Advances in Maillard reaction products on color, flavor and biological activity of specialty malt

Wang, Xianglin; Lu, Jian; Cai, Guolin; Wu, Dianhui

doi:10.1007/s43393-023-00211-1

Cited by 4 publications

(2 citation statements)

References 87 publications

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“…2 was prepared with dark malt in which Maillard reaction products are present, which can interact with hops polyphenols. The formation of complexes affects the solubility, stability, and bioavailability of these compounds in the beer matrix, which is also reflected in their concentration in the final product [42].…”

Section: Functional Unfiltered Beersmentioning

confidence: 99%

Antioxidant Activity of Special Functional Beers

Urminská,

Haring,

Drábová

2024

Preprint

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Prenylated flavonoids of Humulus lupulus L. have gained attention for their potential health benefits. In this study, Amber ALE and Russian Imperial Stout beers were prepared. In order to increase the content of prenylated flavonoids in beer, there was added ethanol extract of Polaris hops, they were dry hopping with Polaris hops or pure xanthohumol was added. In unfiltered beers, the highest total content of polyphenols (3.60 ± 0.32 g/L gallic acid) was determined on the eighth day of fermentation and maturation in Amber ALE beer without the addition of extract. The highest total antioxidant capacity was determined in Russian Imperial Stout beer with the addition of xanthohumol on the eighth day of fermentation and maturation (0.675 ± 0.008 mmol/L Trolox). This type of beer also had a high antioxidant efficiency (85.96 - 88.00%). Xanthohumol (2.05 mg/L) and isoxanthohumol (2.819 mg/L) were detectable only until the thirteenth day of fermentation and beer maturation. Therefore, the beers were filtered, and the ethanol extract of the Polaris was added to them for 24 hours. This procedure was used to prepare a functional beer of the Amber ALE type (15.210 ± 0.053 mg xanthohumol in 1 L and 0.922 ± 0.077 mg isoxanthohumol in 1 L) and a functional beer of the Russian Imperial Stout type (32.375 ± 0.032 mg xanthohumol in 1 L and 1.877 ± 0.043 mg isoxanthohumol in 1 L).

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Section: Functional Unfiltered Beersmentioning

confidence: 99%

Antioxidant Activity of Special Functional Beers

Urminská,

Haring,

Drábová

2024

Preprint

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“…For dry thermal pretreatment of grains and fours, roasting methods comprise conventional sand, pan, oven, forced convection continuous tumble (FCCT), and fuidised bed roasting [36]. Roasting has been applied to improve the rheological and functional properties of sorghum [8], sensory properties of soybean [7], physicochemical, structural, and functional properties of wheat [37], as well as nutritional and antioxidant properties of barley [11,38] and maize [39]. Microwave and infrared radiation were applied to improve functional and rheological properties of wheat [37] and sorghum [40] as well as increase the antioxidant properties of buckwheat [41] and maize [42].…”

Section: Dry Termal Treatmentmentioning

confidence: 99%

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Schutte,

Hayward,

Manley

2024

Journal of Food Biochemistry

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Thermal treatment can be applied to cereal grains as a pretreatment or processing step in the form of either hydrothermal or dry thermal treatment. These heat treatments result in the occurrence of nonenzymatic browning reactions by means of the Maillard reaction and caramelisation. Nonenzymatic browning is influenced by the type and concentration of sugars and proteins, and the presence of bran. Aside from increasing nonenzymatic browning, thermal treatment increases the antioxidant capacity of cereals and baked goods through the release of bound phenolics. The degree of nonenzymatic browning and antioxidant content in cereal-based products depend on the thermal treatment intensity. Some studies found a decrease in total phenolic content after thermal treatment, due to loss of thermally labile compounds. High-intensity treatment has been shown to produce 5-hydroxymethylfurfural (HMF), furfural, and potentially carcinogenic acrylamide. Acrylamide formation can be mitigated by altering the ingredient composition and the degree of thermal treatment. This review discusses the chemistry of nonenzymatic browning reactions, factors influencing the degree of these reactions, and mitigation strategies for acrylamide. An overview of the effect of dry thermal treatment on nonenzymatic browning and antioxidants in wheat and wheat-based products as well as other cereals is provided. Before concluding with perspectives, a discussion of the relationship between nonenzymatic browning and antioxidant properties is presented. This review of the published literature was conducted using two electronic databases and varying combinations of search terms related to the scope of the review.

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