1
|
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.
Collapse
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
| |
Collapse
|
2
|
Indiarto R, Reni R, Utama GL, Subroto E, Pangawikan AD, Djali M. The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen ( Garcinia mangostana L.) peel extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2159429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Reni Reni
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Gemilang Lara Utama
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Aldila Din Pangawikan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Mohamad Djali
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| |
Collapse
|
3
|
Comprehensive Two-Dimensional Gas Chromatography as a Powerful Strategy for the Exploration of Broas Volatile Composition. Molecules 2022; 27:molecules27092728. [PMID: 35566076 PMCID: PMC9102332 DOI: 10.3390/molecules27092728] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Accepted: 04/18/2022] [Indexed: 12/07/2022] Open
Abstract
Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GC×GC–ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of broas since they were present in higher amounts in the commercial broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.
Collapse
|
4
|
Bioactive feruloylated xylooligosaccharides derived from Pearl millet (Pennisetum glaucum) bran with antiglycation and antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01139-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
5
|
Bento-Silva A, Duarte N, Belo M, Mecha E, Carbas B, Brites C, Vaz Patto MC, Bronze MR. Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread. Biomolecules 2021; 11:biom11101396. [PMID: 34680029 PMCID: PMC8533067 DOI: 10.3390/biom11101396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/16/2022] Open
Abstract
In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can influence consumers’ acceptance of broas, twelve broas were prepared from twelve maize varieties (eleven traditional and one commercial hybrid), following a traditional recipe. All maize flours and broas were analyzed by HS-SPME-GC-MS (headspace solid-phase microextraction) and broas were appraised by a consumer sensory panel. In addition, the major soluble phenolics and total carotenoids contents were quantitated in order to evaluate their influence as precursors or inhibitors of volatile compounds. Results showed that the major volatiles detected in maize flours and broas were aldehydes and alcohols, derived from lipid oxidation, and some ketones derived from carotenoids’ oxidation. Both lipid and carotenoids’ oxidation reactions appeared to be inhibited by soluble phenolics. In contrast, phenolic compounds appeared to increase browning reactions during bread making and, consequently, the production of pyranones. Traditional samples, especially those with higher contents in pyranones and lower contents in aldehydes, were preferred by the consumer sensory panel. These findings suggest that, without awareness, consumers prefer broas prepared from traditional maize flours with higher contents in health-promoting phenolic compounds, reinforcing the importance of preserving these valuable genetic resources.
Collapse
Affiliation(s)
- Andreia Bento-Silva
- FCT NOVA, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
- DCFM, Departamento de Ciências Farmacêuticas e do Medicamento, Faculdade de Farmácia da Universidade de Lisboa, Av. das Forças Armadas, 1649-003 Lisboa, Portugal
- iMed.ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
| | - Noélia Duarte
- iMed.ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
| | - Maria Belo
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
| | - Elsa Mecha
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
| | - Bruna Carbas
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (B.C.); (C.B.)
| | - Carla Brites
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (B.C.); (C.B.)
| | - Maria Carlota Vaz Patto
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
| | - Maria Rosário Bronze
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
- iMed.ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
- iBET, Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta do Marquês, Estação Agronómica Nacional, Apartado 12, 2780-157 Oeiras, Portugal
- Correspondence:
| |
Collapse
|
6
|
Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
Collapse
Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
| |
Collapse
|
7
|
Mildner-Szkudlarz S, Różańska M, Piechowska P, Waśkiewicz A, Zawirska-Wojtasiak R. Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system. Food Chem 2019; 297:125008. [DOI: 10.1016/j.foodchem.2019.125008] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/05/2019] [Accepted: 06/12/2019] [Indexed: 12/12/2022]
|
8
|
Positive and negative effects of polyphenol incorporation in baked foods. Food Chem 2019; 284:90-99. [PMID: 30744873 DOI: 10.1016/j.foodchem.2019.01.096] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 12/12/2018] [Accepted: 01/14/2019] [Indexed: 01/02/2023]
Abstract
Polyphenols are hot research topics worldwide owing to their physiological and pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been widely used in bakery foods because of their neutraceutical properties. This review summarizes the classification, biosynthesis, main source and analysis of polyphenols and intensively discusses the effects of their incorporation in baked foods. The positive effects of polyphenol incorporation include elevation of antioxidant activity of baked foods, scavenging of food-borne toxins produced during thermal processing and decreasing postprandial serum glucose level. Meanwhile, polyphenol incorporation negatively influences colour, texture and flavour of baked foods and bioavailability of the added polyphenols. Most polyphenols are thermally sensitive and reactive. Thus far, few studies have investigated on neoformed compounds from the reaction of polyphenols or their oxidised products (quinones) with other food components. Before launching polyphenol-incorporated bakery foods in the market, future work should focus on full toxicological evaluation of newly derived compounds from polyphenols.
Collapse
|
9
|
Zerva A, Antonopoulou I, Enman J, Iancu L, Jütten P, Rova U, Christakopoulos P. Optimization of Transesterification Reactions with CLEA-Immobilized Feruloyl Esterases from Thermothelomyces thermophila and Talaromyces wortmannii. Molecules 2018; 23:molecules23092403. [PMID: 30235900 PMCID: PMC6225245 DOI: 10.3390/molecules23092403] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 09/11/2018] [Accepted: 09/19/2018] [Indexed: 11/27/2022] Open
Abstract
Feruloyl esterases (FAEs, E.C. 3.1.1.73) are biotechnologically important enzymes with several applications in ferulic acid production from biomass, but also in synthesis of hydroxycinnamic acid derivatives. The use of such biocatalysts in commercial processes can become feasible by their immobilization, providing the advantages of isolation and recycling. In this work, eight feruloyl esterases, immobilized in cross-linked enzyme aggregates (CLEAs) were tested in regard to their transesterification performance, towards the production of prenyl ferulate (PFA) and arabinose ferulate (AFA). After solvent screening, comparison with the activity of respective soluble enzymes, and operational stability tests, FAE125 was selected as the most promising biocatalyst. A central composite design revealed the optimum conditions for each transesterification product, in terms of water content, time, and substrate ratio for both products, and temperature and enzyme load additionally for prenyl ferulate. The optimum product yields obtained were 83.7% for PFA and 58.1% for AFA. FAE125 CLEAs are stable in the optimum conditions of transesterification reactions, maintaining 70% residual activity after five consecutive reactions. Overall, FAE125 CLEAs seem to be able to perform as a robust biocatalyst, offering satisfactory yields and stability, and thus showing significant potential for industrial applications.
Collapse
Affiliation(s)
- Anastasia Zerva
- Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, 97187 Luleå, Sweden.
| | - Io Antonopoulou
- Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, 97187 Luleå, Sweden.
| | - Josefine Enman
- Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, 97187 Luleå, Sweden.
| | - Laura Iancu
- DuPont Industrial Biosciences, Nieuwe Kanaal 7-S, 6709 PA Wageningen, The Netherlands.
| | - Peter Jütten
- Taros Chemicals GmbH & Co. KG, Emil Figge Str 76a, 44227 Dortmund, Germany.
| | - Ulrika Rova
- Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, 97187 Luleå, Sweden.
| | - Paul Christakopoulos
- Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, 97187 Luleå, Sweden.
| |
Collapse
|