Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses

Zeng, Yan; Zhang, Xiaoxi; Guan, Yuping; Sun, Yi

doi:10.1111/j.1365-2621.2012.02973.x

Cited by 14 publications

(9 citation statements)

References 41 publications

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“…In our research, both formulation A and B reported lower antioxidant content than the control, showing that tagatose reacts less than table sugar with free radicals. These results differ from those reported by Zeng et al (2012) who observed that via the Maillard reaction, rare sugars (especially D-tag) induced a more remarkable improvement than D-fructose in the radical scavenging activity and oxidation reduction potential of the hydrolysates of tune backbone. Moreover, in our study, the antioxidant capacity of marmalades increased over time, showing possible combinations of components that would imply the appearance of new antioxidants.…”

Section: Compositional Characterization Of Marmaladescontrasting

confidence: 99%

Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade

Rubio-Arraez

Sahuquillo

Capella

et al. 2015

Journal of Texture Studies

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Today's society shows a growing interest in healthy, safe and high nutritional quality food. Thus, in this paper sweet orange marmalades have been developed using healthy sweeteners (tagatose and oligofructose) in different proportions. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological properties have been carried out, initially and after 45 days of storage. Microbiological analyses have also been performed to determine their stability. Furthermore, a sensorial assessment has been conducted to find out acceptance of these new orange marmalades by consumers. The results showed that the highest proportion of oligofructose contributed to improve the initial antioxidant capacity of marmalades. The marmalade with the same proportions of oligofructose and tagatose was more consistent and showed a further increase in the elastic component over time. All marmalades had a similar appearance, but oligofructose reduced L*. Finally, orange marmalades made with healthy sweeteners were better scored. Practical Applications The development of new healthier marmalades offers new alternatives to the conventional ones not only to prevent caries and obesity but also to provide functional features associated with the use of tagatose and oligofructose as sweeteners. However, not always it is possible to replace traditional components by others and that is why it is so important to assess their technological influence. In this study, the viability of the use of both sweeteners to prepare orange marmalades has been checked.

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Section: Compositional Characterization Of Marmaladescontrasting

confidence: 99%

Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade

Rubio-Arraez

Sahuquillo

Capella

et al. 2015

Journal of Texture Studies

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“…For example, while roasted at 120 ∘ C, 40.4% of free amino groups was lost within 60 min, but increased significantly, from 2.6 to 58.1%, during 90 and 120 min of roasting time, respectively. This observation is in agreement with data from Zeng et al 24 and Jiang et al, 25 who demonstrated that there was first a sharp decrease in free amino groups in some sugar-lysine systems, e.g. fructose-lysine, and a slight increase later, but the systems investigated by these authors differed from those concerned in this study.…”

Section: Changes In Free Amino Acidssupporting

confidence: 94%

Maillard reaction derived from oil‐tea camellia seed through roasting

Fan

Xueqian

2019

J Sci Food Agric

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BACKGROUND The Maillard reaction products (MRPs) formed after roasting of oil‐tea camellia seeds (camellia seeds) were investigated. Camellia seeds are inevitably heated during processing, but the effect of heating or roasting on the physicochemical properties of camellia seed or oil‐tea camellia seed oil (camellia oil) has been seldom studied, especially with respect to the Maillard reaction. RESULTS Changes in reducing sugars, free amino acids, pH, color, browning intensity and MRP (furosine, glyoxal, methylglyoxal, 5‐hydroxymethylfurfural and furural) concentrations were examined in camellia seeds during roasting at 120–160 °C for 20–120 min. Results showed that roasting leads first to a decrease and then to a considerable increase in free amino groups and, at the same time, to a reduction in moisture content and decrease in pH. The sucrose content of the seeds decreased, while that of glucose and fructose increased reciprocally during roasting. On the other hand, the observed changes concerning glyoxal were negligible. Furthermore, 5‐hydroxymethylfurfural and furfural have been found at the end of the roasting process, with maximum values of 572.26 ± 1.91 mg kg−1 dry wt and 0.46 ± 0.003 mg kg−1 dry wt, at 160 °C for 120 min, respectively. CONCLUSION This investigation provides the initial groundwork necessary for the development and implementation of green and efficient technology that could be applied to obtain high‐quality camellia oil. Future research is necessary to assess antioxidant capacity, quality and safety of oil after thermal processing of camellia seeds. © 2019 Society of Chemical Industry

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“…The results demonstrated that higher reduce power of chicken peptide can be obtained with modification of sugar, indicating that sugar reactivity might be one of the main factors that affected the reducing power of MRPs. The results were in agreement with Zeng et al (2012) who reported that reducing power of tuna hydrolysates continued to increase in the MR with four ketohexoses and Limsuwanmanee et al (2014) who reported that reducing power of nonprotein nitrogenous from stingray can be improved significantly by the MR using appropriate sugar. In addition, it has also been reported that MRPs containing a higher level of sugar had a greater reducing power than those with a lower level, suggesting that MRPs could function as electron donors (Benjakul et al 2005a,b).…”

Section: Changes In Reducing Power Of Cp-mrpssupporting

confidence: 91%

“…The results were in agreement with Zeng et al . () who reported that reducing power of tuna hydrolysates continued to increase in the MR with four ketohexoses and Limsuwanmanee et al . (2014) who reported that reducing power of nonprotein nitrogenous from stingray can be improved significantly by the MR using appropriate sugar.…”

Section: Resultsmentioning

confidence: 93%

Antioxidant Activities of Chicken Peptide-Maillard Reaction Products (CP-MRPS) Derived from Chicken Peptides andd-Glucose System

Bai

Wang

Zeng

et al. 2016

Journal of Food Processing and Preservation

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Chicken peptide‐Maillard reaction products (CP‐MRPs) were prepared by Maillard reaction (MR) process of chicken peptide and antioxidant activity of CP‐MRPs was evaluated by means of reducing power, DPPH radical scavenging activity, hydroxyl radical scavenging activity and chelating activity on ferrous ion. Meanwhile, the effects of MR conditions (e.g., concentration, reaction time, ratio of glucose to peptide and temperature) on antioxidant activity of CP‐MRPs were also investigated. The results showed that browning intensity of CP‐MRPs increased significantly (P < 0.05) with reaction time increase. CP‐MRPs possessed greater (P < 0.05) reducing power and DPPH radical scavenging activity than those of Vc, while CP‐MRPs did not exhibit hydroxyl radical scavenging activity and chelating activity on ferrous ion. The reducing power of CP‐MRPs increased with increasing reactants concentration, reaction time as well as temperature. DPPH radical scavenging activity did not have a distinct variation when treated along with different temperature and reaction time. Practical Applications Maillard reaction products (MRPs) have been reported to contribute not only to the taste, aroma and color, but also to antioxidant potential of stored and processed foods. However, little work has been done on the antioxidant activity of chicken peptide and chicken peptide‐Maillard reaction products (CP‐MRPs) in the Maillard reaction (MR) of chicken peptides and d‐glucose system. The results obtained in this work could provide indicative data for the chicken‐flavor seasoning industry on how the reaction conditions in MR influences the antioxidant activities of CP‐MRPs.

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Enzymatic hydrolysates from tuna backbone and the subsequent Maillard reaction with different ketohexoses

Cited by 14 publications

References 41 publications

Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade

Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade

Maillard reaction derived from oil‐tea camellia seed through roasting

Antioxidant Activities of Chicken Peptide-Maillard Reaction Products (CP-MRPS) Derived from Chicken Peptides andd-Glucose System

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