Browning and pigmentation in food through the Maillard reaction

Murata, Masatsune

doi:10.1007/s10719-020-09943-x

Cited by 121 publications

(67 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The desired aroma and flavor of coffee are related to the volatile and non-volatile compounds. Their content is affected by the selection of appropriate roasting parameters and the subsequent Maillard reaction, which additionally leads to a change of beans color as a result of the production of melanoidins [ 6 ]. There are many techniques of coffee brewing.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

Muzykiewicz-Szymańska

Nowak

Wira

et al. 2021

Molecules

View full text Add to dashboard Cite

Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process. The study aimed to analyze the effect of roasting beans, the brewing technique, and its parameters (time and water temperature) on antioxidant activity (determined using several in vitro methods), total polyphenols, flavonoids, and caffeine content. The infusions of unroasted and roasted Arabica beans from Brazil, Colombia, India, Peru, and Rwanda were analyzed. In general, infusions prepared from roasted beans had higher antioxidant activity and the content of above-mentioned compounds. The hot brew method was used to obtain infusions with a higher antioxidant activity, while the cold brew with higher caffeine content. The phenolic compound content in infusions prepared using both techniques depended on the roasting process. Moreover, the bean’s origin, roasting process, and brewing technique had a significant effect on the tested properties, in contrary to brewing time and water temperature (below and above 90 °C), which had less impact. The results confirm the importance of coffee brewing optimization.

show abstract

Section: Introductionmentioning

confidence: 99%

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

Muzykiewicz-Szymańska

Nowak

Wira

et al. 2021

Molecules

View full text Add to dashboard Cite

show abstract

“…One of the main challenges was also to reproduce the physiological features of both the cell types. However, in the literature, ratios of Caco-2 and HT29-MTX vary widely: 75/25 [32]; 90/10; 80/20 and 70/30 [1]; 90/10, 75/25, 50/50, 25/75 [2]. We then evaluated in a preliminary study the responses of different ratios (60/40, 70/30, 80/20, 90/10) of these two cell lines grown together to determine the most appropriate one.…”

Section: Discussionmentioning

confidence: 99%

“…Indeed, on top of pesticides residues, which are among the most common food contaminants, food processing, and particularly heat treatment, is at the origin of a non-enzymatic glycation reaction also called the Maillard reaction. This reaction generates a large collection of compounds contributing to the odor, flavor and color of the food matrix [2], but also many others that may be considered life threatening. One of the main challenges is to understand the consequences of the exposure to many food contaminants for our health and, more significantly, to evaluate their impact on the digestive tract, the main route of exposure to food contaminants.…”

Section: Introductionmentioning

confidence: 99%

Food Contaminants Effects on an In Vitro Model of Human Intestinal Epithelium

Guibourdenche

Haug

Chevalier

et al. 2021

Toxics

View full text Add to dashboard Cite

Pesticide residues represent an important category of food contaminants. Furthermore, during food processing, some advanced glycation end-products resulting from the Maillard reaction can be formed. They may have adverse health effects, in particular on the digestive tract function, alone and combined. We sought to validate an in vitro model of the human intestinal barrier to mimic the effects of these food contaminants on the epithelium. A co-culture of Caco-2/TC7 cells and HT29-MTX was stimulated for 6 h with chlorpyrifos (300 μM), acrylamide (5 mM), Nε-Carboxymethyllysine (300 μM) alone or in cocktail with a mix of pro-inflammatory cytokines. The effects of those contaminants on the integrity of the gut barrier and the inflammatory response were analyzed. Since the co-culture responded to inflammatory stimulation, we investigated whether this model could be used to evaluate the effects of food contaminants on the human intestinal epithelium. CPF alone affected tight junctions’ gene expression, without inducing any inflammation or alteration of intestinal permeability. CML and acrylamide decreased mucins gene expression in the intestinal mucosa, but did not affect paracellular intestinal permeability. CML exposure activated the gene expression of MAPK pathways. The co-culture response was stable over time. This cocktail of food contaminants may thus alter the gut barrier function.

show abstract

“…It was stated as well that the colour changes are affected by the temperature increase in the sample thickening process. In this case, the darker colour may result from protein denaturation and the Maillard reaction (browning) in the surroundings where the process temperature is increased up to 160 °C [46]. Figure 5 presents the ΔE differences between the colour of materials produced at a temperature of 130 and 160 °C.…”

Section: Colour Analysismentioning

confidence: 99%

Properties of Biocomposites from Rapeseed Meal, Fruit Pomace and Microcrystalline Cellulose Made by Press Pressing: Mechanical and Physicochemical Characteristics

Żelaziński

2021

Materials

View full text Add to dashboard Cite

This paper presents the results of research on biocomposites made of the mixture of post-extraction rapeseed meal, microcrystalline cellulose and various fruit pomace (chokeberry, blackcurrant, apple and raspberry pomace). The biocomposites were made in the process of mechanical thickening by means of a heated mould (die and stamp) which is located between two heating elements installed on a hydraulic press. The presented research combines mechanical engineering and material engineering issues. The physical and mechanical tests of obtained biocomposites included mechanical strength measurements, thermogravimetric analyses (TGA), colour change tests and scanning electron microscopic (SEM) tests of the internal structure after breaking the sample. In addition, Fourier transform infrared spectroscopy (FTIR) tests were carried out. Generally, the bend tests and Young’s modulus were significantly increased, for example, biocomposites with an addition of chokeberry pomace had the flexural strength higher by approximately 25% in relation to the primary sample. Furthermore, it is interesting to note the increase of water contact angle of these biocomposites by 40% in relation to the primary sample. The research indicates the potential for using fruit pomace for the needs of biocomposite production.

show abstract

Browning and pigmentation in food through the Maillard reaction

Cited by 121 publications

References 52 publications

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

Food Contaminants Effects on an In Vitro Model of Human Intestinal Epithelium

Properties of Biocomposites from Rapeseed Meal, Fruit Pomace and Microcrystalline Cellulose Made by Press Pressing: Mechanical and Physicochemical Characteristics

Contact Info

Product

Resources

About