Food Bioscience
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2023
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IF 5.2
Jingwen Zhu,Xue Xia,Foxin Zhang,Shiqing Song,Heping Cui,Khizar Hayat,Qiang Zhang,Xiaoming Zhang,Chi-Tang Ho
Light color and savory flavor are difficult to be integrated in ‘Thermal Process Flavoring’ through traditional Maillard reaction . A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added l -cysteine. Greater saltiness and umami enhancement effect of Maillard reaction products (MRPs) were observed from weaker reaction, while lower temperature and longer heating time were conducive to yield kokumi-taste compounds. With the addition of l -cysteine, intensities of fluorescence and UV-VIS absorption of MRPs were weakened. An inhibition of browning and a decrease of α-dicarbonyls concentration caused by l -cysteine were observed. The addition of l -cysteine also led to an increase of peptides below 500 Da (from 53.27 mg/mL to 56.50 mg/mL) and a decrease of cross-linking products in 1–3 kDa, which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without l -cysteine addition.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Zhaopeng Wang,Hui Lv,Yu Zhang,Yanan Li
Acid orange II (AO2) is a synthetic azo dye commonly used illegally in food production and processing. The development of a fast and effective analytical method is crucial for controlling the unlawful use of AO2 in food, especially in seasoning. Here, an antibody specific for AO2 was generated, with 1.01 ng/mL IC 50 and minimal cross-reactivity with other analogs (<1 %, including sunset yellow , tartrazine , para red, chromotrope FB, Sudan Ⅰ, rhodamine B , 2-naphthol, amaranth , ponceau 4 R and allura red AC). Furthermore, a highly sensitive quantum dot beads-based fluorescence immunochromatography assay (QBs-FICA) was established for AO2 determination. The assay had a working range of 23–287 μg/kg with a 11 μg/kg limit of detection (LOD) in chili powder and hotpot seasoning samples. Using spiked samples, the results of QBs-FICA were found to be consistent with those of liquid chromatography-tandem mass spectrometry. This indicates that QBs-FICA is a reliable, rapid, and portable tool for testing of AO2.
研究领域:
食品安全检测
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分析化学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Zuoyong Zhang,Jiayi Chen,Li Zheng,Jinlong Zhao,Na Guo,Xue Fang,Xuan Lu,Fangyan Zhang,Guilan Zhu
Maillard reaction products (MRPs) derived from rice protein isolate hydrolysate and D-xylose, with or without L-cysteine, were developed as a potential meat flavoring. The combined impact of temperature (80–140 °C) and cysteine on fundamental physicochemical characteristics, antioxidant activity, and flavor of MRPs were investigated through assessments of pH, color, UV–visible spectra, fluorescence spectra, free amino acids, volatile compounds, E -nose, E-tongue, and sensory evaluation. Results suggested that increasing temperature would reduce pH, deepen color, promote volatile compounds formation, and reduce the overall umami and bitterness. Cysteine addition contributed to the color inhibition, enhancement of DPPH radical-scavenging activity and reducing power, improvement in mouthfulness and continuity, reduction of bitterness, and the formation of sulfur compounds responsible for meaty flavor. Overall, MRPs prepared at 120 °C with cysteine addition could be utilized as a potential meat flavoring with the highest antioxidant activity and relatively high mouthfulness, continuity, umami, meaty aroma, and relatively low bitterness.
研究领域:
食品科学
·
化学
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaomin Wang,Yishun Yao,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho,Ahmad Mohammad Salamatullah
This study investigated the formation of characteristic aroma compounds in braised pork during electromagnetic cooking, focusing on the effect of added seasonings on lipid oxidation and the Maillard reaction. The accelerated lipid oxidation led to a rapid increase in the levels of most characteristic aldehydes, 1-octen-3-ol, and 2-pentylfuran during the temperature-rising stage (S0-S2) and the simmering stage (S3-S4) in braised pork. However, the addition of seasonings inhibited polyunsaturated fatty acid oxidation, reducing the levels of these lipid-derived aroma compounds during the sauce thickening stage (S5). Heat treatment models of purified fatty acids with and without the addition of seasonings further confirmed that the seasonings inhibited the formation of these aroma compounds due to their high antioxidant activity. Moreover, seasonings could provide abundant Maillard reaction substrates (such as methionine, leucine, and glucose), which promoted the continuous formation of methanethiol and 3-methylbutanal throughout the electromagnetic cooking of braised pork.
研究领域:
食品化学
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烹饪科学
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风味化学
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食品加工
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分析化学
✓ 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）