Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems.

Thaísa Abrantes,Nathália Moura-Nunes,Daniel Perrone

doi:10.3390/molecules27030848

Thaísa Abrantes, Nathália Moura-Nunes + Show 1 more

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https://doi.org/10.3390/molecules27030848

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Abstract

The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma. We aimed to investigate the effect of gallic acid (GA) addition on 5-HMF formation, color development and antioxidant activity (AA) in a series of Maillard Reaction (MR) model systems. The effects of GA addition on browning and AA development were not uniform for all model systems, but always occurred in the same direction, indicating that these phenomena were interconnected. GA mitigated 5-HMF development in four of the nine tested systems, possibly by preventing the oxidation of MR intermediates. Correlation analysis indicated that when GA addition mitigated 5-HMF formation, browning was either promoted or not affected. The proposed strategy was effective for glucose/arginine and sucrose/arginine systems, since GA mitigated 5-HMF formation (49% and 54%, respectively) in addition to increasing color development and antioxidant activity.

Highlights

Baking, roasting and frying are examples of thermal processes often used to obtain safe food products with a long shelf life and good sensory quality
Gallic Acid Participates in the Maillard Reaction Affecting Antioxidant Activity and Browning
gallic acid (GA) was consumed in all model systems as the reaction progressed (Figure 1), especially in those containing glycine and at a lower extent in those containing arginine

Summary

Introduction

Baking, roasting and frying are examples of thermal processes often used to obtain safe food products with a long shelf life and good sensory quality. In addition to destroying microorganisms, inactivating enzymes, and lowering water activity, these processes improve color, flavor, aroma and texture of food. Developing food color, flavor and aroma without forming HMF during heating is challenging because both processes share the same precursors and formation pathways [2]. To date, existing strategies to mitigate HMF levels in food can be classified as removal or prevention interventions. Preventive actions include changes in precursors or pathways to make the reaction conditions less favorable to HMF formation during heating [5]. Modulation of the time/temperature binomial and replacement of reducing sugars by non-reducing ones or polyalcohols have already been tested without success, since HMF formation was not prevented, or food products did not develop color [2]

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