Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides

Li, Qian; Li, Xiaojing; Ren, Zeyue; Wang, Ruijiao; Zhang, Yun; Li, Jia; Ma, Fuqiu; Xiu-hua, Liu

doi:10.1016/j.lwt.2021.111833

Cited by 35 publications

(19 citation statements)

References 46 publications

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“…According to previous studies, the color and aroma of sesame oil are attributed to the Maillard reaction, lipid oxidation, and thermal degradation of macromolecules such as polysaccharides and protein during roasting sesame seeds ( Berk et al, 2019 , Goncuoglu Tas and Gokmen, 2017 ). Many investigations have demonstrated that the thermal degradation of macromolecules and lipid oxidation provides abundant precursors for the Maillard reaction ( Li et al, 2021 , Ye et al, 2022 ). Therefore, the Maillard reaction potentially plays a key role in producing the color and flavor of sesame oil.…”

Section: Introductionmentioning

confidence: 99%

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Guo

Liu

et al. 2022

Food Chemistry: X

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Section: Introductionmentioning

confidence: 99%

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Guo

Liu

et al. 2022

Food Chemistry: X

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“…The Maillard reaction is a non-enzymatic reaction between carbonyl groups of reducing carbohydrates and free amino groups of amines/amino acids/peptides/proteins. 7 Glycoconjugates after the Maillard reaction exhibit preferable antioxidant properties, 8 thermal stability, 9 digestive resistance, 10 as well as resistance to pathogenic bacteria. 11 Among them, the strong antioxidant capacity of Maillard reaction products (MRPs) may improve the functional and nutritional values of food.…”

Section: ■ Introductionmentioning

confidence: 99%

Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

Zhong

Zhang

et al. 2021

J. Agric. Food Chem.

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In this study, three kinds of Maillard reaction products (MRPs) have been, for the first time, successfully prepared by conjugating soy protein isolate (SPI) with isomaltooligosaccharide, xylooligosaccharide, or galactooligosaccharide at 80 °C for 30 or 60 min and applied for the construction of Lactobacillus casei (L. casei) microcapsules. The results showed that MRPs exhibited enhanced antioxidative activities compared with their physically mixed counterparts. The digested MRPs displayed excellent resistance to pathogenic bacteria and promoted the growth of L. casei. Moreover, MRP-encapsulated L. casei showed a higher survival rate than free L. casei under tested adverse conditions including heat treatment, storage, and mechanical forces. Under simulated digestion conditions, the viability of L. casei decreased from 8.8 log cfu/mL to 1.6 log cfu/mL, while that of MRP-encapsulated L. casei was maintained at 7.4 log cfu/mL. Thus, MRP-based SPI−oligosaccharide conjugates exhibited great potential for microencapsulation of probiotics.

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“…Besides, acidic and heat conditions during the extraction of SBHMP may promote the phenomena of Maillard and Caramelization, thus influencing the product’s color. Metal chelators could effectively bind metal ions associated with the browning of polysaccharides during extraction ( 29 , 30 ). The addition of sodium ascorbate in the preparation process can prevent the oxidation of the extract.…”

Section: Resultsmentioning

confidence: 99%

Extraction and characterization of a pectin from sea buckthorn peel

Zhu

Liu

Yuen³

et al. 2022

Front. Nutr.

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Sea buckthorn peel is the by-product of the sea buckthorn processing, which contains many bioactive compounds. In this paper, sea buckthorn high methoxyl pectin (SBHMP) was obtained, with a yield of 8% and a light-colored. The SBHMP was a high methoxyl with a degree of esterification of 57.75% and uronic acid content of 65.35%. The structural and morphological characterization of SBHMP were analyzed by high-performance liquid chromatography, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Results showed that SBHMP presented a sheet and layered stacked morphological, and was mainly composed of galacturonic acid, arabinose, galactose, rhamnose, and mannose, which indicated that SBHMP mainly consisted of homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) type pectin polysaccharides. In addition, SBHMP also presented significant gel, thickening, and emulsifying properties. The results exhibited that SBHMP could form jelly-like gels under acid and high sucrose conditions, presenting a shear-thinning behavior and increasing apparent viscosity with the enhancement of pectin and sucrose contents. Besides, SBHMP could form oil-in-water emulsions with pectin concentrations of 1.0–3.0%. When the SBHMP concentrations were 2.0 and 3.0%, the emulsions were stable during 7 days of storage. Findings in this paper demonstrated the potential of SBHMP to be a food thickener and emulsifier and support the in-depth utilization of sea buckthorn by-products.

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Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides

Cited by 35 publications

References 46 publications

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides

Extraction and characterization of a pectin from sea buckthorn peel

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