Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Correa, Ruth Fabiola Peña; Mogol, Burçe Ataç; Fryganas, Christos; Fogliano, Vincenzo

doi:10.1021/acs.jafc.3c01678

Cited by 4 publications

(1 citation statement)

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“…The MR involves a series of interactions between the carbonyl group in a reducing sugar or oxidized lipid and the amino group in amino acids, peptides, or proteins. It was reported that the cysteine content in BG is 5 times higher than that in white garlic [7]. However, the changes in amino acids in BG MLDs during storage are little-studied.…”

Section: Introductionmentioning

confidence: 99%

Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions

Wang,

Zhong,

Wang

et al. 2023

Foods

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Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food. In this study, the formation, chemical composition, and structural characteristics of black garlic (BG) MLDs stored at different temperatures (4 °C, 20 °C, and 35 °C) over a period of 6 months were investigated. The initial products of the MR formed more often at 4 °C and 20 °C, while higher temperatures (35 °C) promoted the reaction in the middle and late stages of the MR. The higher temperature promoted an increase in molecular weight and MLD content, which can be attributed to the increase in protein and phenolic content. Elemental analysis confirmed an increase in nitrogen (N) content and the continuous incorporation of nitrogen-rich substances into the skeleton. Amino acids, particularly aspartic acid and threonine, were the primary N-containing compounds involved in MLD formation. Additionally, the infrared analysis revealed that the changes in MLDs during storage were characterized by amide I and amide II groups. The MR enhanced the yields of heterocyclic compounds (from 56.60% to 78.89%), especially that of O-heterocyclic compounds, at the higher temperature according to Py-GC-MS analysis. Furthermore, the higher temperature enhanced the molecular weight, maximum height, and roughness of MLDs compared to the control. The antioxidant ability of MLDs was positively correlated with storage temperatures. In summary, temperature had an impact on the formation, evolution, and antioxidant activity of MLDs.

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Section: Introductionmentioning

confidence: 99%