Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies

Abstract

Pyrraline is a common advanced glycation end product that is closely associated with various chronic diseases and frequently found in commonly consumed foods. In this study, pyrraline formation prevented by NaCl encapsulated by binary blends of different starches and gum arabic was investigated. The results show that in aqueous model systems with encapsulated NaCl addition, the reduction in pyrraline varied from 5.4% to 26.7%, with simultaneous decreases in the 3-deoxyglucosone (3-DG) concentration, which varied from 13.1% to 41.4%. In cookies with encapsulated NaCl addition, decreases in pyrraline varied from 10.2% to 31.6% accompanied by simultaneous decreases in 3-DG, which varied from 14.2% to 39.4%. However, NaCl encapsulation had no impact on the browning extent in aqueous model systems and on the basic sensory indicators of the manufactured cookies, including colour and salty taste.

A Ratiometric Molecularly Imprinted Sensor for Visual Detection and Removal of α-Dicarbonyl Compounds Based on Biomass Carbon Dot-Embedded Fluorescent Covalent Organic Frameworks

“…However, α-DCs are also precursors of toxic and harmful products such as furan, acrylamide (AM), and advanced glycation end products (AGEs), which are neurotoxic, genotoxic, and associated with the occurrence of many age-related diseases such as nephropathy, retinopathy, and atherosclerosis. , As one of the common α-DCs, 3-deoxyglucosone (3-DG) is widely defined as an important intermediate in pyrraline (PRL) formation. PRL is a typical marker of AGEs, which is widely found in various food products. , Studies have shown that PRL tends to accumulate in body tissues and organs, which can lead to nerve cell damage and oxidative stress, thereby creating a risk to human health. , Therefore, the detection and adsorption of 3-DG and the simultaneous inhibition of PRL in foods are important for the prevention of foodborne diseases.…”

“…PRL is a typical marker of AGEs, which is widely found in various food products. 5,6 Studies have shown that PRL tends to accumulate in body tissues and organs, which can lead to nerve cell damage and oxidative stress, thereby creating a risk to human health. 7,8 Therefore, the detection and adsorption of 3-DG and the simultaneous inhibition of PRL in foods are important for the prevention of foodborne diseases.…”