The effect of amino acids on non-enzymatic browning of glucosamine: Generation of butterscotch aromatic and bioactive health compounds without detectable levels of neo-formed alkylimidazoles

Dhungel, Prinjiya; Bhattacherjee, Abhishek; Hrynets, Yuliya; Betti, Mirko

doi:10.1016/j.foodchem.2019.125612

Cited by 5 publications

(4 citation statements)

References 31 publications

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“…NEB contributes to the desired aroma, taste, and color of food to meet the expectations of consumers (Ismarti et al., 2021). In addition to this, the biological activities of some NEB products generated during the heating of food positively impact human health (Arihara et al., 2019; Dhungel et al., 2020; Nowak et al., 2021). Yet, on the other hand, the toxicity and undesired health effects of NEB products have been reported (Li et al., 2021; Nowak et al., 2021; Parisi & Luo, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Thermal processing improves food value attributes, such as organoleptic properties and, importantly, food health attributes (Dhungel et al., 2020; Hong et al., 2020; Parisi & Luo, 2018; Rufián‐Henares & Pastoriza, 2016). Heating of the food matrix results in a chain of chemical reactions, collectively known as NEB, giving rise to the formation of brown pigments and associated with the modification of the color, odor, and taste of the thermally treated foods (Hodge, 1953; Rufián‐Henares & Pastoriza, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice

Zhang

et al. 2022

Food Science & Nutrition

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Msalais is produced by a specific technique involving fermentation of a concentrated local grape juice in China. It is made by the Uyghur people in Xinjiang, northwest China, where the production technique has been inherited for thousands of years. Concentrated grape juice is used to naturally ferment into Msalais, and is responsible for the unique characteristics of Msalais, such as its typical brown color and strong caramel odor. These characteristics are due to nonenzymatic browning (NEB) that occurs during heating, and make Msalais distinct from regular wines.Thermal processing improves food value attributes, such as organoleptic properties and, importantly, food health attri-

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice

Zhang

et al. 2022

Food Science & Nutrition

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“…In consequence, these intermediate dicarbonyl products might form the carbonyl center of the aldehydes and further combine with a hydrogen and to an R group to form alkyl aldehydes, from which pentanal, hexanal or nonanal can be formed. It has also been reported that 2,3-BD or MGO can provide the α-DC reactant for the stage of Strecker degradation, which accounts for the generation of Strecker aldehydes and aminoketones [50].…”

Section: Pearson's Correlation Analysis Of Rbp By Different Drying Me...mentioning

confidence: 99%

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

Bi¹,

Ni²,

Xue³

et al. 2023

Food Science and Human Wellness

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The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying (HAD) and sun drying (SD) on free amino acids (FAAs), α-dicarbonyl compounds (α-DCs) and volatile compounds (VOCs) in rape bee pollen (RBP) were determined. The results showed that FD significantly released the essential amino acids (EAAs) compared with fresh samples while SD caused the highest loss. Glucosone was the dominant α-DCs in RBP and the highest loss was observed after PVD. Aldehydes were the dominant volatiles of RBP and SD samples contained more new volatile substances (especially aldehydes) than the other four drying methods. Comprehensively, FD and PVD would be potential methods to effectively reduce the quality deterioration of RBP in the drying process.

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“…The Maillard reaction can also produce additional by-products, such as 4-methylimidazole (4-MEI). 4-MEI is a low molecular weight compound containing nitrogen heterocycles, mainly present in caramel-colored foods (Classes III and IV) [13][14][15][16][17][18], such as soft drinks, cola drinks, black beer, vinegar, soybeans, etc. 4-MEI can also be found in naturally processed foods without a caramel color [19][20][21], such as tea, coffee, and grains.…”

Section: Introductionmentioning

confidence: 99%

The Application of Cold-Induced Liquid–Liquid Extraction for the Determination of 4-Methylimidazole in Tea and Associated Risk Assessment for Chinese Tea Consumers

Li,

Wang,

Chen

et al. 2023

Toxics

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4-Methylimidazole (4-MEI), as a Maillard reaction product, often occurs in heat-processed food. Due to its widespread occurrence and strong carcinogenicity in food and beverages, 4-MEI has received attention from regulatory organizations and consumers. Some studies have reported the occurrence and exposure of 4-MEI in food, but few studies have involved traditional tea beverages, which is related to the limited analytical methods currently being influenced by complex tea matrices. For this issue, this study presents a simple, reliable, and highly sensitive analytical method for the determination of 4-MEI in tea using liquid chromatography–high resolution mass spectrometry. By means of this method, a total of 570 tea samples from typical tea-producing regions in China were monitored for contamination of 4-MEI. The results showed that the average 4-MEI level (136 μg/kg) in oolong tea was significantly higher than that in other types of tea samples. Based on contamination levels and tea consumption data in China, the daily intake doses (0.04–1.16 μg/day) of 4-MEI among tea consumers were obtained. As a result, the health risk of Chinese tea consumers consuming 4-MEI alone through tea consumption is relatively low, but the overall intake level of 4-MEI in other foods cannot be ignored.

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The effect of amino acids on non-enzymatic browning of glucosamine: Generation of butterscotch aromatic and bioactive health compounds without detectable levels of neo-formed alkylimidazoles

Cited by 5 publications

References 31 publications

Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice

Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

The Application of Cold-Induced Liquid–Liquid Extraction for the Determination of 4-Methylimidazole in Tea and Associated Risk Assessment for Chinese Tea Consumers

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