Novel insight into Amadori compounds: Fate of Amadori compounds in food supply chain

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: March 1, 2025

Abstract Amadori compounds, pivotal intermediates in the Maillard reaction, act as flavor enhancer, browning precursor, and functional component. compounds consisting of diverse amino carbonyl groups might show distinct attributes activities. Food production involves many supply chain stages where thermal treatment produce processing techniques circumstances affect generation stability compounds. Moreover, gastrointestinal digestion also influence To date, there is a lack comprehensive review on impact various This paper reviewed all reported derived from reducing sugars (glucose, xylose, ribose, maltose) amino‐containing (common specific acids, peptides), compared differences synthetic efficiency, property, activity among them; aggregated qualitative techniques; encapsulated quantitative including indirect quantification direct quantification, intuitively strengths weaknesses these outlined processing, cooking, storage, formation Appropriate conditions favored Baking, frying, roasting greatly facilitated accumulation to steaming boiling. Prolonged cooking at relatively low temperature accumulation, whereas high‐temperature for short duration resulted fewer accumulation. showed greater resistance could be absorbed by intestine. offers scientific instruction producing high‐quality products with abundant or extracting plentiful processed foods versatile food additives.

Language: Английский

---

Formation and sensory properties of novel Pyrazinones in the Glycylalanine and Alanylglycine dipeptide Maillard reaction systems

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144082 - 144082

Published: March 1, 2025

Language: Английский

---

Novel comprehensive perspective on Amadori compounds: preparation, multiple roles and interaction with other compounds

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 24

Published: April 23, 2025

Amadori compounds are pivotal intermediates in the Maillard reaction. serve as flavor enhancers, browning precursors and bioactive components, so they promising versatile food additives. Comprehensive reviews on multiple roles of scarce. Furthermore, there is a lack green, efficient commercially prospective preparation techniques their interactions with other components. This paper reviewed preparation, components foods. Spray drying, microwave heating, natural deep eutectic solvents vacuum dewatering were deemed for compounds. broadened application field reaction-obtained additives compared to final-products, enabling uses not only dark-colored foodstuffs but also light-colored. Peptide-derived showed greater potency generation amino acid-derived. presented eleven physiological activities. exerted synergistic effect essential nutrients (lipids, exogenous acids carbohydrates), functional ingredients (polyphenols, carotenoids, glycosides) well several drugs. More approaches effects await investigation. review provided comprehensive theoretical guidance industrial

Language: Английский

---

Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(19), P. 11153 - 11163

Published: May 2, 2024

Maillard reaction (MR) plays a pivotal role in the food flavor industry, including cascade of reactions starting with between amino compounds and reducing sugars, thus provides various colors flavors. A new group volatile called pyrazinones found MR are now getting more attention. In this study, eight were asparagine systems, which 3,5-dimethyl- 3,6-dimethyl-2(1H)-pyrazinones reported for first time. The major formation pathways α-dicarbonyls, decarboxylation as critical step. Besides, novel alternative involving alanine amidation successive α-dicarbonyls explored successfully formed pyrazinones. differences alanine-amidated step absence For pathways, higher temperature, better effect. optimal temperature was 200 °C study. amide after can happen at low temperatures, such 35 50 °C, proposing possibility pyrazinone real systems. Further investigations should be conducted to investigate systems well biological effects kinetic

Language: Английский

---

Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation Pathways

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(18), P. 10570 - 10578

Published: April 23, 2024

Amadori rearrangement products (ARPs) are gaining more attention for their potential usage in the food flavor industry. Peptide-ARPs have been studied, but pyrazinones that were theoretically found Maillard reaction (MR) not reported to be formed from small peptide-ARPs. This study four pyrazinones: 1-methyl-, 1,5-dimethyl-, 1,6-dimethyl-, and 1,5,6-trimethyl-2(1H)-pyrazinones both MR ARP systems. It was first time 1-methyl-2(1H)-pyrazinone reported, along with 1,5-dimethyl- being purified analyzed by nuclear magnetic resonance time. The primary formation routes of also proven as between diglycine α-dicarbonyls, including glyoxal, methylglyoxal, diacetyl. pyrazinones, especially 1,5-dimethyl-2(1H)-pyrazinone, strong fluorescence intensity, which may reason increase intensity besides α-dicarbonyls. Cytotoxicity analysis showed Gly-/Digly-/Trigly-ARP three [1-methyl-, 1,5,6-trimethyl-2(1H)-pyrazinones] no prominent cytotoxicity HepG2 cell line below 100 μg/mL, further suggesting ARPs or could used additives future. Further research should conducted investigate various systems, peptide-ARPs, ubiquitous real

Language: Английский

---

Value-added resource recovery through forward osmosis promoted by pH-responsive biscarboxyimidazolium materials

Desalination, Journal Year: 2024, Volume and Issue: 587, P. 117926 - 117926

Published: July 15, 2024

Language: Английский

---

Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting

Molecules, Journal Year: 2024, Volume and Issue: 29(17), P. 3984 - 3984

Published: Aug. 23, 2024

As the second most widely consumed eggs, duck eggs are made into preserved salted and roasted to extend their shelf-life. To investigate differences in potent odorants (POs) between egg yolk (SDEY) (RDEY), volatiles SDEY RDEY were extracted through solvent extraction coupled with solvent-assisted flavor evaporation assayed gas chromatography-mass spectrometry-olfactometry. A total of 45 identified two samples, 24 odor-active compounds (OACs) screened, more OACs RDEY. The flavor-dilution (FD) factors obtained by aroma extract dilution analysis ranged from 3 6561. Twenty-two FD ≥ 9 quantitated, results indicated concentrations increased greatly after roasted. Based on thresholds, odor activity values (OAVs) determined; 17 OAVs 1 determined as POs. Acetoin was PO SDEY; there POs RDEY, including 2-ethyl-3,6-dimethylpyrazine, acetoin, 2-acetyl-3-methylthiophene, dihydro-4-hydroxy-2(3H)-furanone, etc. outcomes have reference for making better use food industry.

Language: Английский

---