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Yang J, Huo Y, Jin X, Liu M, Lu Y, Ma L, Zhou C, Hang T, Song M. Compatibility Study of Peptide and Glycerol Using Chromatographic and Spectroscopic Techniques: Application to a Novel Antimicrobial Peptide Cbf-14 Gel. Pharmaceutics 2023; 15:2784. [PMID: 38140124 PMCID: PMC10747037 DOI: 10.3390/pharmaceutics15122784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
The interactions between active pharmaceutical ingredients (APIs) and excipients may lead to API degradation, thereby affecting the safety and efficacy of drug products. Cbf-14 is a synthetic peptide derived from Cathelicidin-BF, showing potential for bacterial and fungal infections. In order to assess impurities in Cbf-14 gel, we developed a two-dimensional liquid chromatography coupled with quadrupole/time-of-flight mass spectrometric method. A total of eleven peptide degradation impurities were identified and characterized. Furthermore, the compatibility tests were conducted to evaluate the interactions of Cbf-14 with glycerol and methylcellulose, respectively. The results revealed that the impurities originated from condensation reactions between Cbf-14 and aldehydes caused by glycerol degradation. Several aldehydes were employed to validate this hypothesis. The formation mechanisms were elucidated as Maillard reactions between primary amino groups of Cbf-14 and aldehydes derived from glycerol degradation. Additionally, the compatibility of Cbf-14 with glycerol from different sources and with varying storage times was investigated. Notably, the interaction products in the gel increased with extended storage time, even when fresh glycerol for injection was added. This study offers unique insights into the compatibility study of peptides and glycerol, contributing to the ongoing quality study of Cbf-14 gel. It also serves as a reference for the design of other peptide preparations and excipients selections.
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Affiliation(s)
- Jixue Yang
- Department of Pharmaceutical Analysis, China Pharmaceutical University, Nanjing 211198, China; (J.Y.); (Y.H.); (X.J.); (M.L.); (Y.L.); (T.H.)
| | - Yitong Huo
- Department of Pharmaceutical Analysis, China Pharmaceutical University, Nanjing 211198, China; (J.Y.); (Y.H.); (X.J.); (M.L.); (Y.L.); (T.H.)
| | - Xin Jin
- Department of Pharmaceutical Analysis, China Pharmaceutical University, Nanjing 211198, China; (J.Y.); (Y.H.); (X.J.); (M.L.); (Y.L.); (T.H.)
| | - Meiyun Liu
- Department of Pharmaceutical Analysis, China Pharmaceutical University, Nanjing 211198, China; (J.Y.); (Y.H.); (X.J.); (M.L.); (Y.L.); (T.H.)
| | - Yuting Lu
- Department of Pharmaceutical Analysis, China Pharmaceutical University, Nanjing 211198, China; (J.Y.); (Y.H.); (X.J.); (M.L.); (Y.L.); (T.H.)
| | - Lingman Ma
- State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 211198, China; (L.M.); (C.Z.)
| | - Changlin Zhou
- State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 211198, China; (L.M.); (C.Z.)
| | - Taijun Hang
- Department of Pharmaceutical Analysis, China Pharmaceutical University, Nanjing 211198, China; (J.Y.); (Y.H.); (X.J.); (M.L.); (Y.L.); (T.H.)
| | - Min Song
- Department of Pharmaceutical Analysis, China Pharmaceutical University, Nanjing 211198, China; (J.Y.); (Y.H.); (X.J.); (M.L.); (Y.L.); (T.H.)
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Luo X, Hu S, Xu X, Du M, Wu C, Dong L, Wang Z. Improving air-fried squid quality using high internal phase emulsion coating. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01459-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Shan X, Luo L, Yu Z, You J. Recent advances in versatile inverse lyotropic liquid crystals. J Control Release 2022; 348:1-21. [PMID: 35636617 DOI: 10.1016/j.jconrel.2022.05.036] [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: 03/17/2022] [Revised: 05/19/2022] [Accepted: 05/21/2022] [Indexed: 01/01/2023]
Abstract
Owing to the rapid and significant progress in advanced materials and life sciences, nanotechnology is increasingly gaining in popularity. Among numerous bio-mimicking carriers, inverse lyotropic liquid crystals are known for their unique properties. These carriers make accommodation of molecules with varied characteristics achievable due to their complicated topologies. Besides, versatile symmetries of inverse LCNPs (lyotropic crystalline nanoparticles) and their aggregating bulk phases allow them to be applied in a wide range of fields including drug delivery, food, cosmetics, material sciences etc. In this review, in-depth summary, discussion and outlook for inverse lyotropic liquid crystals are provided.
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Affiliation(s)
- Xinyu Shan
- College of Pharmaceutical Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China
| | - Lihua Luo
- College of Pharmaceutical Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China
| | - Zhixin Yu
- College of Pharmaceutical Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China
| | - Jian You
- College of Pharmaceutical Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
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4
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Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides. Foods 2021; 10:foods10020273. [PMID: 33572908 PMCID: PMC7910932 DOI: 10.3390/foods10020273] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/23/2021] [Accepted: 01/26/2021] [Indexed: 11/26/2022] Open
Abstract
At present, most investigations involving the Maillard reaction models have focused on free amino acids (FAAs), whereas the effects of peptides on volatile products are poorly understood. In our study, the formation mechanism of pyrazines, which were detected as characteristic volatiles in sunflower seed oil, from the reaction system of glucose and lysine-containing dipeptides and tripeptides was studied. The effect of the amino acid sequences of the dipeptides and tripeptides on pyrazine formation was further highlighted. Four different dipeptides and six tripeptides were selected. The results showed that the production of pyrazines in the lysine-containing dipeptide models was higher than that in the tripeptide and control models. Compounds 2,5(6)-Dimethylpyrazine and 2,3,5-trimethylpyrazine were the main pyrazine compounds in the dipeptide models. Furthermore, the C- or N-terminal amino acids of lysine-containing dipeptides can exert an important effect on the formation of pyrazines. In dipeptide models with lysine at the C-terminus, the content of total pyrazines followed the order of Arg−Lys > His−Lys; the order of the total pyrazine content was Lys−His > Lys−Arg in dipeptide models with N-terminal lysine. Additionally, for the tripeptide models with different amino acid sequences, more pyrazines and a greater variety of pyrazines were detected in the tripeptide models with N-terminal lysine/arginine than in the tripeptide models with N-terminal histidine. However, the total pyrazine content and the percentage of pyrazines in the total volatiles were similar in the tripeptide models with the same amino acids at the N-terminus. This study clearly illustrates the ability of dipeptides and tripeptides containing lysine, arginine and histidine to form pyrazines, improving volatile formation during sunflower seed oil processing.
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Troise AD, Berton-Carabin CC, Vitaglione P, Fogliano V. Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5180-5188. [PMID: 32307992 DOI: 10.1021/acs.jafc.0c01446] [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 oil-water interface can be used as an efficient reaction controller in foods by carrying specific reactants and products in either the hydrophobic or hydrophilic phase. The formation of the taste-active compounds N-(1-carboxyethyl)-6-hydroxymethyl-pyridinium-3-ol inner salt (alapyridaine) and 1-(1-carboxyethyl)-3-hydroxy-pyridinium inner salt is influenced by the presence of a dispersed saturated triglyceride oil phase and by the pH of the aqueous phase. At pH 6.5, the formation of both betaines was 1.24 and 6 times higher in emulsions than in aqueous solution after 4 min at 140 °C. In alkaline emulsions (pH = 9.5, 4 min), the concentrations of alapyridaine and 1-(1-carboxyethyl)-3-hydroxy-pyridinium ion were 6.2 and 3.8 times higher, respectively, than in unbuffered emulsions as a result of the interaction between the polar head group of the surfactant and pyridinium rings. Here, we reported for the first time the effects of multiphase systems on the formation of nonvolatile, taste-active end products.
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Affiliation(s)
- Antonio Dario Troise
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Naples 80055, Italy
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | | | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Naples 80055, Italy
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University, Wageningen 6708 WG, The Netherlands
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Mezzenga R, Seddon JM, Drummond CJ, Boyd BJ, Schröder-Turk GE, Sagalowicz L. Nature-Inspired Design and Application of Lipidic Lyotropic Liquid Crystals. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2019; 31:e1900818. [PMID: 31222858 DOI: 10.1002/adma.201900818] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 04/16/2019] [Indexed: 05/20/2023]
Abstract
Amphiphilic lipids aggregate in aqueous solution into a variety of structural arrangements. Among the plethora of ordered structures that have been reported, many have also been observed in nature. In addition, due to their unique morphologies, the hydrophilic and hydrophobic domains, very high internal interfacial surface area, and the multitude of possible order-order transitions depending on environmental changes, very promising applications have been developed for these systems in recent years. These include crystallization in inverse bicontinuous cubic phases for membrane protein structure determination, generation of advanced materials, sustained release of bioactive molecules, and control of chemical reactions. The outstanding diverse functionalities of lyotropic liquid crystalline phases found in nature and industry are closely related to the topology, including how their nanoscopic domains are organized. This leads to notable examples of correlation between structure and macroscopic properties, which is itself central to the performance of materials in general. The physical origin of the formation of the known classes of lipidic lyotropic liquid crystalline phases, their structure, and their occurrence in nature are described, and their application in materials science and engineering, biology, medical, and pharmaceutical products, and food science and technology are exemplified.
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Affiliation(s)
- Raffaele Mezzenga
- ETH Zurich Department of Health Sciences and Technology, Schmelzbergstrasse 9, LFO E23, Zurich, 8092, Switzerland
- ETH Zurich Department of Materials, Wolfgang-Pauli-Strasse 10, Zurich, 8093, Switzerland
| | - John M Seddon
- Chemistry Department, Imperial College London, MSRH, Wood Lane, London, W12 0BZ, UK
| | - Calum J Drummond
- School of Science, RMIT University, GPO Box 2476, Melbourne, Victoria, 3000, Australia
| | - Ben J Boyd
- Drug Delivery, Disposition and Dynamics and ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, Monash Institute of Pharmaceutical Sciences, Monash University (Parkville Campus), 381 Royal Parade, Parkville, Victoria, 3052, Australia
| | - Gerd E Schröder-Turk
- College of Science, Health, Engineering and Education, Murdoch University, 90 South St, Murdoch, WA, 6150, Australia
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
- Physical Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Lund, 22100, Sweden
| | - Laurent Sagalowicz
- Institute of Materials Science, Nestlé Research Center, CH-1000, Lausanne 26, Switzerland
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7
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Zou T, Liu J, Song H, Liu Y. Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines. J Food Sci 2018; 83:1588-1595. [PMID: 29745978 DOI: 10.1111/1750-3841.14156] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 03/06/2018] [Accepted: 03/19/2018] [Indexed: 11/29/2022]
Abstract
Knowledge of the role of peptides in the Maillard reaction is rather limited. In this study, peptide Maillard reaction model systems were established. Volatile and nonvolatile MRPs (Maillard reaction products) were investigated by GC-O-MS and LC-MS. Carbohydrate module labeling (CAMOLA) experiments were performed to elucidate the carbon skeleton of these compounds. Results showed that the peptide reaction system generated more pyrazines than the free amino acid group. Several new Amadori-type conjugates were identified as novel Maillard reaction products that could greatly influence the formation of pyrazines. Our work suggested anew mechanism involving these Amadori-type conjugates and subsequent investigation revealed that the conjugates could be important intermediate products in the reaction between dicarbonyl and dipeptide. Our findings demonstrate anew pyrazine generation mechanism in the dipeptide Maillard reaction. PRACTICAL APPLICATION We found that a dipeptide Maillard reaction system generated more pyrazines than a reaction system composed of free amino acids. New cross-linked peptide-sugar compounds were identified and found to impact the formation of pyrazines. The results of this study may help in the preparation of thermal reaction flavors using enzymatically hydrolyzed vegetable/animal proteins, which contain a considerable amount of peptides, as one of the major reactants.
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Affiliation(s)
- Tingting Zou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Jianbin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
| | - Ye Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Lab. of Molecular Sensory Science, Beijing Technology and Business Univ., Beijing, 100048, China
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8
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Srivastava R, Bousquières J, Cepeda-Vázquez M, Roux S, Bonazzi C, Rega B. Kinetic study of furan and furfural generation during baking of cake models. Food Chem 2017; 267:329-336. [PMID: 29934175 DOI: 10.1016/j.foodchem.2017.06.126] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/25/2017] [Accepted: 06/20/2017] [Indexed: 01/20/2023]
Abstract
This study describes the kinetics of furan and furfural generation in a cake model, for the first time. These process-induced compounds impact safety and sensory aspects of baked products. Understanding their generation with regards to process dynamics will serve food quality design. However, the complexity of real products makes this task challenging. This work provides a novel approach to understand and model chemical reactivity by implementing an inert cake model (starch, water and cellulose), specifically designed for mimicking a sponge cake structure. The addition of reaction precursors (glucose and leucine) to follow Maillard and caramelization reactions, resulted in browning and generated considerable levels of furanic compounds (up to 17.61ng/g for furan and 38.99μg/g for furfural, dry basis). Multiresponse data modeling resulted in a kinetic model which adequately describes experimental concentrations and makes it possible to estimate the degradation of precursors and the behavior of two hypothetic intermediates.
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Affiliation(s)
- R Srivastava
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - J Bousquières
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - M Cepeda-Vázquez
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - S Roux
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - C Bonazzi
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France
| | - B Rega
- UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France.
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9
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Self-assembly in food — A concept for structure formation inspired by Nature. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Troise AD, Berton-Carabin CC, Fogliano V. Amadori products formation in emulsified systems. Food Chem 2016; 199:51-8. [DOI: 10.1016/j.foodchem.2015.11.110] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Revised: 11/17/2015] [Accepted: 11/24/2015] [Indexed: 12/31/2022]
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11
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Structural effects on cosolubilization of dendrimer and propofol in water dilutable microemulsions as delivery vehicle. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.03.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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12
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Perlstein M, Aserin A, Wachtel EJ, Garti N. Propofol solubilization and structural transformations in dilutable microemulsion. Colloids Surf B Biointerfaces 2015; 136:282-90. [DOI: 10.1016/j.colsurfb.2015.08.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Accepted: 08/25/2015] [Indexed: 10/23/2022]
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13
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Newton AE, Fairbanks AJ, Golding M, Andrewes P, Gerrard JA. The influence of emulsion structure on the Maillard reaction of ghee. Food Chem 2015; 173:1243-9. [DOI: 10.1016/j.foodchem.2014.10.147] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2014] [Revised: 10/03/2014] [Accepted: 10/28/2014] [Indexed: 10/24/2022]
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14
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More P, Patil A, Salunkhe R. Natural surfactant mediated phytosynthesis and solvatochromic fluorescence of 2-aminobenzamide derivatives. RSC Adv 2014. [DOI: 10.1039/c4ra09514f] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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15
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Newton AE, Fairbanks AJ, Golding M, Andrewes P, Gerrard JA. The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds. Food Funct 2013; 3:1231-41. [PMID: 22948260 DOI: 10.1039/c2fo30089c] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Dairy products are heated both during processing and by consumers during food preparation; consumers place a high level of importance on flavour when assessing product acceptability. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Much focus has been placed on the undesirable flavours generated through the Maillard reaction and how to minimise the formation of these flavours. However, beneficial flavours can also be formed by the Maillard reaction; dairy products, such as ghee, are formed by heating and are characterised by the unique flavour generated by this chemistry. This review looks at the Maillard reaction as a source of beneficial flavours for cooked dairy products and the application of models to the study of flavour formation in food systems. Models are typically used to study complex reactions in a simplified way; however, they are not always applicable to food systems.
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Affiliation(s)
- Angela E Newton
- Biomolecular Interaction Centre, University of Canterbury, PB 4800, Christchurch, 8140, New Zealand
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16
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Kumar D, Seth K, Kommi DN, Bhagat S, Chakraborti AK. Surfactant micelles as microreactors for the synthesis of quinoxalines in water: scope and limitations of surfactant catalysis. RSC Adv 2013. [DOI: 10.1039/c3ra41038b] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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17
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Hoffman RE, Aserin A, Garti N. New insights into the microemulsion-based chromatographic NMR resolution mechanism and its application to fragrance/flavor molecules. JOURNAL OF MAGNETIC RESONANCE (SAN DIEGO, CALIF. : 1997) 2012; 220:18-25. [PMID: 22683577 DOI: 10.1016/j.jmr.2012.05.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2012] [Revised: 04/30/2012] [Accepted: 05/02/2012] [Indexed: 06/01/2023]
Abstract
The NMR chromatography method is applied to a class of molecules with similar physical properties. We correlate the separation ability of microemulsions to the physical properties of the analyzed molecules. Flavor and aroma compounds are very widespread. Compositional analysis is in many cases tedious. Any new method of analysis is always useful and challenging. Here we show a new application to a class of fragrance molecules, with only a moderate variation in their chemical and physical characteristics. Up to 11 selected compounds in one mixture are resolved in one spectrum by NMR chromatography, despite the similarity of the compounds. The differences between O/W and W/O microemulsions and their resolution mechanism as applied to fragrance molecules are explained in terms of hydrophilicity and lipophilicity and effective critical packing parameters of the microemulsions. The observed diffusion rates are shown to correlate with solvation parameters. These results can be used to estimate the diffusion rates of molecules to be separated, allowing selection of the microemulsion or NMR chromatography solvent appropriate for each specific application.
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Affiliation(s)
- Roy E Hoffman
- Institute of Chemistry, Edmond J. Safra Campus, Givat Ram, The Hebrew University of Jerusalem, Jerusalem 91904, Israel.
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18
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19
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Avrahami M, Aserin A, Garti N. Crystallization of Celecoxib in Microemulsion Media. J DISPER SCI TECHNOL 2007. [DOI: 10.1080/01932690701528035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Lutz R, Aserin A, Wachtel EJ, Ben‐Shoshan E, Danino D, Garti N. A Study of the Emulsified Microemulsion by SAXS, Cryo‐TEM, SD‐NMR, and Electrical Conductivity. J DISPER SCI TECHNOL 2007. [DOI: 10.1080/01932690701525452] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Kogan A, Popov I, Uvarov V, Cohen S, Aserin A, Garti N. Microemulsion‐Facilitated Crystallization of Carbamazepine. J DISPER SCI TECHNOL 2007. [DOI: 10.1080/01932690701522418] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Anna Kogan
- a Casali Institute of Applied Chemistry, The Institute of Chemistry, The Hebrew University of Jerusalem , Jerusalem, Israel
| | - Inna Popov
- b The Unit for Nanoscopic Characterization, The Center for Nanoscience and Nanotechnology, The Hebrew University of Jerusalem , Jerusalem, Israel
| | - Vladimir Uvarov
- b The Unit for Nanoscopic Characterization, The Center for Nanoscience and Nanotechnology, The Hebrew University of Jerusalem , Jerusalem, Israel
| | - Shmuel Cohen
- c Department of Inorganic and Analytical Chemistry , The Institute of Chemistry, The Hebrew University of Jerusalem , Jerusalem, Israel
| | - Abraham Aserin
- d Casali Institute of Applied Chemistry, The Institute of Chemistry, E. Safra Campus, The Hebrew University of Jerusalem , Jerusalem, Israel
| | - Nissim Garti
- d Casali Institute of Applied Chemistry, The Institute of Chemistry, E. Safra Campus, The Hebrew University of Jerusalem , Jerusalem, Israel
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22
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Leser ME, Sagalowicz L, Michel M, Watzke HJ. Self-assembly of polar food lipids. Adv Colloid Interface Sci 2006; 123-126:125-36. [PMID: 17045560 DOI: 10.1016/j.cis.2006.07.003] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Polar lipids, such as monoglycerides and phospholipids, are amphiphilic molecules commonly used as processing and stabilization aids in the manufacturing of food products. As all amphiphilic molecules (surfactants, emulsifiers) they show self-assembly phenomena when added into water above a certain concentration (the critical aggregation concentration). The variety of self-assembly structures that can be formed by polar food lipids is as rich as it is for synthetic surfactants: micelles (normal and reverse micelles), microemulsions, and liquid crystalline phases can be formulated using food-grade ingredients. In the present work we will first discuss microemulsion and liquid crystalline phase formation from ingredients commonly used in food industry. In the last section we will focus on three different potential application fields, namely (i) solubilization of poorly water soluble ingredients, (ii) controlled release, and (iii) chemical reactivity. We will show how the interfacial area present in self-assembly structures can be used for (i) the delivery of functional molecules, (ii) controlling the release of functional molecules, and (iii) modulating the chemical reactivity between reactive molecules, such as aromas.
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Affiliation(s)
- Martin E Leser
- Nestlé Research Center Lausanne, Nestec Ltd., Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland.
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23
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Spernath A, Aserin A, Garti N. Fully dilutable microemulsions embedded with phospholipids and stabilized by short-chain organic acids and polyols. J Colloid Interface Sci 2006; 299:900-9. [PMID: 16564053 DOI: 10.1016/j.jcis.2006.02.024] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2005] [Revised: 02/06/2006] [Accepted: 02/14/2006] [Indexed: 10/24/2022]
Abstract
Evidence on the role of phosphatidylcholine (PC) as a membrane permeability enhancer was the driving force in forming new liquid nanosized (modified microemulsions) oral delivery system containing PC molecules. In this study we have demonstrated the feasibility of constructing phase diagrams with a large isotropic regions capable of being fully diluted with water. The microemulsions were stabilized with mixtures composed of PC and nonionic surfactant (polyoxyethylene-40 hydrogenated castor oil, HECO40) and short-chain organic acid as cosurfactant/cosolvent. When propionic acid served as the cosurfactant/cosolvent, the isotropic region was at its maximum (ca. 72% of the total phase diagram area). The presence of a blend of PC and HECO40 seems to have synergistic effects, forming an isotropic region comprising 72% of the area of the phase diagram, in comparison to 20 and 50% in systems stabilized by PC and HECO40, alone, respectively. The role of the PC molecules in the formation of those microemulsions is demonstrated by comparing three soy lecithins. Lecithin with a high PC content forms larger isotropic regions with more "free dilution" lines. Several nonionic surfactants have been investigated, yet only HECO40 seems to have a packing parameter suitable for the formation of large isotropic U-type systems.
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Affiliation(s)
- Aviram Spernath
- Casali Institute of Applied Chemistry, Institute of Chemistry, Hebrew University of Jerusalem, Jerusalem 91904, Israel
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