Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status

Food Chemistry, Год журнала: 2024, Номер 455, С. 139760 - 139760

Опубликована: Май 21, 2024

Язык: Английский

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Rapid and convenient determination of α-dicarbonyl compounds via streamlined simultaneous derivatization and extraction coupled with liquid chromatography-fluorescence detection

Food Chemistry X, Год журнала: 2024, Номер 24, С. 101858 - 101858

Опубликована: Сен. 27, 2024

Язык: Английский

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Lipid-involved browning mechanism during the drying process of squid

Food Chemistry, Год журнала: 2024, Номер 465, С. 142016 - 142016

Опубликована: Ноя. 14, 2024

Язык: Английский

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Simultaneous determination of six α‑dicarbonyl compounds in traditional Chinese medicines using high‐performance liquid chromatography‐fluorescence detector with pre‐column derivatization

Journal of Separation Science, Год журнала: 2023, Номер 46(19)

Опубликована: Авг. 7, 2023

A reliable method for determination of six α-dicarbonyl compounds in traditional Chinese medicines was first developed and validated by high-performance liquid chromatography-fluorescence detector with pre-column derivatization. α-Dicarbonyl were extracted derivatized 2,3-diaminaphthalene. The derivatization procedure confirmed high-resolution mass spectrometry. limits quantitation ranged from 3.70 × 10-3 to 2.21 10-2 μM. established showed good linearity (regression coefficient > 0.9990), precision (relative standard deviation < 3.37%), high recovery (97.8%∼113.1%). successfully applied detect the medicines. result exhibited found 15 kinds medicines, which suggested us that should be paid more attention quality control

Язык: Английский

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Study on the non‐enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2‐dicarboxyl and heterocyclic compounds

Journal of the Science of Food and Agriculture, Год журнала: 2023, Номер 104(1), С. 362 - 372

Опубликована: Авг. 20, 2023

Lotus rhizome juice (LRJ) is susceptible to the Maillard reaction (MR) and caramelization, which tend cause a reduction in quality lower consumer acceptance of product. 1,2-Dicarbonyl compounds (DCs) heterocyclic have attracted increasing attention as key intermediates responsible for formation brown pigments during MR caramelization. However, little known about effects these two types on LRJ sterilization. This study quantified changes intensity (A420), DCs, before after spiking, identified precursors pigment well pathways intermediates.The spiking experiments suggested that with fructose resulted more 3-deoxyglucosone (3-DG) 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), while lysine led glucosone (GS) 2,3-butanedione (2,3-BD) LRJ. The addition glucose, asparagine, glutamine promoted 5-hydroxymethylfurfural (HMF) significantly, whereas lysine, asparagine norfuraneol. Spiking reducing sugars amino acids both glyoxal (GO) methylglyoxal (MGO), effect glucose GO was particularly significant. Correlation analysis showed A420 had highest correlation 3-DG fructose- lysine-spiked group, HMF glucose-, asparagine-, glutamine-spiked groups.This revealed fructose, glutamine, were essential caramelization 3-Deoxyglucosone DDMP mainly produced by primary precursor, GS 2,3-BD primarily formed via catalysis. main (catalyzed glutamine) norfuraneol asparagine), critical precursor. Methylglyoxal or pathway GO, Dor from most crucial intermediate, found be important intermediate. © 2023 Society Chemical Industry.

Язык: Английский

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Advanced glycation end products of dietary origin and their association with inflammation in diabetes – A minireview

Endocrine Regulations, Год журнала: 2024, Номер 58(1), С. 57 - 67

Опубликована: Янв. 1, 2024

Abstract Advanced glycation end products (AGEs) are a diverse group of compounds that formed as result the non-enzymatic reaction between reducing sugar such glucose and free NH2 groups an amino acid in protein or other biomolecule. The chemical reaction, by which these generated, is known Maillard occurs part body’s normal metabolism. Such enhanced during diabetes due to hyperglycemia, but it can also occur preparation, processing, preservation certain foods. Therefore, AGEs be obtained from diet (d-AGE) contribute increase total serum pool compounds. They have been implicated wide variety pathological processes, mainly because their ability induce inflammatory responses oxidative stress increase. extensively accumulated aging, especially tissues rich long half-life proteins, compromise physiology tissues. d-AGEs abundant diets processed fats sugars. This review addressed current knowledge on impact immunomodulation various mechanisms may exacerbation pathophysiology.

Язык: Английский

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Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins

Molecules, Год журнала: 2024, Номер 29(7), С. 1588 - 1588

Опубликована: Апрель 2, 2024

α-Dicarbonyls are significant degradation products resulting from the Maillard reaction during food processing. Their presence in foods can indicate extent of heat exposure, processing treatments, and storage conditions. Moreover, they may be useful providing insights into potential antibacterial antioxidant activity U.S. honey. Despite their importance, occurrence α-dicarbonyls honey produced United States has not been extensively studied. This study aims to assess concentrations samples different regions across States. The identification quantification were conducted using reverse-phase liquid chromatography after derivatization with o-phenylenediamine (OPD) detected ultraviolet (UV) mass spectrometry methods. investigated effects pH, color, reagent on method was validated by estimating linearity, precision, recovery, limit detection, known standards for GO, MGO, 3-DG, respectively. Three major OPD-derivatized including methylglyoxal (MGO), glyoxal (GO), 3-deoxyglucosone (3-DG), quantified all samples. 3-Deoxyglucosone (3-DG) identified as predominant α-dicarbonyl samples, ranging 10.80 50.24 mg/kg. total content ranged 16.81 55.74 mg/kg, highest concentration measured Southern California Our results showed no correlation between pH solutions. Similarly, we found that lower amounts OPD optimal efficient 3-DG also indicated darker types contain higher compared lighter ones. validation yielded excellent recovery rates (82.5%), MGO (75.8%), GO (67.0%). demonstrated high linearity a detection (LOD) quantitation (LOQ) 0.0015 0.002 mg/kg 0.005 0.008 provide compounds varieties, offering valuable information quality susceptibility thermal effects.

Язык: Английский

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Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system

Journal of the Science of Food and Agriculture, Год журнала: 2024, Номер unknown

Опубликована: Сен. 19, 2024

Abstract BACKGROUND N ε‐carboxymethyllysine (CML), ε‐carboxyethyllysine (CEL) and α ‐aminoadipic acid (AAA) are important foodborne hazards their intake can cause a variety of diseases in humans. It is extremely to investigate the formation mechanism CML, CEL AAA, as well association with each other when aiming control production. RESULTS A multi‐response kinetic model was developed within glucose‐lysine Maillard reaction system. The concentrations glucose, lysine, glyoxal (GO), methylglyoxal (MGO), AAA were quantified at different temperature (100–160 °C) intervals (0–60 min). experimental data fitted proposed calculate parameters for corresponding steps. results indicated that production CML primarily relied on direct oxidative cleavage Amadori product, rather than between GO Lys, whereas generated through MGO Lys. Significantly, ‐dicarbonyl compounds Lys preferentially CEL, resulting lower compared CEL. CONCLUSION present study be applied reaction. relationship mechanisms also explained. © 2024 Society Chemical Industry.

Язык: Английский

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Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting

Journal of Food Composition and Analysis, Год журнала: 2024, Номер unknown, С. 107073 - 107073

Опубликована: Дек. 1, 2024

Язык: Английский

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Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products

Foods, Год журнала: 2023, Номер 12(23), С. 4324 - 4324

Опубликована: Ноя. 29, 2023

The contents of free and protein-bound advanced glycation end-products (AGEs) including N

Язык: Английский

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