The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural

Singla, Rajeev K.; Dubey, Ashok Kumar; Ameen, Sara M.; Montalto, Shana; Parisi, Salvatore

doi:10.1007/978-3-319-76923-3_2

Cited by 12 publications

(1 citation statement)

References 89 publications

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“…In the production of conventional pasta, the combination of short times/high temperatures allows the production of pasta with excellent cooking properties, even when using low-quality semolina, but with the risk of brown pigment formation as products of MR [ 38 ]. FUR, HMF, AGPF and maltulose are recognized markers to assess the thermal damage caused by heat treatment and, thus, by the occurrence of the MR [ 10 , 11 ].…”

Section: Resultsmentioning

confidence: 99%

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

Messia

Cuomo

Quiquero

et al. 2023

Foods

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Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural, and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made with the same raw materials can have different degrees of thermal damage. There was no evidence of the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the correlation between maltulose and furosine levels demonstrated the usefulness of combining the two markers to assess the extent of thermal damage.

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Section: Resultsmentioning

confidence: 99%

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

Messia

Cuomo

Quiquero

et al. 2023

Foods

View full text Add to dashboard Cite

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Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Castillo

Tahmasbi

Pachapur

et al. 2021

J of Chemical Tech & Biotech

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BACKGROUND: Whey is one of the main agro-industrial by-products generated in the production of cheese. It is a residue with low pH and high content of organic and inorganic compounds, such as lactose, proteins, and minerals that can be used as nutrients in fermentation. The aim of the present study was to produce biomolecules with aroma and flavor properties by whey fermentation using Kluyveromyces marxianus (KM) and Debaryomyces hansenii (DH).RESULTS: These yeasts produced and accumulated in the culture broth aroma and flavor compounds, the main ones being ethanol, glycerol, propanoic acid, dihydroxyacetone, methionol, isopentanol, and 2-phenylethanol (2PE). This last one was retained as the target biomolecule, because of its potential to be commercialized industrially. Both yeasts were able to metabolize L-phenylalanine (Lphe) to produce 2PE, in monoculture and co-culture modes. When yeasts were used under monoculture mode, KM produced the highest 2PE concentration 82 ± 28 mg/L under aerobic fermentation, with yield of 0.16 ± 0.08 g 2PE /g Lphe and a productivity of 0.86 ± 0.18 mg 2PE /L*h at a fermentation time of 96 h. Whereas in co-culture mode the 2PE yield was 0.38 g 2PE /g Lphe , twice as high as the maximum yield for monocultures. This yield corresponded to a productivity of 1.93 ± 0.02 mg 2PE /L*h. CONCLUSION: The whey fermentation using KM and DH in co-culture mode is technically feasible. The KM yeast is apparently dominant and the co-culture of both yeasts led to increase in the 2PE yield and the productivity. The faster kinetics of KM quickly induced substrate starvation triggering early production and accumulation of 2PE.

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Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows

Fiorino¹,

Barone²,

Barone³

et al. 2019

SpringerBriefs in Molecular Science

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The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural

Cited by 12 publications

References 89 publications

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows

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