Effects of Selected Humectants on the Nonenzymatic Browning Reaction in Eggs

In intermediate-moisture foods, a mechanism describing how moisture affects chemical reaction rate is unknown. Previously, research showed glycol addition to model systems allowed high rates of nonenzymatic browning below the monolayer moisture value and an a w of 0.2. These works were replicated, focusing on a mechanism of either plasticization or reactant dissolution. T g curves showed plasticization increased with added glycerol and sorbitol. The maximum rate of nonenzymatic browning with glycerol occurred at an a w = 0.25 and was 1.5 times higher than the control (a w = 0.65). Sorbitol showed rates similar to the control. Plasticization and a w were poor predictors of reaction rate. Dissolution of glucose in glycerol explained the effect.

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Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties

Sherwin

Labuza

2003

Journal of Food Science

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Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants

Orjuela-Palacio

Zamora

Lanari

2019

JBR

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BACKGROUND: Yerba-mate (YM) and blackcurrant (BC) are rich in polyphenols and anthocyanins with proven health benefits therefore they could be used in functional beverage preparation. OBJECTIVE: To (a) develop a palatable powdered beverage with high physicochemical and nutritional quality using YM/BC, (b) determine the effect of in-vitro gastrointestinal digestion on antioxidant content and activity and (c) evaluate beverage's acceptance temporal changes and dynamic profile during multiple intakes. METHODS: We determined powder's water-activity (aw), moisture content, flowability, micro-morphology, color, cold water solubility, glass-transition temperature (Tg), total polyphenols (TP)/anthocyanins (MAC) and ascorbic-acid contents, antiradical activity (DPPH). RESULTS: Powder's aw (0.089) ensured biochemical/microbiological stability. Tg(55.64 • C) indicated that YM/BC's vacuum-storage at 20-25 • C was possible without losing glassy state. Powder's cold water's solubility was 90%. 1 L (60 g/L) provided 556.8 mg TP/198.11 mg monomeric-anthocyanins. Ascorbic-acid dose was half the recommended daily intake. In-vitro gastrointestinal digestion reduced total polyphenols/monomeric-anthocyanins 59-70%, but antiradical activity losses were 9%. Overall-acceptance and Time-Intensity curves results were in the Hedonic scale's "Like moderately to like very much" zone. Berries/Sweet were the only dominant attributes Astringency accumulative effects not detected. CONCLUSIONS: The YM/BC powder had good physical/biochemical/microbiological stability under industrial storage conditions and high antiradical activity after simulated gastrointestinal digestion. Sensory scores suggested that consumer's acceptance could be high.

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Effects of Selected Humectants on the Nonenzymatic Browning Reaction in Eggs

Cited by 2 publications

References 9 publications

Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties

Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties

Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants

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