Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure

Ma, Xiaojuan; Gao, Jinyan; Tong, Ping; Li, Xin; Chen, Hongbing

doi:10.1002/jsfa.8398

Cited by 22 publications

(7 citation statements)

References 49 publications

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“…During the Maillard reaction, some fluorescent compounds are produced before pigment formation [22]. Figure 2 shows the fluorescence spectra of the fructose–histidine Maillard reaction model system during heating.…”

Section: Resultsmentioning

confidence: 99%

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Liu

et al. 2018

Molecules

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Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system. The reaction process was characterized using fluorescence spectroscopy and ultraviolet spectroscopy. The effects of temperature, initial reactant concentration, initial fructose concentration, initial histidine concentration, and initial pH value on the different stages of the Maillard reaction were studied. Reactant reduction, ultraviolet and fluorescence spectra, acetic acid content, 5-hydroxymethylfurfural (5-HMF) content, and browning intensity were evaluated. The results showed that increasing the temperature and reactant concentration promoted the condensation reaction of fructose and amino acid in the early stage, the formation of intermediate products with ultraviolet absorption and fluorescence in the intermediate stage, and the formation of pigment in the final stage. The 5-HMF concentration decreased with increasing histidine concentration and initial pH value. Changes in the shape of ultraviolet and fluorescence spectra showed that the initial pH value affected not only the reaction rate, but also the intermediate product types. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate of the Maillard reaction products increased with increasing temperature, reactant concentration, and initial pH value.

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Section: Resultsmentioning

confidence: 99%

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Liu

et al. 2018

Molecules

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“…High hydrostatic pressure (> 5000 atm) decreases the maximum concentration of volatile Maillard reaction products (Bristow and Isaacs, 1999) and decrease the rate of Amadori product formation (Ma et al, 2017). However, studies related to the influence of pressure on the Maillard reaction evaluate pressures much higher than that experienced by sparkling wine (6 atm) and are thus of questionable application.…”

Section: Pressurementioning

confidence: 99%

The Maillard reaction in traditional method sparkling wine

2022

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The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3–4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.

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“…In addition, after being treated with TP, HPP, or CO 2 + HPP, the fructose and glucose concentrations of DFP were both decreased, while the sucrose concentration was increased ( Table 1 ). The decrease in fructose and glucose could be attributed to the Maillard reaction, which was accelerated by TP and HPP treatment [ 25 ]. Among these three treated groups, the fructose and glucose contents of the CO 2 + HPP group were higher than those of the other treated groups.…”

Section: Resultsmentioning

confidence: 99%

Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree

Luo

Wei

et al. 2022

Foods

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Durian fruit puree (DFP) is a nutrient-dense food, but it has a short shelf life. Presently, little research has been undertaken on extending the shelf life of DFP. Hence, it is necessary to develop treatment methods that can prolong the shelf life of DFP. In the present study, thermal processing (TP), high-pressure processing (HPP), and CO2-assisted HPP (CO2 + HPP) treatments are used for DFP, and their influences on quality properties of DFP during storage (35 days, 4 °C) are investigated. Compared to other treatments, the CO2 + HPP treatment had a lower pressure and a shorter time to achieve the same effect of inactivating the microorganisms of DFP. During storage, CO2 + HPP treated DFP showed higher retention rates of sugars, total soluble solids, color, bioactive components, and antioxidant capacity in comparison with other treated DFPs. Moreover, after 35 days of storage, the microbial count of (CO2 + HPP)-treated DFP (3.80 × 103 CFU/g) was much lower than those of TP (4.77 × 105 CFU/g) and HPP (8.53 × 103 CFU/g)-treated DFPs. The results of this study reveal that CO2 + HPP treatment could not only better preserve the quality of DFP, but also effectively extend the shelf life of DFP, providing an effective method for the processing of DFP.

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Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure

Abstract: High pressure exerts different effects on lysine-sugar and arginine-sugar models. © 2017 Society of Chemical Industry.

Cited by 22 publications

References 49 publications

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

The Maillard reaction in traditional method sparkling wine

Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree

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