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Maillard Reaction Products (maillard + reaction_products)
Selected AbstractsMaillard Reaction Products as Encapsulants for Fish Oil PowdersJOURNAL OF FOOD SCIENCE, Issue 2 2006Mary Ann Augustin ABSTRACT The use of Maillard reaction products for encapsulation of fish oil was investigated. Fish oil was emulsified with heated aqueous mixtures comprising a protein source (Na caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrates (glucose, dried glucose syrup, oligosaccharide) and spray-dried for the production of 50% oil powders. The extent of the Maillard reaction was monitored using L*, a*, b* values and absorbance at 465 nm. Encapsulation efficiency was gauged by measurement of solvent-extractable fat and the oxidative stability of the fish oil powder, which was determined by assessment of headspace propanal after storage of powders at 35 °C for 4 wk. Increasing the heat treatment (60 °C to 100 °C for 30 to 90 min) of sodium caseinate-glucose-glucose syrup mixtures increased Maillard browning but did not change their encapsulation efficiency. The encapsulation efficiency of all heated sodium caseinate-glucose-glucose syrup mixtures was high, as indicated by the low solvent-extractable fat in powder (<2% powder, w/w). However, increasing the severity of the heat treatment of the sodium caseinate-glucose-glucose syrup mixtures reduced the susceptibility of the fish oil powder to oxidation. The increased protection afforded to fish oil in powders by increasing the temperature-time treatment of protein-carbohydrate mixtures before emulsification and drying was observed irrespective of the protein (sodium caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrate (glucose, glucose/dried glucose syrup, or oligosaccharide/dried glucose syrup) sources used in the formulation. Maillard reaction products produced by heat treatment of aqueous protein-carbohydrate mixtures were effective for protecting microencapsulated fish oil and other oils (evening primrose oil, milk fat) from oxidation. [source] Volatile compounds of original African black and white shea butter from Tchad and CameroonEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 7 2006Sabine Krist Abstract Shea butter is used as an edible vegetable fat in many African countries. It can be utilized as a substitute or complete replacement for cocoa butter in various applications and plays an important role in traditional African medicinal practice. Although detection of volatile compounds by solid-phase micro-extraction gas-chromatography mass-spectroscopy (SPME-GC-MS) is a very reliable and reproducible technique, which can be used as an important part of authenticity checking, production monitoring and contamination detection, no published data about volatile compounds of shea butter are available so far. In this investigation, the characteristic volatiles in the headspace of original African shea butter samples were identified by using SPME-capillary-GC coupled to a mass selective detector. Almost 100,different volatile components were identified, e.g. fatty acids, saturated and unsaturated aldehydes and ketones, terpenes, and typical Maillard reaction products such as methylfuranes and pyrazines. Furthermore, the samples have been olfactorily evaluated by a panel of professional flavorists and trained analytical chemists. It can be stated that variations in processing conditions of shea butter result in considerable differences in the composition of headspace volatiles, detected by SPME-GC-MS and human olfaction. [source] Influence of pH, NaCl and pre-incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reactionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2010Chakree Thongraung Summary Maillard reaction products (MRPs) were generated from reaction mixtures of surimi wash water (SWW) with glucose or fructose (5%w/v) heated at 95 °C for 2,12 h. The effects of pH, NaCl and pre-incubation of SWW on the Maillard reaction and antioxidant capacity of MRPs were investigated. The antioxidative capacity of MRPs was determined by measuring free DPPH° radical scavenging activity and reducing power. The highest colour intensity (OD420) as well as antioxidative capacity was noted in the reaction mixture containing fructose at pH 9.0. The addition of NaCl (0.5,2.5%w/v) caused reduction in browning intensity but enhanced antioxidative capacity of the MRPs. Pre-incubation of SWW at 45 °C for 4 h decreased soluble protein but increased the Maillard reaction and antioxidative capacity of MRPs. A positive effect of salt or pre-incubation of SWW on the antioxidative capacity of MRPs was not associated with the soluble protein content in the reaction mixture. [source] Aroma Components of American Country HamJOURNAL OF FOOD SCIENCE, Issue 1 2008H. Song ABSTRACT:, The aroma-active compounds of American country ham were investigated by using direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE), dynamic headspace dilution analysis (DHDA), gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). The results indicated the involvement of numerous volatile constituents in the aroma of country ham. For DHDA, 38 compounds were identified as major odorants, among them, 1-octen-3-one, 2-acetyl-1-pyrroline, 1-nonen-3-one, decanal, and (E)-2-nonenal were the most predominant, having FD-factors , 125 in all 3 hams examined, followed by 3-methylbutanal, 1-hexen-3-one, octanal, acetic acid, phenylacetaldehyde, and FuraneolÔ. For the DSE-SAFE method, the neutral/basic fraction was dominated by 1-octen-3-one, methional, guaiacol, (E)-4,5-epoxy-(E)-decenal, p-cresol as well as 3-methylbutanal, hexanal, 2-acetyl-1-pyrroline, phenylacetaldehyde, and ,-nonalactone. The acidic fraction contained mainly short-chain volatile acids (3-methylbutanoic acid, butanoic acid, hexanoic acid, and acetic acid) and Maillard reaction products (for example, 4-hydroxy-2,5-dimethyl-3(2H)-furanone). The above compounds identified were derived from lipid oxidation, amino acid degradation, and Maillard/Strecker and associated reactions. Both methods revealed the same nature of the aroma components of American country ham. [source] Maillard Reaction Products as Encapsulants for Fish Oil PowdersJOURNAL OF FOOD SCIENCE, Issue 2 2006Mary Ann Augustin ABSTRACT The use of Maillard reaction products for encapsulation of fish oil was investigated. Fish oil was emulsified with heated aqueous mixtures comprising a protein source (Na caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrates (glucose, dried glucose syrup, oligosaccharide) and spray-dried for the production of 50% oil powders. The extent of the Maillard reaction was monitored using L*, a*, b* values and absorbance at 465 nm. Encapsulation efficiency was gauged by measurement of solvent-extractable fat and the oxidative stability of the fish oil powder, which was determined by assessment of headspace propanal after storage of powders at 35 °C for 4 wk. Increasing the heat treatment (60 °C to 100 °C for 30 to 90 min) of sodium caseinate-glucose-glucose syrup mixtures increased Maillard browning but did not change their encapsulation efficiency. The encapsulation efficiency of all heated sodium caseinate-glucose-glucose syrup mixtures was high, as indicated by the low solvent-extractable fat in powder (<2% powder, w/w). However, increasing the severity of the heat treatment of the sodium caseinate-glucose-glucose syrup mixtures reduced the susceptibility of the fish oil powder to oxidation. The increased protection afforded to fish oil in powders by increasing the temperature-time treatment of protein-carbohydrate mixtures before emulsification and drying was observed irrespective of the protein (sodium caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrate (glucose, glucose/dried glucose syrup, or oligosaccharide/dried glucose syrup) sources used in the formulation. Maillard reaction products produced by heat treatment of aqueous protein-carbohydrate mixtures were effective for protecting microencapsulated fish oil and other oils (evening primrose oil, milk fat) from oxidation. [source] Changes in calcium absorption and subsequent tissue distribution induced by Maillard reaction products: in vitro and in vivo assays,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2006Cristina Delgado-Andrade Abstract The effects of Maillard reaction products (MRP) from glucose,lysine and glucose,methionine on calcium bioavailability were studied by in vivo (rats) and in vitro (Caco-2 cells) assays. Equimolar glucose/lysine and glucose/methionine mixtures (40% moisture) were heated (150 °C, 30 min) to prepare samples (GL30 and GM30, respectively). For 21 days, rats were fed a control diet (control group) or diets containing separately 3% of the heated mixtures (GL30 and GM30 groups, respectively). In the last week a calcium balance was performed, after which the animals were sacrificed and some organs and serum were removed to analyze calcium levels. A second balance was carried out throughout the experimental period to calculate global calcium retention (retained calcium during the entire 21 days). Unheated and heated samples were used for calcium transport experiments in Caco-2 cells. Food intake and final body weight were lower in the GM30 group. Calcium fecal excretion decreased and digestibility increased in this group. Accordingly, increased calcium transport in Caco-2 cells was found in the presence of the GM30 sample, when compared with the unheated sample. However, global calcium retention tended to decrease in the GM30 group, mainly owing to the lower food intake. Bone calcium concentrations decreased in the animals fed the MRP diets. The possible long-term effects of MRP intake on calcium digestibility and bone calcium should be taken into account to avoid related diseases. Copyright © 2005 Society of Chemical Industry [source] Intake of Maillard reaction products reduces iron bioavailability in male adolescentsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 12 2009Marta Mesías García Abstract The effects of diets with different Maillard reaction products (MRPs) content on biological iron utilization were compared using in vitro/in vivo assays. Diets were rich (brown diet, BD) or poor (white diet) in MRP. In vitro studies included iron solubility after in vitro digestion of diets and iron transport across Caco-2 cells. In the human assay 18 healthy adolescent males (11,14 years) participated in a 2-wk randomized two-period crossover trial. Subjects collected urine and faeces on the last 3 days of each dietary period, and fasting blood samples were obtained after periods. In vitro dietary iron availability was significantly lower with the BD than the white diet (9.52 and 12.92%, respectively), as a consequence of the lower iron solubility after the in vitro digestion, but not as a result of decreased transport of the remaining soluble iron. The BD consumption increased iron fecal excretion (,1.4-fold) and significantly decreased its bioavailability (,2.7-fold), mainly due to the effects found at digestive level. Serum biochemical parameters related to iron metabolism remained unaltered. It is concluded the presence of MRP in the diet negatively affects iron bioavailability. As iron deficiency may be related to learning impairment and to reductions of cognitive and physical functions, possible long-term effects of excessive MRP intake during adolescence warrant attention. [source] Cover Picture , Mol.MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 3 2008Nutr. Both harmful and beneficial compounds are formed during the heat treatment of various foods. This Special Issue focuses on the formation of Maillard reaction products, such as acrylamide and heterocyclic aromatic amines, and their biological effects. These compounds are hypothesized to be associated with progression of various diseases, such as colon cancer, diabetes mellitus or chronic inflammation. On the other hand, beneficial compounds generated at the same time have antioxidant, antibacterial and anti-mutagenic activity. [source] Metabolism of Maillard reaction products by the human gut microbiota , implications for healthMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 9 2006Kieran M. Tuohy Abstract The human colonic microbiota imparts metabolic versatility on the colon, interacts at many levels in healthy intestinal and systemic metabolism, and plays protective roles in chronic disease and acute infection. Colonic bacterial metabolism is largely dependant on dietary residues from the upper gut. Carbohydrates, resistant to digestion, drive colonic bacterial fermentation and the resulting end products are considered beneficial. Many colonic species ferment proteins but the end products are not always beneficial and include toxic compounds, such as amines and phenols. Most components of a typical Western diet are heat processed. The Maillard reaction, involving food protein and sugar, is a complex network of reactions occurring during thermal processing. The resultant modified protein resists digestion in the small intestine but is available for colonic bacterial fermentation. Little is known about the fate of the modified protein but some Maillard reaction products (MRP) are biologically active by, e. g. altering bacterial population levels within the colon or, upon absorption, interacting with human disease mechanisms by induction of inflammatory responses. This review presents current understanding of the interactions between MRP and intestinal bacteria. Recent scientific advances offering the possibility of elucidating the consequences of microbe-MRP interactions within the gut are discussed. [source] CHANGES IN MAJOR ANTIOXIDANT COMPOUNDS DURING AGING OF TRADITIONAL BALSAMIC VINEGARJOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2010ELENA VERZELLONI ABSTRACT Traditional balsamic vinegar (TBV) shows antioxidant capacity that increases passing from cask 5, containing the youngest vinegar, to cask 1 containing the oldest vinegar. This increase in antioxidant capacity is a consequence of both the concentration of compounds already present and of new antioxidants formation and is positively related to the increase in the polyphenolic content and in the Maillard reaction/caramellization products. During TBV aging, some reactions involving flavonoids and tannins take place. Tannins can undergo acid-catalyzed cleavage of their interflavonoid bonds with subsequent condensation of other flavonoid molecules. In addition, the low pH, the decrease of the water content and the presence of aldehydes, may promote flavonoids polycondensation. These reactions explain the observed increase in polymeric phenolic compounds and the decrease in monomeric flavonoids. During TBV aging an increase in the browning index is observed as a consequence of the polycondensation reactions of flavonoids and of brown melanoidins accumulation. PRACTICAL APPLICATIONS Traditional balsamic vinegar is a potentially healthy seasoning with high antioxidant capacity that increases during the aging resulting in a product with a strong antioxidant capacity and rich in phenolic compounds such as phenolic acids, monomeric catechins, flavonols and tannins. It also contains other antioxidants such as melanoidins derived from the Maillard and caramelization reaction that occur during must boiling and traditional balsamic vinegar aging. Independently of their bioavailability, traditional balsamic vinegar can contribute to supply antioxidant molecules that play an important role in protecting the gastrointestinal tract itself against peroxidation, thereby limiting the formation of detrimental lipid degradation products. [source] | |||||||||||||