“The most important future application of my research is the development of a more efficient anticancer therapy with reduced side effects … My favorite example of chemistry in everyday life is the ...miracle of the Maillard reaction …“ Find out more about Lorena Simón Gracia in her Introducing … Profile.
Lipid oxidation gives rise to the formation of off-flavors and is therefore a major concern for food quality. When present in food emulsions (e.g., milk, yogurts, salad dressings), labile ...polyunsaturated lipids usually oxidize faster than in bulk oil, which can be mitigated by antioxidants. However, the use of synthetic antioxidants is not desired from a “clean-label” point of view. Therefore, we focus on the potential of Maillard reaction products (MRPs), which are biobased molecules that are formed during heating, and of which some may possess excellent antioxidant and emulsifying properties.
The in situ antioxidant activity of MRPs in emulsion systems is reviewed; effects occurring in the continuous phase and at the interface of oil-in-water (O/W) emulsions are distinguished. A dedicated section of the review focuses on the MRPs that are intrinsically present in various foods.
MRPs may partition between the continuous phase and the oil-water interface in emulsions, which allows them to counteract lipid oxidation by various physicochemical mechanisms, including metal chelation and free radical scavenging. MRPs intrinsically present in foods are promising components to achieve food products with high oxidative stability, while complying with consumer points of view.
•Maillard reaction products (MRPs) can partition at the interface and aqueous phase.•Unadsorbed MRPs may delay lipid oxidation by interacting with aqueous prooxidants.•Adsorbed MRPs may quench free radicals and bind metals that reach the interface.•Physical barrier effect of MRPs on lipid oxidation may be questionable.•MRPs intrinsically present in foods are promising as interfacial antioxidants.
Chitooligosaccharides can be combined with amino acids or polypeptide to form Maillard reaction products (MRPs) with the antibacterial characteristics through Maillard reaction. This research aims to ...clarify the structure, antimicrobial effect and mechanism against Shewanella putrefaciens (S. putrefaciens) of ε-polylysine and chitooligosaccharides Maillard reaction products (LC-MRPs). The results of intrinsic fluorescence (IF) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction, proton nuclear magnetic resonance (1H NMR) spectra and scanning electron microscope (SEM) indicated Maillard reaction occurred between ε-polylysine and chitooligosaccharides. The observation of confocal laser scanning microscopy (CLSM), SEM and growth curves of S. putrefaciens evidenced that LC-MRPs have the strongest antibacterial effects. The leakage of alkaline phosphatase (AKP) and lactate dehydrogenase (LDH) implied that LC-MRPs sabotaged bacterial barrier (cell wall and cell membrane). The changes in content of nucleic acids, reactive oxygen species (ROS) level, lipid peroxidation content (LPO), succinate dehydrogenase (SDH) activity and adenosine triphosphate (ATP) content showed LC-MRPs will affect bacterial genetic gene transcription, material and energy metabolism. Therefore, the LC-MRPs were effective antibacterial agents to inhibit S. putrefaciens, which will help to preserve food with S. putrefaciens as the main spoilage bacteria.
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•A novel antibacterial agent was synthesized by Maillard reaction combining ε-PL and COS.•Antibacterial effect of LC-MRPs was much stronger than that of ε-PL and COS.•The antibacterial mechanism of LC-MRPs was revealed and the schematic diagram was drawn.
Effective crosslinking among food constituents has the potential to enhance their overall quality. Distarch phosphate (DSP), a common food additive employed as a thickening agent, bears a ...pre-crosslinked oligosaccharide (PCO) moiety within its molecular structure. Once this moiety is released, its double reducing end has the potential to undergo crosslinking with amino-rich macromolecules through Maillard reaction. In this study, hydrolyzed distarch phosphate (HDSP) was synthesized, and spectroscopic analysis verified the presence of PCO within HDSP. Preliminary validation experiment showed that HDSP could crosslink chitosan to form a hydrogel and significant browning was also observed during the process. Furthermore, rehydrated sea cucumber (RSC) crosslinked with HDSP exhibited a more intact appearance, higher mechanical strength, better color profile, and increased water-holding capacity. This series of results have confirmed that HDSP is capable to crosslink amino-rich macromolecules and form more stable three-dimensional network.
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•Distarch phosphate, a thickener, was converted to a crosslinker by simple hydrolysis.•Hydrolyzed distarch phosphate crosslinks amino-rich substrates via Maillard reaction.•The treated chitosan and sea cucumber both show better hydrogel strength.•The crosslinking method is practical and has commercialization potential.•This strategy can potentially convert other pre-crosslinked starch to crosslinkers.
Black ginseng is a type of processed ginseng that is prepared from white or red ginseng by steaming and drying several times. This process causes extensive changes in types and amounts of secondary ...metabolites. The chief secondary metabolites in ginseng are ginsenosides (dammarane-type triterpene saponins), which transform into less polar ginsenosides in black ginseng by steaming. In addition, apparent changes happen to other secondary metabolites such as the increase in the contents of phenolic compounds, reducing sugars and acidic polysaccharides in addition to the decrease in concentrations of free amino acids and total polysaccharides. Furthermore, the presence of some Maillard reaction products like maltol was also engaged. These obvious chemical changes were associated with a noticeable superiority for black ginseng over white and red ginseng in most of the comparative biological studies. This review article is an attempt to illustrate different methods of preparation of black ginseng, major chemical changes of saponins and other constituents after steaming as well as the reported biological activities of black ginseng, its major saponins and other metabolites.
The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results in the linkage between the amino group of amino acids and the carbonyl group of reduced sugars. MR products (MRPs) are ...common components of processed foods, mainly as a result of heating, especially in the Western diet. MRPs are classified as into three stages: initial, intermediate, and final stages, indicative of increased complexity and size, incurring different flavor, aroma, and texture. MRPs presence is known to reduce the nutritional quality of foods, particularly by reducing protein digestibility. Early reports have linked MRPs, especially advanced glycation end-products (AGEs) present in high concentration in the typical Western diet, to health conditions and diseases. However conflicting data has since been reported, and only a few (acrylamide, heterocyclic amines and 5-Hydroxymethylfurfural) MRPs have documented potential toxic or carcinogenic effects. High molecular weight MRPs are not available for direct absorption in the higher gastrointestinal tract, and are thus mostly metabolized by resident colonic microbes. MRPs have been the subject of sparse research interest in comparison with other non-digestible dietary elements. In this review, we outline the state of knowledge on MRPs in nutrition and health, and highlight the need to develop the limited knowledge on their impact on the gut microbiota and which metabolites derive from MRPs fermentation.
Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatography, MS, and NMR were used for ...purification and identification, confirming that the molecular formula of ARP was C10H17NO8, namely N‐(1‐deoxy‐α‐D‐xylulos‐1‐yl)‐glutamic acid, with a molecular mass of 279 Da. To improve the aqueous yield of ARP, a thermal reaction coupled with vacuum dehydration was used and the yield of ARP was increased from 2.07% to 75.11%. Furthermore, flavor formation capacity of ARP by a thermal treatment simulated to a baking process was compared with Maillard reaction products, Maillard‐dehydration reaction products, and Glu‐Xyl mixture. The results indicated that a larger amount of volatile flavor compounds and a biscuit‐like, burnt aroma was generated rapidly from the mixture of ARP and unreacted Glu‐Xyl, which could be a potential flavor enhancer for baked foods.
Practical Application
Maillard reaction performed in aqueous medium through thermal reaction combined with vacuum dehydration is a novel and practical technology that could be widely used to produce Maillard reaction intermediates (MRIs), such as Amadori or Heyns rearrangement products, which are regarded as significant nonvolatile aroma precursors and have stable physical and chemical properties compared with Maillard reaction products (MRPs). MRI derived from glutamic acid and xylose is a potential substitute of MRPs for flavorings preparation and shows a great capacity to generate fresh flavors in a short time at high temperature, which meets the requirements of baking foods. Therefore, the new developed method could be a promising tool for MRI preparation and application in food and flavoring industries.
Melanoidins are brown recalcitrant polymers originating from the thermal hydrolysis pretreatment (THP) of organic solid waste (OSW). Owing to their various formation pathways and complex structures, ...there is currently no reliable method to quantify melanoidins. In this study, a spectrophotometric method was developed to determine melanoidins concentration in different OSW. Three typical model Maillard reaction systems (glucose-glycine, glucose/fructose-20 amino acids, and dextran-bovine serum albumin) were used to acquire the characteristic peaks and establish standard curves. The results showed that a standard curve using glucose/fructose-20 amino acids model melanoidins at 280 nm was the optimal quantification method, because it had the best correlation with the physicochemical indicators of melanoidins and semi-quantification results calculated by excitation-emission matrix fluorescence. In addition, the applicability of the proposed method was evaluated using multiple real melanoidins samples extracted from thermally pretreated OSW under different THP conditions and food-derived melanoidins as well, demonstrating its validity and advantages. This study is the first to provide a simple, effective, and accurate method for quantifying THP-origin melanoidins from different sources. Remarkably, as a specific and important application scenario, the proposed quantification method was employed to investigate the concentration dependence of melanoidins antioxidation in thermally pretreated OSW.
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●A spectrophotometric method was established to absolutely quantify THP-origin melanoidins.●Model melanoidins from mixed monosaccharides and amino acids was optimal standard.●EEM semi-quantification and physicochemical indices were used in validity analysis.●FRAP measured antioxidation had concentration-dependence on THP-origin melanoidins.
Canning or cooking pulse seed in water produces a solution that, when separated from the seed, has utility as a plant-based rheological additive for food formulations. This solution, called ...“aquafaba”, has become a popular food ingredient that is extensively featured and trending on social and professional media. It is particularly popular among those posters who feature vegetarian and vegan recipes. Canned chickpea is the most frequently cited source of aquafaba suggested by internet enthusiasts. Commercial production of aquafaba from canning waste is not practical. Any strategy employed by industry will require that the process is made consistent and that there is an application for the cooked seed.
This paper presents an overview of aquafaba composition, functional properties, opportunities and challenges associated with using aquafaba in food formulations.
Aquafaba consists of water (92–95%) and dry matter (5–8%) which includes carbohydrates (i.e. sugars, soluble and insoluble fibre), low molecular weight proteins (0.95–1.5% w/v; ≤ 24 kDa), saponins, and some Maillard reaction products. Recent research unveiled positive effects of aquafaba on the physiochemical properties of foods including confections, egg/gluten-free bakery products and mayonnaise. There is growing interest in commercial production of aquafaba, however, more effort is needed to understand conditions that affect aquafaba functionality, and to develop approaches to standardize commercial aquafaba production.
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•Aquafaba is an emerging clean label pulse-based rheological additive.•Aquafaba has foaming, emulsification and gelling properties.•The functional properties depend on chickpea genotype, composition, and processing conditions.•Challenges and opportunities in using aquafaba in the food industries.
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