Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

Consoli, Larissa; Dias, Ramonita Aparecida Oliveira; Rabelo, Renata Santos; Furtado, G.F.; Sussulini, Alessandra; Cunha, Rosiane L.; Hubinger, Míriam Dupas

doi:10.1016/j.foodhyd.2018.06.017

Cited by 100 publications

(44 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During Maillard reaction, the covalent bond formed between carbonyl groups of sugars and amine groups of proteins causes a shift in the isoelectric point of proteins to a lower pH value. Thus, ζ‐potential should decrease with higher reaction times, leading to a higher stability of proteins (Consoli et al., ; F. Liu et al., ; Wang & Zhong, ). Both BS and ζ‐potential results confirmed the existence of Maillard reaction through their stability effect in NaCAS–GA mixtures.…”

Section: Resultsmentioning

confidence: 99%

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction

Mellado-Carretero

Kaade

Ferrando

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

The aim of this work was to study the potential of using infrared spectroscopy and chemometrics to monitor Maillard reaction. Sodium caseinate (NaCAS) and gum Arabic (GA) or sodium carboxymethyl cellulose (CMC) powders were mixed at 1:1, spray‐dried, and incubated at 60 °C and 76% of relative humidity from 0 to 72 hr. Sample infrared spectra were collected, and browning degree, conjugation efficiency, and stabilization properties of the conjugates were analyzed by spectrophotometry, fluorescence spectroscopy, turbidity, and zeta potential measurements. Pairwise soft independent modeling of class analogy (SIMCA) models showed significant chemical differences among NaCAS–GA mixtures incubated for 0 (Control) and 16 hr, attributed to functional groups linked to different Maillard reaction products such as Schiff's base and pyridine compounds. Infrared spectroscopy combined with SIMCA is a powerful tool to monitor the formation of protein–polysaccharide conjugates by Maillard reaction. Practical Application Protein–polysaccharide conjugates obtained by Maillard reaction are currently used as novel food emulsifiers. However, conventional methods to study this chemical reaction are time consuming or involve the use of toxic and harmful reactants. Infrared spectroscopy combined with multivariate analysis is evaluated to be used as a rapid tool to monitor Maillard reaction.

show abstract

Section: Resultsmentioning

confidence: 99%

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction

Mellado-Carretero

Kaade

Ferrando

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Hunter colorimeter has been used to monitor changes in the chromaticity coordinates ( L * a * b *) during glycation of SCN . These parameters have been used to determine the changes in color (Δ E * ab ) compared to the control sample or for the determination of the browning index …”

Section: Methods Used To Monitor Glycationmentioning

confidence: 99%

“…40 Hunter colorimeter has been used to monitor changes in the chromaticity coordinates (L*a*b*) during glycation of SCN. 36,59,60 These parameters have been used to determine the changes in color (ΔE* ab ) compared to the control sample or for the determination of the browning index. 36 Direct monitoring of SCN glycation by gel electrophoresis is complicated by the difficulty to resolve the conjugates mixture.…”

Section: Methods Used To Monitor Glycationmentioning

confidence: 99%

“…It has been used to prepare casein conjugates with sugars particularly glucose and lactose in order to study the kinetics of conjugation and to study the changes of casein in heated milk . SCN conjugates with maltodextrin (MD) and dried glucose syrup (10, 25, and 25 g kg −1 , respectively) were prepared by wet‐heating at 75 °C up to 24 h . The prepared conjugates exhibited high emulsifying, encapsulating and antioxidant properties during the preparation and storage of resveratrol emulsion.…”

Section: Reaction Conditionsmentioning

confidence: 99%

“…32 It has been used to prepare casein conjugates with sugars particularly glucose and lactose 33,34 in order to study the kinetics of conjugation and to study the changes of casein in heated milk. 35 SCN conjugates with maltodextrin (MD) and dried glucose syrup (10, 25, and 25 g kg −1 , respectively) were prepared by wet-heating at 75 ∘ C up to 24 h. 36 The prepared conjugates exhibited high emulsifying, encapsulating and antioxidant properties during the preparation and storage of resveratrol emulsion. Recently 37 casein-dextran (DX) conjugates prepared by dry-heating were found to give nanoparticles of smaller sizes, superior stability and enhanced release of curcumin under simulated gastrointestinal conditions than casein-DX conjugates prepared by wet-heating.…”

Section: Reaction Conditionsmentioning

confidence: 99%

See 2 more Smart Citations

Preparation and potential applications of casein–polysaccharide conjugates: a review

El-Salam

El-Shibiny

2019

J Sci Food Agric

View full text Add to dashboard Cite

Glycation of casein and caseinates with polysaccharides via Maillard reaction is a simple and environmentally safe way to prepare new food ingredients of improved functional properties. Sodium caseinate has been used mainly to prepare conjugates with several polysaccharides particularly maltodextrins and dextrans. The functional properties of these conjugates are influenced by the used polysaccharides and heating conditions. Under optimal heating conditions substantial improvements have been evident in their emulsification and foam properties of these conjugates. Casein–polysaccharide conjugates have several potential applications in food processing and microencapsulation. This article gives an overview on their formation and potential uses. © 2019 Society of Chemical Industry

show abstract

Maillard conjugates and their potential in food and nutritional industries: A review

Liu

Xia

et al. 2020

Food Frontiers

View full text Add to dashboard Cite

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and antioxidant properties to the final food products. When uncontrolled, it can produce some harmful derivatives such as acrylamide, heterocyclic amine, advanced glycation end Products (AGEs), and other substances that can be detrimental to human health leading to cancer and chronic diseases. Herein, we reviewed the MR leading to different MRPs and factors affecting the MR and MRPs, their application in food model systems, their biological activities, and the formation mechanism and effective inhibition methods of common harmful MRPs. The updated overview can be useful to explore the rational use of MR, which can ameliorate its positive biological features with reduced adverse effects.

show abstract

Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

Cited by 100 publications

References 54 publications

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction

Preparation and potential applications of casein–polysaccharide conjugates: a review

Maillard conjugates and their potential in food and nutritional industries: A review

Contact Info

Product

Resources

About