LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Mingming Zhang,Yanqin Yang,Haibo Yuan,Jinjie Hua,Yuliang Deng,Yongwen Jiang,Jinjin Wang
In this study, a combination of quantitative drying and Maillard reaction was investigated by addition of theanine and sucrose during the final firing process to explore the mechanism of chestnut-like aroma formation. The influence of exogenous additives on the formation of chestnut-like flavor of green tea was characterized by infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), physicochemical components as well as sensory evaluation. The addition of theanine or sucrose separately could improve the chestnut-like characteristics flavor, among which the chestnut-like aroma quality and comprehensive quality of green tea was significantly improved by the addition of theanine/dry tea (5‰ w/w). Significant difference ( p < 0.05 ) was observed among different addition treatments on physicochemical components. In addition, the effect of different drying time (15–75 min) was investigated and the chestnuts-like aroma was significantly improved when the drying time reached 45 min. Moreover, the change trends of two key chestnut-like aroma compounds (methyl salicylate and α-ionone) were well consistent with the sensory evaluation and reached the highest at 45 min. The results would further enrich the basic theoretical system of chestnut-like fragrance and also provide a reference for the processing of chestnut-like aroma of green tea.
研究领域:
食品科学
·
茶叶加工学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Leyin Cui,Xin Wang,Changxu He,Zhengquan Liu,Jin Liang
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography–mass spectrometry (GC–MS). The total concentration of volatile compounds in puffed green tea increased by 2.25 times compared to that in before puffing. 12 key volatile compounds in green tea were identified before and after puffing using a combination of multivariate statistical analysis, GC-O, AEDA dilution analysis, and relative odor activity value (rOAV). The puffing process generates the Maillard reaction, where sugars react with amino acids to produce Maillard reaction products (such as pyrazine, pyrrole, furan, and their derivatives), giving them a unique baking aroma. The proportion of these compounds in the total volatile matter increased. The research results provided guidance and a theoretical basis for improving the aroma processing of green tea.
研究领域:
食品科学
·
茶学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Heng-Yu Liang,Hao-Xiang Gao,Zan Jing,Qiang He,Wei-Cai Zeng
Maillard reaction plays an important role in the flavour and color of some food. However, the excessive occurrence of Maillard reaction may affect the quality and safety of food. In this study, a simulated Maillard system composed of gluten and glucose was established to evaluate and analyze the regulatory role of tea polyphenols (TP) in it. The addition of tea polyphenols alleviated excessive browning of the Maillard reaction and significantly inhibited the accumulation of fructosamine and late glycosylation end products in the system. Based on the analysis of laser particle sizer and atomic force microscope, the large particle size distribution and aggregation structure of the Maillard reaction products in the tea polyphenol group disappeared. Further experiments showed that with the addition of tea polyphenols, the free radicals content in the system decreased, while the amount of reaction substrates increased. It was also shown that tea polyphenols effectively inhibited the isomerism of glucose to fructose and affected the content of free sulfhydryl and free amino groups in the system. The results indicated that tea polyphenols can regulate the Maillard reaction between gluten and glucose, which gives it the potential for application in the field of bakery and thermally processed foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Kaihua Liu,Zhijie Liu,Junjian Miao,Yiqun Huang,Keqiang Lai
BACKGROUND N ε-carboxymethyllysine (CML), N ε-carboxyethyllysine (CEL) and α -aminoadipic acid (AAA) are important foodborne hazards and their intake can cause a variety of diseases in humans. It is extremely important to investigate the formation mechanism of CML, CEL and AAA, as well as their association with each other when aiming to control their production. RESULTS A multi-response kinetic model was developed within the glucose-lysine Maillard reaction model system. The concentrations of glucose, lysine, glyoxal (GO), methylglyoxal (MGO), CML, CEL and AAA were quantified at different temperature (100–160 °C) and at different intervals (0–60 min). The experimental data were fitted to the proposed model to calculate kinetic parameters for the corresponding steps. The results indicated that the production of CML was primarily relied on the direct oxidative cleavage of the Amadori product, rather than the reaction between GO and Lys, whereas CEL and AAA were generated through the reaction of MGO with Lys. Significantly, the reaction between α -dicarbonyl compounds and Lys preferentially generated CML and CEL, resulting in the lower concentrations of AAA compared to CML and CEL. CONCLUSION The multi-response kinetic model developed in the present study can be applied well to the Maillard reaction. The relationship between the formation mechanisms of CML, CEL and AAA is also explained. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 3
·451
·
IF 5.2
Songqi Liu,Shiyuan Luo,Yuanli Li,Huange Zhang,Zhihe Yuan,Longchen Shang,Lingli Deng
To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (60 °C and 50% relative humidity) in this study. Compared to traditional electrospinning, air-assisted electrospinning increased the yield of nanofibers by 10 times, and the average diameter from 263 nm to 664 nm, while the airflow facilitated uniform and smooth nanofiber formation. During the Maillard reaction in 0–5 days, the gelatin/zein/glucose showed no morphology change. Fourier transform infrared spectra analysis indicated that gelatin interacted with zein through hydrogen bonding and the occurrence of the Maillard reaction among the protein and glucose molecules. After four days of Maillard reaction, the nanofibers presented higher thermal stability, the most hydrophobic surface (water contact angle: 133.6°), and stiffer network structure (elastic modulus of 38.63 MPa, tensile strength of 0.85 MPa). Overall, Maillard-reaction-crosslinked gelatin/zein/glucose nanofibers showed favorable physical properties, which suggests their potential for application in food-active packaging.Keywords:air-assisted electrospinning;gelatin;zein;Maillard reaction;glucose
研究领域:
材料科学
·
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 10
·e14116
·
IF 1.288
Xiaojie Zheng,Yue He,Huan Zhou,Chunhua Xiong
This study evaluated the effects of chitosan oligosaccharides (COS)–nisin conjugates (COS-N CON) on the quality changes of Collichthys niveatus during storage at 4°C. COS–N CON were prepared by heating the aqueous solution of COS and nisin together at 80°C for 24 hr. In order to control the degree of conjugation, the total concentration and pH of mixed solution were adjusted to 2% and 2.00, respectively. COS–N CON were identified by Fourier transform infrared (FT–IR) and X–ray diffraction analysis (XRD). During storage, COS–N CON treated samples showed retarded sensory and texture deterioration, with significantly slower increase rate of pH, total viable counts (TVC), and total volatile basic nitrogen (TVB–N). At the day 6, the TVC, TVB–N, and hardness of C. niveatus treated with distilled water reached 6 log 10 (CFU/g), 28 mg/100 g, and 15 g, respectively; while that in COS–N CON treated samples was 5.1 log 10 (CFU/g), 21 mg/100 g, and 18 g, respectively. Based on indicating parameters tested, it was revealed that the COS–N CON treatment could prolong the shelf life of C. niveatus by 2 days during chilled storage, compared to the chitosan oligosaccharides (COS)–nisin mixture (COS–N MIX). Practical applications The novel preservation agent we created in this study could be considered as safe and renewable, which could be a great advantage in practical application. It was formed by conjugating chitosan oligosaccharides (COS) with nisin via Maillard reaction. Both COS and nisin were considered as green and renewable antimicrobial agents. Maillard reaction is one of the main reactions taking place in food that does not need catalyst and organic solvent. COS–nisin conjugates had a better effect on preservation of Collichthys niveatus , compared with COS–nisin mixtures, which indicating Maillard reaction could be the effective way in modifying the preservation properties of natural antimicrobial agents.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2017
·
IF 2.329
Yingnan Liu,Shaoxuan Yu,Lizhi Liu,Xiaoyue Yue,Wentao Zhang,Qingfeng Yang,Li Wang,Yanru Wang,Daohong Zhang,Jianlong Wang
In this work, the double-edged effect of curcumin (Cur) on Maillard reaction (MR) in model milk pasteurization process was demonstrated for the first time, where Cur inhibits MR at low concentrations (<5 μg/mL), while promotes it at high concentrations (>5 μg/mL). A nanocapsule strategy was introduced to resolve the disadvantages of Cur on MR at high temperature. In vitro experiments confirmed that curcumin @ polyvinylpyrrolidone nanocapsules (Cur@PVP NCs) synthesized by a one-pot method can control the continuous and slow release of Cur and exert inhibitory effect on MR by competing with lactose for casein, trapping the reactive dicarbonyl compounds and scavenging ROS, which might provide a new strategy for the application of functional food ingredients in the control of MR during food heat processing , including milk pasteurization.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CONTROL
·
2020
·
IF 4.258
Yuzhu Li,Kezhou Cai,Gaofeng Hu,Qianhui Gu,Peijun Li,Baocai Xu,Conggui Chen
The influence of six sodium-reducing treatments (F2: 0.6% KCl+1.8% NaCl; F3: 0.6% CaCl 2 +1.8% NaCl; F4: 0.36% KCit+0.24% KCl+1.8% NaCl; F5: 0.12% MgCl 2 +0.48% CaCl 2 +1.8% NaCl; F6: 0.36% KL+0.24% KCl+1.8% NaCl; F7: 0.36% CaL+0.24% KCl+1.8% NaCl) on the formation of polycyclic aromatic hydrocarbons (PAHs) in baked bacon was evaluated. Compared with the total amount of the four PAH 4 (10.08 μg/kg) in the control F1 group without sodium reduction, including (benzo [ a ]anthracene (BaA), chrysene (CHR), benzo [ b ]fluoranthene (BbFA), and benzo [ a ]pyrene (BaP), the application of F3 (6.37 μg/kg), F5 (6.25 μg/kg), F6 (5.85 μg/kg) and F7 (5.56 μg/kg) reduced the content of the PAH4 (P < 0.05), while the treatment of F4 (16.60 μg/kg) increased the concentration of the PAH 4 (P < 0.05). The correlation analysis showed that the occurrence of PAH4 was significantly correlated with the pH and b* value (P < 0.05). The determination of hydroxymethylfurfural (HMF) content suggested that the influence of substitute salts on the PAH4 was related to Maillard reactions . A pH adjustment rescued the impact of the substitute salts on the b* value, the HMF content and the formation of PAH4, revealing that pH variations played a vital role in substitute salts influencing the generation of PAH4. Sodium sulphite decreased the b* value, the amount of the HMF and the concentration of PAH4 (P < 0.05), which further verified that substitute salts influence the formation of PAHs in sodium-reduced bacon in a mechanism involving Maillard reactions.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2014
·
IF 4.331
Yun Cai,Zhenhua Zhang,Shanshan Jiang,Miao Yu,Caihuan Huang,Ruixia Qiu,Yueyu Zou,Qirui Zhang,Shiyi Ou,Hua Zhou,Yong Wang,Weibing Bai,Yiqun Li
This research was aimed to investigate why chlorogenic acid, presents at high concentrations in some food raw material, influences acrylamide formation. In the asparagine/glucose Maillard reaction system (pH = 6.8), addition of chlorogenic acid significantly increased acrylamide formation and inhibited its elimination. In contrast, the quinone derivative of chlorogenic acid decreased acrylamide formation. Three mechanisms may be involved for increasing acrylamide formation by chlorogenic acid. Firstly, it increased the formation of HMF, which acts as a more efficient precursor than glucose to form acrylamide. Secondly, it decreased activation energy for conversion of 3-aminopropionamide (3-APA) to acrylamide (from 173.2 to 136.6 kJ/mol), and enhances deamination from 3-APA. And thirdly, it prevented attack of the produced acrylamide from free radicals by keeping high redox potential during the Maillard reaction.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Ying Luo,Na Li,Shuo Lv,Deyang Li,Yuanyuan Hu,Xiaoyang Liu,Dayong Zhou
The whole oyster and its three independent parts (adductor muscle, visceral mass and mantle) were processed into ready-to-eat (RTE) samples and stored at 40 °C for 8 weeks. During storage, the whole oyster samples showed liquid exudation and progressive darkening. In contrast, the color of the visceral mass sample, mantle sample and whole oyster sample deteriorated more obviously than that of the adductor muscle sample. This may be due to the higher contents of transition metal ions, lipids and reducing sugars in the formers, which promote lipid oxidation, Maillard/Maillard-like reaction, and phenolic oxidation - the main cause of color deterioration. The exuding liquid, containing browning reaction substrates such as lipids, sugars and polyphenols as well as browning reaction products, directly stains the adductor muscle while also indirectly accelerating its browning reaction, ultimately leading to uniform discoloration throughout the whole oyster sample.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Feng Du,Yiqun Huang,Zhijie Liu,Junjian Miao,Keqiang Lai
This study aimed to investigate the effects of pH (5.8, 7.0, and 10.0), linoleic acid , and reheating (heating: 180 °C, 30 min; reheating: 100 °C, 10 min) on the reactants, α-dicarbonyl compounds, and volatile compounds in the glucose-lysine model system, with a specific focus on exploring the influences of volatile compounds. The results showed that under three different pH glucose-lysine model system yielded the detection of 9, 15, and 29 volatile compounds, respectively. Notably, both the number and content of volatile compounds exhibited an upward trend as the pH increased. Reheating treatment led to changes in both the number and content of volatile compounds. The addition of linoleic acid affected the generation of heterocyclic compounds associated with the Maillard reaction . Volatile compounds such as aldehydes and alcohols were generated in systems containing linoleic acid, resulting in a higher number and content of volatile compounds compared to systems without linoleic acid.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ying Luo,Xiang-Bo Zeng,Yuan-Yuan Hu,De-Yang Li,Xiao-Yang Liu,Yu-Xin Liu,Da-Yong Zhou
Ready-to-eat (RTE) abalones, scallops and oysters were prepared through a process of cooking, drying, vacuum packaging, and high-temperature sterilization, and were subjected to accelerated storage. Upon storage, the three RTE shellfishes all showed color deterioration, as indicated by darker color, decreased L* and W* values, and increased a* value. In contrast, the color deterioration of RTE oysters was more pronounced. Meanwhile, oxidation reactions occurred during storage, which were manifested as increased peroxide value, thiobarbituric acid reactive substances value and aldehyde content. Correlation analysis showed that the color indexes ( L* and W* ) of the three RTE shellfishes were negatively correlated with the contents of 5-hydroxymethylfurfural, hydrophilic pyrroles, hydrophobic pyrroles and quinones, suggesting that Maillard/Maillard-like reactions and phenolic oxidation reaction contributed to the color deterioration. The higher contents of reducing sugar, lipids and transition metal ions in RTE oysters make it more prone to non-enzymatic browning reactions, causing faster color deterioration.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）