Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Guo, Qing; Xu, Shuai; Liu, Hua‐Min; curation, Ming-Wei Liu Date; Wang, Chenxu; Qin, Zhao; Wang, Xuede

doi:10.1016/j.fochx.2022.100483

Cited by 11 publications

(16 citation statements)

References 39 publications

(46 reference statements)

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“…The a* values of all samples showed significant differences ( p < 0.05). T 15 and T 10 exhibited the highest a* values, indicating the formation of brown pigmentation through the Maillard reaction, which was consistent with previous studies (Guo et al., 2022). Table S1 illustrates significant differences ( p < 0.05) in Δ E values among all samples, and T 15 and T 10 had the largest Δ E values.…”

Section: Resultssupporting

confidence: 92%

“…As shown in Figure 1, at a wavelength of 294 nm, the early stage of the Maillard reaction was characterized by the formation of nonenzymatic brown intermediate compounds. Subsequently, at a wavelength of 420 nm, the later stages of the reaction involved the polymerization and degradation of these intermediates, resulting in the production of brown pigments known as advanced glycation end products (Guo et al., 2022). As depicted in Figure 1, T 10 and T 15 led to a significant increase in absorbance values at both 294 and 420 nm ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…The free amino acid composition of the sample was determined following the method outlined by Guo et al. (2022) with minor modifications. The defatted SP (1 g) and 0.01 M HCl (50 mL) were added to the container for extraction purposes.…”

Section: Methodsmentioning

confidence: 99%

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Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Yang,

Hou,

Dong

et al. 2024

Journal of Food Science

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This study aimed to investigate the influence of the moisture content of dehulled sesame seeds on the aroma formation and harmful substances in sesame paste (SP). The SP samples were made of dehulled sesame seeds with moisture contents of 5%, 10%, 15%, 20%, and 25% and denoted as T5, T10, T15, T20, and T25, respectively. The results revealed that adjusting the moisture content had a significant impact on aroma compounds, color intensity, and sensory properties. SP pre‐adjusted to a moisture content of 10% exhibited the smallest L* value and the highest browning strength. Using gas chromatography–olfactometry–mass spectrometry analysis, the researchers identified 38 aroma‐active compounds in the SP, with pyrazines being the most abundant, contributing to roasted sesame and nutty aromas. Additionally, the presence of pyrrole and furan derivatives led to enhanced caramel and almond aromas, positively influencing the overall sensory properties. T10 demonstrated the highest levels of roasted sesame and nutty odors. Furthermore, the regulation of moisture content also affected the formation of harmful compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons (PAHs). Notably, the sample made of the sesame seeds with 10% and 15% moisture content exhibited the lowest total PAHs content (18.21–28.91 ng/g) and PAH4 content (non‐detectable‐0.15 ng/g). The carcinogen benzo[a]pyrene was not detected in any of the samples, ensuring a safer product. The pre‐adjustment of moisture content in SP appears to be a promising approach to improve both its flavor and safety qualities.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Yang,

Hou,

Dong

et al. 2024

Journal of Food Science

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“…After that, the seeds were dried at 50 °C in an electro-thermostatic blast oven (Jinghong Experimental Equipment Co., Ltd., Shanghai, China) and stored at −20 °C in a low-temperature refrigerator (Qingdao Haier Special Refrigerator Co., Ltd., Qingdao, China). The 125 g sample was randomly divided into 5 groups, including the CK group without any treatment, and the A, B, C, and D groups, which were processed at 140, 160, 180, and 200 °C, respectively, for 20 min in a temperature-controlled electric wok (Xinyang Yiding Tea Technology Co., Ltd., Xinyang, China) [ 38 ]. All samples were stored at −20 °C in frozen storage to prepare for the subsequent analyses.…”

Section: Methodsmentioning

confidence: 99%

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

et al. 2023

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This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation. Gas chromatography–ion mobility spectrometry (GC-IMS), combined with relative odor activity (ROAV) and statistical methods, was used for the analysis. The results showed that 54 compounds were identified from 70 peaks that appeared in the GC-IMS spectrum. Then, the ROAV results showed 17 key volatile components in processing pomegranate seeds, and 7 flavor components with large differential contributions were screened out using statistical methods. These included γ-butyrolactone, (E)-3-penten-2-one (dimer), pentanal, 1-propanethiol, octanal, and ethyl valerate (monomer). It is suggested that lipid oxidation and the Maillard reaction may be the main mechanisms of flavor formation during the processing of pomegranate seeds. Furthermore, this study lays the experimental and theoretical foundations for further research on the development of flavor products from pomegranate seeds.

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“…First, it can enhance the flavor of fermentative foods. 12 In breads, cysteine promotes gluten formation, fermentation, and mold. Second, cysteine reacts with anthraquinones to produce colorless substances, preventing melanin formation and food browning.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of hyaluronic acid‐based nanoparticles and studies on their radical scavenging activity

Zhu,

Xu,

Shang

et al. 2024

Polymers for Advanced Techs

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The purpose of this paper is to study the stability, radical scavenging activities, and bio‐safety of cysteine‐conjugated hyaluronic acid nanoparticles (Cys‐conj‐HA NPs). Additionally, the feasibility of utilizing these NPs as drug delivery systems is discussed. The structures of synthesized Cys‐conj‐HA polymers were analyzed using 1H nuclear magnetic spectrum (1H NMR) and Fourier transform infrared spectroscopy (FTIR) spectra. The stability, radical scavenging activity, and bio‐safety of fabricated Cys‐conj‐HA NPs were investigated. Transmission electron microscopy (TEM) photograph illustrated that Cys‐conj‐HA NPs possessed spherical shapes with an average diameter of approximately 230 nm. Furthermore, these NPs exhibited high stability at temperatures of 4, 25, and 37°C. Notably, Cys‐conj‐HA NPs demonstrated significant free radical scavenging capabilities. The high cell viability observed indicated the absence of cytotoxicity from Cys‐conj‐HA NPs. Additionally, bio‐safety studies revealed that these NPs did not induce acute toxicity in the blood and viscera of cargo‐free NPs treated mice. Elisa assays indicated that there was no significant difference in the concentrations of interferon‐γ (INF‐γ) and tumor necrosis factor‐α (TNF‐α) between Cys‐conj‐HA NPs and normal saline (NS) treated mice (ns, p > 0.05), suggesting the absence of an inflammatory reaction caused by these NPs. Consequently, it can be concluded that Cys‐conj‐HA NPs are sufficiently safe to be employed as a vehicle for delivering oxidizing drugs.

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Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Cited by 11 publications

References 39 publications

Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

Fabrication of hyaluronic acid‐based nanoparticles and studies on their radical scavenging activity

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