Lactones formation during monosaccharide's caramelization in ethanolic-aqueous solutions

Черепанов, И. С.; Botalova, Olga O.

doi:10.1063/5.0018037

Cited by 3 publications

(3 citation statements)

References 17 publications

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“…Over several decades, caramels have been used in the food industry as a colorant (Chazelas et al ., 2020; Cherepanov & Botalova, 2020). Cookies, bread, ice cream cones and muffins can be given as some examples of caramel‐containing products (Sengar & Sharma, 2014).…”

Section: Introductionmentioning

confidence: 99%

A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

Ertugrul

Tas

Namlı

2021

Int J of Food Sci Tech

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Allulose, also known as rare sugar, is a very reactive monosaccharide in browning reactions. In this study, the caramelisation of allulose was investigated for the first time. To study caramelisation, sugar solutions (glucose, fructose and allulose) were prepared with distilled water and buffer solutions at pH 7, 10, 12 and were freeze-dried afterwards. To let caramelisation occur, samples were incubated at 55% relative humidity (RH) and 50 °C. Results showed that samples prepared with pH 10 and pH 12 buffer solutions resulted in a higher browning rate than samples prepared with distilled water (DW) and pH 7 buffer solution. Moreover, according to HPLC and total reducing sugar content results, allulose (Allu) samples had the lowest remaining reducing sugar (RRS) amount, indicating that Allu samples depleted more in the reaction. Overall, the approach followed in this study can be considered as a novel strategy to obtain allulose-containing caramel-like products more efficiently than conventional methods.

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Section: Introductionmentioning

confidence: 99%

A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

Ertugrul

Tas

Namlı

2021

Int J of Food Sci Tech

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“…A similar phenomenon can be expected in roasted oils. Among the detected esters, lactones can be formed from phenolic acids, carbohydrates, and carotenoids [ 27 , 33 ]. Two parallel reactions such as the enolate Spengler-Pfannenstiel degradation and the Cannizzaro reaction of α-dicarbonyl compounds can lead to various saccharic acids, which may form lactones [ 33 ].…”

Section: Discussionmentioning

confidence: 99%

“…Among the detected esters, lactones can be formed from phenolic acids, carbohydrates, and carotenoids [ 27 , 33 ]. Two parallel reactions such as the enolate Spengler-Pfannenstiel degradation and the Cannizzaro reaction of α-dicarbonyl compounds can lead to various saccharic acids, which may form lactones [ 33 ]. In this study, the reduction in both polyphenolic compounds and carotenoids was observed at the highest roasting temperature, which can be a possible source of lactones.…”

Section: Discussionmentioning

confidence: 99%

Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil

2022

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The aim of this study was to track changes in the volatilome of cold-pressed oil and press cakes obtained from roasted seeds and to combine it with the profile of non-volatile metabolites in a single study, in order to understand pathways of volatile organic compound (VOC) formation caused by thermal processing. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry was used for the analysis of VOCs in cold-pressed oils and corresponding press cakes obtained after roasting of seeds at 140 and 180 °C prior to pressing. Contents of primary metabolites (amino acids, saccharides, fatty acids) as well as selected secondary metabolites (glucosinolates, polyphenols) were determined, as many of them serve as precursors to volatile compounds formed especially in thermal reactions. After roasting, the formation of Maillard reaction products increased, which corresponded to the reduction of free amino acids and monosaccharides. Moreover, levels of the products of thermal oxidation of fatty acids, such as aldehydes and ketones, increased with the increasing temperature of roasting, although no significant changes were noted for fatty acids. Among sulphur-containing compounds, contents of the products and intermediates of methionine Strecker degradation increased significantly with the increasing temperature of roasting. Degradation of glucosinolates to nitriles occurred after thermal treatment. The results of this study confirmed that seed roasting before cold pressing has a significant effect on the volatiles, but also indicated roasting-induced changes in non-volatile metabolites of oil and press cake. Such an approach helps to understand metabolic changes occurring during rapeseed processing in cold-pressed oil production. Graphical Abstract

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Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Lomelí-Martín

Welti‐Chanes

Escobedo‐Avellaneda

2021

Foods

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Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structures of key enzymes in the production of aroma compounds. This can result in either an increase or decrease in their content, along with reactions or physical processes associated with a reduction of molecular volume. This article provides a comprehensive review of HHP treatment’s effects on the content of lipid-derived aroma compounds, aldehydes, alcohols, ketones, esters, lactones, terpenes, and phenols, on various food matrices of vegetable and animal origin. The content of aldehydes and ketones in food samples increased when subjected to HHP, while the content of alcohols and phenols decreased, probably due to oxidative processes. Both ester and lactone concentrations appeared to decline due to hydrolysis reactions. There is no clear tendency regarding terpenes concentration when subjected to HHP treatments. Because of the various effects of HHP on aroma compounds, an area of opportunity arises to carry out future studies that allow optimizing and controlling the effect.

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Lactones formation during monosaccharide's caramelization in ethanolic-aqueous solutions

Cited by 3 publications

References 17 publications

A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

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