scholarly journals Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies

Processes ◽  
2019 ◽  
Vol 7 (6) ◽  
pp. 360
Author(s):  
Yung-Shin Shyu ◽  
Hsin-I Hsiao ◽  
Jui-Yu Fang ◽  
Wen-Chieh Sung
Keyword(s):  
Calcium Carbonate ◽  
Reducing Power ◽  
Reducing Sugar ◽  
Raw Material ◽  
Control Group ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Brown Sugar ◽  
Acrylamide Formation ◽  
Baking Industry

The objective of this study was to evaluate effects of dark brown sugar on acrylamide and 5-hydroxymethylfurfural (HMF) levels in brown sugar cookies. Dark brown sugar was used as a raw material instead of sucrose, and chitosan, chitooligosaccharides, or calcium carbonate were added to investigate their effect on acrylamide and HMF mitigation. The results demonstrated that the higher the content of acrylamide in the dark brown sugar, the higher the amount of acrylamide produced in baked brown sugar cookies. The addition of dark brown sugar significantly increased the diameter and decreased the thickness of cookies, which induced more acrylamide formation. Therefore, the sucrose control cookies were harder and thicker than dark brown sugar cookies. The addition of 1% chitosan, chitooligosaccharide, or calcium carbonate did not reduce the acrylamide formation of the brown sugar cookies. The content of acrylamide and HMF in the sucrose control group was lower than that in dark brown sugar groups, and chitooligosaccharide increased the level of HMF. This is due to the fact that the content of reducing sugar in dark brown sugar is higher than that in sucrose, and dark brown sugar contains acrylamide. There was no difference in the concentration of reducing sugar between test and control cookies (p > 0.05). The L values of brown sugar were lower than those of sucrose cookies, especially for chitooligosaccharide addition (p < 0.05). The addition of chitooligosaccharide generated more Maillard reaction products and caramelization. The reducing power of dark brown sugar cookies was higher than that of sucrose control cookies. The baking industry should choose sucrose or dark brown sugar containing a low acrylamide content as an ingredient to prevent the final products from containing high levels of acrylamide.

scholarly journals Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1059 ◽  
Author(s):  
Aleksei Kaleda ◽  
Karel Talvistu ◽  
Martti Tamm ◽  
Maret Viirma ◽  
Julia Rosend ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Textural Properties ◽  
Amino Acid Profile ◽  
Raw Material ◽  
Process Conditions ◽  
Maillard Reaction Products ◽  
Plant Proteins ◽  
Reaction Products ◽  
Nutritional Properties ◽  
Plant Materials

Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.

scholarly journals Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Nahid Tamanna ◽  
Niaz Mahmood
Keyword(s):  
Maillard Reaction ◽  
Food Processing ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Health And Nutrition ◽  
Almost Everywhere ◽  
Cooking Process ◽  
Nonenzymatic Browning ◽  
Processing Effects ◽  
Baking Industry

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.

Antimutagenic Effect of Maillard Reaction Products Prepared from Glucose and Tryptophan

1992 ◽  
Vol 55 (8) ◽  
pp. 615-619 ◽  
Author(s):  
GOW-CHIN YEN ◽  
JEN-DAN LII
Keyword(s):  
Maillard Reaction ◽  
Antioxidative Activity ◽  
Reducing Power ◽  
Molar Ratio ◽  
Maillard Reaction Products ◽  
Alkaline Ph ◽  
Reaction Products ◽  
Reaction Conditions ◽  
Antimutagenic Effect ◽  
Effect Of Glucose

The antimutagenicity of Maillard reaction products (MRPs) prepared by refluxing D-glucose and L-tryptophan under various reaction conditions was determined by means of the Ames test. The dose of MRPs with 5 mg per plate showed no toxicity, and mutagenicity to Salmonella typhimurium TA98 and TA100 was used for antimutagenic assay. The mutagenicity of 2-amino-3-methylimidazo (4,5-f) quinoline (IQ) and 2-amino-6-methyldipyrido (1,2-a:3′,2′-d) imidazole (Glu-P-1) toward TA98 was markedly reduced by the addition of glucose-tryptophan MRPs, whereas the mutagenicity of 4-nitroquinoline-N-oxide (NQNO) was not inhibited. The mutagenicity of IQ, Glu-P-1, and NQNO toward TA100 was also markedly reduced by glucose-tryptophan MRPs, but the mutagenicity of NQNO was only slightly inhibited. Greater antimutagenic effects of glucose-tryptophan MRPs were found when these materials were prepared at an alkaline pH. The optimum combinations of reaction conditions for obtaining antimutagenic MRPs to IQ were glucose-tryptophan molar ratio = 0.5:0.25 at pH 9.0 for 5 and 10 h, molar ratio = 0.5:0.5 at pH 11.0 for 10 h, and molar ratio = 1.0:0.25 at pH 7.0 for 15 h and at pH 11.0 for 15 h. The antimutagenic effect of glucose-tryptophan MRPs to IQ and Glu-P-1 was well correlated with their browning intensity, reducing power, and antioxidative activity. The antimutagenicity of glucose-tryptophan MRPs might be due to both desmutagenic and bio-antimutagenic effects.

scholarly journals Gut Microbiota Modulation by Dietary Barley Malt Melanoidins

Nutrients ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 241 ◽  
Author(s):  
Nesreen Aljahdali ◽  
Pascale Gadonna-Widehem ◽  
Pauline M. Anton ◽  
Franck Carbonero
Keyword(s):  
Fatty Acids ◽  
Gut Microbiota ◽  
Amplicon Sequencing ◽  
Short Chain Fatty Acids ◽  
Control Group ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Barley Malt ◽  
16S Rrna Amplicon Sequencing ◽  
The Impact

Melanoidins are the final Maillard reaction products (protein–carbohydrate complexes) produced in food by prolonged and intense heating. We assessed the impact of the consumption of melanoidins from barley malts on gut microbiota. Seventy-five mice were assigned into five groups, where the control group consumed a non-melanoidin malt diet, and other groups received melanoidin-rich malts in increments of 25% up to 100% melanoidin malts. Feces were sampled at days 0, 1, 2, 3, 7, 14, and 21 and the microbiota was determined using V4 bacterial 16S rRNA amplicon sequencing and short-chain fatty acids (SCFA) by gas chromatography. Increased melanoidins was found to result in significantly divergent gut microbiota profiles and supported sustained SCFA production. The relative abundance of Dorea, Oscillibacter, and Alisitpes were decreased, while Lactobacillus, Parasutterella, Akkermansia, Bifidobacterium, and Barnesiella increased. Bifidobacterium spp. and Akkermansia spp. were significantly increased in mice consuming the highest melanoidin amounts, suggesting remarkable prebiotic potential.

scholarly journals Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1124
Author(s):  
Vesela Shopska ◽  
Rositsa Denkova-Kostova ◽  
Mina Dzhivoderova-Zarcheva ◽  
Desislava Teneva ◽  
Petko Denev ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Phenolic Content ◽  
Principal Component ◽  
Component Analysis ◽  
Raw Material ◽  
Antioxidant Potential ◽  
Maillard Reaction Products ◽  
Reaction Products

Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt types as a basis for the development of new types of beer with increased antioxidant activity. In the present study the main brewing characteristics, the phenolic profile and the antioxidant potential of 20 malt types used in craft breweries in Bulgaria have been examined. The main brewing characteristics have been determined by the standardized methods of the European Brewing Convention. Malt phenolic content was determined by two methods, and antioxidant potential by five different methods. Based on a statistical factor analysis performed by the principal component analysis, it was confirmed that there was a relationship between malt color and phenolic compounds content. The principal component analysis confirmed that there was a link between the content of the Maillard reaction products and malt biological activity. Malts with the highest degree of heat treatment were characterized by the highest antioxidant activity, which was due to the content of Maillard reaction products with antioxidant capacity.

scholarly journals Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4557 ◽  
Author(s):  
Jawhar Hafsa ◽  
Mohamed ali Smach ◽  
Mansour Sobeh ◽  
Hatem Majdoub ◽  
Aziz Yasri
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Apple Juice ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Color Differences ◽  
Ft Ir

Chitosan-galactose Maillard reaction (CG) were prepared by heating at 100 °C for 3 hrs in a model system containing chitosan (CH) and 1%, 1.5% and 2% (w/v) of galactose. The results showed that the absorbance at 294 and 420 nm, the fluorescence intensity and the color differences of CG Maillard reaction products (MRPs) increased significantly with the increase of galactose concentration, which indicated the development of MRPs. In addition, FT-IR analysis showed that the degree of deacetylation of CG-MRPs was reduced with the increasing galactose ratio by the schiff base (–C=N) formation, indicating that the galactose has been attached to the amino group of chitosan. Likewise, the antioxidant activities (DPPH, chelating ability and reducing power) of CG-MRPs were investigated. Notably, the effect of galactose concentration in CG-MRPs was found to enhance the antioxidant activity, indicating that CG-2% exhibited the highest antioxidant activity in the range of 0.25–2.0 mg/mL. Furthermore, the apple juice supplemented with CG-MRPs could significantly improve the antioxidant activities, and CG-2% in apple juice showed the better antioxidant capacity at the concentration of 1.0 mg/mL. Thus, we conclude that CG-MRPs addition may greatly improve the antioxidant quality of apple juice.

Sign in / Sign up

Export Citation Format

Share Document