1
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Bork LV, Stobernack T, Rohn S, Kanzler C. Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates - Formation of phenol-containing colorants. Food Chem 2024; 449:139189. [PMID: 38593726 DOI: 10.1016/j.foodchem.2024.139189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 03/26/2024] [Accepted: 03/28/2024] [Indexed: 04/11/2024]
Abstract
Non-enzymatic conversion of phenolic compounds plays an important role during thermal processing of plant-based food such as coffee, cocoa, and peanuts. However, the more prominent Maillard reaction is mainly studied at a mechanistic level for carbohydrates and amino compounds to clarify reactions that contribute to ('classic') melanoidin formation, but the role of phenolic compounds in such reactions is rarely discussed yet. To understand their contribution to non-enzymatic browning, reactions between ubiquitous phenolic acids, such as caffeic acid and ferulic acid, and prominent heterocyclic Maillard intermediates, namely furfural, hydroxymethylfurfural, and pyrrole-2-carbaldehyde were investigated. Following incubation under roasting conditions (220 °C, 0-30 min), heterogenous products were characterized by high-resolution mass spectrometry, and, after isolation, by nuclear magnetic resonance spectroscopy. By this, color precursors were identified, and it was shown that in addition to aromatic electrophilic substitution, nucleophilic and condensation reactions are key mechanisms contributing to the formation of phenol-containing melanoidins.
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Affiliation(s)
- Leon V Bork
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Tobias Stobernack
- German Federal Institute for Risk Assessment, Department of Chemical and Product Safety, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Sascha Rohn
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Clemens Kanzler
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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2
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Bork LV, Proksch N, Stobernack T, Rohn S, Kanzler C. Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15933-15947. [PMID: 38968025 PMCID: PMC11261603 DOI: 10.1021/acs.jafc.4c02959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 07/07/2024]
Abstract
Hydroxycinnamic acids, known for their health benefits and widespread presence in plant-based food, undergo complex transformations during high-temperature processing. Recent studies revealed a high browning potential of hydroxycinnamic acids and reactive Maillard reaction intermediates, but the role of phenolic compounds in the early stage of these reactions is not unambiguously understood. Therefore, we investigated the influence of caffeic acid and ferulic acid on the nonenzymatic browning of arabinose, galactose, and/or alanine, focusing on the implications on the formation of relevant early-stage Maillard intermediates and phenol-deriving products. Contrary to previous assumptions, hydroxycinnamic acids were found to promote nonenzymatic browning instead of solely trapping reactive intermediates. This was reflected by an intense browning, which was attributed to the formation of heterogeneous phenol-containing Maillard products. Although, caffeic acid is more reactive than ferulic acid, the formation of reactive furan derivatives and of heterogeneous phenol-containing colorants was promoted in the presence of both hydroxycinnamic acids.
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Affiliation(s)
- Leon Valentin Bork
- Institute
of Food Technology and Food Chemistry, Department of Food Chemistry
and Analysis, Technische Universität
Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Nicolas Proksch
- Institute
of Food Technology and Food Chemistry, Department of Food Chemistry
and Analysis, Technische Universität
Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
- Leibniz
Institute of Vegetable and Ornamental Crops (IGZ) e. V., Plant Quality
and Food Security, Theodor-Echtermeyer-Weg
1, 14979 Grossbeeren, Germany
| | - Tobias Stobernack
- Department
of Chemical and Product Safety, Federal
Institute of Risk Assessment, Max-Dohrn-Street 8−10, 10589 Berlin, Germany
| | - Sascha Rohn
- Institute
of Food Technology and Food Chemistry, Department of Food Chemistry
and Analysis, Technische Universität
Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Clemens Kanzler
- Institute
of Food Technology and Food Chemistry, Department of Food Chemistry
and Analysis, Technische Universität
Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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3
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Qi Y, Cheng J, Ding W, Wang L, Qian H, Qi X, Wu G, Zhu L, Yang T, Xu B, Zhang H. Epicatechin-Promoted Formation of Acrylamide from 3-Aminopropionamide Via Postoxidative Reaction of B-Ring. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15301-15310. [PMID: 38917412 DOI: 10.1021/acs.jafc.4c01116] [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: 06/27/2024]
Abstract
The role of thermally generated 3-aminopropionamide as an intermediate in acrylamide formation in the Maillard reaction has been well established. Herein, the effect of epicatechin on the conversion of 3-aminopropionamide into acrylamide under oxidative conditions was investigated at 160-220 °C. Epicatechin promoted acrylamide generation and 3-aminopropionamide degradation. The stable isotope-labeling technique combined with UHPLC-Orbitrap-MS/MS analysis showed adduct formation between 3-aminopropionamide and the oxidized B ring of epicatechin to form a Schiff base. This initially formed Schiff base could directly degrade to acrylamide, undergo reduction or dehydration to other intermediates, and subsequently generate acrylamide. Based on accurate mass analysis, five intermediates with intact or dehydrated C rings were tentatively identified. Furthermore, reaction pathways were proposed that were supported by the changes in the levels of adducts formed during heating. To the authors' knowledge, this study is the first to reveal pathways through which flavanols promoted the formation of acrylamide in Maillard reactions.
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Affiliation(s)
- Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiahao Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wangmin Ding
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Tianyi Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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4
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Yu Z, Lu Y, Wei F, Zhang Y, Dong L, Wang S. The impact of natural spices additions on hazards development and quality control in roast beef patties. Food Chem 2024; 435:137644. [PMID: 37804732 DOI: 10.1016/j.foodchem.2023.137644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/28/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
The current focus in thermally processed meat production is to reduce the presence of hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS to examine the effects of rosemary, turmeric, and bay leaf on the development of hazards in roast beef patties, which demonstrated simultaneous inhibitory effects on malondialdehyde, glyoxal, methylglyoxal, 12 heterocyclic aromatic amines, acrylamide, and 5-hydroxymethylfurfural. Correlation analysis revealed that the total phenolic content and ferric-reducing antioxidant power of the spices were negatively correlated with polar hazards, non-polar heterocyclic aromatic amines, and aldehyde hazards, respectively. These findings underscore the vital role of hydroxyl groups and aromatic rings of phenols in inhibiting hazards formation. Additionally, the application of spices significantly reduced cooking loss and water loss and positively influenced textural quality and amino acid retention. These findings contribute to the understanding of the inhibitory effects of spices on multiple hazards and the quality control of heat-processed meat products.
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Affiliation(s)
- Zhenting Yu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Fan Wei
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Lu Dong
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
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5
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Bork LV, Proksch N, Rohn S, Kanzler C. Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1708-1720. [PMID: 38224245 DOI: 10.1021/acs.jafc.3c07168] [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: 01/16/2024]
Abstract
The Maillard reaction is a vital part of food processing, involving a vast number of complex reaction pathways, resulting in high-molecular-weight colorants. So far, studies have been focused on the conversion of carbohydrates and amino compounds, but the literature elaborating the contribution of phenolic compounds to the formation of the colored end-products is still rare. The aim of this study was to characterize early reactions, underlying the formation of phenol-containing melanoidins. For this purpose, binary model systems of the prominent phenolic compounds caffeic acid and ferulic acid combined with α-dicarbonyl compounds typically formed in the Maillard reaction such as glyoxal, methylglyoxal, and diacetyl were analyzed after heat treatment. High-resolution mass spectrometry revealed that decarboxylation, aromatic electrophilic substitution, and nucleophilic addition are important reaction steps that lead to colored heterogeneous oligomers. Polymerization was favored for phenolic compounds with a high electron density in the aromatic system and for α-dicarbonyl compounds carrying aldehyde functions.
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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
| | - Nicolas Proksch
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 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
| | - 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
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6
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Li H, Zhang Y, Jiang Y, Li JX, Li C, Zhao Y, Li C, Jie RQD, Zulewska J, Li H, Yu J. Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products. J Dairy Sci 2023; 106:6731-6740. [PMID: 37210347 DOI: 10.3168/jds.2022-22973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 04/04/2023] [Indexed: 05/22/2023]
Abstract
Brown fermented milk (BFM) is favored by consumers in the dairy market for its unique burnt flavor and brown color. However, Maillard reaction products (MRP) from high-temperature baking are also noteworthy. In this study, tea polyphenols (TP) were initially developed as potential inhibitors of MRP formation in BFM. The results showed that the flavor profile of BFM did not change after adding 0.08% (wt/wt) of TP, and its inhibition rates on 5-hydroxymethyl-2-furaldehyde (5-HMF), glyoxal (GO), methylglyoxal (MGO), Nε-carboxymethyl lysine (CML), and Nε-carboxyethyl lysine (CEL) were 60.8%, 27.12%, 23.44%, 57.7%, and 31.28%, respectively. After 21 d of storage, the levels of 5-HMF, GO, MGO, CML, and CEL in BFM with TP were 46.3%, 9.7%, 20.6%, 5.2%, and 24.7% lower than the control group, respectively. Moreover, a smaller change occurred in their color and the browning index was lower than that of the control group. The significance of this study was to develop TP as additives to inhibit the production of MRP in brown fermented yogurt without changing color and flavors, thereby making dairy products safer for consumers.
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Affiliation(s)
- Hongbo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yuanyuan Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yuelu Jiang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jia Xin Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Chen Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yang Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Chunshuang Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Ren Qing Duo Jie
- Qinghai Qilong Trading Co. Ltd., Henan Qilong Ranch, Qinghai, 811500, China
| | - Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
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7
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Li B, Wang J, Cheng Z, Song B, Shu C, Chen Y, Chen W, Yang S, Yang Y, Tian J. Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies. Food Chem 2023; 416:135793. [PMID: 36898335 DOI: 10.1016/j.foodchem.2023.135793] [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: 12/20/2022] [Revised: 02/12/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023]
Abstract
Due to unique chemical structure, flavonoids are secondary metabolites with numerous biological activities. Thermal processing of food usually produces some chemical contaminants, which cause an adverse effect on food quality and nutrition. Therefore, it is vital to reduce these contaminants in food processing. In this study, current researches around the inhibitory effect of flavonoids on acrylamide, furans, α-dicarbonyl compounds and heterocyclic amines (HAs) were summarized. It has been shown that flavonoids inhibited the formation of these contaminants to varying degrees in chemical or food models. The mechanism was mainly associated with natural chemical structure and partly with antioxidant activity of flavonoids. Additionally, methods and tools of analyzing interactions between flavonoids and contaminants were discussed. In summary, this review demonstrated potential mechanisms and analytical strategies of flavonoids in food thermal processing, providing new insight of flavonoids applying on the food engineering.
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Affiliation(s)
- Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhen Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Baoge Song
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Chen
- Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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8
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A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry. Food Chem 2023; 410:135391. [PMID: 36682285 DOI: 10.1016/j.foodchem.2023.135391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/03/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
Acrylamide (AA) elimination is significant in thermal-processing foods that rich in carbohydrate and asparagine. Here, catechin (CAT) and its quinone were utilized to investigate and evaluate the reaction rate of AA's characteristics (electrophilicity, oxidizing ability, and nucleophilicity) and trace the reaction pathways to eliminate AA in model system at 25 °C and 150 °C. It is revealed that AA prefers nucleophilic additions with quinone (kAA-CATQ = 1.1E-2 min-1 > kAA-CAT = 3.1E-3 min-1). It is prone to react with the B ring of CAT (kAA-4MC = 1.4E-3 min-1) via the redox reaction, rather than the A ring (kAA-PHL = 1.0E-4 min-1) through the electrophilic reaction. For the investigation of unknown products resulting from the above reactions, a process incorporating mechanism and tentative product speculation was implemented. Thirteen products were partially detected based on the extracted ion chromatography and MS spectrum from UHPLC-Q-Exactive Orbitrap Mass Spectrometry. These results provide a new perspective to eliminate AA in thermal-processing foods.
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9
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Wang J, Cheng Z, Gao N, Zhang Y, Wang M, Ren G, Song B, Liang Q, Bao Y, Tan H, Chen W, Li B, Tian J. Effects of sucrose degradation product furfural on cyanidin-3-O-glucoside: Mechanism of action, stability, and identification of products in sugar solutions. Food Res Int 2023; 168:112788. [PMID: 37120234 DOI: 10.1016/j.foodres.2023.112788] [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: 01/08/2023] [Revised: 03/27/2023] [Accepted: 04/02/2023] [Indexed: 05/01/2023]
Abstract
Anthocyanins are often affected by the sweetener sucrose during processing, which is closely related to its typical degradation product, furfural (Ff). However, the specific mechanism is unclear. In this study, Ff and cyanidin-3-O-glucoside (C3G) were used to explain the mechanism of the effect. The results showed that Ff destabilized anthocyanins by chemically reacting with C3G to generate three new adducts. Meanwhile, the color of the C3G solution changed from bright red to dark purple, and the value of the color difference (ΔE) increased significantly by 2.69. Furthermore, the new adducts were less stable than C3G and continued to promote the degradation of C3G when they coexisted with it. The above adducts were also detected in sugar solutions supplemented with C3G, and these adducts were more likely to accumulate under light storage conditions. These results provide a theoretical basis for reducing anthocyanin loss in food processing.
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Affiliation(s)
- Jiaxin Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhen Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Ningxuan Gao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Ye Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Mingshuang Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Guangyu Ren
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Baoge Song
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qi Liang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Wei Chen
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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10
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Han Z, Zhu M, Wan X, Zhai X, Ho CT, Zhang L. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism. Crit Rev Food Sci Nutr 2022; 64:4904-4920. [PMID: 36382683 DOI: 10.1080/10408398.2022.2146653] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages with the development of a cascade of chemical reactions. During thermal reaction of food ingredients, sugar, protein and amino acids are usually the main substrates, and polyphenols co-existed in food could also participate in the Maillard reaction as a modulator. Polyphenols including flavan-3-ols, hydroxycinnamic acids, flavonoids, and tannins have shown various effects throughout the process of Maillard reaction, including conjugating amino acids/sugars, trapping α-dicarbonyls, capturing Amadori rearrangement products (ARPs), as well as decreasing acrylamide and 5-hydroxymethylfurfural (5-HMF) levels. These effects significantly influenced the flavor, taste and color of processed foods, and also decreased the hazard products' level. The chemical mechanism of polyphenols-Maillard products involved the scavenging of radicals, as well as nucleophilic addition and substitution reactions. In the present review, we concluded and discussed the interaction of polyphenols and Maillard reaction, and proposed some perspectives for future studies.
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Affiliation(s)
- Zisheng Han
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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11
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The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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12
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Abedini AH, Vakili Saatloo N, Salimi M, Sadighara P, Alizadeh Sani M, Garcia-Oliviera P, Prieto MA, Kharazmi MS, Jafari SM. The role of additives on acrylamide formation in food products: a systematic review. Crit Rev Food Sci Nutr 2022; 64:2773-2793. [PMID: 36194060 DOI: 10.1080/10408398.2022.2126428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products.
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Affiliation(s)
- Amir Hossein Abedini
- Students, Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alizadeh Sani
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Paula Garcia-Oliviera
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | | | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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13
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Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01605-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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14
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Ma Y, Huang H, Zhang Y, Li F, Gan B, Yu Q, Xie J, Chen Y. Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols. Food Res Int 2022; 159:111595. [DOI: 10.1016/j.foodres.2022.111595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/14/2022] [Accepted: 06/27/2022] [Indexed: 11/04/2022]
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15
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Chen P, Liu S, Yin Z, Liang P, Wang C, Zhu H, Liu Y, Ou S, Li G. Rutin alleviated acrolein-induced cytotoxicity in Caco-2 and GES-1 cells by forming a cyclic hemiacetal product. Front Nutr 2022; 9:976400. [PMID: 36051900 PMCID: PMC9424909 DOI: 10.3389/fnut.2022.976400] [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: 06/23/2022] [Accepted: 07/18/2022] [Indexed: 11/13/2022] Open
Abstract
Acrolein (ACR), an α, β-unsaturated aldehyde, is a toxic compound formed during food processing, and the use of phenolics derived from dietary materials to scavenge ACR is a hot spot. In this study, rutin, a polyphenol widely present in various dietary materials, was used to investigate its capacity to scavenge ACR. It was shown that more than 98% of ACR was eliminated under the conditions of reaction time of 2 h, temperature of 80 °C, and molar ratio of rutin/ACR of 2/1. Further structural characterization of the formed adduct revealed that the adduct of rutin to ACR to form a cyclic hemiacetal compound (RAC) was the main scavenging mechanism. Besides, the stability of RAC during simulated in vitro digestion was evaluated, which showed that more than 83.61% of RAC was remained. Furthermore, the cytotoxicity of RAC against Caco-2 and GES-1 cells was significantly reduced compared with ACR, where the IC50 values of ACR were both below 20 μM while that of RAC were both above 140 μM. And the improvement of the loss of mitochondrial membrane potential (MMP) by RAC might be one of the detoxification pathways. The present study indicated that rutin was one of the potential ACR scavengers among natural polyphenols.
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Affiliation(s)
- Peifang Chen
- Department of Food Science, Foshan University, Foshan, China
| | - Shuang Liu
- Department of Hematology, Guangdong Second Provincial General Hospital, Guangzhou, China
| | - Zhao Yin
- Department of Hematology, Guangdong Second Provincial General Hospital, Guangzhou, China
| | - Pengjie Liang
- Department of Food Science, Foshan University, Foshan, China
| | - Chunhua Wang
- Department of Food Science, Foshan University, Foshan, China
| | - Hanyue Zhu
- Department of Food Science, Foshan University, Foshan, China
| | - Yang Liu
- Department of Food Science, Foshan University, Foshan, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Shiyi Ou
| | - Guoqiang Li
- Department of Food Science, Foshan University, Foshan, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- South China National Center for Food Safety Research and Development, Foshan University, Foshan, China
- *Correspondence: Guoqiang Li
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16
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Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose-Asparagine Model Solution and the Functional Characteristics of the Resultants. Polymers (Basel) 2022; 14:polym14081565. [PMID: 35458315 PMCID: PMC9031937 DOI: 10.3390/polym14081565] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/23/2022] [Accepted: 04/10/2022] [Indexed: 02/04/2023] Open
Abstract
The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigated for the following characteristics: acrylamide, asparagine, reducing sugar content, color, kinematic viscosity, Maillard reaction products (MRPs), and pH every 10 min. After heating for 10 min, the viscosity of chitosan-containing solutions reduced significantly. The investigational data confirmed that chitosan may have decomposed into lower molecular structures, as demonstrated by the reduced viscosity of the solution at pH < 6 and a decrease in the acrylamide content during 30 min of heating in a fructose−asparagine system. This study also confirms that the formation of ultraviolet-absorbing intermediates and browning intensity of MRPs containing acrylamide prepared by fructose−asparagine was more than those of MRPs prepared by glucose−asparagine solution system. MRPs containing acrylamide resulted from the reaction of asparagine with fructose (ketose) rather than glucose (aldose). Acrylamide formation could be significantly mitigated in the fructose−asparagine−chitosan model system as compared to the fructose−asparagine model system for possible beverage and food application.
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Dursun Capar T, Inanir C, Cimen F, Ekici L, Yalcin H. Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01247-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Xing X, Chun C, Xiong F, Rui-Hai L. Influence of Sargassum pallidum and the synergistic interaction mechanism of 6-gingerol and poricoic acid A on inhibiting ovalbumin glycation. Food Funct 2021; 12:9315-9326. [PMID: 34606550 DOI: 10.1039/d1fo01886h] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
This study aimed to investigate the antiglycation capacity of Sargassum pallidum extract on ovalbumin (OVA) glycation, and the interaction mechanism of its active compounds, including 6-gingerol (6G) and poricoic acid A (PA). The results showed that Sargassum pallidum extract, PA and 6G had excellent suppression on the formation of fructosamine, 5-hydroxymethylfurfural (5-HMF), acrylamide and advanced glycation end products (AGEs), which was higher than aminoguanidine (AG). The combination of PA and 6G showed good synergistic effect on inhibiting the formation of AGEs. PA exhibited the strongest inhibition activity for protein glycation products, and the content of 5-HMF and acrylamide decreased from 277.44 and 10.60 μg mL-1 to 208.37 and 5.46 μg mL-1, respectively, at 30.08 × 10-5 M compared with the control group. 6G and PA quenched the fluorescence of OVA with a static mechanism, and enhanced the hydrophilic microenvironment of the tyrosine (Tyr) and tryptophan (Trp) residues. The binding of 6G and PA with OVA was spontaneous and driven by hydrogen bonds and van der Waals interactions. Molecular docking indicated that 6G and PA entered the hydrophobic cavity of OVA, and formed hydrogen bonds with Ser103, Leu101 and Thr 91. These findings suggested that Sargassum pallidum extract, PA and 6G have great potential as antiglycation inhibitors to treat diabetes complications in healthy food.
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Affiliation(s)
- Xie Xing
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Chen Chun
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Fu Xiong
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Liu Rui-Hai
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY, 14853, USA
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19
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Jiang Z, Han Z, Qin C, Lai G, Wen M, Ho CT, Zhang L, Wan X. Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11417-11426. [PMID: 34519500 DOI: 10.1021/acs.jafc.1c03771] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
During tea processing, roasting significantly affects the transformation pathway of catechins. When (-)-epigallocatechin gallate (EGCG) and glucose were roasted at different pH values, the degree of degradation and isomerization of EGCG was the lowest at pH 7 and the highest at pH 8. Thirty-five products were found in the model reaction of EGCG and glucose under high temperatures, of which four EGCG-glucose adducts were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and nuclear magnetic resonance (NMR). In addition, catechins, gallic acid, and theanine in tea with added glucose were significantly reduced during roasting. The contents of four EGCG-glucose adducts were increased significantly at 150 °C after 30 min and dropped gradually after 60 min. Therefore, based on the present study, EGCG could form crosslinks with glucose under high temperatures in a short time, which provides insight for tea processing and synthesis of catechin-sugar adducts.
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Affiliation(s)
- Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Chunyin Qin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Guoping Lai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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20
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Lin HTV, Chan DS, Kao LY, Sung WC. Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems. Polymers (Basel) 2021; 13:polym13121901. [PMID: 34201113 PMCID: PMC8229482 DOI: 10.3390/polym13121901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/05/2021] [Accepted: 06/06/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min, all solutions were evaluated in the following aspects: reducing sugar, asparagine, acrylamide, HMF content, pH, Maillard reaction products, kinematic viscosity, and color. After heating for 10 min, the kinematic viscosity of solutions containing chitosan reduced significantly. The values of the acrylamide, HMF, and absorbance increased at OD294 and OD420 (optical density measured at 294 nm and 420 nm) of solutions. Experimental results showed that low-molecular-weight chitosan might be hydrolyzed into much lower molecular weight, followed by the decrease in kinematic viscosity of the solution at pH lower than 6 and the increase in the formation of acrylamide after heating for 30 min.
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Affiliation(s)
- Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (L.-Y.K.)
| | - Der-Sheng Chan
- Department of Information Technology, Lee-Ming Institute of Technology, New Taipei City 243083, Taiwan;
| | - Ling-Yu Kao
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (L.-Y.K.)
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (L.-Y.K.)
- Correspondence: ; Tel.: +886-2-24622192 (ext. 5129)
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21
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Qi K, Xu M, Yin H, Wu L, Hu Y, Yang J, Liu C, Pan Y. Online Monitoring the Key Intermediates and Volatile Compounds Evolved from Green Tea Roasting by Synchrotron Radiation Photoionization Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2021; 32:1402-1411. [PMID: 33961425 DOI: 10.1021/jasms.1c00012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Online monitoring of the volatile compounds during the tea roasting process is crucial to find the optimum roasting conditions and improve the quality of green tea. In this work, synchrotron radiation photoionization mass spectrometry (SR-PIMS) was utilized to online monitor the evolved gaseous compounds during the tea roasting process. By virtue of "soft" ionization and fast data acquisition characteristics of SR-PIMS, dozens of aroma compounds including alcohols, aldehydes, furans, and nitrogen- and sulfur-containing species were detected and identified in real time. Moreover, 5-hydroxymethylfurfural (5-HMF), the key intermediate of Maillard reactions, was found with high sensitivity. Evolution processes of all the products could be observed via the time- and temperature-resolved profiles in N2 and the air. Dehydration was found to be the first step during roasting. Oxygen in the air was found to accelerate the formation rate of various stable species and intermediates in the course of the thermal treatment of fresh green tea. The formation mechanisms of evolved compounds such as three sulfur-containing compounds, i.e., dimethyl sulfide, hydrogen sulfide, and methanethiol, could be proposed according to the step-by-step formation process. The time-resolved results were demonstrated to be applicable in the evaluation of different roasting processes by statistical analysis. The optimum tea roasting temperature and duration are proposed to be around 200 °C and 1000 s.
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Affiliation(s)
- Keke Qi
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Minggao Xu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Hao Yin
- National Laboratory for Physical Sciences at Microscale, University of Science and Technology of China, Hefei 230026, P. R. China
| | - Liutian Wu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Yonghua Hu
- Research and Development Centre, China Tobacco Anhui Industrial Co., Ltd., Hefei 230088, P. R. China
| | - Jiuzhong Yang
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Chengyuan Liu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Yang Pan
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
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23
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Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.
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Yu J, Cui H, Zhang Q, Hayat K, Zhan H, Yu J, Jia C, Zhang X, Ho CT. Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10902-10911. [PMID: 32893622 DOI: 10.1021/acs.jafc.0c05098] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The interaction mechanism of (-)-epigallocatechin gallate (EGCG) with Amadori compound (Amadori rearrangement product, ARP) in xylose-alanine model reaction systems was investigated. The adducts between ARP and EGCG were identified as two ARP-EGCG isomers, two ARP-EGCG-H2O isomers, and multiple ARP-deoxypentosone (DP)-EGCG isomers. The structure of an isolated and purified ARP-EGCG adduct was analyzed by means of Fourier transform infrared spectroscopy, ultraviolet-visible spectroscopy, liquid chromatography-time-of-flight (TOF)-mass spectrometry (LC-TOF-MS), and nuclear magnetic resonance (NMR). Using the two-dimensional NMR analyses, the structure of ARP-EGCG adducts was clarified to consist of a covalent linkage between the C12 position of the ARP and the C8 position of the A-ring of EGCG, presumably generated by the nucleophilic nature of the EGCG or aromatic substitution reactions. The results showed that slightly alkaline pH and higher temperature could facilitate this reaction. Additionally, the thermal stability of ARP-EGCG and its degradation products revealed that the decomposition pathways of this adduct altered the classic decomposition pathway of ARP, resulting in a lower browning rate and blocking the subsequent Maillard reaction.
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Affiliation(s)
- 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, 1800 Lihu Road, Wuxi 214122, Jiangsu, 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 Road, 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 236500, Anhui, P. R. 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
| | - 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, 1800 Lihu Road, Wuxi 214122, Jiangsu, P. R. China
| | - Jingyang 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, 1800 Lihu Road, Wuxi 214122, Jiangsu, P. R. China
| | - Chengsheng Jia
- 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 Road, Wuxi 214122, Jiangsu, 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 Road, 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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25
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Zhu H, Poojary MM, Andersen ML, Lund MN. Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7718-7726. [PMID: 32597649 DOI: 10.1021/acs.jafc.0c01761] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The kinetics of the reaction between epicatechin and various carbonyl compounds typically formed in cooked and stored foods were evaluated in model systems at pH 7.4 and 37 °C, and the corresponding reaction products in stored ultrahigh temperature (UHT) milk-added epicatechin were identified by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The rate constants for the reactions of carbonyl compounds with epicatechin decreased in the following the order: methylglyoxal; 1.6 ± 0.2 M-1 s-1 > glyoxal; (5.9 ± 0.3) × 10-2 M-1 s-1 ≥ 5-(hydroxymethyl)furfural; (4.0 ± 0.2) × 10-2 M-1 s-1 ≥ acetaldehyde; (2.6 ± 0.3) × 10-2 M-1 s-1 ≥ phenylacetaldehyde; (2.1 ± 0.2) × 10-2 M-1 s-1 ≥ furfural; (4.3 ± 0.1) × 10-3 M-1 s-1 > 2-methylbutanal and 3-methylbutanal; ∼0 M-1 s-1. Reaction products generated by epicatechin and methylglyoxal, glyoxal, 5-(hydroxymethyl)furfural, and acetaldehyde were detected in UHT milk samples by incubating milk samples with epicatechin at 37 °C for 24 h. The lack of reaction between epicatechin and phenylacetaldehyde, furfural, 2-methylbutanal, and 3-methylbutanal in stored UHT milk may be due to their slow reaction rates or low concentration in stored UHT milk. It is demonstrated that epicatechin traps 5-(hydroxymethyl)furfural, acetaldehyde, glyoxal, and methylglyoxal and may thereby reduce off-flavor formation in UHT milk during storage both by trapping of precursors (methylglyoxal and glyoxal) for off-flavor formation and by direct trapping of off-flavors.
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Affiliation(s)
- Hongkai Zhu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mogens L Andersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark
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26
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Chang YW, Zeng XY, Sung WC. Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108879] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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27
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Zeng R, Zhang G, Zheng J, Zhou H, Wang Y, Huang C, Hu W, Ou S. Formation and Identification of Two Hydroxmethylfurfural-Glycine Adducts and Their Cytotoxicity and Absorption in Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:384-389. [PMID: 31804818 DOI: 10.1021/acs.jafc.9b06418] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Our previous research showed that thioacetal and Schiff base formed between 5-hydroxymethylfurfural (HMF) and cysteine or lysine considerably decreased the cytotoxicity of HMF. In this study, two adol condensation adducts, named 2β-amino-3α-hydroxy-3-(5-(hydroxymethyl)furan-2-yl)propanoic acid (HGA) and 2α-amino-3β-hydroxy-3-(5-(hydroxymethyl)furan-2-yl)propanoic acid (HGB), were prepared from the reaction products of glycine and HMF, and their cytotoxicities were investigated in Caco-2 cells. Compared with HMF, HGA and HGB displayed lower cytotoxicities against Caco-2 cells with IC50 values of 36.50 and 43.47 mM, respectively, versus 16.11 mM (HMF). In contrast to our findings in thioacetal and Schiff base products, HGA and HGB underwent a very high metabolism rate (99%) in Caco-2 cells. HGA and HGB may degrade to other products instead of HMF since no extracellular or intracellular HMF was detected.
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Affiliation(s)
- Rui Zeng
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Guangwen Zhang
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Jie Zheng
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Hua Zhou
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Ying Wang
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Caihuan Huang
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | | | - Shiyi Ou
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
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Lee CH, Chen YT, Hsieh HJ, Chen KT, Chen YA, Wu JT, Tsai MS, Lin JA, Hsieh CW. Exploring epigallocatechin gallate impregnation to inhibit 5-hydroxymethylfurfural formation and the effect on antioxidant ability of black garlic. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108628] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Lee CH, Chen KT, Lin JA, Chen YT, Chen YA, Wu JT, Hsieh CW. Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.021] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Wang G, Liu P, He J, Yin Z, Yang S, Zhang G, Ou S, Yang X, Zheng J. Identification of a 5-Hydroxymethylfurfural-Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10214-10221. [PMID: 31430143 DOI: 10.1021/acs.jafc.9b04539] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
5-Hydroxymethylfurfural (HMF) can undergo the Maillard reaction with amino acids. However, the safety of the products remains unknown. In this study, a HMF-lysine Schiff base named (E)-N6-((5'-(hydroxymethyl)furan-2'-yl)methylene)lysine (HML) was identified and detected for the first time in baked foods. HML formation significantly decreased the cytotoxicity (IC50) of HMF against GES-1 cells (81.81 versus 5.02 mM and 73.76 versus 2.94 mM for HML versus HMF at 24 and 48 h, respectively), EA.hy926 cells (86.05 versus 4.85 mM and 77.22 versus 0.71 mM, respectively), and Caco-2 cells (155.77 versus 36.84 mM and 112.70 versus 18.51 mM, respectively). Exposure of Caco-2 cells to HMF at 10.0 mM triggered cell apoptosis of 14.02% (versus 8.54% in the control), whereas exposure to HML at 10-15 mM hardly increased cell apoptosis. Moreover, the absorption capacities of HMF and HML by Caco-2 cells were equivalent (p > 0.05) at 7.23-12.57% after incubation at 2 mM for 30-150 min.
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Affiliation(s)
| | - Pengzhan Liu
- School of Food Science and Engineering & Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China
| | | | | | | | | | | | - Xinquan Yang
- School of Life Sciences , Guangzhou University , Guangzhou , Guangdong 510006 , People's Republic of China
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Han L, Lin Q, Liu G, Han D, Niu L, Su D. Inhibition Mechanism of Catechin, Resveratrol, Butylated Hydroxylanisole, and Tert-Butylhydroquinone on Carboxymethyl 1,2-Dipalmitoyl-sn-Glycero-3-Phosphatidylethanolamine Formation. J Food Sci 2019; 84:2042-2049. [PMID: 31313292 DOI: 10.1111/1750-3841.14668] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 04/23/2019] [Accepted: 04/30/2019] [Indexed: 01/25/2023]
Abstract
It is important to inhibit the food-derived, potentially hazardous chemical glycated lipids by natural products. A model system was established and the products are identified to study the inhibitory mechanism of four types of catechin, resveratrol (RES), and the synthetic antioxidants butylated hydroxylanisole (BHA) and tert-butylhydroquinone (TBHQ) on the formation of carboxymethyl 1,2-dipalmitoyl-sn-glycero-3-phosphatidylethanolamine (CM-DPPE) by determining hydroxyl radical (OH·), Amadori-1,2-dipalmitoyl-sn-glycero-3-phosphatidylethanolamine (Amadori-DPPE) and glyoxal (GO). The results show that the inhibitory rates of catechin and RES on the content of CM-DPPE in the model system are higher than those of BHA and TBHQ. There are at least two inhibitory mechanisms of antioxidants on CM-DPPE. (1) Antioxidants scavenge OH·, which blocks the process of Amadori-DPPE oxidation to form CM-DPPE. (2) Antioxidants trap GO, which blocks the reaction between GO and DPPE to form CM-DPPE. This research will reveal the inhibitory mechanisms of natural antioxidants on glycated lipids from the aspect of scavenging OH· and trapping GO. PRACTICAL APPLICATION: Food manufacturers should pay attention on the production of glycated lipids in food processing. This study will provide the theoretical basis for the use of natural products to inhibit the formation of food-derived glycated lipids. Natural products, such as catechin and resveratrol, can substitute chemical synthesis antioxidants, such as butylated hydroxylanisole and tert-butylhydroquinone, in food processing, which inhibit the formation of glycated lipids.
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Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou Univ., Guangzhou, 510006, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China
| | - Qingna Lin
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China
| | - Guoqin Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China.,School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China
| | - Dongxue Han
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou Univ., Guangzhou, 510006, China
| | - Li Niu
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou Univ., Guangzhou, 510006, China
| | - Dongxiao Su
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou Univ., Guangzhou, 510006, China
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