved by the incubation of binary reaction systems composed of methylglyoxal (MGO) or NF in combination with furfural (FF), MAL, and pyrrole-2-carbaldehyde (PA) at pH 5 and 130 °C for up to 120 min. Overall, it could be shown that the formation of colored products in the binary NF reaction systems was more efficient compared to those of MGO. This was reflected in an increased browning intensity of up to 400% and a lower conversion rate of NF compared to MGO. The colorants formed by NF and FF or PA (~0.34 kDa and 10-100 kDa) were also found to exhibit higher molecular weights compared to the analogue products formed in the MGO incubations (<0.34 kDa and 10-100 kDa). The incorporation of NF into these heterogenous products with FF and PA resulted in the preservation of the initial antioxidant properties of NF (p < 0.05), whereas no antioxidant products were formed after the incubation of MGO.
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Affiliation(s)
- Leon Valentin Bork
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (M.B.); (S.R.)
| | - Maximilian Baumann
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (M.B.); (S.R.)
| | - Tobias Stobernack
- Department of Chemical and Product Safety, German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8–10, 10589 Berlin, Germany;
| | - Sascha Rohn
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (M.B.); (S.R.)
| | - Clemens Kanzler
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (M.B.); (S.R.)
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6
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Structure and functional characterization of melanoidins from crystal malt. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04186-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Wen P, Zhang L, Kang Y, Xia C, Jiang J, Xu H, Cui G, Wang J. Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons in Beef. J Food Prot 2022; 85:1726-1736. [PMID: 36040219 DOI: 10.4315/jfp-22-139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 08/23/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Beef is an important red meat that contains essential nutrients for human growth and development. Baking is a popular beef cooking method. Temperature and time play key roles in the final quality of beef. How temperature and time affect the changes of nutrients and the formation of harmful products in beef is not clear. The purpose of this study was to measure the content of water, fat, protein, ash, nitrite, total volatile base nitrogen, advanced glycation end products (AGEs) and their precursors, and polycyclic aromatic hydrocarbons (PAHs) at different temperatures (150, 190, 230, 270, and 310°C) for 20 min and at 190°C for different times (10, 20, and 30 min), so as to discuss the effect of different temperatures and times on beef nutrients and harmful products. The results showed that the moisture content of beef decreased with increased baking temperature and time, resulting in the increase of the relative content of fat, protein, and ash. The content of total volatile base nitrogen increased continuously. Compared with the control group, the content of glyoxal in beef decreased, whereas the content of methylglyoxal, pentosidine, and fluorescent AGEs increased, indicating the continuous accumulation of AGEs in beef. A total of 13 PAHs were identified by gas chromatography-mass spectrometry. The concentrations of 13 PAHs in beef increased with increases in baking temperature and time. The concentrations of BkP and BaP, which are the most carcinogenic to humans, were 0.36 and 0.35 μg/kg in raw meat, respectively; these were increased by high temperature and long baking times. After beef was baked at 270 and 310°C for 20 min, the concentration of BkP increased to 9.49 and 5.66 μg/kg, respectively, and the concentration of BaP increased to 5.45 and 4.42 μg/kg, respectively. After baking at 190°C for 30 and 40 min, the concentration of BkP increased to 4.81 and 24.20 μg/kg, respectively, and the concentration of BaP increased to 3.85 and 17.79 μg/kg, respectively. HIGHLIGHTS
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Affiliation(s)
- Pingping Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China
| | - Lan Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China
| | - Yuwei Kang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China.,College of Culinary Science and Technology, Jiangsu Tourism Vocational College, Yangzhou 225127, People's Republic of China
| | - Chao Xia
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China
| | - Jingjing Jiang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China
| | - Huiqing Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China
| | - Guiyou Cui
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China
| | - Jun Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, People's Republic of China
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Li H, Yang FH, Zhang WC, Zhang ZJ, Yu SJ. Effects of moisture content on the enolization products formation in glucose-proline Maillard reaction models. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7249-7258. [PMID: 35731714 DOI: 10.1002/jsfa.12090] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 04/29/2022] [Accepted: 06/22/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) and 5-hydroxymethylfurfural (HMF) are two main enolization products in the Maillard reaction and found in some foodstuffs. For many years, whether they are functional or noxious to human health has been a matter of debate. Thus, insight into their formation pathways is important to manage Maillard reaction products. In this study, DDMP and HMF were quantified and compared with regard to their formation and degradation in the d-glucose and l-proline Maillard reaction models using different moisture contents (0, 0.1, 0.5, 1.0, and 4.0 mL) at 150 °C for various heating times. RESULTS DDMP was predominantly generated in dry or low water-content heating models along with n increased 1-deoxyglucosone (1-DG) generation via 2,3-enolization. However, increasing moisture content resulted in a decay of reaction intensity, 1-DG, and DDMP due to a change in the reaction mechanism from 2,3-enolization to 1,2-enolization, which facilitated 3-deoxyglucosone (3-DG) and HMF formation. CONCLUSION Increased moisture content in glucose-proline models reduced reaction intensity and also inhibited DDMP and facilitated HMF formation by promoting the pathway change from 2,3-enolization to 1,2-enolization to generate more 3-DG. A water content of 1.0 mL was identified as a critical value, from which the 1,2-enolization became a primary pathway occurring in the Maillard reaction. © 2022 Society of Chemical Industry.
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Affiliation(s)
- He Li
- Department of Biological Engineering, School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Fu-Han Yang
- Department of Biological Engineering, School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Wen-Chao Zhang
- Department of Biological Engineering, School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Zhi-Jun Zhang
- Department of Biological Engineering, School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Shu-Juan Yu
- Department of Food Science and Engineering, College of Food Science and Engineering, South China University of Technology, Guangzhou, China
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9
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Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives. Molecules 2022; 27:molecules27217564. [PMID: 36364391 PMCID: PMC9658777 DOI: 10.3390/molecules27217564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/01/2022] [Accepted: 11/02/2022] [Indexed: 11/06/2022] Open
Abstract
The browning of plant-based food is commonly understood to result from the enzymatic polymerization of phenolic compounds to pigments, called melanin. However, during the thermal treatment of food, enzymes are deactivated, and non-enzymatic reactions predominate. The extent of the contribution of phenolic compounds to these non-enzymatic reactions has been speculated (“melanin-like vs. melanoidin-like”), but the literature is limited. Therefore, the aim of the present study was to investigate the heat-induced reactions of caffeic acid (CA), para-coumaric acid (CS), ferulic acid (FA), hydrocaffeic acid (HC), and 5-O-caffeoylquinic acid (CGA) under dry conditions. The model systems were characterized by color formation, reactant conversion, and antioxidant properties. Reaction products were analyzed by high-resolution mass spectrometry (HRMS) and nuclear magnetic resonance (NMR) spectroscopy. Decarboxylation could be classified as the driving force for the observed color formation and was significantly impacted by the substitution of the aromatic system. Reaction products were found to contribute to an increase in the antioxidant properties of the model systems. The oligomers described in this study could be incorporated into food melanoidins, contributing to the color and antioxidant properties observed in roasted food rich in phenolic compounds, such as coffee or cocoa.
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Wei S, Cui H, Hayat K, Zhang X, Ho CT. Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12164-12171. [PMID: 36124743 DOI: 10.1021/acs.jafc.2c04961] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The browning inhibition of cysteine on the Maillard reaction of glycine-xylose performed under stepwise increased temperature was investigated. The browning degrees of the final products prepared with cysteine addition at different time points were found dissimilar, and the addition time point of cysteine yielding the lightest browning products was consistent with the time when the glycine-xylose Amadori rearrangement product (GX-ARP) reached its maximum yield. To clarify the reason for browning inhibition caused by cysteine, the evolution of key browning precursors formed in the GX-ARP model with cysteine involved was investigated by HPLC with a diode array detector. The results on the browning degree of the thermal reaction products of GX-ARP with cysteine addition showed great inhibition of α-dicarbonyl generation, which resulted in a significant increase in the activation energy of GX-ARP conversion to browning formation during heat treatment. Strong evidence suggested that the additional cysteine got involved in GX-ARP degradation and reacted with the deoxyosones derived from GX-ARP to yield cyclic 2-threityl-thiazolidine-4-carboxylic acid (TTCA). TTCA formation shunted the degradation of deoxyosones into short-chain α-dicarbonyls, which were important browning precursors, and consequently inhibited the Maillard browning.
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Affiliation(s)
- Shangjie Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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11
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Salvitti C, de Petris G, Troiani A, Managò M, Ricci A, Pepi F. Kinetic Study of the Maillard Reaction in Thin Film Generated by Microdroplets Deposition. Molecules 2022; 27:molecules27185747. [PMID: 36144482 PMCID: PMC9504576 DOI: 10.3390/molecules27185747] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/23/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
The Maillard reaction kinetics in the confined volume of the thin film produced by ESI microdroplet deposition was studied by mass spectrometry. The almost exclusive formation of the Amadori product from the reaction of D-xylose and D-glucose toward L-glycine and L-lysine was demonstrated. The thin film Maillard reaction occurred at a mild synthetic condition under which the same process in solution was not observed. The comparison of the thin film kinetics with that of the reaction performed in solution showed strong thin film rate acceleration factors.
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Affiliation(s)
- Chiara Salvitti
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
- Correspondence: (F.P.); (C.S.); Tel.: +39-06499-13119 (F.P.); +39-06499-13549 (C.S.); Fax: +39-06499-13602 (F.P. & C.S.)
| | - Giulia de Petris
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Anna Troiani
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Marta Managò
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Andreina Ricci
- Department of Mathematics and Physics, University of Campania, L. Vanvitelli, Viale Lincoln 5, 81100 Caserta, Italy
| | - Federico Pepi
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
- Correspondence: (F.P.); (C.S.); Tel.: +39-06499-13119 (F.P.); +39-06499-13549 (C.S.); Fax: +39-06499-13602 (F.P. & C.S.)
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12
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Cui H, Ma M, Wang Z, Hayat K, Zhang X, Ho CT. Temperature-Dependent Catalysis of Glycylglycine on Its Amadori Compound Degradation to Deoxyosone. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8409-8416. [PMID: 35771137 DOI: 10.1021/acs.jafc.2c03427] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The Amadori rearrangement product derived from xylose-glycylglycine (XGG-ARP) is reactive to be attacked by another glycylglycine to generate a xylose-glycylglycine cross-linking product (XGG-CP) as a secondary product of the ARP. In this research, the role of additional glycylglycine in the XGG-ARP degradation was studied, and the dependence of glycylglycine on temperature was further clarified. The yields of XGG-CP and its degradation products were significantly affected by the molar ratio of glycylglycine to XGG-ARP. At the similar total concentration of reactant XGG-ARP and glycylglycine, the yields of XGG-CP, 3-deoxyxylosone, and furfural were dramatically decreased as the molar ratio of glycylglycine to XGG-ARP was increased. However, when the reaction temperature was increased to 120 °C, the increased additional glycylglycine percentage showed an obvious catalytic effect on the XGG-ARP degradation to deoxyosone and thus improved the furfural yield as well. The results revealed that an increased glycylglycine dosage level enhanced both the conversion of XGG-ARP to XGG-CP and the conversion of XGG-CP to 3-deoxyosone. The high-temperature-induced unequal acceleration for XGG-CP formation and degradation at a high glycylglycine dosage further led to a catalytic effect on the ARP degradation to deoxyosone. The concentration of 3-deoxyosone was increased by 37.5% when the molar ratio of glycylglycine to XGG-ARP increased from 1:2 to 2:1 at a temperature of 120 °C.
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Affiliation(s)
- Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Mengyu Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ziyan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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13
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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.
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14
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A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study. Foods 2022; 11:foods11091309. [PMID: 35564032 PMCID: PMC9105382 DOI: 10.3390/foods11091309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 12/10/2022] Open
Abstract
Non-volatile flavor precursors could be used to overcome the flavor loss problems of volatile flavor enhancers during long-term storage. Glu- and Phe-derived Amadori rearrangement products (ARPs) produce pleasant aroma tones thermally but are bitter. We used β-cyclodextrin (β-CD) for debittering Glu-Phe ARPs. ITC analysis indicated that CD-ARP complexes with 1:1 stoichiometry were obtained. NMR analysis indicated that the aromatic ring of Glu-Phe ARPs was embedded in the β-CD cavity. Molecular docking simulations of the bitter taste receptor hT2R1 showed that CD-ARP complex was inactive compared to Glu-Phe ARPs. Complexation with β-CD resulted in the thermal stabilization of Glu-Phe ARPs and a decrease in the degradation rate constant. Compared to Glu-Phe ARPs, the CD-ARP complex in the thermally treated food system slowed down the formation of browning compounds but didn’t inhibit flavor compound formation. The CD-ARP complex is a promising flavor enhancer for applications in flavored and heated foods.
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15
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Zhan H, Cui H, Yu J, Hayat K, Wu X, Zhang X, Ho CT. Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal. Food Chem 2022; 371:131137. [PMID: 34562777 DOI: 10.1016/j.foodchem.2021.131137] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/22/2021] [Accepted: 09/12/2021] [Indexed: 11/16/2022]
Abstract
The role of amino acids and α-dicarbonyls in the flavor formation of Amadori rearrangement product (ARP) during thermal processing was investigated. Comparisons of the volatile compounds and their concentrations when N-(1-deoxy-α-d-ribulos-1-yl)-glycine reacted with different amino acids or glyoxal (GO) at 100 °C were executed. Additional amino acids, such as glycine (Gly), in ARP models contributed to the diversity of furanoids by the chain elongation of the derived formaldehyde. Whereas the monoanion of additional glutamic acid acted as nucleophile, favored 2-ethyl-3,5-dimethylpyrazine and 2,5-dimethylpyrazine formation; the nonionized amino group of additional lysine were involved in α-dicarbonyls formation, causing pyrazine and methylpyrazine accumulation in the ARP model. Moreover, the high dosage and pH stabilization of additional GO probably promoted the ARP degradation and deoxyosones retro-aldol cleavage, resulting in methylpyrazine rather than furanoids formation. The present work provided the guidance for the controlled flavor formation of ARP in industrial application.
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Affiliation(s)
- Huan Zhan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China
| | - Junhe Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA.
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA.
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA.
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16
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Xing JJ, Mi XJ, Hou JG, Cai EB, Zheng SW, Wang SH, Wang Z, Chen C, Li W. Maltol mitigates cisplatin-evoked cardiotoxicity via inhibiting the PI3K/Akt signaling pathway in rodents in vivo and in vitro. Phytother Res 2022; 36:1724-1735. [PMID: 35174550 DOI: 10.1002/ptr.7405] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 01/17/2022] [Accepted: 01/21/2022] [Indexed: 01/12/2023]
Abstract
Our current research aims to evaluate the efficiency of a flavor enhancer, maltol (produced by heating ginseng) against cisplatin-evoked cardiotoxicity by establishing cisplatin-induced heart injury in vivo and H9C2 rat cardiomyocyte model. The cisplatin-treated mice at 3 mg/kg for four times on the 7th, 9th, 11th and 13th day, and in them appeared a serious cardiac damage accompanied with the increase in indicators of heart damage. Multiple exposure of 3 mg/kg for four times of cisplatin increased cardiac cells apoptosis with increased expression of Bax and cleaved-caspase 3, and decreased expression of Bcl-2. Interestingly, supplement of maltol at doses of 50 and 100 mg/kg for 15 days significantly suppressed the cardiac disturbance. In cultured H9C2 cells, maltol enhanced PI3K/Akt expression level during cisplatin treatment, and reduced cisplatin-induced apoptosis. Notably, inhibition of PI3K/Akt by LY294002 and HY-10249A lessened the efficacy of maltol. In mice, maltol apparently induced PI3K/Akt in heart tissues and protected against cisplatin-induced cardiotoxicity. In conclusion, maltol exerted the protective effects against cisplatin-induced cardiotoxicity, at least partially by inhibiting the activation of PI3K/Akt signaling pathways in cardiomyocytes, to ease oxidative stress, and alleviate reactive oxygen species-mediated apoptosis.
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Affiliation(s)
- Jing-Jing Xing
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China.,School of Biomedical Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Xiao-Jie Mi
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - Jin-Gang Hou
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - En-Bo Cai
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - Si-Wen Zheng
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China.,National and Local Joint Engineering Research Center for Ginseng Breeding and Development, Changchun, China
| | - Shi-Han Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - Zi Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - Chen Chen
- School of Biomedical Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Wei Li
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China.,National and Local Joint Engineering Research Center for Ginseng Breeding and Development, Changchun, China
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17
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Zhu Z, Zhang Y, Wang W, Sun S, Wang J, Li X, Dai F, Jiang Y. Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing. Front Nutr 2022; 8:794231. [PMID: 35211493 PMCID: PMC8861435 DOI: 10.3389/fnut.2021.794231] [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: 10/13/2021] [Accepted: 10/29/2021] [Indexed: 11/13/2022] Open
Abstract
Black apple is a new elaborated product obtained from whole fresh apple through fermentation at controlled high temperature (60~90°C) and humidity (relative humidity of 50~90%). The appearance, color, texture, and taste of black apple changed dramatically compared with those of fresh apple. In this study, changes in the physicochemical and phytochemical properties, volatile profiles, and antioxidant capacity of apple during the fermentation process were investigated. Results showed that the browning intensity and color difference increased continuously during the whole 65-day fermentation process (p < 0.05). Sugars decreased in the whole fermentation process (p < 0.05), whereas the contents of organic acids increased first and then decreased with prolonged 35 days of fermentation (p < 0.05). Total polyphenol content of black apple showed an increase of 1.5-fold as that of fresh apple, whereas 12 common polyphenolic compounds present in fresh apple decreased dramatically in the whole fermentation process (p < 0.05). The analysis of flavor volatiles showed that high-temperature fermentation decreased the levels of alcohols and esters and resulted in the formation of furanic and pyranic compounds, which are the main products of Maillard reaction (MR). Antioxidant activities of black apple were enhanced compared with those of fresh apple, and results indicated that the enhancement of antioxidant activities was related to the polyphenols and products of MR.
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18
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Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100491] [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: 11/18/2022]
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19
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Kanzler C, Wustrack F, Rohn S. High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l-Alanine or l-Lysine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11960-11970. [PMID: 34591478 DOI: 10.1021/acs.jafc.1c04594] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Despite more than 100 years of research, formation of food melanoidins from carbohydrates and amino acids in the course of the Maillard reaction is still not fully understood. Experiments with relevant precursors are commonly used to limit the pathways of the complex reaction and to elucidate the formation mechanisms of the colored end-products. Here as a simple model, methylglyoxal was incubated with l-alanine or l-lysine in aqueous solutions at 100 °C and pH 5. The reaction mixtures were analyzed for color formation, molecular weight distribution, and conversion of methylglyoxal. High-resolution mass spectrometry was used to characterize the variety of products formed. With the help of Kendrick and van Krevelen analyses, the complex data sets were investigated for common substructures and reaction patterns. This study revealed that methylglyoxal forms oligomers via aldol reaction under involvement of its prevalent reaction products such as formaldehyde, acetaldehyde, acetol, and aminoacetone with amino acids.
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Affiliation(s)
- Clemens Kanzler
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Felix Wustrack
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Sascha Rohn
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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20
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Zhai Y, Cui H, Zhang Q, Hayat K, Wu X, Deng S, Zhang X, Ho CT. Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10648-10656. [PMID: 34463101 DOI: 10.1021/acs.jafc.1c03727] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
2-Threityl-thiazolidine-4-carboxylic acid (TTCA), a nonvolatile precursor of flavor and color, is considered to be more stable than its isomeric Amadori compound (ARP). The degradation behavior of TTCA favors higher temperatures and pH. In order to adjust and control the thermal degradation of TTCA to improve its food processing adaptability, a TTCA-Xyl thermal reaction model was constructed to explore the effect of extra-added Xyl on the thermal degradation behavior of TTCA. The results confirmed that the extra-added Xyl was involved in the degradation pathway of TTCA and accelerated its depletion, thus promoting the formation of characteristic downstream products of TTCA including some α-dicarbonyl compounds, and consequently accelerating the browning formation. The isotope-labeling technique was further applied to confirm that the added Xyl could trap the Cys released from the decomposition of ARP and formed additional TTCA, which could promote the movement of chemical equilibrium and gradually accelerate the degradation rate of TTCA as well as melanoidins formation. The higher pH value could even promote this phenomenon.
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Affiliation(s)
- Yun Zhai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, P. R. China
| | - Qiang Zhang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Shibin Deng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, P. R. China
| | - Chi-Tang Ho
- Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Flavouring Food Co., LTD, No. 1 Shengli Road, Jieshou, Anhui 236500, P. R. China
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21
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Deng S, Cui H, Hayat K, Hussain S, Tahir MU, Zhai Y, Zhang Q, Zhang X, Ho CT. Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5167-5177. [PMID: 33891395 DOI: 10.1021/acs.jafc.1c02023] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The effect of additional dl-methionine (Met) on the thermal degradation of a methionine-glucose-derived Amadori rearrangement product (MG-ARP) was investigated under different reaction conditions. The resulting color formation and changes in the concentrations of MG-ARP, Met, and α-dicarbonyl compounds were investigated. Additional Met did not affect the degradation rate of MG-ARP but got involved in subsequent reactions and resulted in a decrease in the contents of C6-α-dicarbonyl compounds. During MG-ARP degradation, the formation of glyoxal (GO) and methylglyoxal (MGO) was facilitated by additional Met, through retro-aldolization reaction of C6-α-dicarbonyl compounds. This effect of Met addition was dependent on the reaction temperature, and the consistent conclusion could be made in a buffer system. The improvement of GO and MGO formation as color precursors caused by the additional Met contributed to the acceleration of browning formation.
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Affiliation(s)
- Shibin Deng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
- College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Yun Zhai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Qiang Zhang
- Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Flavouring Food Co., Ltd, No. 1 Shengli Road, Jieshou, Anhui 236500, P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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22
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Zhu Z, Zhang Y, Wang W, Huang Z, Wang J, Li X, Sun S. Structural characterisation and antioxidant activity of melanoidins from high‐temperature fermented apple. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14881] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zuoyi Zhu
- Institute of Quality and Standard for Agricultural Products Zhejiang Academy of Agricultural Science Hangzhou310021China
| | - Yu Zhang
- Institute of Quality and Standard for Agricultural Products Zhejiang Academy of Agricultural Science Hangzhou310021China
| | - Wei Wang
- Institute of Quality and Standard for Agricultural Products Zhejiang Academy of Agricultural Science Hangzhou310021China
| | - Zhongping Huang
- College of Chemical Engineering Zhejiang University of Technology Hangzhou310014China
| | - Junhong Wang
- Institute of Quality and Standard for Agricultural Products Zhejiang Academy of Agricultural Science Hangzhou310021China
| | - Xue Li
- Institute of Quality and Standard for Agricultural Products Zhejiang Academy of Agricultural Science Hangzhou310021China
| | - Suling Sun
- Institute of Quality and Standard for Agricultural Products Zhejiang Academy of Agricultural Science Hangzhou310021China
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23
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Wu X, Zhang Z, He Z, Wang Z, Qin F, Zeng M, Chen J. Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat. Molecules 2021; 26:molecules26051264. [PMID: 33652771 PMCID: PMC7956273 DOI: 10.3390/molecules26051264] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/12/2021] [Accepted: 02/18/2021] [Indexed: 12/30/2022] Open
Abstract
The aim of this research was to investigate the effect of the number of freeze–thaw cycles (0, 1, 3, 5, and 7) on porcine longissimus protein and lipid oxidation, as well as changes in heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) and their precursors. We analyzed the relationship among HAAs, AGEs, oxidation, and precursors and found the following results after seven freeze–thaw cycles. The HAAs, Norharman and Harman, were 20.33% and 16.67% higher, respectively. The AGEs, Nε-carboxyethyllysine (CEL) and Nε-carboxymethyllysine (CML), were 11.81% and 14.02% higher, respectively. Glucose, creatine, and creatinine were reduced by 33.92%, 5.93%, and 1.12%, respectively after seven freeze–thaw cycles. Norharman was significantly correlated with thiobarbituric acid reactive substances (TBARS; r2 = 0.910) and glucose (r2 = −0.914). Harman was significantly correlated to TBARS (r2 = 0.951), carbonyl (r2 = 0.990), and glucose (r2 = −0.920). CEL was correlated to TBARS (r2 = 0.992) and carbonyl (r2 = 0.933). These changes suggest that oxidation and the Maillard reaction during freeze–thaw cycles promote HAA and AGE production in raw pork.
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Affiliation(s)
- Xingge Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Yinxiang Group, Xianmen 361100, China;
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (M.Z.); (J.C.); Tel.: +86-510-85919065 (M.Z.)
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (M.Z.); (J.C.); Tel.: +86-510-85919065 (M.Z.)
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24
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Hu TM, Chiang YH. Solvent-mediated browning of proteins and amino acids. Biochem Biophys Res Commun 2020; 536:67-72. [PMID: 33360544 DOI: 10.1016/j.bbrc.2020.12.047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Accepted: 12/16/2020] [Indexed: 11/26/2022]
Abstract
Proteins or amino acids are subjected to the Maillard (browning) reaction in the presence of reducing sugars and catalyzed by high temperature. The reaction occurs in daily-life cooking and in the human body. Although the reaction is ubiquitous and has been known for over 100 years, it still intrigues researchers across disciplines. Here we report an unexpected finding where proteins and amino acids turn brown in a mixture of two common solvents: dimethyl sulfoxide and acetone. The browning reaction proceeds at room temperature, without the presence of any sugars. This novel browning reaction was confirmed by a series of investigation on a protein-based gel, 3 proteins and 20 amino acids. The browning is spontaneous, regardless of whether the protein or amino acid was dissolved or not. The kinetic study reveals a fast reaction with a formation half-life of about 4 h. Notably, the reactivity is bell-shaped, with the maximal catalytic effect occurring at an acetone-to-DMSO volume ratio of 0.1-0.3. Among the 20 amino acids tested, tryptophan, lysine, and proline are the most susceptible amino acids to the solvent-mediated browning reaction.
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Affiliation(s)
- Teh-Min Hu
- Faculty of Pharmacy, National Yang-Ming University, Taipei, 112, Taiwan; Center for Advanced Pharmaceutics and Drug Delivery Research, National Yang-Ming University, Taipei, 112, Taiwan; One Health Research Center, National Yang-Ming University, Taipei, 112, Taiwan.
| | - Yi-Hua Chiang
- Faculty of Pharmacy, National Yang-Ming University, Taipei, 112, Taiwan
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25
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Troise AD, Fogliano V, Vitaglione P, Berton-Carabin CC. Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12107-12115. [PMID: 33054194 DOI: 10.1021/acs.jafc.0c04738] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In foods, the Maillard reaction (MR) and lipid oxidation lead to the formation of several molecules through interrelated chemical pathways. MR and lipid oxidation products were investigated in model oil-in-water emulsions consisting of canola oil, water, and Tween 20, a nonionic surfactant, with glucose and phenylalanine. The presence of 1% Tween 20, either in emulsion or as a control surfactant solution, sped up the formation of N-(1-deoxy-d-fructos-1-yl)-phenylalanine and of phenylacetaldehyde. Overall, the formation of MR products was up to sixteen times higher in emulsions than in an aqueous system without a surfactant. The formation of conjugated dienes, total aldehydes, hexanal, and (Z)-2-octenal was reduced down to six times when MR products were present in the emulsion. These results confirm that the formation of MR intermediates is influenced by the reactants' location, and the presence of a discrete nonpolar environment (oil droplets or surfactant micelles) promotes MR volatile formation through Strecker degradation.
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Affiliation(s)
- Antonio Dario Troise
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80055 Naples, Italy
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Claire C Berton-Carabin
- Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands
- INRAE, UR BIA, F-44316 Nantes, France
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26
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Mutz YS, Rosario DKA, Conte-Junior CA. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Compr Rev Food Sci Food Saf 2020; 19:3774-3801. [PMID: 33337064 DOI: 10.1111/1541-4337.12642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/15/2022]
Abstract
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
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Affiliation(s)
- Yhan S Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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27
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Zhai Y, Cui H, Hayat K, Hussain S, Tahir MU, Deng S, Zhang Q, Zhang X, Ho CT. Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10884-10892. [PMID: 32902964 DOI: 10.1021/acs.jafc.0c04287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
2-Threityl-thiazolidine-4-carboxylic acid (TTCA) was found to be the predominant product rather than the Amadori rearrangement product (ARP) during the formation of xylose-cysteine-derived (Xyl-Cys-derived) Maillard reaction intermediates (MRIs) through a thermal reaction coupled with vacuum dehydration. To regulate the existence forms of Xyl-Cys-derived MRIs, an effective method carried out by pH adjustment during high-temperature instantaneous dehydration through spray-drying was proposed in this research to promote the conversion from TTCA to ARP. The increased inlet air temperature of spray-drying could properly facilitate the shift of chemical equilibrium between the MRIs and promote the transformation from TTCA to ARP while raising the total yield of TA (TTCA + ARP). The conversion to ARP was increased to 20.83% at 190 °C of hot blast compared to the product without spray-drying (6.03%). The conversion from TTCA to ARP was further facilitated in the pH range of 7.5-9.5. When the pH of the aqueous reactants was adjusted to 9.5, the equilibrium conversion to ARP was improved to 47.23% after spray-drying, which accounted for 59.48% of the TA formation. Accordingly, MRIs with different TTCA/ARP proportions could be selectively obtained by pH adjustment of the stock solution during high-temperature instantaneous dehydration of spray-drying.
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Affiliation(s)
- Yun Zhai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Shibin Deng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Qiang Zhang
- Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Flavouring Food Co., Ltd., No. 1 Shengli Road, Jieshou, Anhui 236500, P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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28
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Yang X, Li Y, Li S, Ren X, Olayemi Oladejo A, Lu F, Ma H. Effects and mechanism of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella). ULTRASONICS SONOCHEMISTRY 2020; 64:104964. [PMID: 32106063 DOI: 10.1016/j.ultsonch.2020.104964] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 12/28/2019] [Accepted: 01/08/2020] [Indexed: 05/06/2023]
Abstract
The effects of two types (energy-divergent/gathered) of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella) were studied. The test and analysis of Fourier transform infrared spectroscopy, surface hydrophobicity and atomic force microscopy of protein, peptide concentration, molecular weight distribution and free amino acid content of protein-hydrolysate were performed to reveal the mechanism. Also, the sensory characteristics of Maillard reaction products were evaluated. Results showed that Maillard reaction products presented higher absorbance value at 294 and 420 nm after pretreated by two types of ultrasound compared to that of control. The grafting degree value of products pretreated by energy-divergent ultrasound increased by 13.87%. Both of these two types of ultrasound pretreatment showed higher (p < 0.05) value of grafting degree compared to that of positive control (thermal denaturation). The random coil content and surface hydrophobicity of protein improved significantly (p < 0.05), and the depth distribution of protein molecules narrowed down after pretreated by ultrasound, especially energy-divergent type ultrasound. The change of protein structure increased small molecular peptide/amino acid content in protein-hydrolysate, so that it promoted the Maillard reaction process of protein-hydrolysate and glucose. The mouthfulness and overall acceptance of Maillard reaction products increased after pretreated by two types of ultrasound. Results indicated that ultrasound, especially energy-divergent type ultrasound pretreatment of protein was an effective method to promote Maillard reaction evolution of protein-hydrolysate from grass carp protein and improved the flavor of Maillard reaction products.
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Affiliation(s)
- Xue Yang
- Basic Medical college, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, People's Republic of China
| | - Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
| | - Songtao Li
- Institute of Chinese Materia Medica, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, People's Republic of China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Ayobami Olayemi Oladejo
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom State, Nigeria
| | - Feng Lu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, People's Republic of China.
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29
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Hidalgo FJ, Lavado-Tena CM, Zamora R. Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5448-5454. [PMID: 32319769 DOI: 10.1021/acs.jafc.0c01679] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The formation of 6-(hydroxymethyl)pyridin-3-ol by ring expansion of 5-(hydroxymethyl)furfural (HMF) in the presence of ammonia-producing compounds was studied to determine the routes of formation of pyridin-3-ols in foods. 6-(Hydroxymethyl)pyridin-3-ol was produced from HMF in model systems, mostly at neutral pH values, as a function of reaction times and temperature and with an activation energy (Ea) of 74 ± 3 kJ/mol, which was higher than that of HMF disappearance (43 ± 4 kJ/mol). A reaction pathway is proposed, which is general for the formation of pyridin-3-ols from 2-oxofurans. Thus, it explains the conversions of furfural into pyridin-3-ol and of 2-acetylfuran into 2-methylpyridin-3-ol, which were also studied. When honey and sugarcane honey were heated, they produced different pyridin-3-ols, although 6-(hydroxymethyl)pyridin-3-ol was the pyridine-3-ol produced to the highest extent. Obtained results suggest that formation of pyridin-3-ols in foods is unavoidable when 2-oxofurans are submitted to thermal heating and ammonia (or ammonia-producing compounds) is present.
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Affiliation(s)
- Francisco J Hidalgo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario-Edificio 46, 41013 Seville, Spain
| | - Cristina M Lavado-Tena
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario-Edificio 46, 41013 Seville, Spain
| | - Rosario Zamora
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario-Edificio 46, 41013 Seville, Spain
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30
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Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Res Int 2020; 130:108844. [DOI: 10.1016/j.foodres.2019.108844] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 11/14/2019] [Accepted: 11/18/2019] [Indexed: 11/18/2022]
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31
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Kanzler C, Haase PT. Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:332-339. [PMID: 31814399 DOI: 10.1021/acs.jafc.9b06258] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Thermal treatment of food leads to the formation of melanoidins by reactions of carbohydrates with free amino acids or proteins in the late stage of Maillard reaction. The aim of this study was the identification of reaction mechanisms responsible for the formation of melanoidins involving active methylenes with the heterocyclic structure and the structural characterization of the resulting products. For this purpose, norfuraneol was incubated with the aldehydes pyrrole-2-aldehyde or furfural at 125 °C. With the help of high-resolution mass spectrometry, the structural composition of oligomers of up to fifteen C5-units could be described for the first time. Aldol and Michael reactions could be identified as crucial steps for the formation of new C-C-bonds. With increasing heating time, the elimination of water from the products was facilitated, and oxidation reactions of integrated reductone structures lead to the expansion of conjugated double-bond systems responsible for the color formation of the samples.
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Affiliation(s)
- Clemens Kanzler
- Technische Universität Berlin , Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Paul T Haase
- Technische Universität Berlin , Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
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32
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Fu Y, Zhang Y, Soladoye OP, Aluko RE. Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Crit Rev Food Sci Nutr 2019; 60:3429-3442. [PMID: 31738577 DOI: 10.1080/10408398.2019.1691500] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a wide range of Maillard reaction products (MRPs) that contribute to flavor and bioactivity of foods. Even though the reactions between proteins and carbohydrates have been extensively investigated, the modifications of food protein-derived peptides and the subsequent impacts on flavor and bioactivity of foods have not been fully elucidated. In this review, the flavor and bioactive properties of food-derived peptides are reviewed. The formation mechanisms with respect to MRPs generated from food protein-derived peptides have been discussed. The state-of-the-art studies on impacts of the Maillard reaction on flavor and bioactivity of food protein-derived peptides are also discussed. In addition, some potential negative effects of MRPs are described.
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Affiliation(s)
- Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Ministry of Agriculture and Forestry, Government of Alberta, Leduc, Alberta, Canada
| | - Rotimi E Aluko
- College of Food Science, Southwest University, Chongqing, China.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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33
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Zhan H, Tang W, Cui H, Hayat K, Hussain S, Tahir MU, Zhang S, Zhang X, Ho CT. Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration. Food Chem 2019; 311:125877. [PMID: 31780222 DOI: 10.1016/j.foodchem.2019.125877] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 10/29/2019] [Accepted: 11/07/2019] [Indexed: 11/30/2022]
Abstract
Amadori rearrangement product (ARP) is an ideal flavor precursor. The formation kinetics of ARP from glycine-ribose system, 3-deoxyribosone (3-DR) and 1-deoxyribosone (1-DR) were evaluated, and then controlled thermal reaction (CTR) coupled with vacuum dehydration was proposed to improve the ARP yield. As key factors controlling the formation of byproducts, CTR temperature and time were optimized as 100 °C, 60 min based on the formation kinetics of the ARP and deoxyribosones. Vacuum dehydration was further used to increase the ARP yield from 0.77% to 64.50%, which was improved by 82.8 times, while 3-DR and 1-DR yield increased only by 1.5 and 3.7 times, respectively. The formation of ARP was the dominant reaction during vacuum dehydration. Under optimal conditions, CTR coupled with vacuum dehydration was an effective method to control byproducts formation and improve the ARP yield simultaneously. This method may offer a potential application in flavor enhancement of light-color food.
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Affiliation(s)
- Huan Zhan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Wei Tang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia.
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia.
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
| | - Songlin Zhang
- School of Chemical and Material Engineering, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China.
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA.
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34
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Delatour T, Huertas-Pérez JF, Dubois M, Theurillat X, Desmarchelier A, Ernest M, Stadler RH. Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food. Food Chem 2019; 303:125406. [PMID: 31472386 DOI: 10.1016/j.foodchem.2019.125406] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 08/20/2019] [Accepted: 08/20/2019] [Indexed: 02/02/2023]
Abstract
This study reports the heat-induced formation of furan by decarboxylation of 2-furoic acid, and 2-methylfuran by dehydration of furfuryl alcohol under dry conditions. Model systems were incubated at temperatures up to 190 °C, followed by quantitative determination of furan and 2-methylfuran performed by isotope dilution headspace gas chromatography-mass spectrometry. Results show that 2-furoic acid decarboxylation and furfuryl alcohol dehydration are activated as from about 140-160 °C. Furfuryl alcohol and 2-furoic acids were measured in a selection of roasted coffee products by isotope dilution liquid chromatography-high resolution mass spectrometry, and the data evidenced a strong correlation between the two compounds, suggesting an intimate mechanistic relationship between them. The possible oxidation of furfuryl alcohol to furfural and 2-furoic acid in heated food is raised with particular emphasis on coffee roasting. These findings are relevant for better understanding the formation of furan and alkylfurans in food, and ultimately opening avenues for mitigation.
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Affiliation(s)
- Thierry Delatour
- Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | | | - Mathieu Dubois
- Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | | | | | - Marion Ernest
- Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Richard H Stadler
- Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
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35
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Zhai Y, Cui H, Hayat K, Hussain S, Tahir MU, Yu J, Jia C, Zhang X, Ho CT. Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8632-8640. [PMID: 31309828 DOI: 10.1021/acs.jafc.9b04374] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The Maillard reaction under a stepwise increase of temperature using l-cysteine as the indicator was performed to determine the formation conditions for the preparation of 2-threityl-thiazolidine-4-carboxylic acid (TTCA) which was the main Maillard reaction intermediate (MRI) derived from the xylose (Xyl)-cysteine (Cys) model system in aqueous medium. To clarify the indicating mechanism of Cys for the TTCA formation, the thermal model systems of TTCA-Cys and TTCA solutions were investigated. The browning of the final Maillard reaction products (MRPs) and concentration of downstream degradation products of MRIs indicated that the added Cys could react with TTCA to inhibit the formation of visible color via preventing the generation of dicarbonyl compounds derived from MRIs. Through HPLC analysis, it was demonstrated that added Cys affected the normal reaction pathway from TTCA to ARP and other downstream products by restoring TTCA to sugar and amino acid under heat treatment.
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Affiliation(s)
- Yun Zhai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | | | | | | | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick 08901 , New Jersey United States
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36
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Mohsin GF, Schmitt FJ, Kanzler C, Hoehl A, Hornemann A. PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositions. Food Chem 2019; 281:106-113. [DOI: 10.1016/j.foodchem.2018.12.054] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 12/10/2018] [Accepted: 12/10/2018] [Indexed: 11/25/2022]
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37
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Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Cui H, Hayat K, Zhang X. Antioxidant Activity In Vitro of N-(1-deoxy-α-d-xylulos-1-yl)-Phenylalanine: Comparison Among Maillard Reaction Intermediate, End-Products and Xylose-Phenylalanine. J Food Sci 2019; 84:1060-1067. [PMID: 30942907 DOI: 10.1111/1750-3841.14579] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 02/15/2019] [Accepted: 02/24/2019] [Indexed: 12/01/2022]
Abstract
The Maillard reaction end-products (MRPs) and intermediate (MRI, N-(1-deoxy-α-D-xylulos-1-yl)-phenylalanine) derived from xylose (Xyl) and phenylalanine (Phe) model system were synthesized in an aqueous medium, and their antioxidant activity was evaluated. Both the MRPs and N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine exhibited the Fe2+ chelating activity at their addition concentration of 2 to 12 mg/mL. While their reducing power, free radical scavenging activity, and inhibition effect on lipid peroxidation were observed at a lower addition concentration of only 0.2 to 1.2 mg/mL. The free radical scavenging activity was improved with the increase in their concentration, and a time-dependent scavenging effect of the MRI was also shown in the results. However, a weak chelating activity of Xyl-Phe on Fe2+ in a concentration-dependent manner was observed, but no significant free radical scavenging activity or reducing power of Xyl-Phe was found. Based on these results, possible free radical scavenging pathway of the MRI was proposed. As the MRI showed lower antioxidant activity than MRPs, the application of the MRI in combination with MRPs as an antioxidant was proposed in cooked or semi-processed foods to avoid the deterioration induced by oxidation. PRACTICAL APPLICATION: The Maillard reaction intermediates (MRIs) showed antioxidant activity and could be applied in foods as both antioxidants and flavor enhancer. The MRIs will probably extend the shelf-life of lipid rich foods and could be the substitute of artificial antioxidants.
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Affiliation(s)
- Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, China
| | - Khizar Hayat
- Dept. of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud Univ., P.O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, 214122, Jiangsu, China
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Nobis A, Röhrig A, Hellwig M, Henle T, Becker T, Gastl M. Formation of 3-deoxyglucosone in the malting process. Food Chem 2019; 290:187-195. [PMID: 31000036 DOI: 10.1016/j.foodchem.2019.03.144] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 11/26/2022]
Abstract
3-Deoxyglucosone (3-DG) is a metabolite from sugar degradation obtained by the Maillard reaction. It is an important precursor compound in Strecker reactionism that directly leads to known beer aging indicators and can influence the final sensory beer quality. However, the conditions of 3-DG formation in the malting process have not yet been described. To investigate the reaction pathways of 3-DG formation, we varied the composition of reactants (sugars, amino acids) by using different malting modification levels (germination time 5-7 d; steeping degree 42-45%; germination temperature 12-14 °C); final kilning temperature (60 °C to 100 °C). After its derivatization with ortho-phenylenediamine, we analyzed 3-DG with HPLC-UV. 3-DG concentration was between 5 and 120 µmol/100 g dry weight. The formation of 3-DG increased for high malt modification levels and high final kilning temperature. The abundant formation of 3-DG in the malting process is already comparable to the occurred brewing process concentration.
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Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Anne Röhrig
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Michael Hellwig
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany.
| | - Thomas Henle
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany.
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
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Bruhns P, Kaufmann M, Koch T, Kroh LW. 2-Deoxyglucosone: A New C 6-α-Dicarbonyl Compound in the Maillard Reaction of d-Fructose with γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11806-11811. [PMID: 30336014 DOI: 10.1021/acs.jafc.8b03629] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric acid were determined. The reaction was carried out under mild reaction conditions at 50 °C and water contents between 0 and 90%. A thus far unknown α-dicarbonyl compound was found as the main product in the first 24 h at water contents below 50%. After isolation of its stable quinoxaline derivative, it was possible to identify the compound as 2-deoxy-d- glycero-hexo-3,4-diulose (2-deoxyglucosone). For the first time, the four C6-α-dicarbonyl compounds, 1-deoxyglucosone, 2-deoxyglucosone, 3-deoxyglucosone, and 4-deoxyglucosone, could be identified in the Maillard reaction of a hexose at the same time. This indicates the formation of a 2,3-eneaminol from the Schiff base of d-fructose and the formation of 2-amino-2-deoxy-3-ketose as an alternative to the Heyns product.
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Affiliation(s)
- Philipp Bruhns
- Fachgebiet Lebensmittelchemie und Analytik, Institut für Lebensmitteltechnologie und Lebensmittelchemie , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Martin Kaufmann
- Fachgebiet Lebensmittelchemie und Analytik, Institut für Lebensmitteltechnologie und Lebensmittelchemie , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Timo Koch
- Pfeifer & Langen GmbH & Company KG , Aachener Straße 1042a , 50858 Köln , Germany
| | - Lothar W Kroh
- Fachgebiet Lebensmittelchemie und Analytik, Institut für Lebensmitteltechnologie und Lebensmittelchemie , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
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Ding Z, Luo X, Ma Y, Chen H, Qiu S, Sun G, Zhang W, Yu C, Wu Z, Zhang J. Eco-friendly synthesis of 5-hydroxymethylfurfural (HMF) and its application to the Ferrier-rearrangement reaction. J Carbohydr Chem 2018. [DOI: 10.1080/07328303.2018.1428990] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Zekun Ding
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Xiaosheng Luo
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Yibin Ma
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Heshan Chen
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Saifeng Qiu
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Guosheng Sun
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Wan Zhang
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Chao Yu
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Zhenliang Wu
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
| | - Jianbo Zhang
- School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, China
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