Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Abstract

Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic acid/glucose, asparagine/glucose, glutamic acid/glucose, and dough models, respectively. Addition of FOs prevented the formation of favourable Maillard flavour compounds, such as pyrazines, maltol, nonanal, and cedrol, but produced unpleasant flavour compounds, such as dimethyl disulphide, dimethyl trisulphide, and 2-methoxy-4-vinylphenol. Our findings suggest that the addition of FOs to thermally processed food should be evaluated with caution. ARTICLE HISTORY

Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread

“…On the contrary, significant positive correlations were found among phenolic compounds and furan derivatives from browning reactions (Maillard and caramelization reactions, Supplementary Figure S4), namely, furfural, furfuryl alcohol, 2-acetylfuran and 5-methylfurfural. These findings are in accordance with previous studies, which have demonstrated an increase in furfural and 5-methylfurfural by feruloylated oligosaccharides [29], possibly due to their pro-oxidant effect at high concentrations, therefore increasing browning reactions [78]. The positive correlations of some aldehydes with phenolic compounds can also be explained by the increase in these reactions, since aldehydes can also be originated during baking [11].…”

“…p-Vinylguaiacol was also detected in broas, but not in maize flours. It has been described as an important odorant in other breads and baked products, derived from ferulic acid decarboxylation [8,28,29]. On the contrary, some compounds were lost after processing, such as aldehydes, alcohols and ketones, which may have been volatilized during baking [16,20], or participated in further reactions during bread making [35].…”

“…Some phenolic compounds, particularly free phenolic acids present in the outer layers of cereal grains, such as ferulic acid, may directly contribute to breads' flavor [74], increasing their bitterness and astringency [30]. However, previous studies have demonstrated that the contribution of phenolic compounds to breads' flavor is mainly due to their influence on their volatile composition [28][29][30]. Although most of maize phenolic compounds are insoluble and linked to arabinoxylans [32], it is believed that only the soluble phenolics are able to influence the volatile composition of breads [28,75].…”

“…Some studies have reported that variations in wheat flour odor directly affect bread flavor [23,27]. Moreover, phenolic compounds may also contribute to the volatile composition of foods, influencing both the Maillard and lipid oxidation reactions [28][29][30][31]. In particular, the presence of ferulic acid in whole wheat breads has been reported as the main reason for the difference in the aroma of breads prepared from whole and refined wheat flours [28].…”

Optimization of Transesterification Reactions with CLEA-Immobilized Feruloyl Esterases from Thermothelomyces thermophila and Talaromyces wortmannii

“…Besides, feruloylated oligosaccharides (FOs) isolated from natural sources, such as wheat bran and rice, are considered to have health-promoting factors, due to prebiotic activity and activation of dendritic cells, among others [ 7 ]. Therefore, they have received approval from the US FDA to be used as additives in food products [ 8 ]. Several similar compounds have been synthesized in adequate yields, and tested in regard to their antioxidative activity, prebiotic activity, intracellular ROS modification, and cytotoxicity, with the aim to develop novel cosmeceutical and pharmaceutical formulations [ 4 , 5 , 6 ].…”