Effect of Antibrowning Agents on Browning and Intermediate Formation in the Glucose–Glutamic Acid Model

Abstract

In this study, the inhibitory effects of antibrowning agents on browning and the formation of intermediates such as 3-deoxyglucosone (3-DG) and hydroxymethylfurfural (HMF) were evaluated with a glucose-glutamic acid model for soybean paste. The initial antibrowning capacity was measured in the following order: pentasodium tripolyphosphate < citric acid and oxalic acid < cysteine and glutathione < sodium sulfite. Our data showed that antibrowning agents, such as pentasodium tripolyphosphate, citric acid, and oxalic acid, were maintained antibrowning capacities during storage at both 4 and 30 °C, respectively. However, both cysteine and glutathione was reduced with storage time, especially in the air. A marked effect of nitrogen treatment was noted for 3 of the antibrowning agents after storage in air at 30 °C in the following order: sodium sulfite < cysteine < glutathione. The formation ratio of 3-DG and HMF was higher after storage at 30 °C than at 4 °C. These compounds were produced most abundantly in the presence of sodium sulfite, and the yields were not related significantly to the degree of browning. Citric acid and oxalic acid were identified as the most effective in inhibitors of browning and intermediates, even during storage in air at 30 °C.

Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System

“…1,3 The Maillard reaction has a great influence on the color, odor, taste, nutritional value, and functional characteristics of food. 4 Although this reaction is to some extent desirable, too much browning can result in blackening, formation of off-odors and off-tastes, and nutritive loss, therefore declining in the quality and shelf life of foods. 5 Additionally, Maillard browning is not beneficial for pasteurized or sterilized products such as milk powder and fruit juices.…”

“…The second stage involves a series of reactions such as fragmentation, cyclization, Strecker degradation, and others. In the ultimate stage, intermediates are further converted to dark-brown colored cross-linked polymers, called melanoidins. , The Maillard reaction has a great influence on the color, odor, taste, nutritional value, and functional characteristics of food . Although this reaction is to some extent desirable, too much browning can result in blackening, formation of off-odors and off-tastes, and nutritive loss, therefore declining in the quality and shelf life of foods .…”

“…Previous research has proved that GSH could prevent Maillard browning of heated amino acid-reducing sugar mixtures . For example, GSH at a low concentration could effectively inhibit the browning of a model system containing glucose–glutamic acid and glucose–lysine. , In addition to its functional properties, GSH has good flavor characteristics. Dunkel et al demonstrated that GSH and its Maillard reaction products (MRPs) had the mouthfulness-enhancing (kokumi) effect.…”

Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality

“…The possible hypothesis of this trend is the disruption of hydrogen bridges between the proteins or between the amylopectin chains. Lim, Kwak, Lee, & Lee () evaluated the addition of cysteine, glutathione, citric acid, oxalic acid, pentasodium tripolyphosphate, and sodium sulfite as inhibitors of intermediaries (3‐deoxyglucosone and hydroxymethylfurfural) of browning reaction in soybean paste. The authors report that citric and oxalic acid has a high ability to inhibit Maillard reaction intermediates, with the advantage of not leaving toxic residues in food.…”

“…However, to the best of our knowledge, there are no studies on the use of acids in the rice parboiling process. Organic acids cause a reduction in pH, which in turn leads to a smaller degree of unfolding of the amino acid rings and sugar moieties (Lim, Kwak, Lee, & Lee, 2010). Consequently, the formation of intermediates such as 5-hydroxy-3-mercapto-2-pentanone is suppressed, thus hindering the completion of the Maillard reaction (Cerny & Briffod, 2007).…”