Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production

Hong, Pui Khoon; Betti, Mirko

doi:10.1016/j.foodchem.2016.05.170

Cited by 53 publications

(49 citation statements)

References 35 publications

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“…The results illustrated that GlcN treatments can increase savouriness [16]. Meanwhile, they found Maillard reaction products (MRPs) derived from GlcN showed a high efficacy in scavenging DPPH and ABTS radicals in accordance with the increasing browning intensity [14]. These phenomena suggest that GlcN browning can be modulated according to the specific desired properties to produce multifunctional food additives.…”

Section: Introductionmentioning

confidence: 93%

“…Glucosamine (GlcN) is an amino monosaccharide used as a dietary supplement for the relief of osteoarthritis symptoms, which are currently produced by acid hydrolysis of chitin extracted from crab and shrimp shells. The molecular structure of GlcN contains an amino group at the C2 position next to the carbonyl group forming an aldoseamine structure that can resemble an Amadori rearrangement product [14,15]. Due to its reactivity, GlcN has been conducted in non-enzymatic browning reaction in order to generate novel functional food ingredients.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction

Dai

Shilong

et al. 2017

Food Sci Biotechnol

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Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against and. . Therefore, GlcN-ZC can be used as a novel promising additive in the food industry.

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Section: Introductionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction

Dai

Shilong

et al. 2017

Food Sci Biotechnol

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“…The browning of fruits and vegetables results from non-enzymatic and enzymatic processes [ 8 , 9 ]. Non-enzymatic browning, which involves many types of chemical processes, such as the Maillard reaction, caramelization, vitamin C oxidation, and polyphenol polymerization, is a major cause of browning [ 10 , 11 ]. Enzymatic browning in fresh-cut products is generally considered a multi-factorial process [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

et al. 2017

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Fresh-cut luffa (Luffa cylindrica) fruits commonly undergo browning. However, little is known about the molecular mechanisms regulating this process. We used the RNA-seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut fruits from luffa cultivar ‘Fusi-3’. Over 90 million high-quality reads were assembled into 58,073 Unigenes, and 60.86% of these were annotated based on sequences in four public databases. We detected 35,282 Unigenes with significant hits to sequences in the NCBInr database, and 24,427 Unigenes encoded proteins with sequences that were similar to those of known proteins in the Swiss-Prot database. Additionally, 20,546 and 13,021 Unigenes were similar to existing sequences in the Eukaryotic Orthologous Groups of proteins and Kyoto Encyclopedia of Genes and Genomes databases, respectively. Furthermore, 27,301 Unigenes were differentially expressed during the browning of fresh-cut luffa fruits (i.e., after 1–6 h). Moreover, 11 genes from five gene families (i.e., PPO, PAL, POD, CAT, and SOD) identified as potentially associated with enzymatic browning as well as four WRKY transcription factors were observed to be differentially regulated in fresh-cut luffa fruits. With the assistance of rapid amplification of cDNA ends technology, we obtained the full-length sequences of the 15 Unigenes. We also confirmed these Unigenes were expressed by quantitative real-time polymerase chain reaction analysis. This study provides a comprehensive transcriptome sequence resource, and may facilitate further studies aimed at identifying genes affecting luffa fruit browning for the exploitation of the underlying mechanism.

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“…Caramelization is induced when a sugar is dry-heated at high temperatures (Nagai et al, 2018). Both caramelization and Maillard reactions affect not only the color of the food, but also the aroma and flavor (Hong and Betti, 2016). The color change of the outer layer was more apparent when the internal crosssectional area of the steak was examined (Fig.…”

Section: Colormentioning

confidence: 99%

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Yoo¹,

Kim²,

Yong³

et al. 2020

Food Sci Anim Resour

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The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searingcooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

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Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production

Cited by 53 publications

References 35 publications

Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction

Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

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