The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation

Huang, Zhuofan; Li, Kaixin; Ma, Lingjun; Chen, Fang; Hu, Xiaosong; Miao, Song; Ji, Junfu

doi:10.1016/j.fochx.2023.100650

Cited by 5 publications

(4 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Also, extensive protein cross-linking in the advanced stage of Maillard reaction causes crystallinity. This trend was consistent with the XRD patterns of WPI-inulin Maillard reaction products incubated for 24, 48, and 72 h at 79% relative humidity and 60° C of incubation temperature (Huang et al, 2023).…”

Section: Xrdsupporting

confidence: 88%

“…But after incorporating dextran to SHPI at zero-day, multiple characteristic peaks were observed, which shows its crystalline structure. This might be explained by the expansion of protein structure as a result of Maillard reaction, resulting in crystalline regions (Ma et al, 2023). The intensity and height of peaks were reduced in SD1 sample, indicating an amorphous structure of SHPI-dextran conjugates as the incubation time was progressed.…”

Section: Xrdmentioning

confidence: 96%

See 1 more Smart Citation

Utilizing dry heating Maillard reaction approach to modify the functional and structural properties of sunnhemp protein isolate-dextran conjugates

Rawat,

Saini

2024

Preprint

View full text Add to dashboard Cite

Sunnhemp protein isolate (SHPI) was prepared by utilizing alkaline extraction acid precipitation method. SHPI-dextran conjugates (1:1 w/w ratio) were prepared by dry heating method with Maillard reaction at 60°C for 0, 1, 3, 5, 7, and 9 days of incubation at 79% relative humidity. The functional properties of SHPI-dextran conjugates like solubility, emulsifying, foaming, water and oil binding capacities, dispersibility, and gelation were improved as compared to pure SHPI. Increment in browning index values of SHPI-dextran conjugates were observed with increase in Maillard reaction time. Conjugated SHPI reduced the percentage of α-helix and increased the content of β-sheet, β-turn and random coils content. FTIR spectroscopy confirmed the formation of covalent bonds between SHPI and dextran via Maillard reaction. XRD analysis indicated both semicrystalline and amorphous structure of SHPI-dextran conjugates as the incubation time was increased from 0 to 9 days. Decreasing trend in the values of surface hydrophobicity values were found with increase in incubation time. Free and total sulfhydryl content of SHPI was increased after conjugation with dextran up to 5 days and thereafter decreased. Incubation time of five days at 60°C and 79% RH was optimized on the basis of improvement in functional characteristics and extent of Maillard reaction time. Overall, the present study showed that conjugation of sunnhemp protein isolate with dextran successfully improved the functional characteristics of SHPI.

show abstract

Section: Xrdsupporting

confidence: 88%

Section: Xrdmentioning

confidence: 96%

Utilizing dry heating Maillard reaction approach to modify the functional and structural properties of sunnhemp protein isolate-dextran conjugates

Rawat,

Saini

2024

Preprint

View full text Add to dashboard Cite

show abstract

“…The baked cookies had a light brown color, which can be attributed to sugar crystallization during the baking process [61]. The edges of the baked cookies displayed signs of browning, suggesting that the process of browning initiates from the periphery and gradually extends toward the center.…”

Section: Visual Appearance Of Cookiesmentioning

confidence: 99%

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Pradhan,

Anis,

Alam

et al. 2023

Foods

View full text Add to dashboard Cite

This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.

show abstract

“…Due to its superior emulsifying and surface qualities, it has gained significant importance in the food industry (do Carmo et al, 2019). The polymer has been used as a wall material (de Oliveira et al, 2022; Huang et al, 2023) earlier in the encapsulation of EO and food flavoring (do Carmo et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Ahmed,

Al‐Jassar,

Thomas

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

Cinnamon essential oil (CEO), an excellent source of active antimicrobial compounds, has a strong flavor and extreme volatility, which limits its application in the food industry. The objective of this study was to encapsulate CEO into inulin (INL) by freeze‐drying at selected concentrations (10%–20% w/w). Encapsulates containing 15% CEO exhibited the maximum encapsulation efficiency (63.30%). The concentrations of CEO significantly influenced the melting of encapsulates and their melt rheology. Oscillatory rheology data displayed abnormalities in the rheograms with increasing CEO concentrations in encapsulates. X‐ray diffraction and Fourier transform infrared spectroscopy peaks demonstrated the formation of successful encapsulations. The cracks on the encapsulated surface were visualized through SEM, and a variation in topography was quantified by atomic force microscopy measurements. The INL/CEO encapsulates demonstrated antimicrobial activity against selected pathogens, namely Salmonella Typhimurium and Listeria monocytogenes. The produced encapsulates have the potential to be used as intermediary products for food, pharmaceuticals, and packaging.Practical applicationsEncapsulates effectively retain the bioactive compounds of essential oils in a complex and release them through controlled mechanisms. These encapsulates have significant industrial applications in active packaging, flavor retention, and pharmaceutics.

show abstract

The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation

Cited by 5 publications

References 39 publications

Utilizing dry heating Maillard reaction approach to modify the functional and structural properties of sunnhemp protein isolate-dextran conjugates

Utilizing dry heating Maillard reaction approach to modify the functional and structural properties of sunnhemp protein isolate-dextran conjugates

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Contact Info

Product

Resources

About