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This study was intended to determine the melissopalynological characteristics, LAB color, browning index, total phenolic content, antioxidant activity, phenolic profile, and their correlations within Iranian honeys. Ten honey samples were collected from beekeepers in various floristic regions of Iran, along with two commercial multi-floral samples. To determine the antioxidant activity, three methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, β-carotene bleaching, and Ferric reducing/antioxidant power (FRAP) were used. Phenolic compounds were analyzed by high-performance liquid chromatography with diode-array detection (HPLC–DAD). Pollen analysis revealed that bees primarily fed on the Fabaceae and Asteraceae families in the Iranian flora. The local samples were taxonomically categorized as multi-floral honey. Besides, the commercial samples demonstrated the lowest levels of total phenolics and relatively poor antioxidant activity across all three methods. Syringic acid and luteolin were the predominant phenolic compounds in all samples. A strong correlation (p < 0.01) was found between color, melanoidin content and antioxidant activity, while no significant correlation existed between phenolic content and antioxidant activity. Overall, the results confirmed that examined multi-floral honeys exhibited inferior antioxidant activity compared to studies conducted in other regions worldwide, possibly due to sugar-fed bees, insufficient levels of potent phenolic constituents, and post-harvest thermal treatments. [ABSTRACT FROM AUTHOR]

The increasing interest in plant-based diets due to health concerns, sustainability, and allergenicity of animal proteins has led to a surge in the use of plant proteins. However, their low functionality has made it challenging to use them in developing drugs and digesting new foods. The Maillard reaction which occurs naturally between proteins and polysaccharides presents a potential solution to this problem. However, its sensitivity to temperature, pH levels, and ionic strength makes its use in the food and pharmaceutical sectors problematic. This review explores different Maillard conjugation strategies using plant proteins and polysaccharides to provide a better understanding of their potential for generating protein functions in the food industry. The review highlights the importance of this technique in creating new and functional food products that are safe and sustainable. [ABSTRACT FROM AUTHOR]

This study investigated the application of a microbial fuel cell (MFC) system integrated with freshwater microalgae Chlorella sp. TSU-FF67for wastewater treatment, electricity generation, and bio-oil production. The MFC with Chlorella sp. TSU-FF67achieved a significantly higher open-circuit voltage (OCV) of 413.67 ± 15.67 mV compared to the control (13.33 ± 6.38 mV), indicating enhanced bioelectrocatalytic activity. The system also demonstrated efficient organic matter removal from palm oil mill effluent (POME) with a maximum color removal of 95.12 ± 3.50%. Furthermore, Chlorella sp. TSU-FF67 recovered from the PMFC exhibited a remarkable docosahexaenoic acid (DHA) yield of 1,932.28 ± 88.69 µg/mL (1.93 ± 0.08 mg/mL), highlighting its potential as a feedstock for bio-oil production. This work presents a promising approach for sustainable wastewater treatment while simultaneously generating bioelectricity and bio-oil using microalgae-MFC integration.

As sugarcane molasses is converted into ethanol, a sizable volume of effluent with high biochemical oxygen demand (BOD) and chemical oxygen demand(COD) is generated. This effluent contains melanoidin. Melanodin is a chemical broken down by certain bacteria and can produce peroxidases, phenoxidases, laccases, and mono- and dioxygenases. The primary function of these bacteria is to break down complex hydrocarbons, including aromatics such as coloring pigments. This study aimed to identify melanoidin-decolorizing microorganisms in natural resources that are thermally resistant and have the potential to be used in industrial-scale distillery treatment for effluent applications. A total of 55 distinct isolates were tested on a solid medium, including molasses pigments. Three thermotolerant bacterial isolates were identified as melanoidin-decolorizing agents: Bacillus nitratireducens (B2), Bacillus paramycoides (B1), and Brucellatritici (B3). These isolates under went additional optimization for decolorization under various physicochemical and nutritional conditions. At 40°C, B. nitratireducens (B2) exhibited the highest degree of decolorization (86%) among the three species while using 0.5% glucose(w/v), 0.5% peptone(w/v), 0.05% MgSO4, and 0.01% KH2PO4 at a pH of 6.0 over 40 h of incubation under static conditions. In submerged fermentation, the B2 strain of B.nitratireducens can withstand higher temperatures and requires only a small amount of carbon (0.5%, [w/v]) and nitrogen sources (0.5%, [w/v]). Therefore, it is feasible to use melanoidin on an industrial scale to decolorize distilled effluents.

As sugarcane molasses is converted into ethanol, a sizable volume of effluent with high biochemical oxygen demand (BOD) and chemical oxygen demand(COD) is generated. This effluent contains melanoidin. Melanodin is a chemical broken down by certain bacteria and can produce peroxidases, phenoxidases, laccases, and mono- and dioxygenases. The primary function of these bacteria is to break down complex hydrocarbons, including aromatics such as coloring pigments. This study aimed to identify melanoidin-decolorizing microorganisms in natural resources that are thermally resistant and have the potential to be used in industrial-scale distillery treatment for effluent applications. A total of 55 distinct isolates were tested on a solid medium, including molasses pigments. Three thermotolerant bacterial isolates were identified as melanoidin-decolorizing agents: Bacillus nitratireducens (B2), Bacillus paramycoides (B1), and Brucellatritici (B3). These isolates under went additional optimization for decolorization under various physicochemical and nutritional conditions. At 40°C, B. nitratireducens (B2) exhibited the highest degree of decolorization (86%) among the three species while using 0.5% glucose(w/v), 0.5% peptone(w/v), 0.05% MgSO4, and 0.01% KH2PO4 at a pH of 6.0 over 40 h of incubation under static conditions. In submerged fermentation, the B2 strain of B.nitratireducens can withstand higher temperatures and requires only a small amount of carbon (0.5%, [w/v]) and nitrogen sources (0.5%, [w/v]). Therefore, it is feasible to use melanoidin on an industrial scale to decolorize distilled effluents. [ABSTRACT FROM AUTHOR]

The hydrothermal liquefaction (HTL) of biomass is a strategic process to convert wet and waste feedstocks into liquid biofuel. In this work, we investigated the hydrothermal liquefaction of glucose and glycine, alone and together, to mimic the composition of low-lipid content biomass. Experimental tests were performed in a batch setup in the temperature range of 200–350 °C. As the feeding composition and temperature changed, the distribution among the different phases (gas, solid, biocrude, and aqueous phase) and their compositions were evaluated through different analytical techniques (GC–MS, µ-GC, HPLC). Glucose–glycine showed strongly different interactions with reaction temperature: increased biocrude production at high temperature and increased solid production at low temperature, following a proportionally inverse trend. Biocrude, as well as all the other phases, was observed to be completely different according to the feedstock used. To study how their formation and mutual interactions were affected by the composition of the starting feedstock, consecutive reactions of the generated phases were innovatively carried out. The solid phase generated from glucose–glycine interaction at low temperatures was experimentally observed to be mostly converted into biocrude at high temperatures. Furthermore, no interaction phenomena between the different phases were observed with glucose–glycine, while with glucose alone the co-presence of the molecules in the different phases seemed to be the cause for the lowest biocrude yield at high temperatures. The results obtained in this work can provide new insights into the understanding of hydrothermal liquefaction of low-lipid biomass, pointing out synergetic phenomena among both the biomolecules and the resulting phases. [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.)

Using black garlic as raw material, the melanoidin in black garlic was extracted by ultrasonic method, and the extraction conditions were optimized. On the basis of the single factor experiments, the volume fraction of ethanol, the ratio of material to liquid, the ultrasonic time and the ultrasonic temperature were selected to optimize the optimum extraction process by orthogonal experiments. At the same time, the stability and antioxidant activity of black garlic melanoidin were studied. The results showed that the optimum technological parameters for the extraction of melanoidin from black garlic by ultrasonic method were as follows: The volume fraction of ethanol was 10%, the ratio of material to liquid was 1:7, the ultrasonic time was 40 min, and the ultrasonic temperature was 70 ℃. Under these conditions, the yield was 3.465%. The results of stability study showed that when the temperature was higher than 50 ℃, the stability of melanoidin was not good, while under the conditions of −15 ℃ freezing and 4 ℃ freezing, the melanoidin showed good stability. Oxidizing agent H2O2 and reducing agent Na2SO3, sweetener and dark light had no significant effects on the stability of black garlic melanoidin, the direct light, sour agent, strong acid pH2~4 and weak base pH8~10 reduced its stability, while metal ions Zn2+ and Fe2+ had complex reaction with them. When the mass fraction was less than 2%, potassium sorbate and sodium benzoate would reduce the stability of melanoidin, while 0.05% sodium benzoate and 0.1% potassium sorbate had little effect on the stability of melanoidin, and could be used as preservatives for melanin food. The DPPH· and ·OH clearance rate of black garlic melanoidin were positively correlated with the concentration, when the original extract was diluted 10 times (0.842 mg/mL), it was up to 92% and 76%, respectively, indicating that black garlic melanoidin had strong antioxidant activity. Ultrasonic extraction of melanoidin would be beneficial to the dissolution of melanoidin, which could save extraction time and improve extraction rate. The melanoidin under ultrasonic extraction have strong antioxidant activity and great application prospects.

Ethanol production wastewater contains high quantities of dark–brown pigments (melanoidin) that result in low color removal using conventional biological treatments. Advanced oxidation processes (AOPs) are the most documented methods for reducing the color associated with melanoidin. This study examines the degradation of melanoidin using AOPs based on photo–Fenton, sono–Fenton, and sono–photo–Fenton processes. Their effects on decolorization were investigated based on light intensity, ultrasonic frequency, and the iron concentration (Fe2+)–to–H2O2 ratio. This study showed that ultrasonic waves and UV light result in a higher melanoidin decolorization efficiency than Fenton reactions alone. The initial color values were reduced from 5000–5500 ADMI to below 500 ADMI for both processes because the ultrasonic waves and ultraviolet light induced H2O2 breakdown into the 🞄OH radical. Reducing the color of the melanoidin using the photo–Fenton process resulted in a decolorization rate of 0.1126 min−1, which was higher than the rates of both the sono–Fenton and sono–photo–Fenton processes. These results provide proof that the photo–assisted Fenton process is more applicable to treating dye–contaminated water than are other enhancing approaches.

Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food. In this study, the formation, chemical composition, and structural characteristics of black garlic (BG) MLDs stored at different temperatures (4 °C, 20 °C, and 35 °C) over a period of 6 months were investigated. The initial products of the MR formed more often at 4 °C and 20 °C, while higher temperatures (35 °C) promoted the reaction in the middle and late stages of the MR. The higher temperature promoted an increase in molecular weight and MLD content, which can be attributed to the increase in protein and phenolic content. Elemental analysis confirmed an increase in nitrogen (N) content and the continuous incorporation of nitrogen-rich substances into the skeleton. Amino acids, particularly aspartic acid and threonine, were the primary N-containing compounds involved in MLD formation. Additionally, the infrared analysis revealed that the changes in MLDs during storage were characterized by amide I and amide II groups. The MR enhanced the yields of heterocyclic compounds (from 56.60% to 78.89%), especially that of O-heterocyclic compounds, at the higher temperature according to Py-GC-MS analysis. Furthermore, the higher temperature enhanced the molecular weight, maximum height, and roughness of MLDs compared to the control. The antioxidant ability of MLDs was positively correlated with storage temperatures. In summary, temperature had an impact on the formation, evolution, and antioxidant activity of MLDs. [ABSTRACT FROM AUTHOR]

Molasses is used in the manufacturing of ethanol at sugarcane distilleries, which also produces a significant volume of effluent with melanoidin pigment and high BOD, COD, and pH. Melanoidin is a dark brown pigment that may be treated before disposal since it has a number of harmful consequences. This study's objective was to identify possible melanoidin pigment-decolorizing yeast from natural resources and optimize it for various physiological, chemical, and dietary factors. From the various samples taken from the neighbouring distillery site, a total of 15 yeasts were isolated. Candida tropicalis (Y-2) was the name of the yeast strain that had the most colour decolorization. Within 32 hours of incubation, this strain of yeast displayed maximal decolorization (83%) at 35°C with 0.5% glucose, 0.5% peptone, 0.05% MgSO4, and 0.01% KH2PO4 pH-5. This yeast displayed maximal decolorization in the shortest amount of time while using the least quantity of carbon and nitrogen sources. This yeast strain may be used on an industrial scale to decolorize melanoidin since it is exceedingly successful. This is the first investigation of this unique strain of yeast that decolorizes spent wash. [ABSTRACT FROM AUTHOR]

Sauce-flavor Daqu is a saccharifying and fermenting agent for sauce-flavor baijiu. Three kinds of Daqu (White Daqu (WQ), Yellow Daqu (YQ), and Black Daqu (BQ)) with different qualities are formed owing to the stacking fermentation. Maillard reaction is an important factor that causes significant differences among the three kinds of high-temperature Daqu, which is also an important source of flavor substances. However, there is a lack of research on the composition differences of Maillard reaction products in the three types of Daqu. In our study, HS-SPME-GC/MS, Py-GC/MS, and high-throughput sequencing were used to investigate the small molecule volatile Maillard substances, melanoidin (macromolecular Maillard substance) composition, and microbial community of three kinds of Daqu. The results showed that there were significant differences in the composition of Maillard products (furans, pyrazines, and melanoidin structure) between the three kinds of Daqu. The melanoidin was mainly composed of furans, pyrrolopyrazines, phenols, and indoles, the proportions of which were different in the three types of Daqu. BQ contained more Maillard products, making the melanoidin more complex. Kroppenstedtia, Monascus, and Thermoascus were the biomarkers of BQ, which contribute to the Maillard reaction. This study is of great significance to further deepen the understanding of the formation mechanism of BQ. [ABSTRACT FROM AUTHOR]

Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°C), pH (5.5, 6.0, 6.5, 7.0, 7.5, and 8.0), and water activity (aw: 0.99, 0.96, and 0.93), on the antibacterial effect of the melanoidins produced from the combination of D-xylose with L-phenylalanine against Bacillus cereus and Clostridium perfringens in culture media. Furthermore, freeze-dried powdered melanoidin was used to determine the minimum concentration for growth inhibition, to compare the antibacterial effect of the melanoidin with conventional food preservatives. The liquid melanoidins significantly inhibited the growth of B. cereus (up to 4 log CFU/mL at the maximum) and C. perfringens (up to 6.5 log CFU/mL at the maximum) regardless of the incubation temperatures. However, the remarkable difference between the presence and absence of the melanoidins was demonstrated in the range of 20–35°C as 4 log-cycle lower in B. cereus and 2 log-cycle lower in C. perfringens than those without the melanoidins. The antibacterial effect of the melanoidin on B. cereus was not influenced by pH from 5.5 to 7.0, which exhibited 2–3 log-cycle lower viable counts than those without the melanoidin. Only one log-cycle difference between with and without the melanoidin was shown in C. perfringens growth under the pH range of 5.5–7.0. Although there was no significant difference in the growth of B. cereus between three aw conditions, the melanoidin exhibited a significant antibacterial effect at aw 0.99 demonstrating 4 log-cycle lower viable numbers than those without the melanoidin. Minimum inhibitory concentration of the melanoidin powder for B. cereus and C. perfringens was 7 mg/mL and 15 mg/mL, respectively, regardless of the kind of foods. Furthermore, the melanoidin exhibited comparable antibacterial effect on B. cereus and C. perfringens to potassium sorbate and sodium benzoate under the same concentration as the minimum inhibitory concentration of the melanoidin, demonstrating 2 log-cycle reduction during 3 days of incubation period at 25°C. The results presented here suggest that the xylose- and phenylalanine-based melanoidin demonstrates the possibility to be an alternative food preservative.

We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (Capsicum annuum L.). The spectral of the produced melanoidins by baking were used to screen samples with similar baking degrees. Mass spectrometry was used to detect the differences of VCs in samples. The results showed a dose-dependent effect between the intensity of absorption and fluorescence of melanoidins, which can be utilized as indicators for assessment baking degree. MWH samples produced larger variety of VCs than ETH. Changes in the variety and content of VCs infer changes in the flavor of pepper. According to the mechanism of Maillard reaction (MR) and MWH, it was deduced that MWH changes the type of chemical reaction in MR by affecting the distribution of valence electrons in the compounds. Therefore, MWH can be used as a novel method to modify the VCs and flavor of peppers.

Melanoidin is the main cause of the dark brown color of the palm oil mill effluent (POME) that form under the Maillard reaction. In this study, the constructed wetland integrated with microbial fuel cell (CWMFC) has been developed for melanoidin removal from the POME and simultaneously electricity generation as a by-product. The macrophyte Dieffenbachia sp. has been used as a biocatalyst on the cathode electrode and the oxidoreductase-producing bacterium Bacillus lichenformis with laccase and manganese peroxidase activity has been used as an anodic biocatalyst. The maximal melanoidin removal, chemical oxygen demand (COD) removal, enzyme activity, and power output were monitored. The maximal laccase and manganese peroxidase activities of 1.60 - 0.10 U/mL and 1.45 - 0.05 U/mL were found during melanoidin degradation. In addition, the maximal melanoidin removal of 93.59 - 0.10% and 95.12 - 0.15% were achieved respectively. When the maximal power density of 0.18 - 0.01 mW/m³ was generated. This study gained new knowledge about using the CW-MFC system as a biological treatment process of the melanoidin content in the POME and simultaneously generated electrical energy as a by-product. [ABSTRACT FROM AUTHOR]

Ethanol production wastewater contains high quantities of dark–brown pigments (melanoidin) that result in low color removal using conventional biological treatments. Advanced oxidation processes (AOPs) are the most documented methods for reducing the color associated with melanoidin. This study examines the degradation of melanoidin using AOPs based on photo–Fenton, sono–Fenton, and sono–photo–Fenton processes. Their effects on decolorization were investigated based on light intensity, ultrasonic frequency, and the iron concentration (Fe2+)–to–H2O2 ratio. This study showed that ultrasonic waves and UV light result in a higher melanoidin decolorization efficiency than Fenton reactions alone. The initial color values were reduced from 5000–5500 ADMI to below 500 ADMI for both processes because the ultrasonic waves and ultraviolet light induced H2O2 breakdown into the OH radical. Reducing the color of the melanoidin using the photo–Fenton process resulted in a decolorization rate of 0.1126 min−1, which was higher than the rates of both the sono–Fenton and sono–photo–Fenton processes. These results provide proof that the photo–assisted Fenton process is more applicable to treating dye–contaminated water than are other enhancing approaches. [ABSTRACT FROM AUTHOR]

The biogas power plant effluent has a dark brown color and exceeding Thailand's standard for effluent discharged from factories. Direct discharges into public water resources or the environment are not permitted. The aim of this study was to reduce the color and organic substances of biogas effluent from covered lagoon of distillery cane molasses wastewater using Phanerochaete chrysosporium. It was found that decolorization efficiency was not related to fungal growth and it could be efficiently performed in the biogas effluent concentration of 10 - 75% v/v to obtain 26.88 - 32.58% of decolorization. Organic removal during fungal cultivation was however dependent on biogas effluent concentration and the optimal value was 25% v/v. Because the biogas effluent sample contained a good balance nutrient for fungal cultivation (C:N of 10:1 measured as SCOD:TKN), nutrient supplementation especially phosphorus to maintain SCOD:N:P of 100:10:1 did not significantly improve fungal decolorization and organic removal efficiency. For efficient fungal remediation, 25% v/v (~6,912 - 7,818 mgSCOD/L) biogas effluent was further used in bioreactor study to investigate the suitable aeration rate of the process. Within 7 days, the aeration rate of 1.0 volumeair/volumeliquid/min (vvm) provided the best fungal remediation efficiency of 36.16 ± 2.93% and 43.15 ± 2.79% for decolorization and organic removal, respectively. Consequently, integration of fungal cultivation process could be a promising approach for waste remediation for the biogas power plant using distillery slop as a substrate as it requires minimal operations/processes in existing biogas power plants. Moreover, direct fungal spore inoculation into the biogas effluent could substantially reduce cost and time during the process. [ABSTRACT FROM AUTHOR]

MAILLARD reactions (MRs) is a non-enzymatic browning process, which helps to produce flavor and aroma, and different compounds with different health effects in the food and feed. The reaction is between reducing carbohydrates (reducing sugars) and amino compounds and it can be classified into three stages (initial, intermediate, and final). Depending on the reaction and storage conditions, activity and complexity of reactants used tools for environment control, and applied biotechnological applications, both beneficial and toxic MRPs can be produced. This review aims to analyze the activities and mechanisms of components forming by the Maillard reaction and the most common bioactive Maillard reaction products (MRPs) with prebiotic, antifungal, and antibacterial activity. Moreover, the study of the possible formation of toxic chemicals and having a look at the elimination ways of this potential problem was also an important goal in this review. The main aim of this review is to address the benefits of Maillard reaction products, which have been identified in previous studies to have antimicrobial and prebiotic effects, for the treatment of human pathogens. The present study will help to understand the positive and negative sides of Maillard reaction. [ABSTRACT FROM AUTHOR]

The disposal of waste from industrial sources is becoming a serious problem throughout the world. To produce one liter (L) of ethanol, about 15-L Ethanol Spent Water (ESW) is discharged from the ethanol industry adversely impacting aquatic and terrestrial ecosystems. This study investigated the bioremediation of ESW in two stages, first filtration through biochar (byproduct after HTL processing of algal biomass) followed by bioremediation using algae. In the first step up to 99.4% toxic melanoidin pigment and suspended pollutants from ESW were removed. The colorless ESW was then tested for the growth of marine Parachlorella kessleri-I (PK-I), and freshwater Chlorella vulgaris (CV) and Chlorella sorokiniana-I (CS-I). Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) analysis was conducted before and after bioremediation of ESW using algae. The chemical oxygen demand (COD) 28,900 mg L−1 was reduced to 55–118 mg L−1, biological oxygen demand (BOD) 7200 mg L−1 was reduced to 28–55 mg L−1, total organic carbon (98.7%), phenol (64%), sugar (99.5%), nutrients and toxic metal concentrations were also reduced significantly after 12 days of algae-cultivation in ESW. The highest biomass (115.4 mg L−1 day−1) and lipid (9.1 mg L−1 day−1) productivity were observed in PK-1 using biochar-filtered ESW. The biodiesel properties and cetane number 48.1–63.9 in FAME studied by GC–MS were observed as per the international standard of fuels. The ESW cultivated algal biomass contained a significant amount of lipids, proteins, and carbohydrates compared to the control medium grown biomass. Thus algae-derived biochar has the potential to effectively remediate the hazardous ESW thereby facilitating the efficient growth of different algal species to generate the feedstock for biofuel applications. Bioremediation of raw Ethanol Spent Wash (ESW). About 15-L wastewater generates to produce 1-L ethanol from Ethanol Distillery. The filtration of ESW through algae-based biochar facilitated the growth of marine and freshwater algae as a bioresources for various applications while remediation of wastewater as a circular bioeconomy. [ABSTRACT FROM AUTHOR]

Distillery spent wash contain heterogeneous polymer which are dark brown in colour and have offensive odour called melanoidins. It reduces the soil alkalinity and inhibits the seed germination. Decolorization of distillery spent wash by physical and chemical methods were found mainly unsuitable but microbial treatment provides safer, more efficient, eco-friendly, less expensive and alternative methods. In the current study eighteen bacterial isolates were isolated from the soil of polluted sites of Dehradun. The organisms were identified as Bacillus sp., Pseudomonas sp., and Rhizobium sp. Two different types of spent wash (treated and untreated) were collected aseptically from Doon Valley Industry, Kuawala, Dehradun. 10 and 25% of spent wash were prepared and inoculated with the isolated culture for decolorization assay. The consortium of best three selected isolates MPM-06, MPM-08 and MPM-14 showed the maximum decolorization i.e. 82.18%. This spent wash was used as a fertilizer on Berseem which enhanced the seed germination and all growth parameters. Now a day's farmers use the chemical fertilizers for high production of crops which contribute largely to soil degradation and also created the loss of nutrients from the soil. Our study concludes that biological treatment can be an effective way to reduce dark brown color, pH, BOD and TDS. Based on the above fact we can recommend farmers to use the bio-decolorized spent wash as a fertilizer to enhance the soil fertility for better crops productivities. [ABSTRACT FROM AUTHOR]

In Ayurveda, a traditional Indian medicine system, clarified butter is called ghee and is used for food and medicinal purposes. Since butter is subjected to heat to prepare ghee, the heating process affects the ghee quality, such as oxidation, flavor, nutritional value, and biological activity. Therefore, this study focused on the Maillard reaction progress and free-radical scavenging activity with temperature and time during ghee preparation. First, ghee was prepared at low to high temperatures, and its quality (milk fat content, retinol, α-tocopherol, peroxide value, Maillard reaction progress, and free radical scavenging activity) was evaluated. Maillard reaction progress was enhanced at medium and high temperatures (120–160 ℃), and the free radical-scavenging activity of ghee corresponded to the Maillard reaction progress. Since ghee is often reheated during use, we further evaluated the effect of the reheating process. The reheating process did not alter the Maillard reaction progress or the free radical scavenging activity. Our findings serve as good quality control measures for ghee preparation. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office 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.)

Melanoidins can be diagnosed using the Fourier transform infrared (FTIR) technique. UV/Vis is an effective tool for both qualitative and quantitative analysis of chemical components in melanoidin polymers. The structural and vibrational features of melanoidin synthesized from D-glucose and D-fructose are identical, according to FTIR spectra, with the only difference being the intensity of bands. Using FTIR spectra, the skeleton of melanoidin is divided into seven major regions. The existence of the C=C, C=N, and C=O groups in all melanoidins formed from fructose and glucose with ammonia is confirmed by the areas ranging from 1600 to 1690 cm-1,and the band is largely evident as a broad shoulder. Both melanoidins have a carboxyl or carbonyl extending around 1700 cm-1 . In all melanoidins, the NH+ group has vanished in the 3080 cm-1 range. However, the color intensity depends on the type of sugar employed in melanoidin synthesis. Furthermore, in comparison to Glc-ammonia, which has a higher proportion of sp³ hybridized carbon, Fru-ammonia has a higher proportion of sp² hybridized carbon based on UV/Vis, FTIR and secondderivative spectra. Moreover, the data were simulated using principal component analysis. Principal component analysis (PCA) was used to interpret the data. [ABSTRACT FROM AUTHOR]

Whole grains (WG) are beneficial to health but have reduced sensory quality, partly attributable to inhibition of Maillard reaction products (MRP) by WG phenolics. The study investigated how major flavonoid classes in cereals affect Maillard reaction pathways. Flavonoids were reacted with xylose-lysine aqueous system at 160 °C/12 min. Additionally, breads were made with catechin, and wheat and sorghum bran fortification. Low M w MRP were profiled using UPLC-MS/MS, while melanoidins were characterized using fluorescence spectroscopy and HPSEC-MALS. The flavonoids significantly (p < 0.05) reduced both melanoidin content (by 33–86%) and M w (3.5–15 kDa vs 20 kDa control), leading to lighter bread crust. Flavonoids inhibited MRP via direct condensation with early-stage amines and carbonyls into stable adducts, and reduction of late-stage polymerization reactions, increasing accumulation of cyclic N-containing intermediates. Inhibitory trend was flavones>flavanones>flavanols. C-Ring π-bond dramatically enhance flavonoid MRP inhibition; thus flavone-rich cereal grains are likely to strongly impact MRP-dependent sensory attributes of WG products. • Flavonoids common in grains highly inhibitory or Maillard reaction products (MRP). • Flavonoids reduce melanoidin content and M w , along with bread crust color. • C-Ring π-bond on flavonoids enhanced inhibition of melanoidins and MRP intermediates. • Inhibitory trend flavones>flavanones>flavanols. • Flavonoid profile of ingredients may be used to modulate MRP during food processing. [ABSTRACT FROM AUTHOR]

The study of dissolved organic matter (DOM) presents a significant challenge for environmental analyses and the monitoring of wastewater treatment plants (WWTPs). This is particularly true for the tracking of recalcitrant to biodegradation dissolved organic matter (rDOM) compounds, which is generated during the thermal pretreatment of sludge. This study aims to develop analytical and chemometric methods to differentiate melanoidins from humic acids (HAs), two components of rDOM that require monitoring at various stages of wastewater treatment processes due to their distinct biological effects. The developed method implements the separation of macromolecules through ultra-high-performance liquid chromatography size-exclusion chromatography (U-HPLC SEC) followed by online UV and fluorescence detection. UV detection was performed at 210, 254, and 280 nm, and fluorescence detection at six excitation/emission pairs: 230/355 nm, 270/355 nm, 240/440 nm, 270/500 nm, 330/425 nm, and 390/500 nm. Chromatograms obtained for each sample from these nine detection modes were integrated and separated into four molecular fractions: >40 kDa, 20–40 kDa, 10–20 kDa, and <10 kDa. To enhance analytical resolution and normalize the data, ratios were calculated from the areas of chromatographic peaks obtained for each detection mode. The results demonstrate the utility of these ratios in discriminating samples composed of HAs, melanoidins, and their mixtures, through principal component analysis (PCA). Low molecular weight fractions were found to be specific to melanoidins, while high molecular weight fractions were characteristic of HAs. For the detection modes specific to melanoidins, UV absorbance at 210, 254, and 280 nm were predominantly present in the numerators, with tryptophan-like fluorescence emissions in the denominators. Conversely, fluorescence emissions largely represented both numerators and denominators for HAs. This online method also enables the discrimination of pseudo-melanoidins, compounds revealing a nitrogen deficiency in their chemical structures. • Analytical method based on size exclusion chromatography to study dissolved organic matter. • Detection involves UV and fluorescence. • Ratios are calculated between the different detection modes. • Chemometrics provides specific ratios for melanoidins and humic acids. • The method allows differentiation between melanoidins and humic acids. [ABSTRACT FROM AUTHOR]

Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food. In this study, the formation, chemical composition, and structural characteristics of black garlic (BG) MLDs stored at different temperatures (4 °C, 20 °C, and 35 °C) over a period of 6 months were investigated. The initial products of the MR formed more often at 4 °C and 20 °C, while higher temperatures (35 °C) promoted the reaction in the middle and late stages of the MR. The higher temperature promoted an increase in molecular weight and MLD content, which can be attributed to the increase in protein and phenolic content. Elemental analysis confirmed an increase in nitrogen (N) content and the continuous incorporation of nitrogen-rich substances into the skeleton. Amino acids, particularly aspartic acid and threonine, were the primary N-containing compounds involved in MLD formation. Additionally, the infrared analysis revealed that the changes in MLDs during storage were characterized by amide I and amide II groups. The MR enhanced the yields of heterocyclic compounds (from 56.60% to 78.89%), especially that of O-heterocyclic compounds, at the higher temperature according to Py-GC-MS analysis. Furthermore, the higher temperature enhanced the molecular weight, maximum height, and roughness of MLDs compared to the control. The antioxidant ability of MLDs was positively correlated with storage temperatures. In summary, temperature had an impact on the formation, evolution, and antioxidant activity of MLDs.

Sauce-flavor Daqu is a saccharifying and fermenting agent for sauce-flavor baijiu. Three kinds of Daqu (White Daqu (WQ), Yellow Daqu (YQ), and Black Daqu (BQ)) with different qualities are formed owing to the stacking fermentation. Maillard reaction is an important factor that causes significant differences among the three kinds of high-temperature Daqu, which is also an important source of flavor substances. However, there is a lack of research on the composition differences of Maillard reaction products in the three types of Daqu. In our study, HS-SPME-GC/MS, Py-GC/MS, and high-throughput sequencing were used to investigate the small molecule volatile Maillard substances, melanoidin (macromolecular Maillard substance) composition, and microbial community of three kinds of Daqu. The results showed that there were significant differences in the composition of Maillard products (furans, pyrazines, and melanoidin structure) between the three kinds of Daqu. The melanoidin was mainly composed of furans, pyrrolopyrazines, phenols, and indoles, the proportions of which were different in the three types of Daqu. BQ contained more Maillard products, making the melanoidin more complex. Kroppenstedtia, Monascus, and Thermoascus were the biomarkers of BQ, which contribute to the Maillard reaction. This study is of great significance to further deepen the understanding of the formation mechanism of BQ.

A detailed breakdown of synthetic melanoidin at the fractionations of molecular cut off points of 10kDa, 5kDa and 1kDa using sterlitech ultrafiltration membranes had been conducted by applying DOC, pH, UV-vis254, SSAC346, FTIR and EEMs as a surrogate parameter to examine the structural fractioned melanoidin and favored specific pore size of the adsorption process. At room temperature, pH did not have any specific changes subsequent to fractionation. DOC, UV254 and SSAC436 were significantly increased for a higher MWCO fraction in the order 5-10kDa, 1-5kDa and

Melanoidin is the hazardous dark brown byproduct generated during palm oil extraction in the crude palm oil industry. In this study, the laccase-producing consortium W3 (Bacillus licheniformis and Bacillus subtilis) was used to degrade melanoidin and decolorize palm oil mill effluent (POME). The microbial fuel cell (MFC) has been applied for enhancing decolorization and generation of electrical energy as a byproduct. The results displayed the maximal melanoidin removal of 95.20±0.10% was gained when the consortium W3 was added into the synthetic wastewater. While the maximal decolorization of 75.10±0.12% and 73.91±0.23% were gained from the sterile POME and raw POME respectively without chemical addition. Moreover, the power output of 2.13±0.05 W/m3 or 0.27±0.01 W/m2 was achieved from the POME-fed MFC with W3. This study gained new knowledge of using the laccase-producing bacterial consortium integrated with MFC for melanoidin removal from the POME and generation of electrical power as an alternative energy source. [ABSTRACT FROM AUTHOR]

The chemical composition of melanoidins formed from glucose (Glc) and alanine (Ala) in different molar ratios was investigated using UV/Vis, FTIR, EPR spectroscopy and elemental analysis (EA). Melanoidin samples were prepared at varying molar ratios of Glc and Ala ranging from 10:1 to 1:10 (Glc:Ala). Reaction systems containing a higher molar ratio of Ala show higher melanoidin yields and higher UV/Vis absorbance. This indicates that an excess of Ala facilitates the formation of larger π-electron systems and catalyzes the melanoidin formation. EPR spectroscopy showed more radicals in Ala enriched samples. The EA data suggest that during the formation of melanoidin from Glc and Ala higher amounts of amino acid support dehydration of the reaction products. On the basis of our data, we postulate the structures of products and intermediates for the reaction at different Glc/Ala ratios. PCA of the FTIR spectra allows to separate different melanoidin samples formed at varying molar ratios indicating their different molecular compositions. [ABSTRACT FROM AUTHOR]

Melanoidins are widely present in molasses wastewater and are dark-colored macromolecules that are hazardous to the environment. Currently, adsorption methods can effectively remove melanoidins from wastewater. However, existing adsorbents have shown unsatisfactory removal efficiency for melanoidins, making practical application challenging. Polyethylene glycol crosslinked modified chitosan/halloysite nanotube composite aerogel microspheres (PCAM@HNTs) were developed as a highly efficient adsorbent for melanoidins. The removal rate of PCAM@HNTs for melanoidins was 98.53 % at adsorbent dosage 0.4 mg/mL, pH 7, temperature 303 K and 450 mg/L initial melanoidins concentration, and the corresponding equilibrium adsorption capacity was 1108.49 mg/g. The analysis results indicate that the adsorption of melanoidins by PCAM@HNTs is a spontaneous and endothermic process. It fits well with pseudo-second-order kinetic models and the Freundlich isotherm equation. The adsorption of PCAM@HNT on melanoidins is primarily attributed to electrostatic and hydrogen bonding interactions. Furthermore, PCAM@HNTs exhibit excellent biocompatibility and are nonhazardous. Therefore, PCAM@HNTs proved to be an ideal adsorbent for the decolorization of molasses wastewater. [Display omitted] • PCAM@HNTs demonstrated excellent adsorption capacity for melanoidins. • Adsorption mechanism was mainly electrostatic and hydrogen bonding interactions for melanoidins. • The adsorption equilibrium was quickly reached within 30 min. • PCAM@HNTs are safe and nontoxic adsorbents. [ABSTRACT FROM AUTHOR]

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The use of 2‐hydroxypropyl‐3‐trimethylammonium chitosan chloride (HTCC) to decrease the intense brown colour and COD of biomethanated wastewater was investigated. The effects of pH on the rheology of HTCC solutions and their ability to decolourise were examined. HTCC had a positive zeta potential that decreased as pH increased. Decolourisation and COD reduction were decreased slightly when the pH of the HTCC solution was increased from 4 to 9. Variation of pH of the wastewater from 6 to10 did not affect decolourisation. FT‐IR spectra of HTCC and its flocs isolated after flocculation indicated that interaction of the major anionic colourant occurred at sites near the cationic quaternary nitrogen of HTCC. Acidic solutions of HTCC were very effective flocculants, producing >80% decolourisation and >50% COD reduction. Prevention of pollution caused by the discharge of the enormous volumes of biomethanated wastewater that are generated worldwide could be facilitated by its treatment with non‐toxic HTCC. [ABSTRACT FROM AUTHOR]

The current investigation is the first report of utilization of Aspergillus brasiliensis for the decolorization of melanoidin in distillery effluent. The effluent generated from alcohol distilleries is one of the most complex wastewater with a high biological oxygen demand (BOD) and other organic, inorganic, and toxic constituents. The effluent contains melanoidin, a dark brown compound, which is difficult to remediate by using conventional technologies. The disposal of spent wash in the natural environment is hazardous and can deteriorate land and water resources. The decolorization of spent wash through physical and chemical methods remains unsuitable, and the only alternative to decolorize spent wash is biological treatment. In the current study, three fungal strains were isolated from the distillery waste and screened for their ability to decolorize melanoidin.The isolate RS2 exhibited maximum decolorization of 83% and was identified as Aspergillus brasiliensis. Its optimum growth temperature was 37EC, and the maximum efficiency was recorded after 120 h of incubation. Nutritional sources were investigated for the fungi showing the maximum decolorization of melanoidin, and starch and peptone were found to be the best carbon and nitrogen sources, respectively. At 1.5% starch concentration and 1.5% peptone concentration, the decolorization level attained was 87.45% and 88.74%, respectively. A. brasiliensis exhibited a high potential to decolorize melanoidin. The decolorization percentage was high, which makes this fungus a potential candidate for use at the industrial scale for the bioremediation of spent wash.

Following the expansion of distillery industries, a large quantity of waste is being released to the environment containing high color-forming chemicals. This study aimed at degrading melanoidin pigment from distillery spent wash by using impregnated Sugarcane bagasse activated carbon (SCBAC) and Modified Bagasse Fly Ash (MBFA) as a comparative study. FTIR has revealed functional groups responsible for adsorption. A broad peak revealing an amorphous structure was observed for SCBAC while crystalline structure was observed in MBFA using XRD. SEM micrograph revealed an irregular macro-porous structure and regular structure for SCBAC and MBFA respectively. In the adsorption, important process parameters were optimized in response to color removal efficiency. At equilibrium, adsorption isotherm models, kinetics, mechanisms, and thermodynamics of the adsorption were studied. Langmuir model and Pseudo-second order result in the best fit for both adsorbents. Thermodynamics study revealed an exothermic process, feasibility, and spontaneity of the adsorption process for both adsorbents.

The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5, and they were released by the enzymatic hydrolysis of the protein backbone and purified by gel filtration. They showed a significant degree of polydispersity, in general, with molecular weights (MWs) below 1,800 Da. DL produced at a higher pH released melanoidins with higher average MW after the enzymatic hydrolysis. They also presented darker colors (dE*ab, C*), more closely resembling those typical of the commercial product. Analysis of the fractions isolated by gel filtration using HPLC-DAD and multinuclear NMR showed an heterogeneous and complex composition. Even though structurally related, the 1H NMR spectra of melanoidins showed a higher degree of aromaticity at higher pH values. In conclusion, the pH employed in DL production affects the amount and structure of the colored products originated by MR reactions, and thus the color of the final product.

In this study, we investigate the release of melanoidin-like product (MLP) from hybrid silica xerogels to control the quantity of MLP in the medium for lead phytoextraction. In the preparation of the hybrid organic–inorganic xerogels with MLP, tetraethoxysilane (TEOS), methyltriethoxysilane (MTES), propyltriethoxysilane (PTES), and 3-aminopropyltriethoxysilane (APTES) were used as precursors. The experimental results suggest that the release of MLP can be easily controlled by partially substituting TEOS with the organosilanes. The addition of the organosilanes lowered the release rate of MLP in the following order of xerogels: TEOS, MTES/TEOS, PTES/TEOS, and APTES/TEOS. Furthermore, a novel phytoextraction of lead through the Indian mustard was conducted using the MLP-doped TEOS xerogel. Results show that the addition of TEOS xerogel did not have any influence on the growth of the mustard, whereas the lead uptake significantly increased in a nutrition medium with 1-mM Pb(NO3)2. In conclusion, the beneficial effect of the MLP-doped TEOS xerogel on lead phytoextraction was confirmed. [ABSTRACT FROM AUTHOR]

Both nationally and internationally, the toxicity of the distillery effluents creates severe issues in various respects. For the production of one litre alcohol, more than 13-15 litre of fresh water is required and the resulting waste water contains huge volume of toxicants. The by-products eliminated from such distilleries will adversely affect the ecosystem. The limited concentration of minerals and nutrients in the effluent may support the plant growth to greater extent. However, the adverse effects of distillery effluents rank more than its positive effect in the ecosystem. These aspects of distillery effluents are documented well by different researchers. This review paper throws light on various aspects of water and soil pollution caused by the distillery effluents. It specifically deals with decolourization methods of Melanoidin pigment, impacts of distillery effluent on various fishes, different physico-chemical properties and biological approaches engaging micro-organisms used for the treatment of distillery effluents. [ABSTRACT FROM AUTHOR]

The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation in a heated solution containing a sugar and an amino acid. The Maillard reaction starts from the reactions between carbonyl groups of various sugars and amino groups of amino acids/ proteins, following the formation of intermediate compounds or poly-carbonyl compounds, which further react with each other and amino acids/proteins. Through various chemical reactions such as condensation, polymerization, degradation, cyclization etc., color and aroma are formed. The imparting of brown color is mainly attributed to melanoidins. However, the chemical structure of melanoidins remains unclear because melanoidins are complex and heterogeneous polymers. On the other hand, various kinds of low-molecular-weight pigments formed through the Maillard reaction have been isolated and their structures have been identified. Even though the contribution of each pigment is small, the recognition of color is cumulative. In some case, these pigments form brown polymers or significantly contribute to the total color of a model solution. These chemically clear information gives us a novel aspect for an overview of browning or pigmentation through the Maillard reaction. [ABSTRACT FROM AUTHOR]

Bioactive macromolecule mining is important for the functional chemome analysis of traditional Chinese vinegar. In this study, we isolated and characterized carbohydrate-containing macromolecules from Shanxi aged vinegar (CCMSAV) and evaluated their immunomodulatory activity. The isolation process involved ethanol precipitation, deproteinization, decolorization, and DEAE-650 M column chromatography, resulting in the acquisition of four sub-fractions. All sub-fractions exhibited a molecular weight range of 6.92 to 16.71 kDa and were composed of 10 types of monosaccharides. Comparative analysis of these sub-fractions with two melanoidins exhibited similarities in elemental composition, spectral signature, and pyrolytic characteristics. Immunological assays confirmed the significantly enhanced cell viability, phagocytic activity, and secretion of nitric oxide, tumor necrosis factor (TNF)-α and interleukin (IL)-6 in RAW264.7 cells by all four sub-fractions. Further investigation of the immunomodulatory mechanism revealed that SAV-RP70-X, the most potent purified sub-fraction, enhanced aerobic glycolysis in macrophages and activated Toll-like receptor 2 (TLR2), TLR4, mannose receptor (MR), scavenger receptor (SR), and the dendritic cell-associated C-type lectin-1 receptor (Dectin-1). Furthermore, the activation of macrophages was associated with the MyD88/PI3K/Akt/NF-κB signaling pathway. Methylation analysis revealed that 1,4-Xyl p was the most abundant glycosidic linkage in SAV-RP70-X. [Display omitted] • Four CCM fractions were separated from Shanxi aged vinegar. • Four CCM fractions are melanoidin-like materials as compared with melanoidins. • All CCM fractions exert immunoenhancing effects on macrophage RAW264.7 cells. • There are five PRRs involved in the recognition of SAV-RP70-X in macrophages. • Glycolysis and MyD88/PI3K/Akt/NF-κB signaling enhance macrophage activation. [ABSTRACT FROM AUTHOR]