scholarly journals Food Chemistry Study on Enzymatic Browning and the Maillard Reaction

2020 ◽  
Vol 67 (1) ◽  
pp. 1-12
Author(s):  
Masatsune Murata
Keyword(s):  
Maillard Reaction ◽  
Enzymatic Browning ◽  
Food Chemistry

scholarly journals Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction

2021 ◽  
Vol 21 (103) ◽  
pp. 18518-18532
Author(s):  
Norah Vhangani Lusani ◽  
◽  
L Mogashoa ◽  
J Van Wyk
Keyword(s):  
Maillard Reaction ◽  
Inhibitory Effect ◽  
Model Systems ◽  
Enzymatic Browning ◽  
Brown Pigment ◽  
Pigment Formation ◽  
Browning Inhibition ◽  
Seed Extracts

The antioxidant and anti-browning activity of heated plant extracts have been attributed to the formation of Maillard reaction products (MRPs) via the Maillard reaction (MR). The inhibitory effect of heated Moringa oleifera (MO) seed extract on banana polyphenol oxidase (PPO) was investigated. The Plain MO seed extracts and those with added glucose and glycine (1.5 mM each) were heated at 100°C for 15, 30, 60 and 120 min. The pH and brown colour development decreased and increased significantly (P <0.05) with increased reaction time, respectively, with heated moringa glucose-glycine HMGGL for 120 min exhibiting the highest pH reduction (2.58) and darkest extracts at an L* value of 8.11. This phenomenon is associated with progression of the MR. With reference to enzymatic browning, heated MO seed extracts exhibited stronger inhibitory effect against banana PPO activity in vivo and in vitro than the unheated counterpart. Evident to this are the higher inhibition percentages and lower ΔE values. Among model systems, the highest in vitro browning inhibition was exhibited mostly by longer heating times of 60 and 120 min. Model system HMGGL 120 min proved to be superior at 96% inhibition, which was comparable to known synthetic commercial antioxidants such as ascorbic acid (AA) at 99%, as well as ethylenediaminetetraacetic acid (EDTA) and citric acid (CA), both at 100% inhibition. In vivo enzymatic browning inhibition followed a similar trend, where the brown pigment (melanin) intensified as shown by an increase in ΔE as the storage time increased from 0.5 to 24 h. The model system UMGGL exhibited highest inhibition of brown melanin (p <0.05). Although it was the best amongst other model systems, it was surpassed by synthetic antioxidants AA, EDTA and CA, which were ranked amongst the top three in inhibiting brown pigment formation in vivo. To further illustrate the effect of MR augmented MO seed extracts on enzyme activity inhibition, UMGGL 60 and 120 at 5 and 24 h storage surpassed the inhibitory effect of AA. At the said storage times, AA lost its inhibitory potential against pigment formation. This was due to oxidation of AA to form dehydroascorbic acid, which lacks inhibitory potential. This study proved that heating MO plant extracts increases their enzymatic browning inhibition potential, furthermore, the inhibitory capacity was heightened when reacted via the MR.

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.

scholarly journals The Maillard reaction—from food chemistry to uraemia research

1996 ◽  
Vol 11 (9) ◽  
pp. 1718-1722 ◽  
Author(s):  
T. Henle ◽  
R. Deppisch ◽  
E. Ritz
Keyword(s):  
Maillard Reaction ◽  
Food Chemistry

The Maillard reaction in food chemistry and medical science: Update for the postgenomic era

2002 ◽  
Vol 1245 ◽  
pp. v ◽  
Author(s):  
Seikoh Horiuchi ◽  
Naoyuki Taniguchi ◽  
Fumitaka Hayase ◽  
Tadao Kurata ◽  
Toshihiko Osawa
Keyword(s):  
Maillard Reaction ◽  
Medical Science ◽  
Food Chemistry

Corrigendum to ‘‘Increase in antioxidant effect of ginsenoside Re-alanine mixture by Maillard reaction” [Food Chemistry 135 (2012) 2430–2435]

2013 ◽  
Vol 139 (1-4) ◽  
pp. 170
Author(s):  
Woojung Lee ◽  
Soon-Hye Park ◽  
Seungyong Lee ◽  
Bong Chul Chung ◽  
Min Ok Song ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Effect ◽  
Food Chemistry ◽  
Ginsenoside Re

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.

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