Comparison of anti-browning ability and characteristics of the fractionated Maillard reaction products with different polarities

Abstract

The Maillard reaction products (MRPs) prepared from aqueous equimolar glucose with 1 M cysteine model solution when heated at 110°C for 1 h was previously recognized as strong browning inhibitors for banana fruit. This study investigated further the antibrowning ability of the fractionated fractions with different polarity using solvent extraction following a ultraf i l t r a t i o n w i t h 3 . 5 k u MW C O m em b ra ne an d characteristized antioxidant activity including DPPH• scavenging ability and reducing power, chelating copper activity, inhibitory ability and the inhibitory constants of banana PPO. Extracts with different polarity were obtained by methanol, ethanol, n-butanol and isopropanol, which were designated as MRP (MeOH) ,MRP (EtOH) ,MRP (nBuOH) and MRP (IPA) , respectively. Application of the Lineweaver-Burk plotting showed that all MRPs were mixed-type 1 inhibitors whose K is was larger than corresponding K i , with K i values ranging between 0.297 and 0.035 mg/mL MRPs. MRP (EtOH) showed the strongest anti-browning ability from the visual observation, further evidenced by its lowest K i and IC 50 in terms of the inhibition of PPO activity and DPPH• scavenging ability, with a different anti-browning mechanism vs. Na 2 S 2 O 5 . The strong copper chelating ability of the MRPs may account for the antioxidant ability and PPO activity inhibition to an extent. The effective anti-browning components from MRPs in glucose-cysteine model could be enriched by the combination of ultrafitration with ethanol extraction. And the extract may be applicable in food system.

Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients

“…Moreover, sterilized samples with added ascorbic acid (110/109 [Vit C], 121/37 [Vit C], and 125/11 [Vit C]) displayed significantly lower values in a*, b*, and the browning index than samples lacking ascorbic acid addition (110/109, 121/37, and 125/11), as the presence of ascorbic acid could mitigate the Maillard reaction. Ascorbic acid is widely employed as an anti-browning agent in food production processes [31]. However, the appearance of all sterilized samples, except for those treated at 110 • C for 109 min (without ascorbic acid), would be deemed unsatisfactory due to sedimentation resulting from the denaturation of milk proteins in the samples (Figure 4).…”

“…The physical appearance and color of the samples after sterilization were assessed, and the results are presented in Figures 4 and 5a-d ), as the presence of ascorbic acid could mitigate the Maillard reaction. Ascorbic acid is widely employed as an anti-browning agent in food production processes [31]. However, the appearance of all sterilized samples, except for those treated at 110 °C for 109 min (without ascorbic acid), would be deemed unsatisfactory due to sedimentation resulting from the denaturation of milk proteins in the samples (Figure 4).…”