Formation and migration of α‐dicarbonyl compounds during storage and reheating of a sugary food simulation system

Abstract

BACKGROUND The thermal processing of food results in the formation of α‐dicarbonyl compounds (α‐DCs) such as glyoxal (GO), methylglyoxal (MGO), 2,3‐butanedione (2,3‐BD), and 3‐deoxyglucosone (3‐DG), which are precursors of potentially harmful advanced glycation end products. Some of the α‐DCs found in food products might result from chemical deterioration reactions during storage and reheating. A range of sugary food simulation systems were stored at three different temperatures (4, 25, and 37 °C) and reheated using three different processing methods to investigate the formation and migration of α‐DCs. RESULTS During 20 days of storage, the concentration of α‐DCs declined, following which the concentration remained approximately constant. Methylglyoxal was the major α‐DC affected during storage, its relative content decreasing from 233.71 to 44.12 μg mL−1 in the glucose‐lysine system. The concentration of α‐DCs decreased with increasing temperature. Microwave reheating increased the formation of α‐DC compounds. The largest increases in 3‐DG concentrations were observed in the maltose‐lysine systems (24.94 to 35.74 μg mL−1). The concentration of α‐DCs only changed a little in response to reheating at 100 °C, but declined when reheated at 150 °C. CONCLUSION The concentration of α‐DCs following storage and reheating depends on the type of sugar, lysine content, temperature, and method of reheating. © 2020 Society of Chemical Industry

Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

“…After α-DCs of oils is captured using o-PDA during thermal treatment, derivatives were determined using a high-performance liquid chromatography-mass spectrometer (HPLC-MS, Agilent 1200 LC/MSD-Trap-XCT system, Agilent Technologies, Santa Clara, CA, USA) as previously reported ( 19 ).…”

Microwave technology: a novel approach to the transformation of natural metabolites

“…In the field of food, studies have found that microwave processing may produce toxic substances in food starch, or make the structure change to expose some more potentially toxic sites [ 147 ]. For example, microwave heating will increase the content of α -dicarbonyl compounds, which lead to an increase in harmful glycosylation products [ 148 ]. And because of the oxidation effect of microwave, microwave cooking has higher levels of cholesterol oxides than other cooking methods, which can also have negative effects on human health [ 149 ].…”

Effects of methylglyoxal on shrimp tropomyosin structure and allergenicity during thermal processing

“…a-DCs could interact with the side-chain groups of arginine (Arg) and lysine (Lys) residues. Among all of the a-DCs, MGO exists the most widely in heat-processed foods ( Kim et al, 2021 , Wang et al, 2020 , Zheng et al, 2022 , Zhuang et al, 2020 ). MGO in fats and oils is also formed by lipid degradation during processing.…”