The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Hu, Long‐Teng; Elam, Elnur; Ni, Zhi‐Jing; Shen, Yi; Xia, Bing; Thakur, Kiran; Jiang, Li; Zhang, Jianguo; Wei, Zhao‐Jun

doi:10.1016/j.fochx.2021.100148

Cited by 10 publications

(6 citation statements)

References 37 publications

(58 reference statements)

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“…As a result, the pH value of the system dropped significantly. The result was consistent with a previous study [20].…”

Section: Ph and Browning Degreesupporting

confidence: 94%

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal

Chen,

Wei,

et al. 2023

Foods

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Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128–500 Da and 500–1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts.

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“…As a result, the pH value of the system dropped significantly. The result was consistent with a previous study [20].…”

Section: Ph and Browning Degreesupporting

confidence: 94%

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal

Chen,

Wei,

et al. 2023

Foods

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“…The color analysis of the SP was conducted following the method described by Hu et al. (2021). The color values were measured using a CR‐400 colorimeter (Konica Minolta).…”

Section: Methodsmentioning

confidence: 99%

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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“…Moreover, the Se-reduction capability of these strains was evaluated by analyzing color characteristics quantified in terms of values (Table 2), where values run from negative (green) to positive (red). [30,31] The red/green values (a*) were found to increase with increasing Na 2 SeO 3 concentration, indicating a shift towards a deeper red color resulting from the reduction of Na 2 SeO 3 to SeNPs. [32] Studies have shown that when levels of Na 2 SeO 3 in the environment reach a certain threshold, toxic Na 2 SeO 3 is reduced to produce non-toxic SeNPs, which forms part of their detoxification mechanism.…”

Section: Analysis Of Se-tolerance and Se-reduction Enhancementmentioning

confidence: 96%

Efficient biosynthesis of selenium nanoparticles using Lacticaseibacillus paracasei SCFF20: A potential bio-factory for selenite conversion

Hu,

Cao,

Chen

et al. 2023

Preprint

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Selenium (Se) is an essential trace element that plays a critical role in maintaining human physiological metabolism. Among its various forms, selenium nanoparticles (SeNPs) have been found to possess higher degree of bioavailability and lower toxicity. This study screened 21 probiotics and identified a Se(IV)-resistant strain of Lacticaseibacillus paracasei SCFF20 that effectively converts sodium selenite (Na2SeO3) to SeNPs. The SeNPs produced by L. paracasei SCFF20 were purified, freeze-dried, and systematically characterized using SEM-EDX, DLS, XRD, Raman spectroscopy, and FTIR techniques. SEM–EDX analysis revealed that Se was the primary constituent of the biogenic nanoparticles. The synthesized SeNPs were spherical and polydisperse, with an average particle size of approximately 500.62 nm. XRD patterns and Raman spectroscopy confirmed the biologically amorphous nature of the fabricated nanoparticles. Additionally, FTIR spectral analyses demonstrated the presence of proteins, exopolysaccharides, and lipids coating the surface of the SeNPs. Moreover, the reduction rate of SeNPs, as measured by ICP-OES, was determined to be 91.42%. The findings of this study highlight the potential of L. paracasei SCFF20 as a probiotic capable of producing SeNPs, which can be used as a bio-factory for the safe production of biogenic SeNPs for nutritional supplements and functional foods.

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The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Abstract: Graphical abstract

Cited by 10 publications

References 37 publications

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal

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

Efficient biosynthesis of selenium nanoparticles using Lacticaseibacillus paracasei SCFF20: A potential bio-factory for selenite conversion

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