Antioxidative Effects of a Glucose‐Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion

Sproston, Molly J.; Akoh, Casimir C.

doi:10.1111/1750-3841.13541

Cited by 15 publications

(10 citation statements)

References 34 publications

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“…The results in this study were matched with previous report that the relative contents of aldehydes were gradually increased in the heating process. Aldehydes mainly come from the oxidation and degradation of fatty acids (Sproston & Akoh, 2016). Most of the aldehydes, such as hexanal and heptaldehyde, in the braised pigeon were mainly derived from the oxidation of unsaturated fatty acids, which had the smell of grass and was the main product of the degradation of omega-6 fatty acid peroxides (Huan et al, 2005).…”

Section: Aldehydesmentioning

confidence: 99%

Effect of marinating and frying on the flavor of braised pigeon

Qian

Zheng

Zhao

et al. 2021

J. Food Process. Preserv.

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Pigeon meat is nutritious, containing a variety of trace elements, amino acids and other nutrients. Compared with other poultry, pigeon meat contains more content of proteins and less content of fats. Compendium of Materia Medica recorded that pigeon meat has the effects on the regulation of liver and kidney functions and detoxifying. Pigeon meat also has the functions of on treating cachexia. It also reported that pigeon meat could increase appetite, prevent aging, and hair loss, especially for the elder, children, pregnant, and patients (Dong, Liu, et al., 2020). The volatile aroma components of meat products are generally formed by Maillard reaction, lipid degradation and some vitamin degradation reactions (Zeng et al., 2020). However, the mechanisms of aroma formation in various meat products as well as in various processes are different. Therefore, processing factor is an important variable needs to be investigated in clarifying the mechanism of aroma formation in meat products. Generally, volatile aroma components in foods were mostly analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) (Dong, Li, et al., 2020; Zeng et al., 2020). It has been reported that gas chromatography-ion mobility spectrometry (GC-IMS) technology

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Section: Aldehydesmentioning

confidence: 99%

Effect of marinating and frying on the flavor of braised pigeon

Qian

Zheng

Zhao

et al. 2021

J. Food Process. Preserv.

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“…Various SLs such as DAGs (Diao et al., ; Long et al., ; Shin, Lee, & Lee, ) and HMFs (Sproston & Akoh, ; Zou & Akoh, , ) can be applied in the form of O/W emulsions. Compared to bulk oil, there are three physical regions in an O/W emulsion, namely, oil phase, interfacial region, and aqueous phase, which make lipid oxidation behavior more complicated.…”

Section: Physicochemical Properties Of Slsmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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“…(3) release of endogenous antioxidants in grains during extrusion that may provide protection against peroxidation [60]; and (4) creation of Maillard reaction products with antioxidant activity. In this regard, Sproston et al [61] recently showed that a Maillard reaction product (MRP) derived from d-glucose and l-cysteine possesses antioxidant properties and that such product could be useful in inhibiting lipid oxidation in complex emulsions.…”

Section: Lipidsmentioning

confidence: 99%

Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking

Moreno¹,

Fernández²,

Cuevas‐Rodríguez³

et al. 2018

Extrusion of Metals, Polymers and Food Products

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Maintaining and improving the nutritional quality of foods during processing are the main market and industry concerns. Thus, research should focus on novel and sustainable ways for selecting the appropriate processing method that either increases or does not affect the nutrient content of foods. Thermal processing techniques such as extrusion cooking are widely used for producing breakfast cereals, snack foods, pasta, pet food, etc. Extrusion cooking is a continuous process that uses a combination of high-temperature, highpressure, and high shear conditions in a short period of time, which results in molecular transformation and chemical reactions within the extruded products. Extrusion cooking brings on many biochemical changes such as denaturation of proteins, gelatinization of starch, lipid modifications, inactivation of microorganisms and enzymes, formation of volatile flavor components, and increase in soluble dietary fiber. Furthermore, extrusion cooking has the potential to improve the nutritional quality of the products by improving starch and protein digestibility and increasing the retention of bioactive compounds with antioxidant properties. Also, this highly efficient technology minimizes water pollution and energy consumption. This review aims to discuss the current information regarding changes in nutritional properties and bioactive compounds in cereals processed by extrusion cooking.

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Antioxidative Effects of a Glucose‐Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion

Cited by 15 publications

References 34 publications

Effect of marinating and frying on the flavor of braised pigeon

Effect of marinating and frying on the flavor of braised pigeon

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking

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