Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro

Wu, Jianfu; Jin, Yan; Zhang, Min

doi:10.1016/j.foodchem.2020.127934

Cited by 41 publications

(20 citation statements)

References 40 publications

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“…When the temperature of beans rises to about 154 °C, the Maillard reaction begins. It is a complex reaction between reducing sugars and amino compounds, which can occur between ketones, aldehydes, peptides, proteins and even ammonia 26‐28 . Amino acids are another important reactant of the Maillard reaction, and have been successfully used to improve the flavor of pepper; 29 thus, amino acid treatment is expected to become a new method to improve the aroma of robusta.…”

Section: Planting Factorsmentioning

confidence: 99%

“…It is a complex reaction between reducing sugars and amino compounds, which can occur between ketones, aldehydes, peptides, proteins and even ammonia. [26][27][28] Amino acids are another important reactant of the Maillard reaction, and have been successfully used to improve the flavor of pepper; 29 thus, amino acid treatment is expected to become a new method to improve the aroma of robusta. In short, the Maillard reaction is the basis for improving the flavor of roasted foods, 30,31 and its related parameters such as reactants, time, temperature and pressure can be used as future research objects for improving coffee flavor.…”

Section: Planting Factors Speciesmentioning

confidence: 99%

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Review on factors affecting coffee volatiles: from seed to cup

Wang

et al. 2021

J Sci Food Agric

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The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low‐quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold‐brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in‐depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post‐harvest parameters that favor the continuous production of flavorful and top‐class coffee beans and beverages. © 2021 Society of Chemical Industry.

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Section: Planting Factorsmentioning

confidence: 99%

Section: Planting Factors Speciesmentioning

confidence: 99%

Review on factors affecting coffee volatiles: from seed to cup

Wang

et al. 2021

J Sci Food Agric

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“…Sulfides endow black garlic with its unique flavor and play an important role in its anti-cancer bioactivity (8,9). At high temperatures, carbohydrates and amino acids can be transferred to antioxidant compounds (e.g., MLD) by a series of Maillard reactions of non-enzymatic browning (10)(11)(12). MLD plays a key role in the changes in physical, chemical, and sensory properties as well as the biological effects of food, including antioxidant, antitumor, antibacterial, anti-inflammatory, hypoglycemic, and antihypertensive activities (11,13,14).…”

Section: Introductionmentioning

confidence: 99%

“…At high temperatures, carbohydrates and amino acids can be transferred to antioxidant compounds (e.g., MLD) by a series of Maillard reactions of non-enzymatic browning (10)(11)(12). MLD plays a key role in the changes in physical, chemical, and sensory properties as well as the biological effects of food, including antioxidant, antitumor, antibacterial, anti-inflammatory, hypoglycemic, and antihypertensive activities (11,13,14). In addition, the content of polyphenols, flavonoids, and phenolic acids in black garlic can be increased by 7-11-, 1-5-, and 4-8-fold in comparison with fresh garlic, respectively, which could significantly increase its antioxidant effects (9).…”

Section: Introductionmentioning

confidence: 99%

Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

Zhao

Chen

et al. 2021

Front. Nutr.

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The purpose of this study is to investigate the potential application of probiotics in the development of novel functional foods based on black garlic. The single-factor analysis (extraction temperatures, solid-to-liquid ratios, and extraction times) and the response surface methodology were firstly used to optimize hot water extraction of soluble solids from black garlic. The optimal extraction conditions were temperature 99.96°C, solid-to-liquid ratio 1:4.38 g/ml, and extracting 2.72 h. The effects of Lactobacillus (Lactobacillus plantarum, Lactobacillus rhamnosus, and co-culture of them) fermentation on the physicochemical properties of black garlic extract broth were studied for the first time. Artificial and electronic sensory evaluations demonstrated that fermentation significantly influenced the sensory characteristics. The variations of metabolites in different broth samples (S1, unfermented; S2, 1-day fermentation by L. plantarum; S3, 2-day fermentation by L. rhamnosus; and S4, 1-day fermentation by co-cultured Lactobacillus) were further investigated by gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry/mass spectrometry analysis. As a result, Lactobacillus fermentation significantly reduced the pH; increased the contents of the total acid, amino nitrogen, total polyphenol, and total flavonoid; and reduced the content of 5-hydroxymethylfurfural (a carcinogenic component) by 25.10–40.81% in the black garlic extract. The contents of several components with unpleasant baking flavors (e.g., furfural, 2-acetylfuran, and 5-methyl furfural) were reduced, whereas the contents of components with green grass, floral, and fruit aromas were increased. More importantly, the contents of several functional components including lactic acid, Gly-Pro-Glu, sorbose, and α-CEHC (3,4-dihydro-6-hydroxy-2,5,7,8-tetramethyl-2H-1-benzopyran-2-propanoic acid) were increased after Lactobacillus fermentation. The results demonstrated the potential of probiotic fermentation to improve the quality of black garlic. This work will provide an insight into the strategic design of novel black garlic products and facilitate the application of black garlic in functional foods.

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“…A well-known food undergone this process is black garlic (Allium sativum L.), a processed garlic produced by thermal treatment on raw garlic at high temperature and high relative humidity for 60-90 days without using additives. 14,15 During the production process, raw garlic also undergoes Maillard reaction, which occurs between amine groups and carbonyl compounds, nally resulting in brownish melanoidin. 16 A variety of biological activities of melanoidin has been demonstrated, including antioxidant, antibacterial, anti-in ammatory, hypoglycemic, hypotensive, antitumor effects, prevention of obesity, lowering of serum lipopolysaccharide levels, and modulation of the composition of the gut microbiota.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Phenolics Content and Biological Activities of Longan (Dimocarpus Longan Lour.) Treated with Thermal and Aging Process

Hong-in

Neimkhum

Punyoyai

et al. 2021

Preprint

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This study is the first to successfully produce novel black Dimocarpus longan by undergoing thermal and ageing process. Pericarp, aril, and seed of black D. longan were macerated in 95% v/v ethanol. Their chemical compositions were investigated by Folin–Ciocalteu assay, aluminium chloride assay, and high-performance liquid chromatography. Antioxidant activities were evaluated in terms of radical scavenging and iron (III) reducing capacity. Enzyme inhibitory assay was used to evaluate the hyaluronidase inhibition. Black D. longan seed extract contained the significantly highest content of flavonoids and phenolic compounds (p < 0.05). Each gram of the extract contained 53.6 ± 0.9 mg of gallic acid, 19.8 ± 2.9 mg of corilagin, and 24.5 ± 0.7 mg of ellagic acid. This extract was the most potent anti-hyaluronidase and antioxidant with the strongest free radical scavenging activity and reducing power. Therefore, it was proposed as functional food and further used in the pharmaceutical or cosmeceutical industries.

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Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro

Cited by 41 publications

References 40 publications

Review on factors affecting coffee volatiles: from seed to cup

Review on factors affecting coffee volatiles: from seed to cup

Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

Enhancement of Phenolics Content and Biological Activities of Longan (Dimocarpus Longan Lour.) Treated with Thermal and Aging Process

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