Bioactive peptides are released from meat proteins by enzymatic hydrolysis (i.e., gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such peptides attribute ...physiological functions to meat and meat products and are promising food ingredients for developing functional foods. Meat by-products (e.g., blood and collagen) are also good sources for generating bioactive peptides, since they are produced in large quantities and are rich in proteins. Although protein-derived bioactive peptides are attractive ingredients, their changes by the Maillard reaction during processing, cooking, and storage should be investigated. This article briefly reviews the production of bioactive peptides from meat and meat by-products. Such diverse peptides affects circulatory, nervous, alimentary, and immune systems. Then, the bioactivities of Maillard reaction products (MRPs) generated from protein hydrolysates are discussed. Special attention is paid to bioactivities of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) inhalation. As such activities, we have evaluated the impact of DMHF on blood pressure, moods, brainwaves, and dietary intake. Our efforts for understanding various aspects and implication of peptides and MRPs from meat proteins would open new avenues in the meat and food industry.
It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide, because ...the raw bean contains the reaction substrates and it is processed at very high temperature during roasting. Due to its high consumption all over the world, it is necessary to find applicable solutions to decrease the concentration of this undesired Maillard reaction product.
The present review summarizes the advance made in understanding the acrylamide formation and describes the potential acrylamide reduction strategies along all coffee production steps, from raw material to coffee brew preparation with a dominant focus on roasting stage.
Currently, it is quite established that the selection of the highest quality Arabica green coffee variety, high roasting thermal input and shortest brewing techniques lead to low final acrylamide levels. There are also few innovative interventions proposed for acrylamide control in coffee such as enzymatic treatments of raw material, vacuum or steam roasting, roasted beans supercritical fluid extraction, final beverage treatments like yeast fermentation and amino acids/additive additions. However, for these strategies the impact on the desired sensorial and nutritional coffee brew properties must be evaluated and some proposed procedures are still difficult to be applied at real industrial scale. Furthermore, in-depth studies are needed in order to find appropriate and practical solutions for acrylamide mitigation in coffee with a holistic risk/benefit approach.
Maillard reaction products are largely responsible for the development of color, taste and especially aroma of thermally treated food. For this reason, our review focused on gathering literature from ...the last 10 years about the influence of the Maillard reaction products formation on food acceptance in aspects of color, texture and flavor. Maillard reaction products have a characteristic odor note and can significantly positively or negatively influence the sensory acceptance of a product. For example, pyrazines and thiols were found in most cases as the most potential odor compounds formed in MR. Another important aspect of high sensorial acceptability is food color. Color development of thermally treated products is mainly attributed to the formation of brown polymers called melanoidins. It was also noted that the increasing concentration of "probably carcinogenic and mutagenic" acrylamide is related to the darker color of a product. Not much attention is focused on the connection between Maillard reaction products formation and textural properties. Therefore, textural properties have been mostly investigated in meat products. Changes in the texture of meat products were estimated as the difference in linkage formations between proteins and polysaccharides.
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•Hydrothermal pretreatment was used for Sargassum biogas and fertiliser recovery.•Increasing the severity of pretreatment promoted seaweed solubilisation.•At severity factor 2.65, ...peak methanation was 265% greater than the raw biomass.•The resulting digestate is nutrient-dense but exhibits high As and Hg content.•Heavy metal remediation is required for the bio-fertiliser potential to be realised.
Pelagic Sargassum inundation of coastlines across the North Atlantic Ocean is an ongoing challenge which poses a great threat to economic productivity. This novel study evaluated the valorisation of these invasive seaweeds into biogas and fertiliser using hydrothermal pretreatment and anaerobic digestion technologies. Increasing the severity factor of hydrothermal pretreatment from 1.59 to 3.83 promoted the degradation of organic particulates in Sargassum, resulting in a maximum soluble chemical oxygen demand yield of 27,250 ± 75 mg/L or 237% greater than the unpretreated biomass. However, no linear relationship exists between increased solubilisation and biogas productivity. Peak methane recovery of 116.72 ± 2.14 mL/gVS was achieved at severity factor 2.65 with the decrease thereafter attributed to the formation of Maillard reaction products and inhibitory compounds during hydrothermal pretreatment. The hydrogen sulfide content in the biogas generated also diminished from 3% to 1%. Additionally, the digestate of biogas production is pathogen-free, nutrient-rich and exhibits bio-fertiliser potential.
Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower ...techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
•Four peptide fractions were isolated from soybean hydrolysate by ultrafiltration.•1–3;kDa peptides showed the highest antioxidant activity.•Better sensory properties were obtained from MRPs derived ...from 1-3;kDa peptides.•Low MW of raw peptides may improve flavor and antioxidant activity of MRPs.
Four peptide fractions PF1 (>5;kDa), PF2 (3–5;kDa), PF3 (1–3;kDa), PF4 (<1;kDa) were isolated from soybean hydrolysate using the ultrafiltration method. Then, d-xylose and l-cysteine were reacted with specific peptide solution at 120;°C for 2;h, and the molecular weight distribution (MWD), pH, colour, browning intensity, DPPH radical-scavenging activity, free amino acids and sensory characteristics of corresponding Maillard reaction products (MRPF1, MRPF2, MRPF3 and MRPF4) were evaluated, respectively. Peptides with low molecular weight showed higher contribution to the changes of pH, colour and browning intensity during Maillard reaction. The DPPH radical-scavenging activity of PF4 was significantly improved after Maillard reaction. Aroma volatiles and PLSR analysis suggested MRPF3 had the best sensory characteristics with higher contents of umami amino acids and lower of bitter amino acids, therefore it could be deduced that the umami and meaty characteristics were correlated with the peptides of 1–3;kDa.
•Malting resulted in significant decline of phytic acid and saponins.•FAST index of malted quinoa flour increased with germination time.•Black quinoa had higher flavan-3-ols than white quinoa.•Both ...quinoa variants had higher bound phenolic acids than free phenolic acids.•Germination (48 and 72 h) yielded the best malts in terms of nutrient composition.
The study aimed at improving and comparing the nutritional profile of black (BQ) and white quinoa (WQ) through malting at different germination periods (24, 48, 72 and 96 h), followed by drying at 50 °C, decluming, grinding and sieving to obtain malt flour. The changes in protein, reducing sugar, Maillard reaction products (MRPs), minerals, free and bound polyphenols and antioxidant activity were noted. Malting caused significant increase in polyphenolic content, antioxidant capacity and fluorescence of advanced MRP (FAST) index. The highest increment was noted in malts germinated for 48 and 72 h. BQ malts were marked by higher bound hydroxycinnamic acids, flavan-3-ols, magnesium, potassium and antioxidant activity, while, WQ malts had lower saponin, phytic acid but higher protein, iron, calcium, FAST index. WQ exhibited highest increment (27.23%) in antioxidant activity even though it had lower polyphenols than BQ after malting. Major loss in polyphenols and proteins occurred in malt germinated for 96 h.
Citral is an important essential oil with antibacterial activities, but its use as an antibiotic alternative is limited due to its physical and chemical instability during processing and in ...biological systems such as the gastrointestinal tract of animals. This study aimed to investigate the capacity of a soy protein–polysaccharide Maillard reaction product (SPPMP) to stabilize citral in an oil-in-water emulsion system. The retention rates of citral in the emulsions during long time storage, upon heating and under simulated gastrointestinal conditions were determined. The results showed that SPPMP-stabilized emulsions demonstrated outstanding ability to stabilize citral under all challenge conditions as compared to emulsions stabilized by soy protein only, or by physical mixtures of soy protein and polysaccharide. Therefore, SPPMP-stabilized emulsions could potentially be used as protectors and carriers for targeted delivery of citral or other hydrophobic compounds to animal/human intestines.
•Citral water-in-oil emulsion was stabilized by a soy protein-polysaccharide Maillard reaction product (SPPMP).•The chemical stability of citral to thermal treatments was greatly enhanced in SPPMP-stabilized emulsions.•SPPMP-stabilized emulsion exhibited excellent capacity to stabilize citral under simulated gastrointestinal conditions.•The storage stability of citral was significantly enhanced in SPPMP-stabilized emulsions.•SPPMP-stabilized emulsion is a potential carrier for intestinal delivery of hydrophobic compounds.
► Food melanoidins are generally anionic coloured compounds. ► Melanoidins are LMW pigments or HMW compounds with LMW chromophore. ► Melanoidins have several potential health-promoting effects. ► ...Structure–health effects relationship of melanoidins has not been fully elucidated.
Melanoidins are compounds generated in the late stages of the Maillard reaction from reducing sugars and proteins or amino acids during food processing and preservation. Recently the effects of melanoidins on human health and the chemical characterisation of the beneficial components have gained a lot of attention. Food melanoidins have been reported to be anionic, coloured compounds and some of their key chromophores have been elucidated. The antioxidant activity and other biological effects of melanoidins from real foods and model systems have been widely studied. Despite this, very few different melanoidin structures have actually been described, and specific health effects have yet to be linked to chemically distinct melanoidins. The variety of different Maillard reaction products formed during the reaction, in conjunction with the difficulty in purifying and identifying them, makes a thorough analysis of melanoidins challenging. This review provides a comprehensive look at what is known to date about melanoidin structure, the formation mechanism for these compounds, and the biological properties related to the beneficial health effects of melanoidins.
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