Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

Chen, Kun; Zhao, Jiajia; Shi, Xiaohan; Qayum, Abdul; Jiang, Zhanmei

doi:10.3390/foods8070242

Cited by 21 publications

(18 citation statements)

References 42 publications

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“…No significant change in TPC was observed in WF cookies with reduced sucrose addition compared to the control WF cookies. The AOA decreased with decreasing sucrose content from 7.3 to 3.5% in WF cookies without added sucrose, suggesting that the Maillard reaction products and the caramelization products formed from sucrose after thermal hydrolysis during baking have some antiradical properties and reducing potential, as reported by other authors [ 62 , 63 , 64 , 65 ]. Given the results obtained from the AOA of MBF:WF cookies, it can be concluded that the inclusion of MBF in the cookie recipe can improve the nutritional properties and health benefits of the product.…”

Section: Resultssupporting

confidence: 73%

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Jukić

Nakov

Komlenić

et al. 2022

Plants

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Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer’s MBF can be successfully used to produce functional cookies with reduced sucrose addition.

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Section: Resultssupporting

confidence: 73%

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Jukić

Nakov

Komlenić

et al. 2022

Plants

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“…In order to limit or prevent the Maillard reaction it is recommended to carry out the process of conching milk masses at a temperature not exceeding 50 • C [9]. The Maillard reaction is affected by many aspects, including temperature, pH, water content, duration of heating, type of reactant, oxygen, ratio of amino acid to sugar, metals, and reaction inhibitors [20].…”

Section: Introductionmentioning

confidence: 99%

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

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“…The interest in the physiological role of melanoidins present in many heat-treated foods has increased dramatically over the last decade, particularly in relation to human health [2,9,10]. The biological effects exerted by melanoidins on the human body are thought to be strongly related to their ability the chelate metal cations, the capacity of scavenging superoxide anions and hydroxyl radicals, and the decomposing ability of hydrogen peroxide [10,11], which may be responsible for the antioxidant, anticancer, and antimicrobial properties [12]. Food melanoidins can also act as dietary fiber in the gastrointestinal tract and promote the growth of beneficial Bifidobacteria in the gut [9,11].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

Oracz

Żyżelewicz

2019

Antioxidants

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Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological activity has not been fully elucidated. Thus, the aim of this study was to investigate the total phenolic content, antioxidant properties, and structural characteristics of high-molecular weight (HMW) melanoidin fractions isolated by dialysis (>12.4 kDa) from raw and roasted cocoa beans of Criollo, Forastero, and Trinitario beans cultivated in various area. In vitro antioxidant properties of all studied HMW cocoa fractions were evaluated by four different assays, namely free radical scavenging activity against DPPH• and ABTS•+ radicals, ferric reducing antioxidant power (FRAP), and metal-chelating ability. Additionally, the structure–activity relationship of isolated HMW melanoidin fractions were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results show that roasting at a temperature of 150 °C and a relative air humidity of 0.3% effectively enhances the total phenolics content and the antioxidant potential of almost all HMW cocoa melanoidin fractions. The ATR-FTIR analysis revealed that the various mechanisms of action of HMW melanoidins isolates of different types of cocoa beans related to their structural diversity. Consequently, the results clearly demonstrated that HMW cocoa fractions isolated from cocoa beans (especially those of Criollo variety) roasted at higher temperatures with the lower relative humidity of air possess high antioxidant properties in vitro.

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Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

Cited by 21 publications

References 42 publications

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

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