Chemical, structural and antioxidant properties of melanoidins in fish sauce DOI
Wenhui Zhu, Wenxuan Wang,

Yingnan Liu

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 19, 2024

Abstract BACKGROUND Melanoidins, as a functional component, exhibit antioxidant properties. However, the mechanism of melanoidins in fish sauce remains poorly understood. The present study focused on structural characteristics, microstructure and activity melanoidin substances sauce. RESULTS Ultrafiltration color difference analysis were utilized to confirm main molecular weight composition melanoidins. ultrafiltration component > 10 kDa exhibited darkest reddest color, along with highest content (699.5 mg g −1 ). spectral characteristics consistent typical Gas chromatography–tandem mass spectrometry Fourier transform infrared spectroscopy analyses revealed that contained significant number oxygen‐containing groups, amino compounds, carbohydrates, aromatic compounds carbonyl (CO), pyrrole (CN), among others. In total, 129 alkanes, 71 esters, nine olefins two alkynes identified. (> component) had strongest activity, including reducing power 0.8, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging 67.7% 2,2‐diphenyl‐1‐picrylhydrazyl 92.4%. Additionally, total phenolic at 48.2 μg gallic acid equivalents mL . CONCLUSION Melanoidins are important factors affecting There differences properties fractions different weights. © 2024 Society Chemical Industry.

Language: Английский

Mechanism study on removal of browning pigment from high temperature sterilized lotus rhizome juice by lactic acid bacteria fermentation DOI

Yanbei Zhang,

Jie Li,

Shoulei Yan

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143073 - 143073

Published: Jan. 1, 2025

Language: Английский

Citations

0
Formation of polyphenol-based nanoparticles in dried hawthorn with enhanced in vitro absorption over free polyphenols DOI
xiangyu meng,

Sihao Luo,

Zhaoshuo Yu

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 143274 - 143274

Published: April 1, 2025

Language: Английский

Citations

0
Study on physicochemical properties and antioxidant activities of Melanoidins extracted from low thermal induced black <i>Lycium barbarum</i> L. DOI Creative Commons
Junran Chen, Jie Wang,

Yaxiao Liu

et al.

Food Innovation and Advances, Journal Year: 2024, Volume and Issue: 3(3), P. 288 - 294

Published: Jan. 1, 2024

Language: Английский

Citations

0
Chemical, structural and antioxidant properties of melanoidins in fish sauce DOI
Wenhui Zhu, Wenxuan Wang,

Yingnan Liu

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 19, 2024

Abstract BACKGROUND Melanoidins, as a functional component, exhibit antioxidant properties. However, the mechanism of melanoidins in fish sauce remains poorly understood. The present study focused on structural characteristics, microstructure and activity melanoidin substances sauce. RESULTS Ultrafiltration color difference analysis were utilized to confirm main molecular weight composition melanoidins. ultrafiltration component > 10 kDa exhibited darkest reddest color, along with highest content (699.5 mg g −1 ). spectral characteristics consistent typical Gas chromatography–tandem mass spectrometry Fourier transform infrared spectroscopy analyses revealed that contained significant number oxygen‐containing groups, amino compounds, carbohydrates, aromatic compounds carbonyl (CO), pyrrole (CN), among others. In total, 129 alkanes, 71 esters, nine olefins two alkynes identified. (> component) had strongest activity, including reducing power 0.8, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging 67.7% 2,2‐diphenyl‐1‐picrylhydrazyl 92.4%. Additionally, total phenolic at 48.2 μg gallic acid equivalents mL . CONCLUSION Melanoidins are important factors affecting There differences properties fractions different weights. © 2024 Society Chemical Industry.

Language: Английский

Citations

0