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Lactulose: A High Food Value-Added Compound and Its Industrial Application in Food
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
The Maillard reaction is occurred between compounds containing free amino and carbonyl groups, i.e., proteins/peptides/amino acids and reducing saccharides, during heating and prolonged storage period (Nooshkam et al., 2019). It improves organoleptic properties and antioxidative activity of food products, the functional features of proteins, and forms bioactive melanoidins with antimicrobial, antioxidant, and antihypertensive activities (Nooshkam et al., 2018).
Microbial Strategies for the Decolorization and Degradation of Distillery Spent Wash Containing Melanoidins
Published in M.H. Fulekar, Bhawana Pathak, Bioremediation Technology, 2020
Recently, Tiwari and Gaur (2019) reported a scheme of melanoidin generation, which is shown in Figure 3.4; the convincing Maillard reaction pathway with its derivatives and melanoidins as a final product were properly demonstrated. It was proved that melanoidins are acidic in nature. The high temperature and long reaction period result in an increase in the unsaturation of molecules, and due to that, the total carbon content rises. The polymerization degree increases with the color intensity. The amount of colorization commonly measured by absorbance at 420 nm is usually adapted to measure the extent of the Maillard reaction and its products.
Encapsulation of Antioxidants Using Casein as Carrier Matrix
Published in Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria, Nanotechnology Applications in Dairy Science, 2019
Ajay Kumar Chauhan, Rahul Saini, Pawan Kumar
Maillard reaction is a browning process occurring between a reducing sugar an e-amino group of an amino acid, peptide, or protein in food during processing. The Maillard products thus formed generate flavor, aroma, and desirable brown color to food matrix. Maillard reaction products have been found to exhibit antioxidant activity by breaking free-radical chain reaction, chelating metal, decomposing peroxides, and scavenging reactive oxygen species, thereby preventing the formation of primary and secondary lipid oxidation products. However, there are concerns regarding the carcinogenic, toxic, and mutagenic ability of these Maillard reaction products.30
Study on the Pyrolysis Kinetics of Corn and Qualification of Pyrolysis Products
Published in Combustion Science and Technology, 2023
Heng Yu, Congxue Yao, Yifan Zhou, Jingwen Wang, Wenru Zeng, Lei Song, Xiaowei Mu, Yuan Hu
Similarly, there are some new pyrolysis products with smaller yields. The structures of these compounds are shown in Figure 8, such as N- (furan-3-ylmethylene-hydroxycarbonylmethyl) benzamide, naphthalene, Cyclopent-4-ene-1,3-dione, 3-butyltetrahydro-2-methyl base-furan, and 2-cyclopropyl-pentane. This may be related to the Maillard reaction, which is one of the important non-enzymatic browning reactions between protein and carbohydrate, and it is widely reported in food chemistry research. Maillard reaction is a chemical reaction that occurs between a carbonyl group (within reducing sugar) and an amino group (within protein) (Li et al. 2016). On the one hand, this has formed a large number of characteristic flavors and dark brown polymer compounds in the food industry (Wang, Qian, Yao 2011). On the other hand, it can promote the formation of N-heterocyclic compounds and polycyclic aromatic hydrocarbons during pyrolysis (Chao et al. 2016).
Emulsifying properties of wheat bran arabinoxylan modified with whey protein isolate using the Maillard reaction
Published in Journal of Dispersion Science and Technology, 2020
Dingyang Lv, Fusheng Chen, Lijun Yin, Chenglong Liu
The extent of advanced Maillard reactions (brown color) was measured using a spectrophotometer (UV-7500, China) at 420 nm and 294 nm. The color of sample powders was measured using a colorimeter (CR-400, Minolta, Japan). The instrument was calibrated with a standard white tile (Y = 88.2, x = 0.309 and y = 0.316) before measurement. Dry WBAX, WPI, WBAX-WPI conjugate and WBAX-WPI complex samples (12.0 g) was tiled on a petri-dish with a sample thickness of 0.5 cm and its L* a* b* color coordinates measured. Parameters L*, a*, and b* were determined twice for each independent replicate. In the L* a* b* color space system, L* values quantify lightness/darkness, positive a* values quantify redness, negative a* values quantify greenness, positive b* values quantify yellowness, and negative b* values quantify bluenesvs.[25]
Pre-treatment of waste cooking oil by combined activated carbon adsorption and acid esterification for biodiesel synthesis via two-stage transesterification
Published in Biofuels, 2023
Siew Fan Wong, Angnes Ngieng Tze Tiong, Yun Huang Chin
The dark brownish color of WCO that can be observed with the naked eye is due to the dehydration of foods and the Maillard reaction [31–33]. The Maillard reaction comprises several chemical reactions that begin with the condensation of the amino group and a reducing sugar that occurs during frying or cooking at high temperatures. It is responsible for the non-enzymatic browning of foods when cooked. One of the end products that gives the oil its brown color is melanoidins. Melanoidins are long-chained polymeric compounds, which act as brown pigment products that are covalently attached to proteins [34]. Therefore, the appearance of the dark-brown color of WCO is due to the brown pigment products.