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AbstractAimMethodsResultsConclusionThe present study was conducted to produce a new carrier containing whey protein isolate-basil seed gum (WPI-BSG) conjugate to achieve superior physicochemical stability of emulsions containing vitamin D3 (Vit-D3).Zeta-potential and particle size analysis, spectrophotometric method, encapsulation efficiency, loading capacity and dialysis bag method were used to examined physicochemical stability and Vit-D3 release from the emulsions.The conjugate-stabilised emulsion showed maximum encapsulation efficiency (87.05 ± 3.37% (w/w)) and loading capacity (5.43 ± 0.08% (w/w)) at the Vit-D3 concentration of 200 and 300 mg/kg. This emulsion also demonstrated good physical stability after 30 days of storage with the zeta potential and mean droplet size of −79.60 ± 0.62 mV and 1346.82 ± 5.95 nm, respectively. Additionally, the conjugate-stabilised emulsion had a maximum Vit-D3 retention (chemical stability) of 72.79 ± 3.58% after a 15-day storage period.Our findings suggest that the conjugate-stabilised emulsion has a good stabilising capacity as a carrier for hydrophobic compounds such as Vit-D3. [ABSTRACT FROM AUTHOR]

There is a growing demand for plant-based protein ingredients with improved functionality for use in diverse food and nutraceutical applications. In line with this, the current study aimed to investigate the effect of plant protein-prebiotic (polydextrose) conjugation on the techno-functional properties (emulsification, solubility, fat absorption and foaming) of pea proteins through wet heating Maillard reaction. Pea protein (PeP) was conjugated with polydextrose by incubating the mixture at various process conditions (pea protein: polydextrose mass ratios, temperature, and time). Response surface methodology coupled with Box–Behnken design was used to optimize multiple responses, including conjugation efficiency (CE), emulsifying activity (EAI), and foaming capacity (FC). The pea protein conjugate (optimized value) showed improved solubility throughout a wide pH (2–10) range and higher emulsification activity than pea protein alone. The development of conjugates (PeC) was validated through ultraviolet–visible spectroscopy, FTIR, and o-Phthaldialdehyde (OPA) assay. Browning index, FT-IR spectra, thermal properties, and scanning electron microscopy (SEM) micrographs were analyzed for the conjugate (PeC) obtained at optimized values. The FTIR spectra of the conjugates showed new peaks at 3100–3480 cm−1 and 1,000–1,166 cm−1 indicating conjugation. The Maillard conjugation increased the proportion of β -turn, random coil, accompanied by a decrease in α -helix, and β-sheet. These conformational changes were associated to the improved techno-functional properties of the pea protein upon conjugation, offering potential applications in the formulation of plant-based foods and beverages. [ABSTRACT FROM AUTHOR]

ABSTRACT Solid Phase Microextraction‐Gas Chromatography Triple Quadrupole Mass Spectrometry (SPME‐GC‐TQ/MS) was optimized and validated to specifically analyze aldehydes and furans after drying Vitis vinifera grape variety by conventional as well as modern pre‐drying technique i.e. pulsed electric field (PEF). Analytical method was validated in terms of linearity (R2), recovery (%), relative standard deviation (% RSD), limit of detection (LOD) and limit of quantification (LOQ). Sample pre‐treatment with PEF (1 kV/cm) followed by drying at 65°C produced dried product with fewer chemical changes in the composition than convective hot air drying. Meanwhile, nutritional parameters including polyphenolics, amino acids, fatty acids and sugars profiles were also extensively investigated to get deeper insights into the effect of drying treatments on the nutritional quality of dried product. Conclusively, sample pre‐treatment on relatively lower PEF voltage, followed by drying at minimum temperature with longer time duration can preserve nutritional quality of product by forming less harmful compounds. [ABSTRACT FROM AUTHOR]

The knowledge of the relationship between the chemical structure of food components with their mechanisms of action is crucial for the understanding of diet health benefits. This review relates the chemical variability present in coffee beverages with the mechanisms involved in key physiological events, supporting coffee as a polyvalent functional food. Coffee intake has been related with several health-promoting properties such as neuroprotective (caffeine, chlorogenic acids and melanoidins), anti-inflammatory (caffeine, chlorogenic acids, melanoidins, diterpenes), microbiota modulation (polysaccharides, melanoidins, chlorogenic acids), immunostimulatory (polysaccharides), antidiabetic (trigonelline, chlorogenic acids), antihypertensive (chlorogenic acids) and hypocholesterolemic (polysaccharides, chlorogenic acids, lipids). Nevertheless, caffeine and diterpenes are coffee components with ambivalent effects on health. Additionally, a large range of potentially harmful compounds, including acrylamide, hydroxymethylfurfural, furan, and advanced glycation end products, are formed during the roasting of coffee and are present in the beverages. However, coffee beverages are part of the daily human dietary healthy habits, configuring a coffee paradox. HIGHLIGHTS: The multi-targeted bioactive features of coffee compounds reinforce coffee as a functional food beverage. Polysaccharides and melanoidins positively modulate gut microbiota. Caffeine and phenolics are neuroprotective, anti-inflammatory, antidiabetic and antihypertensive. The balance between potential health and harmful compounds configures a coffee paradox. Harmful compounds are present in trace levels in coffee, not conferring toxicity. [ABSTRACT FROM AUTHOR]

In Vietnam, the cultivation and production of coffee have been expanding over the past few decades and are known as an important part of the national economy. However, the scientific data regarding the internal compositions of coffee have still been limited, especially the changes during the processing, typically the roasting period. The present study aimed to demonstrate an insight into the variations in chlorogenic acid, caffeine, total phenolic contents (TPCs), and trolox equivalent antioxidant capacities for two common coffee species, that is, Robusta and Arabica, and three roasting levels, that is, light, medium, and dark. Generally, Robusta coffee performed higher chlorogenic acid, caffeine, and TPCs, resulting in dominant antioxidant capacities compared to Arabica. High Pearson correlation coefficients (calculated by SPSS) were found for most pairs of parameters, r > 0.80. Regarding roasting levels, a descending order was highlighted for most analytical parameters: light > medium > dark. Two parallel processes in the roasting period were revealed by observing the antioxidant capacities, that is, thermal degradation and formation of other antioxidants by the Maillard reaction. Principal component analysis (SIMCA-P 11) was attempted to discriminate the available coffee samples by their species and roasting levels, indicating proper classification (the cumulative variance is 95.3%). [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Advanced glycation end products (AGEs) are compounds formed by non‐enzymatic processes in the Maillard reaction and can cause various chronic diseases. This study explores the AGE formation process in a glucose–amino acid system under both wet‐ and dry‐heating conditions, and analyzes the effect of cysteine in AGE formation.Under wet‐heating conditions, Nε‐carboxymethyllysine (CML) and Nε‐carboxyethyllysine (CEL) concentrations rose for the initial 90 min and subsequently declined after 120 min; after 90 min of heating, the maximum yields in the absence of cysteine were 1151.04 ± 14.01 and 3386.90 ± 26.55 ng mL−1, respectively. The concentration of pyrraline (Pyr) increased after 30 min and then decreased after 60 min with a maximum yield of 777.68 ± 23.36 ng mL−1. However, in dry‐heating models, the AGE concentrations consistently increased with increasing heating time; the maximum yields for CML, CEL and Pyr were 468.66 ± 10.96, 1993.57 ± 14.81 and 1085.74 ± 58.06 ng mL−1, respectively. The addition of cysteine showed an inhibitory effect on AGE formation, especially for Pyr in the dry‐heating model, with inhibition rates ranging from 17.14% to 95.60%.Although wet‐heating models produced more CML and CEL, they produced less Pyr than dry‐heating models. The AGE formation in wet‐heating models positively correlated with the reaction rate; however, the dry‐heating reaction demonstrated a more complex relationship between reaction rate and reaction protocol. Moreover, cysteine exhibited a significant inhibitory effect on AGE production, and the degree of inhibition was proportional to the cysteine concentration. This study provides important insights into the mechanisms for AGE formation under various heating conditions, such as those representing baking (dry‐heating) and steaming conditions (wet‐heating). © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study evaluated the structural changes in hemicellulose and cellulose from sunflower seeds before and after roasting at 160°C, 190°C, and 220°C. Sugar composition, molecular weight, Fourier transform infrared spectrometry, thermogravimetric, and NMR analyses were utilized to determine the structural properties of these polysaccharides and detect the volatile compounds. The results showed that roasting destroyed the microstructure of these hemicelluloses and cellulose. Glucose and arabinose of hemicellulose were more easily degraded than other sugars during roasting. The galacturonic acid content increased from 7.8% to 46.66% after roasting. The hemicellulose obtained at 220°C had a backbone of D‐xylose residues with a β‐(1→4)‐linkage. The molecular weight of cellulosic polysaccharides decreased with the increase of roasting temperature. The crystallinity increased from 28.92% to 31.86% revealing that mainly the amorphous regions of cellulosic polysaccharides were destroyed by roasting. After roasting, the volatile compounds of these polysaccharides were rich in furfural, which was produced by caramelization and the Maillard reaction, contributing to the characteristic aroma of roasted sunflower seeds. This study provides some information on the relationship between structural changes of polysaccharides and the formation of flavor during roasting sunflower seeds. [ABSTRACT FROM AUTHOR]

Lipid oxidation significantly contributes to muscle deterioration, with heme protein oxidation playing a crucial role in this process. This study investigated the inhibition of heme protein oxidation by Maillard reaction products (MRPs) using a washed muscle model combining washed carp with myoglobin (Mb). Protein oxidation products, protein texture, and lipid oxidation levels were assessed. Results showed that metmyoglobin (MetMb) is a primary driver of lipid oxidation in meat, likely due to Mb oxidation, exposing hydrophobic groups that bind to lipids. MRPs at concentrations of 0.5% and 1% effectively inhibited Mb oxidation. Specifically, treatment with 1% MRPs reduced MetMb formation by 15.38%, protein carbonyl content by 6.53%, hydroxyl radical content by 20.37%, protein aggregation by 40.81%, and particle size by 36.95% during later storage stages, thereby preserving Mb stability. In the Mb‐mediated oxidation model, 1% MRPs inhibited the formation of primary and secondary oxidative metabolites by 59.47% and 68.19%, respectively, while maintaining muscle tissue texture integrity. Practical Application: The antioxidation of Maillard reaction products (MRPs) improves the stability of common carp. By inhibiting the autoxidation of myoglobin and lipid, MRPs help preserve the texture and color of fish muscle while extending its shelf life. This study provides a valuable reference for effectively controlling lipid oxidation in refrigerated fish products and enhancing their overall quality. [ABSTRACT FROM AUTHOR]

Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes—trehalose, isomaltulose, and polydextrose—upon the SCM sensory profile and valuable quality indicators, such as water activity (Aw), viscosity, acidity, crystal size, and Maillard reaction potential (browning index, color change, loss of free AA). The study was performed by making model systems of SCM (MSCM) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCM provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf life of the product. However, only 2 MSCM showed stability of Aw within a 14-d storage period: a composition of isomaltulose and trehalose (each at 22.55%), and a composition of trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), and isomaltulose (5.64%). Trehalose and polydextrose in MSCM with monocarbohydrate added fraction demonstrated their high structure-forming ability, expressed in high values of dynamic viscosity (>30 Pa·s). The MSCM containing a predominant amount of trehalose in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with MSCM with di- and tetra-carbohydrate added fractions with predominant amounts of isomaltulose or polydextrose. Isomaltulose and polydextrose added to MSCM led to pronounced browning, whereas trehalose and sucrose reduced this effect in MSCM with di- and tetra-carbohydrate added fractions. Polydextrose added at 22.55% to carbohydrate fraction of MSCM caused bitterness, whereas the addition at 5.64% did not affect the taste. Based on the results of all the research conducted, the optimal carbohydrate compositions to produce SCM with fewer calories, lower sucrose content, and stable, adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%), and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), and isomaltulose (5.64%). The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

The Maillard reaction is a reaction between sugar and the amino group of proteins. Herein, Nα‐acetyl lysine (Ac‐Lys) and fructose were the model compounds. Structural information of the intermediates and products of the reaction at pH 7.4 and 37°C was obtained using UV–Vis absorption, fluorescence, and 785‐nm excited non‐resonance Raman spectroscopy. In the 6‐h reaction, three independent components in the spectroscopic data were attributed to the solvated reactants (A), their complex (B), and a covalent‐bonded product (C). The rate constant of the change in the fraction from A to B and B to C were (9.9 ± 0.1) × 10−3 and (3.3 ± 0.1) × 10−3 min−1, respectively. Polymeric Maillard reaction products were not yet formed. The structures of the solute molecules in each state were discussed based on the spectroscopic data. [ABSTRACT FROM AUTHOR]

Effects of lactose and lactulose on the casein glycation process at different times and specific glycation sites were investigated. Lactulose treatment generated higher levels of initial glycation products fructoselysine (1.160 μg/mL) and methylglyoxal (0.266 mg/mL) than lactose treatment which had 0.959 μg/mL and 0.140 mg/mL, respectively. The concentrations of intermediate products Nε‐(Carboxymethyl) lysine (0.654 μg/mL) and Nε‐(Carboxyethyl) lysine (0.154 μg/mL) in the lactulose treatment were approximately 2.5 and 1.1 times higher than these in the lactose treatment, respectively. The glycation induced by lactulose targeted Lys residues and had more glycated peptide fragments and wide‐ranging glycation sites in αs1‐casein. The high degree of casein glycation in lactulose treatment was attributed by the fructose on lactulose which had different pathways in the Maillard reaction, compared with the glucose on lactose. The findings revealed the differences of casein glycations by the two sugars and during thermal processing. The information could be helpful in developing potential approaches to monitor and control glycation reactions in dairy products. [ABSTRACT FROM AUTHOR]

An important area of focus for developing antioxidant collagen hydrolysates (peptides) involves enhancing the antioxidant properties of collagen hydrolysates. In this study, fish scale collagen hydrolysate (FH) was used as the raw material for plastein reaction. Various enzymes, including papain, alcalase, flavourzyme, and the combination of alcalase and flavourzyme, were employed for this purpose. The plastein reaction significantly improved the thermal stability, chemical antioxidant activity, and capacity to scavenge cellular reactive oxygen species of FH. Notably, the plastein reaction catalyzed by alcalase exhibited the most significant improvement, increasing the hydroxyl radical scavenging rate from 72.3 to 93.4% and restoring the viability of the oxidative stress-induced HepG2 cell model from 50.8 ± 1.7 to 74.9 ± 1.7%. During the plastein reaction, condensation and hydrolysis reactions occurred simultaneously, with condensation being the dominant process. These reactions, along with physical aggregation, facilitated the formation of larger yet more concentrated collagen peptide aggregates, leading to increased exposure of hydrophobic groups. This enhanced the uptake of collagen hydrolysates by the cells and contributed to the enhancement of their antioxidant properties. Thus, the plastein reaction is an effective method for enhancing the antioxidant properties of collagen hydrolysates, with its simplicity of operation and promising application potential. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet‐heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH‐protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality. [ABSTRACT FROM AUTHOR]

Summary: The present study aims to provide an overview of the impact of brown rice protein (BRP) conjugated with microcrystalline cellulose via the Maillard reaction on characteristic features of yoghurt and the bioaccessibility of essential minerals in this dairy product. The confirmation of conjugation was conducted using FTIR spectroscopy. Adding BRP or Maillard conjugate (MC) proved beneficial in enhancing the water‐holding capacity and decreasing the syneresis of samples. Additionally, yoghurt (MCY) containing the Maillard conjugate demonstrated superior performance in these properties. A lower number of pores and a stronger gel network (structural integrity) were identified in MCY compared to the other samples (BRPY: yoghurt containing BRP and PY: plain yoghurt). On the other hand, in general, supplementation of BRP and MC led to slight alteration in the concentration of aroma compounds. Similarly, the impact of BRP and MC on changes in the molecular weight distribution of proteins during in vitro gastrointestinal digestion was negligible. Bioaccessibility values of Ca and Mg in PY were 53.72% and 10.72%, respectively. The improvement in these values was observed in BRPY (Ca: 57.33% and Mg: 15.60%). Moreover, adding MC to yoghurt led to a tighter interface structure (indicating rigid gel), which allowed more minerals to bind, increasing mineral bioaccessibility (Ca: 64.40% and Mg: 31.14%). A higher general acceptability in sensory evaluation was scored for PY followed by MCY and BRPY. Ultimately, the positive effect of ingredients (especially MC) on yoghurt quality was obvious. [ABSTRACT FROM AUTHOR]

BACKGROUND: Extrusion cooking of cereal‐legume flour mixture is an innovative strategy to introduce nutrient‐enriched ready‐to‐eat snacks to the market. However, this thermal process triggers the formation of compounds that could impact safety aspects of these products. Maillard reaction markers and the end products known as melanoidins were evaluated to assess the toxicological and bioactive profiles of extruded snacks from corn‐plus‐common‐bean‐flour combinations. Different molecular weight fractions were isolated and purified to analyze their antioxidant activity and to investigate the role of melanoidins. RESULTS: The snack formulated with an 84:16 ratio of corn:common bean flours exhibited an enhanced toxicological profile. It displayed the lowest levels of acrylamide and furanic compounds, along with reduced blockage of lysine residues in the protein. Extrusion increased the antioxidant activity of uncooked flours (30 to 64%) and total phenolic compounds (26 to 50%), and decreased the available lysine (−72.7 to −79.5%). During the fractionation process, it was established that compounds within the range of 3–10 kDa made the greatest contribution to antioxidant activity. The fraction greater than 10 kDa, which included melanoidins, displayed 7 to 33% lower antioxidant activity. The purification of the fraction greater than 10 kDa revealed that pure melanoidins represented approximately one‐third of the antioxidant activity in that fraction. Non‐covalent adducts linked to the melanoidin core therefore had a relevant role in the antioxidant action of formulated snacks. CONCLUSION: This investigation illustrates the importance of considering both potential risks and associated benefits of compounds formed during the Maillard reaction while developing new extruded snacks. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

A delivery system was developed according to maillard reaction using mung bean protein and maltodextrin for encapsulation and sustain release of curcumin. The ultrasound assisted (150 W, 80 °C, 10 min) and classic wet heating (80 °C, 60 min), were used to prepare conjugates at three different ratios of Mung bean protein isolate to maltodextrin. Degree of conjugation was measured using OPA method Uv-visible spectroscopy was used to estimate the final products of maillard reaction. Different amounts of curcumin (0, 0.2, 0.4 and 0.6 mg. mL-1 was loaded using ethanol and change in pH. Primary analysis showed that the optimized samples were obtained when 0. 4 mg. mL-1 of curcumin was encapsulated using pH change method. FTIR spectra confirmed the conjugation of the MPI and MD and showed the electrostatic and hydrophobic interactions as well as hydrogen bonding are the main reasons of conjugates stability and curcumin encapsulation. The prepared curcumin containing conjugates under optimized method showed the higher DPPH radical scavenging activity. Our results showed that the release rate of encapsulated curcumin under simulated condition of gastrointestinal tract (GIT) was controlled and lower than that which encapsulated in mung bean protein. [ABSTRACT FROM AUTHOR]

Hot‐pressed fragrant rapeseed oil (HFRO) is a traditional edible oil in China, prized for its special flavor, which includes fresh, spicy, pungent and roasted fragrance. The fresh fragrance is mainly brought by aldehydes, ketones, esters, alcohols and other substances produced by fat oxidation. The pungent fragrance is mainly caused by thiocyanates and isothiocyanates produced by the degradation of glucosinolates. Roasting aroma is usually brought by pyrazines and furans produced by Maillard reaction. Both the composition of the rapeseed and the processing techniques employed are critical in shaping these flavor components. An optimal processing temperature for HFRO is around 150°C. Rapeseed varieties with higher glucosinolates content are preferred for producing oils with a pronounced spicy, whereas those with lower glucosinolates levels are suitable for a stronger roasted aroma. The moisture content of the rapeseed should ideally be maintained between 10% and 15% to optimize flavor development. This study elucidates the primary pathways for volatile compound production in HFRO and discusses future prospects and research directions for the enhancement of rapeseed oil, offering a scientific foundation for the modern processing and quality control of rapeseed oil. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, volatile compounds and α-dicarbonyl compounds (α-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in Arabica coffee prepared from Arabica green coffee beans presoaked in six organic acid solutions. The ratio of volatile compounds in samples was 18.06 to 0.6 (peak area of each peak/peak area of internal standard). Succinic acid pretreated Arabica had the highest concentration of volatile compounds, 128.9% higher than without pretreatment. The level of total α-DCs ranged from 12.90 to 100.32 μg/mL. Detected levels of GO, MGO, and DA ranged from 0.81 to 7.74, from 18.53 to 89.08, and from 0.43 to 6.74 μg/mL, respectively. Organic acid pretreatment increased the amounts of volatile compounds and lowered the concentrations of α-DCs compared to without pretreatment. The results obtained in this study would be useful for increasing the flavor of Arabica coffee and decreasing α-DCs. [ABSTRACT FROM AUTHOR]

A large amount of poultry blood is annually generated, and currently underutilized or largely disposed of as waste, resulting in environmental pollution and waste of protein resources. As one of the main by-products during the poultry slaughter process, the produced poultry blood can serve as a promising food ingredient due to its excellent functional properties and abundant source of essential amino acids, bioactive peptides and functional components. This work provides a comprehensive summary of recent research progress in the composition, functional and bioactive properties, as well as the functional components of poultry blood. Furthermore, the main preparation methods of poultry blood-derived peptides and their bioactivities were reviewed. In addition, their potential applications in the food industry were discussed. Overall, poultry blood is characterized by excellent functionalities, including solubility, gelation, foaming, and emulsifying properties. The major preparation methods for poultry blood-derived peptides include enzymatic hydrolysis, ultrasound-assisted enzymatic methods, macroporous adsorbent resins, and subcritical water hydrolysis. Poultry blood-derived peptides exhibit diverse bioactivities. Their metallic off-flavors and bitterness can be improved by exopeptidase treatment, Maillard reaction, and plastein reaction. In addition, poultry blood is also abundant in functional components such as hemoglobin, superoxide dismutase, immunoglobulin, and thrombin. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food flavour, aroma, and colour. Some MRPs exhibit antioxidant properties, prompting interest in their potential as natural food preservatives. This study aimed to develop a method for detecting and identifying antioxidant MRPs using high-pressure liquid chromatography (HPLC) coupled with high-resolution mass spectrometry (HRMS). By improving chromatographic conditions, the separation of antioxidant MRPs was optimised using known antioxidant MRPs as reference signals. This work also examined the effects of pH, reaction time, and different sugar–amino acid combinations on the production and composition of antioxidant MRPs. Results indicated that neutral to basic pH facilitated faster reactions, with pH 7 selected as optimal. A library of 50 m/z signals for potential antioxidant MRPs was created, and the best combinations of amino acids and sugars for their production were identified. These findings pave the way for more precise analyses of antioxidant MRPs, with future research focusing on isolating and characterising specific MRPs to understand their structures and mechanisms, ultimately contributing to the development of functional foods with natural antioxidant properties. [ABSTRACT FROM AUTHOR]

Advanced glycation end products (AGEs) with multiple structures are formed at the sites where carbonyl groups of reducing sugars bind to free amino groups of proteins through the Maillard reaction. In recent years, it has been highlighted that the accumulation of AGEs, which are generated when carbonyl compounds produced in the process of sugar metabolism react with proteins, is involved in various diseases. Creatine is a biocomponent that is homeostatically present throughout the body and is known to react nonenzymatically with α-dicarbonyl compounds. This study evaluated the antiglycation potential of creatine against methylglyoxal (MGO), a glucose metabolite that induces carbonyl stress with formation of AGEs in vitro. Further, to elucidate the mechanism of the cytoprotective action of creatine, its effect on the accumulation of carbonyl proteins in the cells and the MGO-induced cellular damage were investigated using neuroblastoma cells. The results revealed that creatine significantly inhibits protein carbonylation by directly reacting with MGO, and creatine added to the culture medium suppressed MGO-derived carbonylation of intracellular proteins and exerted a protective effect on MGO-induced cytotoxicity. These findings suggest that endogenous and supplemented creatine may contribute to the attenuation of carbonyl stress in vivo. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Soybean reddening during storage and transportation has caused great concern due to the serious economic loss. However, the mechanism of reddening has not been clearly elucidated. In this study, metabolomics was employed to investigate the reasons for soybean reddening during storage.The results of multivariate statistical analysis showed that the metabolite level of red soybean was significantly different from that of normal soybean. The differentially expressed metabolites were mainly enriched by biosynthesis of secondary metabolites and amino acid metabolism. Metabolism analysis showed that the biosynthesis of cyanidin and betalains was enhanced in reddening soybean. In addition, it was found that phenolic and flavonoid compounds decreased, while quinones, furans and 5‐hydroxymethylfurfural increased in reddening soybeans compared to normal soybeans.The upregulation of cyanidin and betalains was the main reason for soybean reddening. Besides, the oxidation of phenols and flavonoids, as well as Maillard reaction, also contributed to the color change. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Treatment of articular cartilage injury remains a challenging clinical problem in orthopedics. Chitosan-derived biomaterial could be a potential adjuvant treatment to improve cartilage repair. In the current study, we examined the effects of two potential chitosan-derived materials on cartilage regeneration of osteochondral defects in rabbits. Methods: An osteochondral defect was created over the rabbit knee and treated using three approaches: group A received no material (n = 24), group B received chitosan membranes with glucose absorption (CGA; n = 25), and group C received chitosan-glucose derivative membranes obtained via the Maillard reaction (CGMR; n = 25). Cartilage repair over the osteochondral defect was analyzed 12 weeks post-surgery via histological analysis, immunostaining, and reverse transcription-qualitative polymerase chain reaction (RT-qPCR) for type-I and type-II collagen mRNA. Results: According to histological analysis, CGMR-treated defects showed significantly improved modified O'Driscoll scoring when compared with no material- and CGA-treated defects (20.9 ± 4.3 vs. 13.00 ± 2.5 and 17.7 ± 4.6, p < 0.001). Moreover, group C exhibited higher intensity of type-II collagen immunohistochemical staining over the regenerated cartilage than groups A and B, along with increased expression of type-II collagen mRNA by RT-qPCR. Conclusions: CGMR might improve cartilage regeneration in osteochondral defects. [ABSTRACT FROM AUTHOR]

Background/Objectives: Increasing drugs' stability and adequately protecting them against degradation will ensure a decrease in their price and broader availability of pharmaceutical substances. This is of great importance, especially for drugs used to treat the most common diseases in the population, such as hypertension. The study examined two newly synthesized substances from the angiotensin I-converting enzyme inhibitor (ACEI) group as potential drugs. ACEIs are among the leading drugs used in the treatment of hypertension in the world. The chemical modifications of the tested substances applied concerned the places most susceptible to degradation. The presented work analyzed the compatibility of new derivatives with selected excipients used in pharmacy. Methods: Thermogravimetric (TGA) and differential thermal analyses (c-DTA) were used as the main methods. In addition, non-thermal methods such as colorimetry analysis, Fourier-transform infrared (FTIR) and UV spectroscopy were used. Results: Based on the conducted studies, it can be concluded that the incompatibility of IND-1 with glucose anhydrous and lactose monohydrate occurs only when the mixture is stored at higher temperatures. For the remaining IND-1 and IND-2 mixtures with excipients, compatibility was demonstrated. Conclusions: The obtained results confirmed the usefulness of the applied thermal analyses (TGA and c-DTA) for assessing the compatibility of the tested potential drugs with excipients. However, in the case of incompatibility reactions of substances occurring under the influence of elevated temperatures, such as the Maillard reaction, it is necessary to use non-thermal methods to obtain the right result. [ABSTRACT FROM AUTHOR]

Summary: Maillard reaction can enhance the functional characteristics of the protein. Herein, we investigated changes in the physicochemical and biological properties of gelatin (GA)‐xylooligosaccharide (XOS) conjugates following Maillard reaction. The results showed that the browning intensity of the conjugates increased with the prolongation of heating time. Additionally, sodium dodecyl sulphate‐polyacrylamide gel electrophoresis revealed some macromolecule polymer formed, and the grafting degree of GA was augmented to 40.05% with prolongation of heating time. GA glycation with XOS decreased α‐Helix content and increased level of β‐Turn level, and exerted a slight impact on contact angle. Moreover, the results of in vitro simulated gastrointestinal digestion analysis showed that the GA‐XOS mixture enhanced resistance to digestion after Maillard reaction for 60 min, affording hydrolysis ratios ranging from 17.86–27.79% and 25.03–35.47% in simulated gastric fluid and intestinal fluid, respectively. The antioxidant ability and heat stability of the conjugates was visibly enhanced following heating treatment. Additionally, increasing the mass of XOS accelerated the antioxidant capacities of GA‐XOS conjugates. The finding will assist the fabrication of GA‐XOS conjugates with highly functional properties by Maillard reaction. [ABSTRACT FROM AUTHOR]

The present study was conducted to optimize the preparation conditions of whey protein isolate-basil seed gum (WPI-BSG) conjugates resulting from the Maillard reaction in different weight ratios and reaction times. In addition, the stability of the emulsions stabilized by WPI-BSG conjugate was investigated. The covalent attachment of BSG to WPI was effectively confirmed by OPA method, FTIR and fluorescence spectrometry analysis. Results indicated that the maximum zeta potential (-79.83 ± 1.62 mV), emulsifying activity (29.33 ± 2.71 m2/g) and emulsifying stability (45.16 ± 5.14 min) of conjugates were obtained in the weight ratio of 1:2 (WPI to BSG) and reaction time of 2 h. It was also found that a longer heating time may lead to an increase in the browning intensity and a significant decrease in the emulsifying properties of the conjugates. Moreover, according to the results of particle size, zeta potential and creaming index, the emulsions stabilized by WPI-BSG conjugates were more stable than those stabilized by unheated WPI and WPI-BSG mixture. This study indicates that the Maillard reaction can successfully improve the emulsifying properties of WPI. Besides, WPI-BSG conjugates are able to increase physical stability of oil-in-water emulsions. [ABSTRACT FROM AUTHOR]

Introduction: Humus can be formed during composting through biological pathways, nonetheless, the mechanisms through which bacterial and fungal communities govern the development of humus in compost with the addition of biochar remain uncertain. Methods: In this study, compost with cow dung and maize stover as feedstock was employed as a control group, and compost with 10% biochar added on top of the feedstock was adopted as a treatment group to investigate the effect of bacterial and fungal communities on humus formation during biochar composting. Results and Discussion: The results demonstrated that the humic acid content increased by 24.82 and 25.10% at the cooling and maturation stages, respectively, after adding biochar. Besides, the degree of polymerization content in the maturation stage was elevated by 90.98%, which accelerated the humification process of the compost. During the thermophilic and maturity stages, there was a respective increase of 51.34 and 31.40% in reducing sugar content, suggesting that the inclusion of biochar could furnish ample reducing sugar substrate for the Maillard reaction. The addition of biochar reduced the number of humus precursorassociated genera by 35, increased the number of genera involved in humus synthesis by two, and enhanced the stability of the cross-domain network between bacteria and fungi, which confirms that microorganisms contribute to the humification process by decreasing humus precursor consumption as well as increasing humus synthesis with the addition of biochar. Additionally, adding biochar could enhance the humification capacity of the compost pile by dominating the Maillard reaction with reducing sugars as the substrate and strengthening the function of humus synthesis-associated genera. This study enhances our comprehension of the regulatory pathways of biochar in the humification process during composting. [ABSTRACT FROM AUTHOR]

Background: Advanced glycation end products (AGEs), a group of food processing byproducts, have been implicated in the development of various diseases. However, the relationship between circulating AGEs and sleep disorders remains uncertain. Methods: This cross-sectional study elucidated the association of plasma AGEs with sleep disorders among 1732 Chinese adults who participated in the initial visit (2019–2020) of the Tongji–Shenzhen Cohort (TJSZC). Sleep behavior was assessed using self-reported questionnaires and precise accelerometers. Plasma levels of AGEs, including Nε-(Carboxymethyl)lysine (CML), Nε-(Carboxyethyl)lysine (CEL), and Nδ-(5-hydro-5-methyl-4-imidazolone-2-yl)-ornithine (MG-H1), were quantified by ultra-high performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). Results: In logistic regression, per IQR increment in individual AGEs was associated with an increased odds ratio of short sleep duration (CML: 1.11 [1.00, 1.23]; CEL: 1.16, [1.04, 1.30]), poor sleep quality (CML: 1.33 [1.10, 1.60]; CEL: 1.53, [1.17, 2.00]; MG-H1: 1.61 [1.25, 2.07]), excessive daytime sleepiness (CML: 1.33 [1.11, 1.60]; MG-H1: 1.39 [1.09, 1.77]), and insomnia (CML: 1.29 [1.05, 1.59]). Furthermore, in weighted quantile sum regression and Bayesian kernel machine regression analyses, elevated overall exposure levels of plasma AGEs were associated with an increased risk of sleep disorders, including short sleep duration, poor sleep quality, excessive daytime sleepiness, and insomnia, with CML being identified as the leading contributor. Insufficient vegetable intake and higher dietary fat intake was associated with an increase in plasma CEL. Conclusions: These findings support a significant association between plasma AGEs and sleep disorders, indicating that AGEs may adversely influence sleep health and reducing the intake of AGEs may facilitate preventing and ameliorating sleep disorders. [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conjugated with allulose (SPHA). These two mixtures were products of the Maillard reaction, also known as non-enzymatic glycation. In vitro experiments were conducted to evaluate the antioxidant, anti-pancreatic lipase, inhibition of Bovine Serum Albumin (BSA) denaturation, and anti-angiotensin converting enzyme (ACE) activities of these conjugated mixtures. The results indicate that conjugated mixtures significantly enhance the antioxidant potential demonstrated via the DPPH and FRAP assays. SPHA exhibits superior DPPH scavenging activity (280.87 ± 16.39 µg Trolox/mL) and FRAP value (38.91 ± 0.02 mg Trolox/mL). Additionally, both conjugate mixtures, at a concentration of 10 mg/mL, enhance the BSA denaturation properties, with SPHM showing slightly higher effectiveness compared to SPHA (19.78 ± 2.26% and 5.95 ± 3.89%, respectively). SPHA also shows an improvement in pancreatic lipase inhibition (29.43 ± 1.94%) when compared to the SPHM (23.34 ± 3.75%). Furthermore, both the conjugated mixtures and rare sugars exhibit ACE inhibitory properties on their own, effectively reducing ACE activity. Notably, the ACE inhibitory effects of the individual compounds and their conjugate mixtures (SPHM and SPHA) are comparable to those of positive control (Enalapril). In conclusion, SPHM and SPHA demonstrate a variety of bioactive properties, suggesting their potential use in functional foods or as ingredients in supplementary products. [ABSTRACT FROM AUTHOR]

Utilization of plant sap-derived sugars and syrups, such as palm sugar, birch syrup, maple syrup, and agave syrup, provides versatile alternatives to conventional sweeteners like cane sugar and high-fructose corn syrup, thereby enriching culinary options and catering to diverse consumer preferences. One noteworthy product derived from coconut palm sap is neera, a traditional beverage celebrated for its natural sugars, vitamins, minerals, and bioactive compounds. Its nutritional value and cultural significance make it a cherished component of local diets. It is nutritionally important due to its natural sugars (sucrose, glucose, and fructose), rich in vitamins and minerals (potassium, magnesium, zinc, and iron). The focus of this study is to comprehend the biochemical changes that occur during the conversion of neera into sugar using an open double-jacket cooker. The process entails meticulous monitoring of various parameters, including total soluble solids (TSS), pH levels, total sugar content, reducing sugar content, total phenol content (TPC), antioxidant activity (measured by DPPH and FRAP assays), and ascorbic acid concentration. Throughout the 3 h heating process, samples are collected at 30 min intervals to track the changes in biochemical composition. Continuous stirring and precise temperature control ensure uniform heat transfer and accurate results. The findings reveal significant alterations in biochemical composition, with notable increases observed in TPC and antioxidant activity, possibly attributed to the Maillard reaction. The conversion from neera to coconut sugar yields a range of compositions suitable for various culinary applications, presenting opportunities for entrepreneurship and the development of value-added products. This not only enhances market competitiveness but also fosters economic growth in the food sector. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

AbstractThermal treatment of food may undergo Maillard reactions and produce harmful substances, e.g., advanced glycation end products (AGEs). Current studies show different results about the effects of dietary AGE intake on the biomarkers of type 2 diabetes mellitus (T2DM). Therefore, this work conducted a systematic review and meta-analysis to explore the effect of dietary AGE intake on the biomarkers of T2DM, the available evidence, and the bias of this evidence. This meta-analysis focused on the association between high AGE intake and fasting plasma glucose, fasting plasma insulin, HbA1c, and HOMA-IR. Thirteen parallel studies and 4 randomized crossover studies were finally included. In the pooled analysis, fasting glucose (SMD: 0.98; 95% CI: 0.23, 1.73; p = .011), fasting insulin (SMD: 1.44; 95% CI: 0.63, 2.25; p < .01), and HOMA-IR (SMD: 1.47; 95% CI: 0.59, 2.34; p < .01) significantly increased after dietary intake with high AGEs. In the subgroup analyses, high-AGE diets and healthy participants were associated with changes in the biomarkers of T2DM. Taken together, the intake of high dietary AGE was related to the development of T2DM. [ABSTRACT FROM AUTHOR]

In order to improve the aging quality of tobacco leaves, using the low-grade and upper tobacco leaves of Honghua Dajinyuan as the test material, the BioApex microbial enzyme was applied to tobacco leaves, and the conventional chemical components, volatile aroma composition and sensory quality of aged tobacco leaves were compared. The results showed that the content of conventional chemical components except chlorine were increased by microbial enzymes. Simultaneously, the microbial enzymes decreased the difference between the content of total sugars and reducing sugar, and coordinated chemical composition of aged leaves. With the increases of enzyme concentration, the content of reducing sugar, water-soluble sugar and potassium in tobacco leaves were also significantly increased. However, prolonged aging time will significantly reduce the content of nicotine and water-soluble sugar. Microbial enzyme treatment increased the degradation products of aromatic amino acids, carotenoids, and Maillard reactions in tobacco leaves. The sensory quality of tobacco leaves treated with 0.5%, 1.0% and 2.0% (90 days) concentration of microbial enzyme were obviously improved compared with the control. In summary, microbial enzymes can promote the transformation of tobacco leaf contents and effectively improve the quality of the upper tobacco leaves. This study can provide theoretical basis for the industrial application of microbial enzyme preparation fermentation technology in tobacco leaves. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Nε‐carboxymethyllysine (CML), Nε‐carboxyethyllysine (CEL) and α‐aminoadipic acid (AAA) are important foodborne hazards and their intake can cause a variety of diseases in humans. It is extremely important to investigate the formation mechanism of CML, CEL and AAA, as well as their association with each other when aiming to control their production.A multi‐response kinetic model was developed within the glucose‐lysine Maillard reaction model system. The concentrations of glucose, lysine, glyoxal (GO), methylglyoxal (MGO), CML, CEL and AAA were quantified at different temperature (100–160 °C) and at different intervals (0–60 min). The experimental data were fitted to the proposed model to calculate kinetic parameters for the corresponding steps. The results indicated that the production of CML was primarily relied on the direct oxidative cleavage of the Amadori product, rather than the reaction between GO and Lys, whereas CEL and AAA were generated through the reaction of MGO with Lys. Significantly, the reaction between α‐dicarbonyl compounds and Lys preferentially generated CML and CEL, resulting in the lower concentrations of AAA compared to CML and CEL.The multi‐response kinetic model developed in the present study can be applied well to the Maillard reaction. The relationship between the formation mechanisms of CML, CEL and AAA is also explained. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Melanoidins, as a functional component, exhibit antioxidant properties. However, the antioxidant mechanism of melanoidins in fish sauce remains poorly understood. The present study focused on the structural characteristics, microstructure and antioxidant activity of melanoidin substances in fish sauce.Ultrafiltration and color difference analysis were utilized to confirm the main molecular weight composition of melanoidins. The ultrafiltration component > 10 kDa in fish sauce exhibited the darkest and reddest color, along with the highest content of melanoidins (699.5 mg g−1). The spectral characteristics were consistent with typical melanoidins. Gas chromatography–tandem mass spectrometry and Fourier transform infrared spectroscopy analyses revealed that the melanoidins contained a significant number of oxygen‐containing groups, amino compounds, carbohydrates, aromatic compounds and carbonyl compounds (CO), pyrrole (CN), among others. In total, 129 alkanes, 71 esters, nine olefins and two alkynes were identified. The melanoidins (> 10 kDa component) had the strongest antioxidant activity, including a reducing power of 0.8, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging activity of 67.7% and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity of 92.4%. Additionally, the melanoidins (> 10 kDa component) had the highest total phenolic content at 48.2 μg gallic acid equivalents mL−1.Melanoidins are important factors affecting the antioxidant activity of fish sauce. There were differences in the structural properties of melanoidin fractions with different molecular weights. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This paper used different concentrations of xylose as a cross‐linker to initiate the Maillard reaction with the soy protein isolate matrix. The mechanical performance and moisture resistance of the soy protein isolate film were enhanced. Measuring the specific wavelength absorbance, free amino group concentration, and fluorescence spectrum of the cross‐linked result revealed the alteration of the soy protein isolate. Simultaneously, composite films made by crosslinking soy protein isolate with xylose were thoroughly investigated. Mechanical properties, contact angle measurement, water vapour transmission rate, optical properties, and thermal performance were used to determine the film's fundamental properties, and the interaction relationship between soy protein isolate, xylose, and glycerol was studied using infrared spectroscopy. The study found that the modified SPI film outperformed the unmodified film, particularly when the xylose content was 20%. The tensile strength reached 6.26 MPa, and the water vapour permeability was reduced to 5.45 × 10−8 g·mm/m2·s·Pa. It also exhibited excellent UV resistance and good thermal stability. [ABSTRACT FROM AUTHOR]

In this study, in order to verify the effects due to the addition of spirulina (Arthrospira platensis) in a food product, a wildflower honey was analyzed in terms of chemical composition, physicochemical properties and antioxidant activity before and after the addition of the spirulina. HS-SPME/GC–MS and HPLC/UV were applied to carry out the chemical analyses. The obtained results demonstrated that the volatile profile and also the sugar content were significantly influenced by the addition of spirulina, showing significant qualitative and quantitative differences compared to honey without spirulina. The increase in HMF in honey added with spirulina was significant, demonstrating that its presence could accelerate the Maillard reaction. Electrical conductivity measured by using a conductometer was also increased while the moisture content was reduced in honey enriched with spirulina. Instead, the pH value was similar between the two samples. On the other hand, honey fortification with spirulina determined a significant increase of 12.5% in the total phenolic content (TPC), and a 56.25% increase in protein content. Further, the total antioxidant capacity (TAC) was also evaluated and a significant increase was determined as a result of the addition of spirulina. In conclusion, honey enriched with A. platensis was found to be characterized by a high pool of bioactive metabolites as well as significant changes in almost all the measurements performed. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The adoption of brown fermented milk in the normal diet and daily beverages is accompanied by significant sugar intake and a high public health burden. To reduce the sugar content in dairy products while maintaining optimal nutritional properties, a novel low-calorie, lactose-free brown fermented milk was developed through enzymatic hydrolysis and the Maillard reaction. The optimal product was achieved using low-temperature lactase, where the lactose and glucose content were reduced 33-fold and 2.4-fold to 0.06 g/100 g and 13.32 g/L, respectively, meeting the criteria for being lactose-free (<0.5 g/100 g). Meanwhile, hazardous compounds such as 5-hydroxymethylfurfural and 3-deoxyglucosone were reduced by more than 20%. After 28 days of storage, the water-holding capacity and suspension stability remained notably stable, and the protein composition was also more enriched compared to commercial milk. It is expected that this low-calorie dairy product may promote growth in the dairy market. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Baguette is a globally acclaimed bakery staple, composed by a crispy crust and soft crumb, both containing Maillard reaction products (MRPs) with potential bioactivities. However, MRPs' impacts on the nutritional and health attributes of baguette, particularly in terms of cellular and biological functions, are yet to be clearly elucidated. This study chemically characterizes the crust and crumb of baguettes and investigates the influence of the Maillard reaction on baguette's nutritional profile, especially in the antioxidant and anti-inflammatory effects. The findings indicate an increase in browning intensity and advanced glycation end products (AGEs) from the baguette's interior to its exterior, alongside a significant rise in the antioxidant capacity of the crust, suggesting the Maillard reaction's role in boosting antioxidative properties. Both the crust and crumb demonstrated strong cytocompatibility with immune cells, capable of reducing cellular oxidative stress and regulating intracellular free radical levels. The crust effectively countered peroxyl radical-induced cell membrane hyperpolarization by 91% and completely neutralized the suppression of oxygen respiration in mitochondria, displaying higher efficacy than the crumb. In contrast, crumb extracts were more potent in inhibiting lipopolysaccharide-induced expression of proinflammatory cytokines, such as interleukins-1β (IL-1β) and IL-6, in macrophages. It could provide the fundamental data and cell-based approach for investigating the biological impacts of bread on immune responses, contributing to the refinement and supplementation of nutritional recommendations. [ABSTRACT FROM AUTHOR]

Roasting is essential for developing the characteristic aroma of flaxseed oil (FSO), yet its impact on oil quality remains underexplored. This study employed headspace‐gas chromatography‐mass spectrometry coupled with multivariate analysis to elucidate the dynamic changes in volatile compounds and quality characteristics of FSO subjected to varying roasting temperatures. Our findings revealed that seven key aroma compounds, identified through the variable importance in the projection scores of partial least square‐discrimination analysis models and relative aroma activity value, served as molecular markers indicative of distinct roasting temperatures. These compounds included 2,5‐dimethylpyrazine, 2‐pentylfuran, (E)‐2‐pentenal, 2‐ethyl‐3,6‐dimethylpyrazine, heptanal, octanal, and 2‐hexenal. Notably, roasting at 200°C was found to enhance oil stability and antioxidant capacity, with phenolic compounds and Maillard reaction products playing synergistic roles in bolstering these qualities. Network analysis further uncovered significant correlations between these key aroma compounds and quality characteristics, offering novel perspectives for assessing FSO quality under diverse roasting conditions. This research not only enriched our understanding of the roasting process's impact on FSO but also provided valuable guidance for the optimization of industrial roasting practices. This study would provide important practical applications in aroma regulation and process optimization of flaxseed oil.. [ABSTRACT FROM AUTHOR]

Date syrup is a very rich nutritional and medicinal product. It can be used alone or mixed with other food products. Now, it is widely used as a natural sweetener instead of harmful sugar in several food products. However, date syrup contains higher levels of 5-hydroxyl methyl furfural (5-HMF) (heat-induced toxicant). HMF is normally formed during processing via Maillard reaction as a result of heating. Thus, the present study aims at investigating the effect of gamma irradiation in reducing HMF content and improving the quality properties of date syrup. Date syrup samples (commercial) were irradiated at different doses (15, 20 and 25 kGy). HMF content was determined using the HPLC method. The obtained results showed that γ-irradiation reduced the toxic compound (HMF) in date syrup, where irradiation dose (20 kGy) recorded the lowest HMF level (1956.40 mg/kg) with a reduction percentage of 46.96% compared to the non-irradiated sample. While the non-irradiated sample revealed the highest level of HMF and bacterial growth. Therefore, γ-irradiation is considered an effective treatment that reduces HMF using a particular dose (20 kGy) and prevents microbial growth (20–25 KGy). Furthermore, it may increase the nutritional value by increasing minerals' bioavailability (15 kGy). [ABSTRACT FROM AUTHOR]

Context: Milk has nutrient-rich but thermal sensitive matrix that undergoes varying degrees of Maillard reaction (MR) at heating conditions. The MR mainly occurs between lysine residues (Lys) and lactose composed of glucose (Glc) and galactose (Gal), which are abundantly sourced from dairy products. In the present study, the MRs of Glc and Gal with Lys at the initial and intermediate stages have been investigated theoretically using density functional theory (DFT) to simulate the gaseous and aqueous phases. Reaction mechanisms have been proposed, and relative energy changes of different steps were calculated according to the total mass balance. The calculations reveal that both Nα- and Nε-amine groups of Lys can react with the carbonyl functional group of Glc and Gal with the similar potential energy profiles, and Gal is more reactive than Glc. However, the barrier in Nε-channel is lower than in Nα-channel, indicating a faster reaction rate through the former channel compared with the latter. The 5-hydroxymethyl-2-furfural (HMF) and derivative are formed under 3-deoxysone route in the intermediate stage. The calculation results are helpful for proposing a reasonable MR mechanism and suggesting possible control methods of the MRs. Methods: In this study, different levels of DFT calculations have been conducted to investigate the mechanisms and favorability of generating MR products in Glc-Lys and Gal-Lys models at initial and intermediate stages in the gaseous and aqueous conditions. In order to elucidate the molecular models from the perspectives of chemistry and geometry, DFT calculations were performed by the mean of B3LYP functional at basis sets of 6–311 + + G (d, p) and 6–311 + + G (2df, 2p) with optional solvation settings. To examine the solvation effect, the study further constructed models with solvent H2O and calculated in wB97XD functional with 6–31 + G (d) basis set. All computations were carried out Gaussian 09 suite of quantum chemistry software. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effects of reducing sugars and protein‐to‐sugar ratios on generating volatile compounds from nutritional yeast hydrolysates after Maillard reaction. Nutritional yeast extract (NYE) was cleaved using Flavourzyme® at an enzyme‐to‐substrate ratio of 0.5% w/w, followed by heat treatment with varying concentrations of reducing sugars (i.e., hexoses: glucose and fructose and pentoses: xylose and ribose). The results showed that pentoses generate higher numbers and concentrations of volatiles than hexoses, especially furans, Strecker aldehydes, and sulphur‐containing compounds such as dimethyl disulphide. However, hexoses produced higher concentrations of pyrazines. Strecker aldehydes and pyrazines served as key aroma‐active compounds in meat aroma. Likewise, sulphur‐containing compounds played an important role in meat aroma due to their low detection threshold. The results showed that reducing sugars significantly impacts the volatile profile of NYE, potentially influencing the formation of meaty aroma compounds. These findings demonstrate the potential of MRPs to enhance meaty flavours due to the presence of volatile compounds with characteristics of cooked meat. [ABSTRACT FROM AUTHOR]