Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

2010 ◽  
Vol 90 (15) ◽  
pp. 2556-2562 ◽  
Author(s):  
Burçe Ataç Mogol ◽  
Aslı Yıldırım ◽  
Vural Gökmen
Keyword(s):  
Maillard Reaction ◽  
Food Systems ◽  
Enzymatic Browning ◽  
Maillard Reaction Products ◽  
Reaction Products

Inhibition effects of Maillard reaction products derived from l-cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis

RSC Advances ◽  
2016 ◽  
Vol 6 (70) ◽  
pp. 65825-65836 ◽  
Author(s):  
Haining Xu ◽  
Xiaoming Zhang ◽  
Eric Karangwa
Keyword(s):  
Regression Analysis ◽  
Least Squares ◽  
Maillard Reaction ◽  
Partial Least Squares Regression ◽  
Enzymatic Browning ◽  
Maillard Reaction Products ◽  
Mushroom Tyrosinase ◽  
Least Squares Regression ◽  
Reaction Products

Inhibition of tyrosinase activity by Maillard reaction products derived from cysteine and glucose (Cys-MRPs) was studied.

Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models

2020 ◽  
Vol 981 ◽  
pp. 196-201
Author(s):  
Pui Khoon Hong ◽  
Kay May Low ◽  
Siew Yen Moo ◽  
Yiing Chyn Teh
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Sea Cucumber ◽  
Incubation Temperature ◽  
Enzymatic Browning ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Preliminary Assessment ◽  
High Potency

Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and 1.25% w/v sugar and compared against a control (5% w/v gelatin). The mixtures were incubated at 37 °C and 70 °C respectively for up to 24 h. The progress of non-enzymatic browning was monitored via changes in absorption at 280 nm, 320 nm and 420 nm. The gelatin-glucosamine model showed greater development in early Maillard reaction products (280 nm) and pre-melanoidins (320 nm) when incubated at 70 °C after 16 h of incubation. Meanwhile lower incubation temperature (37 °C) promoted browning development (420 nm) in all the models. The gelatin-glucosamine mixture incubated at 70 °C showed high potency in antioxidant activity (p<0.05), this is in accordance to the greater reactivity of glucosamine in the formation of Maillard reaction products at the early and intermediate stages. The results suggested the gelatin-glucosamine model can be further optimized to achieve high potency in antioxidant activity and a desired browning intensity to cater specific applications such as in food and biomaterials.

scholarly journals Development of model food systems for thermal pasteurization applications based on Maillard reaction products

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 417-424 ◽  
Author(s):  
Ellen R. Bornhorst ◽  
Juming Tang ◽  
Shyam S. Sablani ◽  
Gustavo V. Barbosa-Cánovas
Keyword(s):  
Maillard Reaction ◽  
Food Systems ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Model Food ◽  
Thermal Pasteurization

scholarly journals Inhibition of Enzymatic Browning of Crown Daisy by Maillard Reaction Products

2012 ◽  
Vol 22 (11) ◽  
pp. 1451-1455
Author(s):  
Ji-Hae Kim ◽  
Hyeon-Seung Song ◽  
Inshik Park
Keyword(s):  
Maillard Reaction ◽  
Enzymatic Browning ◽  
Maillard Reaction Products ◽  
Reaction Products

Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

2021 ◽  
Vol 111 ◽  
pp. 706-715
Author(s):  
Nana Zhang ◽  
Qian Zhou ◽  
Daming Fan ◽  
Jianbo Xiao ◽  
Yueliang Zhao ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Harmful Effects
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