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Ding X, Zhang Y, Li J, Yan S. Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice. Int J Biol Macromol 2024; 270:132171. [PMID: 38729478 DOI: 10.1016/j.ijbiomac.2024.132171] [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: 11/08/2023] [Revised: 04/30/2024] [Accepted: 05/05/2024] [Indexed: 05/12/2024]
Abstract
Melanoidins are complex macromolecular compounds closely associated with the browning phenomenon in high-temperature sterilized lotus rhizome juice (HTSL). This study aimed to preliminarily investigate the structural properties of melanoidins extracted from HTSL. Results showed that the average molecular weight of HTSL melanoidins ranged from 1.48 to 41.40 kDa. Medium and high molecular weight melanoidins were the main contributors to the brown color of HTSL. Sugars, proteins, and phenolics were present in HTSL, among which sugar was the most abundant, with glucose being the predominant monosaccharide in acid degradation products of melanoidins. Through fluorescence and ultraviolet spectral analysis, we found that the melanoidins contained carboxyl and carbonyl compounds, as well as furan and pyran heterocyclic compounds. The infrared spectra and nuclear magnetic resonance spectra revealed a prominent sugar absorption peak, indicating that sugar was the main component of the melanoidins of HTSL. Furthermore, in vitro antioxidant experiments showed that the antioxidant activity of melanoidins was significantly positively correlated with phenolic compounds. Our results indicated that there were differences in the structural properties of melanoidins fractions with different molecular weights. MW-H fraction significantly impacted the color and antioxidant activity of HTSL.
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Affiliation(s)
- Xuefeng Ding
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yanbei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan 430070, Hubei, China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China.
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan 430070, Hubei, China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
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2
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Wang B, Zhong Y, Wang D, Meng F, Li Y, Deng Y. Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions. Foods 2023; 12:3727. [PMID: 37893621 PMCID: PMC10606121 DOI: 10.3390/foods12203727] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food. In this study, the formation, chemical composition, and structural characteristics of black garlic (BG) MLDs stored at different temperatures (4 °C, 20 °C, and 35 °C) over a period of 6 months were investigated. The initial products of the MR formed more often at 4 °C and 20 °C, while higher temperatures (35 °C) promoted the reaction in the middle and late stages of the MR. The higher temperature promoted an increase in molecular weight and MLD content, which can be attributed to the increase in protein and phenolic content. Elemental analysis confirmed an increase in nitrogen (N) content and the continuous incorporation of nitrogen-rich substances into the skeleton. Amino acids, particularly aspartic acid and threonine, were the primary N-containing compounds involved in MLD formation. Additionally, the infrared analysis revealed that the changes in MLDs during storage were characterized by amide I and amide II groups. The MR enhanced the yields of heterocyclic compounds (from 56.60% to 78.89%), especially that of O-heterocyclic compounds, at the higher temperature according to Py-GC-MS analysis. Furthermore, the higher temperature enhanced the molecular weight, maximum height, and roughness of MLDs compared to the control. The antioxidant ability of MLDs was positively correlated with storage temperatures. In summary, temperature had an impact on the formation, evolution, and antioxidant activity of MLDs.
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Affiliation(s)
- Bobo Wang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (B.W.); (Y.Z.); (D.W.)
- Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610213, China
| | - Yu Zhong
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (B.W.); (Y.Z.); (D.W.)
| | - Danfeng Wang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (B.W.); (Y.Z.); (D.W.)
| | - Fanbing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (F.M.); (Y.L.)
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (F.M.); (Y.L.)
| | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (B.W.); (Y.Z.); (D.W.)
- Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610213, China
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3
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Li J, Zhang Q, Sun B. Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food. Foods 2023; 12:2841. [PMID: 37569110 PMCID: PMC10417287 DOI: 10.3390/foods12152841] [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: 06/17/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 08/13/2023] Open
Abstract
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields. With the aim of facilitating such collaboration, this review discusses the current research status, in a comparative manner, of both spirits in respect to key production processes-oriented sensory and flavor analysis, deep utilization of byproducts, and spirit-derived functional food investigations. Finally, the internal correlations based on the abovementioned criteria are identified, with research prospects proposed.
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Affiliation(s)
- Jinchen Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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4
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Yang S, Fan W, Nie Y, Xu Y. The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu). Food Chem 2023; 410:135372. [PMID: 36634563 DOI: 10.1016/j.foodchem.2022.135372] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 12/21/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
Chinese liquor (baijiu) is a typical fermented food. In which production, melanoidins are formed in fermenting grains during low-temperature fermentation with long-term, and in distilled grains with high-temperature distillation for short-term. Here, the formation and structural characterization of melanoidins in these two distinct stages were first investigated through chemical composition analysis and spectroscopic identification. Our research showed that proteins and phenols continuously participate in melanoidin formation during fermentation and distillation processes. Distillation could produce melanoidins with larger amounts, darker colors, higher molecular weights, and more stable states than fermentation. The chemical composition including 10 carbohydrates, 17 amino acids, 5 free phenolic acids, and 7 bound phenolic acids was successfully identified in melanoidins. Ion chromatography was proposed to be an efficient method to investigate carbohydrates in melanoidins. Moreover, the potential impact of microorganisms on melanoidins was first revealed to be the possible utilization of glucose in melanoidins.
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Affiliation(s)
- Shiqi Yang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Wenlai Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
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5
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Wang L, Zhang L, Hao J, Li Y, Yu X, Zhang B. Sustainable recovery of melanoidins from thermal hydrolyzed sludge by macroporous resin and properties characterization. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 331:117277. [PMID: 36640649 DOI: 10.1016/j.jenvman.2023.117277] [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: 11/17/2022] [Revised: 01/06/2023] [Accepted: 01/08/2023] [Indexed: 06/17/2023]
Abstract
Melanoidins, the dark-color recalcitrant Maillard reaction by-products in thermal hydrolyzed sludge (THS), cause significant adverse effects on wastewater treatment. This study aimed to develop an efficient adsorption method for recovering melanoidins from THS by macroporous resin. The adsorptive characteristics of six macroporous resins (XAD761, XAD8, XAD16HP, FPX66, HPD-600 and IRA958Cl) showed that XAD761, not yet reported for melanoidins extraction, was the most appropriate with the highest recovery ratio. The adsorption kinetics followed pseudo-second-order model, and the adsorption process was confirmed to be physical, spontaneous, and exothermic, without changing the structure of the adsorbed melanoidins. In the dynamic adsorption, the breakthrough point increased with a decreasing flow rate. After five consecutive regeneration cycles, XAD761 resin maintained stable adsorption efficiency and thus had a good potential for reuse. Furthermore, the physicochemical properties of the extracted THS melanoidins were compared with model melanoidins to lay the foundation for their management, in terms of morphology, molecular weight (MW), and spectrophotometric properties. These results demonstrate that XAD761 resin extraction is a promising sustainable method for practical application in the recovery of melanoidins from THS.
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Affiliation(s)
- Leshi Wang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing, 100124, China
| | - Li Zhang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing, 100124, China
| | - Jiuxiao Hao
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing, 100124, China.
| | - Yingying Li
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing, 100124, China
| | - Xintian Yu
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing, 100124, China
| | - Bingjie Zhang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing, 100124, China
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6
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Wang L, Hao J, Yu X, Zhang B, Sui J, Wang C. Method development for the identification, extraction and characterization of melanoidins in thermal hydrolyzed sludge. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 864:161204. [PMID: 36581290 DOI: 10.1016/j.scitotenv.2022.161204] [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: 10/08/2022] [Revised: 12/14/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
Melanoidins, the brown late-stage Maillard reaction products, are responsible for color development and refractoriness in thermal hydrolyzed sludge (THS), causing negative effects on wastewater treatment. This study aimed to develop a methodology for the identification, isolation and preliminary characterization of the THS melanoidins. After thermal hydrolysis, the formation of melanoidins were confirmed by physicochemical indicators and excitation-emission matrix fluorescence analysis. The macroporous resin adsorption method was adopted to successfully extract melanoidins from THS with high recovery and selectivity. The main chemical components of the extracted melanoidins were carbohydrate (23.1 %), protein (43.8 %) and phenol (13.7 %), and the C/N was 4.5. In addition, furans, alcohols and sulfur-containing volatile substances were detected by pyrolysis-gas chromatography-mass spectrometry. Fourier transform infrared spectroscopy determined that functional groups such as CO, CN, NH, C-O-C, amide I and phenyl were present in the structure of THS melanoidins, and nuclear magnetic resonance spectroscopy indicated the formation of heterocyclic macromolecular structures. Their formation pathways were speculated to involve the cross-linkage of low-molecular-weight components (e.g. proteins, Amadori and Schiff base compounds) and the polymerization of heterocyclic units (e.g. furans, pyroles and pyrazines). The above results clarify the fundamental characteristics of the melanoidins formed during sludge thermal hydrolysis and will help improve subsequent research on melanoidins control.
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Affiliation(s)
- Leshi Wang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing 100124, China
| | - Jiuxiao Hao
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing 100124, China.
| | - Xintian Yu
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing 100124, China
| | - Bingjie Zhang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing 100124, China
| | - Jun Sui
- Guangdong Shouhui Lantian Engineering and Technology Co. Ltd., Guangzhou 510075, China
| | - Chuanxin Wang
- Guangdong Shouhui Lantian Engineering and Technology Co. Ltd., Guangzhou 510075, China
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7
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YU J, HU N, HOU L, HANG F, LI K, XIE C. Extraction methods of melanoidins and its potential as a natural pigment. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.113322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Na HU
- Guangxi University, China
| | | | - Fangxue HANG
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Kai LI
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Caifeng XIE
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
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8
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Structure and functional characterization of melanoidins from crystal malt. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04186-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Dual Bioactivity of Angiotensin Converting Enzyme Inhibition and Antioxidant Novel Tripeptides from Sipunculus nudus L. and Their Related Mechanism Analysis for Antihypertention. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10470-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Yang S, Fan W, Xu Y. Melanoidins present in traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2022; 21:4164-4188. [PMID: 36018462 DOI: 10.1111/1541-4337.13022] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 06/28/2022] [Accepted: 07/21/2022] [Indexed: 01/28/2023]
Abstract
Traditional fermented foods and beverages (TFFB) are an important dietary component consumed in large quantities worldwide. Currently, much attention has been focused on the health benefits of TFFB. Melanoidins, a class of bioactive substance produced in the final stage of the Maillard reaction, not only have a significant impact on sensory properties of TFFB but also contribute to the health effects. Melanoidins formed in the fermentation system with a long reaction time at low temperature could be different from those obtained from high-temperature, short-duration roasted systems due to the multiple formative stages and involvement of microorganisms and enzymes. In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties, structure characteristics, and biological activities of TFFB melanoidins are comprehensively reviewed, with predominant focus on TFFB that are typically brown like douchi, miso, cheonggukjang, soy sauce, huangjiu (Chinese rice wine), beer, vinegar, and sweet wine. The current challenges and prospective recommendations for the research of melanoidins in fermented systems are also presented. In future, people should pay more attention to the basic research on TFFB melanoidins, especially purification methods and formation mechanisms, further substantiation of health properties of TFFB melanoidins in vivo, and development of specific melanoidins to fulfill technological, productive, or health needs of consumers.
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Affiliation(s)
- Shiqi Yang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
| | - Wenlai Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
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11
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Liu Z, Wang C, Chen H, Ren X, Li W, Xu N, Zhang Y, Wang J, Hu Y. Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar. Food Res Int 2022; 158:111453. [DOI: 10.1016/j.foodres.2022.111453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/25/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
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12
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Li M, Fan W, Xu Y. Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q-TOF-MS and UHPLC-Q Exactive HF-X. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8288-8299. [PMID: 35785966 DOI: 10.1021/acs.jafc.2c02487] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pixian broad bean paste (PBBP) is an indispensable food widely used in many East Asian countries, yet the knowledge about bioactive peptides released from parent proteins by enzymatic hydrolysis is limited. A total of 5867 low-molecular weight peptides were identified in the highly bioactive subfractions of the PBBP alcalase hydrolysates using traditional and peptidomics approaches. 19 short peptides (3-5 amino acids) were identified by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry, including 5 tripeptides, 8 tetrapeptides, and 6 pentapeptides. 5848 medium-sized peptides (6-10 amino acids) were characterized using the peptidomics approach, including 1484 hexapeptides, 1217 heptapeptides, 1634 octapeptides, 927 nonapeptides, and 586 decapeptides. The comprehensive method can be used for the investigation of bioactive peptides in complex food matrices.
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Affiliation(s)
- Mingyang Li
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Wenlai Fan
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
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Kiloes AM, Azizan FA, Checco J, Joyce D, Abdul Aziz A. What do consumers want in fresh mangoes? A systematic literature review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Adhitya Marendra Kiloes
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
- Indonesian Center for Horticulture Research and Development Bogor Jawa Barat 16111 Indonesia
| | - Fathin Ayuni Azizan
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Julia Checco
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Daryl Joyce
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
| | - Ammar Abdul Aziz
- School of Agriculture and Food Science The University of Queensland Gatton QLD 4343 Australia
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14
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Fărcaș AC, Socaci SA, Chiș MS, Pop OL, Fogarasi M, Păucean A, Igual M, Michiu D. Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects. PLANTS (BASEL, SWITZERLAND) 2021; 10:2504. [PMID: 34834863 PMCID: PMC8624837 DOI: 10.3390/plants10112504] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, lipids, mineral and phenols that needs to be further exploited. In this vein, five different BSG types were collected from local breweries and valorized in cookies manufacturing. Thus, proximate composition (protein, minerals, lipids, ash, crude fiber and carbohydrates) was analyzed using AACC (American Association of Cereal Chemists) methods, DPPH (2,2-Diphenyl-1-picrylhydrazyl), and Folin Ciocalteu methods were used to determined antioxidant activity and total phenols, while minerals and aroma volatile compounds were performed using inductively coupled plasma optical emission spectrometry (ICP-OES) and ITEX/GC-MS (in tube extraction gas chromatography-mass spectrometry) respectively. Color and physical characteristics, together with sensorial analysis, were also evaluated. The results highlighted a significant difference between BSG samples, mainly from the total phenols, antioxidant activity and aroma volatile compounds point of view. BSG volatiles compounds from the aldehydes group such as 2-methyl-propanal, 3-methyl-butanal and 2-methyl-butanal were identified also in the final baked goods, leading to a pleasant and appreciated consumers' taste and aroma. Furthermore, cookies sensorial analysis emphasized that the sample manufactured with BSG from light and dark malt mixture was more appreciated by consumers, attaining the highest hedonic scores.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (S.A.S.); (O.L.P.)
| | - Melinda Fogarasi
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;
| | - Delia Michiu
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (M.F.); (A.P.); (D.M.)
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15
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Li M, Fan W, Xu Y. Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112221] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Sharma JK, Sihmar M, Santal AR, Prager L, Carbonero F, Singh NP. Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits. Front Nutr 2021; 8:708194. [PMID: 34651008 PMCID: PMC8505744 DOI: 10.3389/fnut.2021.708194] [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: 05/11/2021] [Accepted: 08/30/2021] [Indexed: 01/01/2023] Open
Abstract
This paper is a review of the potential health benefits of barley melanoidins. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. Free radicals are villainous substances in humans produced as metabolic byproducts and causing cancers and cardiovascular diseases, and the melanoidins alleviate the effects of these free radicals. Malt is produced from cereal grains such as barley, wheat, and maize, and barley is predominantly used in beer production. Beer (alcoholic and non-alcoholic) is a widely consumed beverage worldwide and a good source of dietary melanoidins, which enhance the beers' flavor, texture, and sensorial properties. Melanoidins, the final products of the Maillard reaction, are produced at different stages during the brewing process. Beer melanoidins protect the cells from oxidative damage of DNA. The high reducing capacity of melanoidins can induce hydroxyl radicals from H2O2 in the presence of ferric ion (Fe3+). Melanoidins inhibit lipid peroxidation during digestion due to their chelating metal property. However, lower digestibility of melanoidins leads to less availability to the organisms but is considered to function as dietary fiber that can be metabolized by the lower gut microbiota and possibly incur prebiotic properties. Melanoidins promote the growth of Lactobacilli and Bifidobacteria in the gastrointestinal tract, preventing the colonization of potential pathogens. Barley is already popular through beer production and increasingly as a functional food. Considering this economic and industrial importance, more research to explore the chemical properties of barley melanoidins and corresponding health benefits as barley is warranted.
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Affiliation(s)
| | - Monika Sihmar
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
| | - Anita Rani Santal
- Department of Microbiology, Maharshi Dayanand University, Rohtak, India
| | - Louis Prager
- Department of Crop and Soil Science, College of Agricultural, Human, and Natural Resource Sciences, Washington State University, Pullman, WA, United States
| | - Franck Carbonero
- Department of Nutrition and Exercise Physiology, Elson Floyd College of Medicine, Washington State University, Spokane, WA, United States
| | - Nater Pal Singh
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
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Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardana BC, Liyanage R. Chemical composition and health benefits of coconut oil: an overview. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2182-2193. [PMID: 33022082 DOI: 10.1002/jsfa.10870] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 08/10/2020] [Accepted: 10/06/2020] [Indexed: 05/27/2023]
Abstract
Coconut oil is an integral part of Sri Lankan and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies have shown that coconut oil is a rich source of medium-chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil has attracted attention due to its hypocholesterolemic, anticancer, antihepatosteatotic, antidiabetic, antioxidant, anti-inflammatory, antimicrobial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries claim a favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among Western countries impede the endorsement of the real value of coconut oil. Hence, long-term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted using various processing methods. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Afka Deen
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
- Postgraduate Institute of Science, University of Peradeniya, Kandy, Sri Lanka
| | - Rizliya Visvanathan
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | | | - Nazrim Marikkar
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
| | - Sirinivas Nammi
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
- School of Science and Health, Western Sydney University, Penrith, New South Wales, Australia
- National Institute of Complementary Medicine (NICM), Western Sydney University, Penrith, New South Wales, Australia
| | - Barana C Jayawardana
- Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Kandy, Sri Lanka
| | - Ruvini Liyanage
- Laboratory of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka
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Jaime L, Santoyo S. The Health Benefits of the Bioactive Compounds in Foods. Foods 2021; 10:foods10020325. [PMID: 33557012 PMCID: PMC7913708 DOI: 10.3390/foods10020325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Accepted: 02/01/2021] [Indexed: 12/25/2022] Open
Abstract
The health benefits of consuming certain foods have been commonly known since ancient times [...].
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Affiliation(s)
- Laura Jaime
- Correspondence: (L.J.); (S.S.); Tel.: +34-910017925 (L.J.); +34-910017926 (S.S.)
| | - Susana Santoyo
- Correspondence: (L.J.); (S.S.); Tel.: +34-910017925 (L.J.); +34-910017926 (S.S.)
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Patrignani M, González‐Forte LDS. Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14653] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Mariela Patrignani
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP‐CIC‐ CCT La Plata ‐CONICET 47 y 116 1900 La Plata Argentina
| | - Lucía del Sol González‐Forte
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP‐CIC‐ CCT La Plata ‐CONICET 47 y 116 1900 La Plata Argentina
- Facultad de Ciencias Agrarias y Forestales UNLP 60 y 116 1900 La Plata Argentina
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