scholarly journals Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima

2014 ◽  
Vol 20 (2) ◽  
pp. 327-335 ◽  
Author(s):  
Chun Cui ◽  
Fen-Fen Lei ◽  
Yan-Rong Wang ◽  
Hai-Feng Zhao ◽  
Wei-Zheng Sun ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Peanut Meal ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Glucose Syrup

Antioxidant properties of formula derived Maillard reaction products in colons of intrauterine growth restricted pigs

2016 ◽  
Vol 7 (6) ◽  
pp. 2582-2590 ◽  
Author(s):  
Ghada Elmhiri ◽  
Dounia Hamoudi ◽  
Samir Dou ◽  
Narges Bahi-Jaber ◽  
Julie Reygnier ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Intrauterine Growth ◽  
The Impact ◽  
And Oxidative Stress

The present study has been conducted to evaluate the impact of the consumption of high MRP formula on changes in the microbiota and oxidative stress in the colon of IUGR piglets.

scholarly journals Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 620 ◽  
Author(s):  
Amaia Iriondo-DeHond ◽  
Ana Sofía Elizondo ◽  
Maite Iriondo-DeHond ◽  
Maria Belén Ríos ◽  
Romina Mufari ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Fiber ◽  
Chemical Indicators ◽  
Safety And Health ◽  
Health Promoting ◽  
First Time

Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara” (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: “low fat”, “low sugar” “high fiber” and “source of potassium, magnesium and vitamin C”. For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (>10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.

Antioxidant Properties of Maillard Reaction Products Derived from Shrimp Shell Chitosan and Xylose, Fructose or Glucose

2018 ◽  
Vol 17 (4) ◽  
pp. 445-450
Author(s):  
Nie Peng ◽  
Wei Qing-Jun ◽  
Thakur Kiran ◽  
Hu Fei ◽  
Prasad Chandan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Reaction Conditions ◽  
Shrimp Shell ◽  
And Function

Under certain conditions, chitosans can react with different types of reducing sugars to form various final Maillard reaction products (MRPs). In this study, the optimal reaction conditions were selected, and three different final MRPs (xylose-MRPs, fructose-MRPs, glucose-MRPs) were analyzed. The structure of the three MRPs was analyzed using fluorescence, ultraviolet, and infrared spectroscopic methods, and then the antioxidant activities of the three MRPs were determined. The results showed that the three MRPs have similar structure and function, and the antioxidant activities between them have certain regularity. Antioxidant activities were ranked as follows: xylose-MRPs>fructose-MRPs>glucose-MRPs, and this order was inversely proportional to their reaction time, that is, shorter the reaction time, higher the antioxidant activity, while longer the reaction time, lower the antioxidant activity.

Process optimization and anti-oxidative activity of peanut meal Maillard reaction products

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 573-580 ◽  
Author(s):  
Zeng Qinzhu ◽  
Cui Yan-ling ◽  
Su Dong-xiao ◽  
Bin Tian ◽  
Yuan Yang ◽  
...  
Keyword(s):  
Process Optimization ◽  
Maillard Reaction ◽  
Peanut Meal ◽  
Oxidative Activity ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Małgorzata Przygodzka ◽  
Henryk Zieliński ◽  
Zuzana Ciesarová ◽  
Kristina Kukurová ◽  
Grzegorz Lamparski
Keyword(s):  
Phenolic Compounds ◽  
Maillard Reaction ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Early Stage ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Browning Index ◽  
Available Lysine

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

Sign in / Sign up

Export Citation Format

Share Document