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Chen L, Yi Z, Chen Y, Li Y, Jiang H, Wang J, Chen Y, Nie Y, Luo M, Wang Q, Zhang W, Wu Y. Improved humification and Cr(VI) immobilization by CaO 2 and Fe 3O 4 during composting. BIORESOURCE TECHNOLOGY 2024; 413:131479. [PMID: 39265754 DOI: 10.1016/j.biortech.2024.131479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2024] [Revised: 09/06/2024] [Accepted: 09/09/2024] [Indexed: 09/14/2024]
Abstract
The current research studied how Fe3O4 nanomaterials (NMs) and CaO2 affect humification and Cr(VI) immobilization and reduction during the composting of oil-tea Camellia meal and Cr-contaminated soil. The results showed that Fe3O4 NMs and CaO2 successfully construct a Fenton-like reaction in this system. The excitation-emission matrix-parallel factor (EEM-PARAFAC) demonstrated that this Fenton-like treatment increased the generation of humic acids and accelerated the humification. Meantime, RES-Cr increased by 5.91 % and Cr(VI) decreased by 16.36 % in the treatment group with CaO2 and Fe3O4 NMs after 60 days. Moreover, the microbial results showed that Fe3O4 NMs and CaO2 could promote the enrichment of Cr(VI) reducing bacteria, e.g., Bacillus, Pseudomonas, and Psychrobacter, and promote Cr(VI) reduction. This study gives a novel view and theoretical reference to remediate Cr(VI) pollution through composting.
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Affiliation(s)
- Li Chen
- College of Environmental Science and Engineering, Hunan University and Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Zhigang Yi
- College of Environmental Science and Engineering, Hunan University and Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Yaoning Chen
- College of Environmental Science and Engineering, Hunan University and Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China.
| | - Yuanping Li
- School of Municipal and Geomatics Engineering, Hunan City University, Yiyang, Hunan 413000, PR China.
| | - Hongjuan Jiang
- College of Environmental Science and Engineering, Hunan University and Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Jun Wang
- College of Environmental Science and Engineering, Hunan University and Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Yanrong Chen
- School of Resource & Environment, Hunan University of Technology and Business, Changsha 410205, PR China
| | - Yaoqin Nie
- College of Environmental Science and Engineering, Hunan University and Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Mengwei Luo
- College of Environmental Science and Engineering, Hunan University and Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Qianruyu Wang
- College of Environmental Science and Engineering, Hunan University and Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Wei Zhang
- School of Municipal and Geomatics Engineering, Hunan City University, Yiyang, Hunan 413000, PR China
| | - Yanting Wu
- School of Municipal and Geomatics Engineering, Hunan City University, Yiyang, Hunan 413000, PR China
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Xing W, Ma C, Yu Y, Chen F, Yang C, Zhang N. Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products. Antioxidants (Basel) 2024; 13:665. [PMID: 38929105 PMCID: PMC11201239 DOI: 10.3390/antiox13060665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/28/2024] Open
Abstract
The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and galactose) had slower reaction rates than those of pentose (xylose and arabinose), but stronger umami and increasing saltiness effects. The Maillard reaction can improve the flavor of PPH, and the galactose-Maillard reaction product (Ga-MRP) has the best umami and salinity-enhancing effects. The measured molecular weight of Ga-MRP were all below 3000 Da, among which the molecular weights between 500-3000 Da accounted for 46.7%. The products produced during the Maillard reaction process resulted in a decrease in brightness and an increase in red value of Ga-MRP. The amino acid analysis results revealed that compared with PPH, the content of salty and umami amino acids in Ga-MRPs decreased, but their proportion in total free amino acids increased, and the content of bitter amino acids decreased. In addition, the Maillard reaction enhances the reducing ability, DPPH radical scavenging ability, and Fe2+ chelating ability of PPH. Therefore, the Maillard reaction product of peanut protein can be expected to be used as a substitute for salt seasoning, with excellent antioxidant properties.
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Affiliation(s)
| | | | | | | | - Chunhua Yang
- College of Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China; (W.X.); (C.M.); (Y.Y.); (F.C.)
| | - Na Zhang
- College of Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China; (W.X.); (C.M.); (Y.Y.); (F.C.)
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Dai Y, Li H, Liu X, Wu Q, Ping Y, Chen Z, Zhao B. Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein. Int J Biol Macromol 2024; 257:128591. [PMID: 38052287 DOI: 10.1016/j.ijbiomac.2023.128591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 11/27/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
In this work, the modified gluten was prepared by enzymolysis combined with Maillard reaction (MEG), and its functional and structural properties were investigated. The result showed that the maximum foamability of MEG was 19.58 m2/g, the foam stability was increased by 1.8 times compared with gluten, and the solubility and degree of graft were increased to 44.4 % and 28.1 % at 100 °C, whereas the content of sulfhydryl group decreased to 0.81 μmol/g. The scavenging ability on ABTS+radical and DPPH radical of MEG was positively correlated with reaction temperature, and the maximum values were 86.57 % and 71.71 % at 140 °C, respectively. Furthermore, the fluorescence quenching effect of tryptophan and tyrosine residues was enhanced, while the fluorescence intensity decreased with the temperature increase. Scanning electron microscopy revealed that the surface of enzymatically hydrolyzed-gluten became smooth and the cross section became straightened, while MEG turned smaller and irregular approaching a circular structure. FT-IR spectroscopy showed that enzymatic hydrolysis promoted the occurrence of more carbonyl ammonia reactions and the formation of precursors of advanced glycosylation end products. These results provide a feasible method for improving the structure and functional properties of gluten protein.
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Affiliation(s)
- Ya Dai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China.
| | - Xinhui Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Qingfeng Wu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yali Ping
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhenzhen Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Beibei Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Zhang Y, Yao Y, Zhou T, Zhang F, Xia X, Yu J, Song S, Hayat K, Zhang X, Ho CT. Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20251-20259. [PMID: 38060299 DOI: 10.1021/acs.jafc.3c07476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/08/2023]
Abstract
The browning formation and taste enhancement of peptides derived from soybean, peanut, and corn were studied in the light-colored Maillard reaction compared with the deep-colored reaction. The fluorescent compounds, as the browning precursors, were accumulated during the early Maillard reaction of peptides and subsequently degraded into dark substances, which resulted in a higher browning degree of deep-colored Maillard peptides (MPs), especially for the MPs derived from corn peptide. However, the addition of l-cysteine in light-colored Maillard reaction reduced the formation of deoxyosones and short-chain reactive α-dicarbonyls, thereby weakening the generation of fluorescent compounds and inhibited the browning of MPs. Synchronously, the peptides were thermally degraded into small peptides and amino acids, which were consumed less during light-colored thermal reaction due to its shorter reaction time at high temperature compared with deep-colored ones, thus contributing to a stronger saltiness perception of light-colored MPs than deep-colored MPs. Besides, the Maillard reaction products derived from soybean and peanut peptides possessed an obvious "kokumi" taste, making them suitable for enhancing the soup flavors.
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Affiliation(s)
- Yanqun Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Tong Zhou
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Foxin Zhang
- Anhui Qiang Wang Flavouring Food Co., Ltd., Anhui Province Key Laboratory of Functional Compound Seasoning, No. 1 Shengli Road, Jieshou 236500, Anhui, P.R. China
| | - Xue Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Chen T, Wei CK, Li T, Zhang HL, Ni ZJ, Khan MR, Wei ZJ. Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal. Foods 2023; 12:4346. [PMID: 38231852 DOI: 10.3390/foods12234346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128-500 Da and 500-1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts.
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Affiliation(s)
- Tao Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Chao-Kun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Tong Li
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Hui-Lin Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Hu J, Li X, Yu Q, Wang W, Bi J. Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing. Int J Biol Macromol 2023; 240:124347. [PMID: 37028628 DOI: 10.1016/j.ijbiomac.2023.124347] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/19/2023] [Accepted: 04/02/2023] [Indexed: 04/08/2023]
Abstract
Maillard reaction browning is one of the quality deterioration in dried fruit products, but how pectin affects Maillard reaction in the fruit drying and storage process is not clear. This study aimed at investigating the mechanism of pectin variation impact on the browning of Maillard reaction by using simulated system (l-lysine, d-fructose and pectin) in thermal (60 °C and 90 °C for 8 h) and storage (37 °C for 14 days) process. Results showed that apple pectin (AP) and sugar beet pectin (SP) significantly enhanced the browning index (BI) of the Maillard reaction system by 0.01 to 134.51 in the thermal and storage processes, respectively, which were methylation degree of pectin-dependent. The pectin depolymerization product participated Maillard reaction by reacting with l-lysine, and increasing the 5-hydroxymethyl furfural (5-HMF) content (1.25-11.41-fold) and Abs420nm (0.01-0.09). It also produced a new product (m/z 225.1245), which finally increased browning level of the system.
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Affiliation(s)
- Jiaxing Hu
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
| | - Qingting Yu
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Wenyue Wang
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
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The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor. Food Res Int 2023; 165:112512. [PMID: 36869515 DOI: 10.1016/j.foodres.2023.112512] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 01/11/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-induced Maillard reaction at different temperatures (80 °C, 100 °C and 120 °C). The MRPs were subjected to analysis of physicochemical characteristics, taste profile and volatile compounds. The results demonstrated that UV absorption and fluorescence intensity of MRPs significantly increased at 120 °C, suggesting formation of a large amount of Maillard reaction intermediates. Thermal degradation and cross-linking simultaneously occurred during Maillard reaction, while thermal degradation of MRPs played a more predominant role at 120 °C. MRPs exhibited high umami and low bitter taste at 120 °C, accompanied by the high content of umami amino acids and low content of bitter amino acids. Furans and furanthiols with pronounced meaty flavor served as the main volatile compounds in MRPs at 120 °C. Overall, high temperature-induced Maillard reaction of wheat gluten protein hydrolysates and xylose is a promising strategy for the generation of potential plant-based meat flavoring.
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Sari ABT, Fahrurrozi, Marwati T, Djaafar TF, Hatmi RU, Purwaningsih, Wanita YP, Lisdiyanti P, Perwitasari U, Juanssilfero AB, Rahayu ES. Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:5639081. [PMID: 36942196 PMCID: PMC10024629 DOI: 10.1155/2023/5639081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 03/13/2023]
Abstract
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics.
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Affiliation(s)
| | - Fahrurrozi
- 2Research Center for Marine and Land Bioindustry (RCMLB), National Research and Innovation Agency (NRIA), Jl. Raya Senggigi, Kodek Bay, Pemenang, Nort Lombok, West Nusa Tenggara 83352, Indonesia
| | - Tri Marwati
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Titiek Farianti Djaafar
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Retno Utami Hatmi
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Purwaningsih
- 4Asessment Institute for Agriculture Technology (AIAT) of Yogyakarta, Indonesia Ministry of Agriculture, Jl. Stadion Maguwoharjo No. 22, Ngemplak, Sleman, Yogyakarta, 55584, Indonesia
| | - Yeyen Prestyaning Wanita
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Puspita Lisdiyanti
- 5Research Center for Biosystematics and Evolution (RCBE), National Research and Innovation Agency (NRIA), Cibinong 16911, Indonesia
| | - Urip Perwitasari
- 6Research Center for Applied Microbiology (RCAM), National Research and Innovation Agency (NRIA), Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Indonesia
| | - Ario Betha Juanssilfero
- 6Research Center for Applied Microbiology (RCAM), National Research and Innovation Agency (NRIA), Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Indonesia
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Elouafy Y, El Idrissi ZL, El Yadini A, Harhar H, Alshahrani MM, AL Awadh AA, Goh KW, Ming LC, Bouyahya A, Tabyaoui M. Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut ( Juglans regia) Oil with Roasting and Accelerated Storage Conditions. Molecules 2022; 27:molecules27227693. [PMID: 36431794 PMCID: PMC9696496 DOI: 10.3390/molecules27227693] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/11/2022] Open
Abstract
Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a succession of chemical reactions, under the influence of temperature or storage conditions, that always lead to a considerable change in the quality of the oil by promoting the oxidation of unsaturated fatty acids through the degradation of their C-C double bonds, leading to the formation of secondary oxidation products that reduce the nutritional values of the oil. This research examines the oxidative stability of roasted and unroasted cold-pressed walnut oils under accelerated storage conditions. The oxidative stability of both oils was evaluated using physicochemical parameters: chemical composition (fatty acids, phytosterols, and tocopherols), pigment content (chlorophyll and carotenoids), specific extinction coefficients (K232 and K270), and quality indicators (acid and peroxide value) as well as the evaluation of radical scavenging activity by the DPPH method. The changes in these parameters were evaluated within 60 days at 60 ± 2 °C. The results showed that the levels of total phytosterols, the parameters of the acid and peroxide value, K232 and K270, increased slightly for both oils as well as the total tocopherol content and the antioxidant activity affected by the roasting process. In contrast, the fatty acid profiles did not change considerably during the 60 days of our study. After two months of oil treatment at 60 °C, the studied oils still showed an excellent physicochemical profile, which allows us to conclude that these oils are stable and can withstand such conditions. This may be due to the considerable content of tocopherols (vitamin E), which acts as an antioxidant.
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Affiliation(s)
- Youssef Elouafy
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Zineb Lakhlifi El Idrissi
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Adil El Yadini
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Ahmed Abdullah AL Awadh
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai 71800, Malaysia
- Correspondence: (K.W.G.); (A.B.)
| | - Long Chiau Ming
- PAP Rashidah Sa’adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong BE1410, Brunei
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
- Correspondence: (K.W.G.); (A.B.)
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
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Wang C, Zhang Z, Zhang X, Tian X, Chen K, Zeng X. Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods 2022; 11:foods11182921. [PMID: 36141048 PMCID: PMC9498828 DOI: 10.3390/foods11182921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/14/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.
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Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhiming Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiayin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinyi Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kai Chen
- School of Food Science and Pharmacy, Xinjiang Agriculture University, Urumqi 830052, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr 2022; 9:973677. [PMID: 36172529 PMCID: PMC9511141 DOI: 10.3389/fnut.2022.973677] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/11/2022] [Indexed: 11/26/2022] Open
Abstract
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
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Lyu Y, Bi J, Chen Q, Wu X, Li X, Qiao Y. Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying Lyu
- Department of Food Science Shenyang Agricultural University Shenyang China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Jinfeng Bi
- Department of Food Science Shenyang Agricultural University Shenyang China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yening Qiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
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Xu Y, Xiang P, Qiu W, Feng Y, Jin Y, Deng S, Tao N, Jin Y. Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Mohsin GF, Schmitt FJ, Kanzler C, Alzubaidi AK, Hornemann A. How alanine catalyzes melanoidin formation and dehydration during synthesis from glucose. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03989-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe 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.
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Hu LT, Elam E, Ni ZJ, Shen Y, Xia B, Thakur K, Jiang L, Zhang JG, Wei ZJ. The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products. Food Chem X 2021; 12:100148. [PMID: 34761203 PMCID: PMC8568604 DOI: 10.1016/j.fochx.2021.100148] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 12/05/2022] Open
Abstract
The structural and physicochemical properties of a low sodium MRPs were investigated.. Different MRPs low sodium seasoning salts had better flavor characteristics. CMS had the largest bulk density and the highest sensory score. SMS had good hygroscopicity and thermal stability during storage. TMS had the highest solubility, which is significant for its use as seasoning salt.
In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning salt with sesame seed hydrolysate Maillard products (SSH-MRPs), cysteine Maillard products (Cys-MRPs), methionine Maillard products (Met-MRPs), and thiamine Maillard products (Thi-MRPs). Compared to the control group, the Cys-MRPs salt (CMS) had the smallest angle of repose, the highest bulk density, and the highest sensory score. The seasoning salt with SSH-MRPs (SMS) had appreciable hygroscopicity and thermal stability. The seasoning salt with Thi-MRPs (TMS) had the highest solubility. These MRPs seasoning salts showed better flavor characteristics and physicochemical properties, suggesting that MRPs can replace part of NaCl to develop new low sodium seasoning salts and promote their application in food flavoring systems.
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Affiliation(s)
- Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Yi Shen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Li Jiang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
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Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts. Foods 2021; 10:foods10123036. [PMID: 34945587 PMCID: PMC8701944 DOI: 10.3390/foods10123036] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 11/30/2021] [Accepted: 12/04/2021] [Indexed: 01/19/2023] Open
Abstract
High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.
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