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Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). Curr Res Food Sci 2022; 5:940-948. [PMID: 35677649 PMCID: PMC9168048 DOI: 10.1016/j.crfs.2022.05.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/21/2022] [Accepted: 05/20/2022] [Indexed: 11/24/2022] Open
Abstract
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The effects of baking factors and recipes, such as baking temperature (130°C–180 °C) and time (8 min–15 min), sucrose levels (0 g–20 g), butter levels (0 g–20 g) and egg liquid levels (0 g–12 g) on the formation of free Nε-(carboxymethyl)lysine (CML), free Nε-(carboxyethyl)lysine (CEL), protein-bound CML, protein-bound CEL, HMF, glyoxal (GO), methylglyoxal (MGO), 3-deoxyglucosone (3-DG) and on the sensory qualities were investigated in butter cookies. The results suggested that the levels of AGEs initially increased and then followed by decrease as baking temperature and time increased, HMF is very sensitive to baking temperature and time and grows sharply. The changes of protein-bound AGEs are lagging behind that of free AGEs. The proportions of sucrose, butter and egg liquid in butter cookies were positively correlated with AGEs, with sucrose greatly promoting on the formation of HMF and 3-DG. In addition, the high level of sucrose and butter in cookies is preferred by panelists, especially in terms of appearance, taste and smell. AGEs increases and then decreases as baking temperature and time increased. HMF is very sensitive to baking temperature and time in butter cookies. The changes of protein-bound AGEs are lagging behind that of free AGEs. Sucrose greatly promotes the formation of HMF and 3-DG. Sucrose and butter promotes release of α-dicarbonyl compounds.
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The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe.
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Kessler JC, Vieira VA, Martins IM, Manrique YA, Afonso A, Ferreira P, Mandim F, Ferreira ICFR, Barros L, Rodrigues AE, Dias MM. Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO 2 as Potential Flavouring Additives for Food Applications. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030694. [PMID: 35163959 PMCID: PMC8838556 DOI: 10.3390/molecules27030694] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 01/25/2023]
Abstract
Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO2) supercritical extraction (SFE) and hydrodistillation (HD) methods. The extracts were characterised according to their volatile composition by GC-MS, cytotoxicity against a non-tumour cell culture, and sensory attributes (odour threshold and olfactive descriptors). The most abundant aromas were quantified, and the analysis performed by GC-MS revealed an abundance of terpenoids such as thymol chemotype, followed by the precursors α-terpinene and p-cymene. DR and FR extracts (EX) obtained from SFE-CO2 show the highest content of thymol, achieving 52.7% and 72.5% of the isolated volatile fraction. The DR essential oil (EO) contained the highest amount of terpenoids, but it was also the most cytotoxic extract. In contrast, SFE-CO2 products showed the lowest cytotoxic potential. Regarding FR-OE, it had the lowest extraction yield and composition in aroma volatiles. Additionally, all samples were described as having green, fresh and floral sensory notes, with no significant statistical differences regarding the odour detection threshold (ODT) values. Finally, FR-EX of T. mastichina obtained by SFE-CO2 presented the most promising results regarding food application.
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Affiliation(s)
- Júlia C. Kessler
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (J.C.K.); (V.A.V.); (Y.A.M.); (A.E.R.); (M.M.D.)
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
- Centro de Investigação de Montanha (Mountain Research Center) (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (F.M.); (I.C.F.R.F.); (L.B.)
| | - Vanessa A. Vieira
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (J.C.K.); (V.A.V.); (Y.A.M.); (A.E.R.); (M.M.D.)
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
- DEIFIL-Deifil Technology, Serzedelo, 4839-704 Póvoa de Lanhoso, Portugal; (A.A.); (P.F.)
| | - Isabel M. Martins
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (J.C.K.); (V.A.V.); (Y.A.M.); (A.E.R.); (M.M.D.)
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
- Correspondence: ; Tel.: +351-22-508-1686
| | - Yaidelin A. Manrique
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (J.C.K.); (V.A.V.); (Y.A.M.); (A.E.R.); (M.M.D.)
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Andreia Afonso
- DEIFIL-Deifil Technology, Serzedelo, 4839-704 Póvoa de Lanhoso, Portugal; (A.A.); (P.F.)
| | - Patrícia Ferreira
- DEIFIL-Deifil Technology, Serzedelo, 4839-704 Póvoa de Lanhoso, Portugal; (A.A.); (P.F.)
| | - Filipa Mandim
- Centro de Investigação de Montanha (Mountain Research Center) (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (F.M.); (I.C.F.R.F.); (L.B.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (Mountain Research Center) (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (F.M.); (I.C.F.R.F.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (Mountain Research Center) (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (F.M.); (I.C.F.R.F.); (L.B.)
| | - Alírio E. Rodrigues
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (J.C.K.); (V.A.V.); (Y.A.M.); (A.E.R.); (M.M.D.)
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Madalena M. Dias
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal; (J.C.K.); (V.A.V.); (Y.A.M.); (A.E.R.); (M.M.D.)
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
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Bharathi R, Muljadi T, Tyl C, Annor GA. Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (
Thinopyrum intermedium
) for the food industry. Cereal Chem 2021. [DOI: 10.1002/cche.10482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Radhika Bharathi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Timothea Muljadi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Catrin Tyl
- Department of Food Science and Technology University of Georgia Athens GA USA
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Strategies for Reducing Sodium Intake in Bakery Products, a Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers.
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Pavagadhi S, Swarup S. Metabolomics for Evaluating Flavor-Associated Metabolites in Plant-Based Products. Metabolites 2020; 10:E197. [PMID: 32429044 PMCID: PMC7281650 DOI: 10.3390/metabo10050197] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/22/2020] [Accepted: 04/28/2020] [Indexed: 12/11/2022] Open
Abstract
Plant-based diets (PBDs) are associated with environmental benefits, human health promotion and animal welfare. There is a worldwide shift towards PBDs, evident from the increased global demand for fresh plant-based products (PBPs). Such shifts in dietary preferences accompanied by evolving food palates, create opportunities to leverage technological advancements and strict quality controls in developing PBPs that can drive consumer acceptance. Flavor, color and texture are important sensory attributes of a food product and, have the largest influence on consumer appeal and acceptance. Among these, flavor is considered the most dominating quality attribute that significantly affects overall eating experience. Current state-of-art technologies rely on physicochemical estimations and sensory-based tests to assess flavor-related attributes in fresh PBPs. However, these methodologies often do not provide any indication about the metabolic features associated with unique flavor profiles and, consequently, can be used in a limited way to define the quality attributes of PBPs. To this end, a systematic understanding of metabolites that contribute to the flavor profiles of PBPs is warranted to complement the existing methodologies. This review will discuss the use of metabolomics for evaluating flavor-associated metabolites in fresh PBPs at post-harvest stage, alongside its applications for quality assessment and grading. We will summarize the current research in this area, discuss technical challenges and considerations pertaining to sampling and analytical techniques, as well as s provide future perspectives and directions for government organizations, industries and other stakeholders associated with the quality assessment of fresh PBPs.
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Affiliation(s)
- Shruti Pavagadhi
- Department of Biological Sciences, National University of Singapore, Singapore 117558, Singapore;
- Singapore Centre for Environmental Life Sciences Engineering, National University of Singapore, Singapore 117456, Singapore
| | - Sanjay Swarup
- Department of Biological Sciences, National University of Singapore, Singapore 117558, Singapore;
- Singapore Centre for Environmental Life Sciences Engineering, National University of Singapore, Singapore 117456, Singapore
- NUS Environmental Research Institute, National University of Singapore, Singapore 117411, Singapore
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Zhang H, Zhang L, Yu X, Xu Y. The Biosynthesis Mechanism Involving 2,3-Pentanedione and Aminoacetone Describes the Production of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine by Bacillus subtilis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3558-3567. [PMID: 32065523 DOI: 10.1021/acs.jafc.9b07809] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
2-Ethyl-3,5(3,6)-dimethylpyrazines (EDMPs) have a pleasant aroma of roasted cocoa or nuts with an extreme low odor threshold that have potential in industrial applications as food fragrances. The food fermentation process can accumulate EDMPs, and this might be the chance to study the biosynthesis mechanism of EDMPs under mild conditions for "natural" EDMPs' production. In this study, an EDMP-producing strain was isolated from baijiu fermentation. This strain was identified as Bacillus subtilis, a generally regarded as safe organism. After reasonable assumption and substrate addition and isotope-labeled experiments, we found that EDMPs are produced from l-threonine and d-glucose at environmental temperature and pressure. In addition, aminoacetone, the metabolite of l-threonine, and 2,3-pentanedione, the metabolite of l-threonine and d-glucose, are intermediates for the production of EDMPs. This study proposed and confirmed the biosynthesis pathway of EDMPs. It will be helpful for the industrial production of EDMPs and provides reference for the biosynthetic mechanism analysis of other valuable pyrazines.
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Affiliation(s)
- Huaizhi Zhang
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Lijie Zhang
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Xiaowei Yu
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
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