The impact of encapsulating resveratrol in biopolymer nanoparticles or biopolymer complexes on its physicochemical stability and bioaccessibility was determined. The biopolymer nanoparticles ...consisted of a zein core surrounded by a caseinate or caseinate–dextran shell. The biopolymer complexes consisted of resveratrol bound to caseinate or caseinate–dextran. The caseinate–dextran conjugates were formed using the Maillard reaction. Both the biopolymer nanoparticles and complexes protected trans-resveratrol from isomerization when exposed to UV light, with the nanoparticles being more effective. Nanoparticles coated by caseinate–dextran were more stable to aggregation under simulated gastrointestinal conditions than those coated by caseinate, presumably due to greater steric repulsion. The bioaccessibility of resveratrol was enhanced when it was encapsulated in both biopolymer nanoparticles and biopolymer complexes. These results have important implications for the development of effective delivery systems for incorporating lipophilic nutraceuticals into functional foods and beverages.
•The amount of glyoxal and methylglyoxal has increased markedly after digestion.•The increase of glyoxal and methylglyoxal in sourdough breads were considerably lower.•Fluorescence measurements of ...bread samples increased after digestion.•Sourdough breads showed higher fluorescence intermediary compounds after digestion.
The aim of this study was to investigate sourdough impact on the in vitro bioaccessibility of Glyoxal (GO) and methylglyoxal (MGO). Five sourdough bread and one white bread (control bread) were prepared to observe sourdough influence on GO and MGO levels before and after in vitro digestion. GO and MGO levels increased in all breads after in vitro digestion. The highest increase in GO and MGO levels was realized in the control bread with bioaccessibility indexes (BIGO and BIMGO) of 8.67 and 4.14, respectively, whereas BIGO and BIMGO in sourdough breads were found in the range of 1.65 to 2.65 and 1.73 to 2.97, respectively. The extent of Maillard reaction (MR) in control bread was confirmed by FAST method. The lower increase in GO and MGO compounds after in vitro digestion thanks to sourdough addition may reduce bread’s contribution of AGEs accumulation in the body.
•The formation of AGEs in air-fried fish cakes was less than deep-fried ones.•The AGEs contents increased with the prolonging frying time.•Oxidation reaction could promote the formation of AGEs in ...fish cakes.
This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time. The AGEs contents under different methods were following: deep frying > air frying ≈ pan frying > baking. However, the AGEs contents in the interior of fish cakes were hardly influenced by the methods and time. The correlation analysis showed that the AGEs contents were negatively correlated with the moisture content, positively correlated with the yellowness (b*) value, oil content and oxidation products. Additionally, the air-fried fish cake exhibited a denser texture compared to the others, and its colour was similar to the deep-fried ones. Conclusively, the air-fried fish cake showed low oil and AGEs contents, and similar colour to the deep-fried fish cake.
•Using DT for Maillard reaction with WPI to improve the efficiency of modified WPI.•Exploring the mechanism of WPI/DT gelation and thermal stability.•WPI/DT 3:1–1 has significantly improved ...gelability compared to WPI-1.•Improved thermal stability of all glycosylated samples.
The Maillard reaction (MR) was used as a natural modification method to improve the functionality of proteins by covalent interaction with monosaccharides. This study aimed to prepare whey protein isolate (WPI)/d-Tagatose (DT) conjugates by dry heating treatment to investigate the effect of different MR conditions on the structural changes of WPI and its effect on the WPI/DT conjugates gelation and thermal stability. Covalent interactions between WPI and DT were detected using multi-spectral methods. The MR conditions significantly affected the degree of glycosylation, structure, and molecular weight of the WPI/DT conjugates (P < 0.05). The MR changed the WPI/DT conjugates gel properties and thermal stability, where the WPI/DT 1:1–1 gel properties were stronger than those of WPI-1 and the heating deflection temperature after glycosylation was increased to 163.55 °C (P < 0.05). This study provides a theoretical basis for the application of DT as food ingredient in the development of WPI functional properties by MR.
The incorporation of probiotic bacteria to food products is restricted by their instability, so microencapsulation could provide them better protection during storage and gastrointestinal digestion. ...In this study Bifidobacterium animalis subsp. lactis INL1 was microencapsulated by spray drying using whey proteins isolate (WPI) and dextrans (DX of 6, 70 and 450 kDa) conjugates obtained by Maillard reaction as wall materials. The stability during storage time and temperature, the viability after simulated gastrointestinal digestion and the antioxidant capacity of the microcapsules were assayed. The cell viability was negatively affected by the gastrointestinal digestion and also over the storage time (12 months). Conjugate with DX 6 kDa was the most stable system at 25 °C and showed improved antioxidant capacity whit ABTS+ technique; meanwhile with OH technique no differences were found among the samples. Free cells also showed antioxidant activity in all their fractions analyzed using the same techniques.
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•Whey Protein Isolate (WPI)/Dextrans (DX) conjugates were made by Maillard reaction.•Probiotic Bifidobacteria was successfully encapsulated with WPI/DX conjugates.•The lower the molecular weight of DX, the better the protection during storage.•Different cell fractions showed antioxidant capacity against ABTS.+and OHradical
The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiological parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were ...investigated in the present study. The Maillard reaction samples were obtained from glycine, arginine, or lysine of 1.0 mol/L and glucose of 1.0 mol/L with heat treatment. The odor-active compounds in the Maillard reaction samples were identified using the aroma extract dilution analysis. Among the odor-active compounds identified, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF, FURANEOL and strawberry furanone) had the highest odor activity and its concentration was affected by amino acid types. The Maillard reaction odors generated from glycine or arginine significantly decreased systolic blood pressure and heart rate in rats when inhaled. These physiological effects were associated with DMHF. Furthermore, oxidative stress marker levels in rat plasma were decreased by the inhalation of DMHF. The inhalation of DMHF appears to at least partly affect physiological parameters by decreasing oxidative stress.
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•Ultrasound pretreatment (UP) in substrates improved the degree of Maillard reaction.•The volatile matters of MRPs by UP were richer than those by untreatment.•Furfural was the main ...heterocyclic compounds with 668.51 mg/mL in MRPs with UP.•UP and Maillard reaction provided a basic of high-value application in chicken liver.
To make better use of chicken liver, a byproduct of meat processing with rich proteins, the influence of ultrasound pretreatment on the extent of Maillard reaction (MR) and the properties of MR products (MRPs) of chicken liver protein (CLP) and its hydrolysate (CLPH) were investigated. The extent of MR of sonicated CLPH (SCLPHMs) was significantly higher than that of the other two MRPs. The decreased fluorescence intensity (FI) of the SCLPHMs indicated adequate reaction of d-xylose with sonicated CLPH (SCLPH). The particle size of the three MRPs was significantly larger than that of CLP, CLPH, and SCLPH, respectively. Ultrasound treatment increased the utilization of amino acids and enriched the variety of volatile compounds in all groups. Furfural was the main heterocyclic compound in the MRPs. Therefore, ultrasound pretreatment and enzymolysis of chicken liver may be a foundation for high-value development in flavors for the food industry.
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•Improvements of structural and functional properties were observed in the PJCs produced by Maillard reaction.•The conjugation mechanism between pullulan and JG was investigated.•The ...quality and stability of oil-in-water nano-emulsion without and against NaCl were enhanced by PJCs.•PJC-2 were proved with better in vitro antioxidant activities.•Potential interaction was revealed between CUR and PJC-2.
Pullulan-Jiuzao glutelin (JG) conjugates (PJCs) were prepared via Maillard reaction in this study. PJCs were prepared by optimizing pullulan to JG ratios (0.5:1, 1:1, 2:1, and 4:1, expressed as PJC-0.5, PJC-1, PJC-2, and PJC-4, respectively) and reaction times (0–180 min) at pH 7 and 11. The secondary structure changes of PJC compared to JG, potential conjugation sites between pullulan and JG, PJC emulsifying properties, in vitro antioxidant activities, and interaction with curcumin (CUR) were investigated. Among the four PJCs, PJC-2 obtained after 180 min reaction at pH 11 and 90 °C exhibited the best ability in nano-emulsion stabilization with the lowest particle size (180–200 nm and 290–450 nm against NaCl during storage), PDI (0.2–0.4 and 0.4–0.7 against NaCl during storage), highest zeta-potential (−20.10 mV), and lowest backscattering intensity. The spontaneous conjugation binding sites between pullulan and JG were Arg-39, Arg-54, and Asp-168. In contrast to native JG, PJC-2 exhibited better antioxidant capacities, low toxicity for CCD 841 CON and Caco-2 cells, and enhancement of antioxidant enzyme content (i.e., SOD, GPX, and CAT) after AAPH-induced oxidative stress. In addition, there exists an interaction between CUR and PJC-2 by residues Ala-74, Asp-376, Arg-368 and -374, Val-45, and Ala-44 of JG. The results above exhibit important implications for the fabrication of PJC-stabilize nano-emulsion and even for developing PJC product as a potential carrier of CUR in the functional food industry.
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•Casein-caffeic acid–glucose conjugate (CSC) can stabilize the emulsion.•The CSC-stabilized emulsion is more stable than sodium caseinate (CSN) emulsion.•The CSC emulsion showed ...better astaxanthin protection than CSN emulsion.•The bioaccessibility of astaxanthin in CSC-stabilized emulsion was higher than that in CSN.
In this study, the influence of casein-caffeic acid–glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with sodium caseinate (CSN), a synthetic emulsifier commonly used in the food industry. The CSC-stabilized emulsion exhibits droplet characteristics similar to CSN-stabilized emulsion, and can effectively resist the external forces that lead to the phase separation of the emulsion. Although phase separation also occurred at pH 4.0, CSC emulsion had a wider range of pH stability (pH 3.0, 5.0–8.0) and higher salt ion stability than CSN emulsion. Furthermore, CSC-stabilized astaxanthin emulsions showed better astaxanthin protection under different heat treatment conditions and storage temperatures compared with CSN. After 28 days of storage at 4 °C, astaxanthin residues in the CSC-stabilized emulsion reached 92.37 %. The bioaccessibility of astaxanthin in CSC-stabilized emulsion was 26.21 %, much higher than that in CSN (6.47 %). This research study provides a platform for designing astaxanthin-fortified food or beverage systems to achieve better stability and delivery to target sites.
Effects of Maillard reaction products derived from 1 to 3 kDa soybean peptides (MRPF3) on aging ICR mice were investigated. Seven animal groups were established for 5 weeks, including one normal ...group and six D-galactose (1000 mg kg−1/day) treated groups. Aging control was D-galactose + saline solution, and positive controls were D-galactose + ascorbic acid (Vc) (400 mg kg−1/day) and oligofructose (400 mg kg−1/day), respectively, while the test groups are D-galactose + high (800 mg kg−1/day), medium (400 mg kg−1/day) and low (200 mg kg−1/day) doses of MRPF3. Compared with the aging controls, food intake, body weights and organ indexes returned to normal after feeding with MRPF3, and the color of feces as well as the fluorescence intensity of urine increased. The content of malondialdehyde (MDA) in the liver significantly decreased with the intake of MRPF3, and the activities of SOD and GSH-Px and the total antioxidant capacity of serum significantly increased. The abundance ratio of Bacteroidetes and Firmicutes significantly decreased in MRPF3 groups, and the abundance of Lactobacillus significantly increased, while potentially pathogenic bacteria such as Porphyromonadaceae significantly decreased. Our results showed that MRPF3 might offer a potent retardation potential for aging.
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•Maillard reaction products derived from 1 to 3 kDa soybean peptides (MRPF3) were made.•Aging ICR mice were treated with MRPF3 at high, medium and low doses, respectively.•Physiological indexes of aging mice returned to normality after feeding with MRPF3.•Malondialdehyde content in liver decreased, antioxidant capacity of serum increased.•Pathogenic bacterial were inhibited while beneficial ones proliferated.
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