Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies.

Huiyu Hu,Yuting Wang,Yousheng Huang,Chang Li,Mingyue Shen,Mingyong Xie,Yanpeng Yu,Shaoping Nie

doi:10.3390/foods11050657

Abstract

Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified with two dietary natural antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan), and investigated their effects on formation of free Nε-(carboxymethyl)lysine (CML)/Nε-(carboxyethyl)lysine (CEL), protein-bound CML/CEL and HMF and on the sensory qualities of butter cookies. Meanwhile, three typical α-dicarbonyl compounds were also determined to identify possible correlations between α-dicarbonyl intermediates and formation of these harmful heat-induced products in butter cookies. Experimental data showed that catechin exhibited the strongest inhibitory effects on formation of AGEs and HMF, but its addition would impair the color and taste of cookies. On the other hand, chitosan was not so effective in inhibiting AGEs and HMF as compared to catechin, but its addition could increase the sensory qualities of butter cookies.

Highlights

Butter cookies are widely distributed food commodities, favored for their characteristic baking flavors, aromas and color which is directly related to the Maillard reaction during baking [1]
The present study aims to use two dietary natural antioxidants and two dietary hydrocolloids to investigate their effects on the formation of advanced glycation end products (AGEs) and HMF and on the sensory qualities of butter cookies
We evaluated the inhibitory effects of two dietary natural antioxidants and two dietary hydrocolloids against the formation of AGEs and HMF in butter cookies

Summary

Introduction

Butter cookies are widely distributed food commodities, favored for their characteristic baking flavors, aromas and color which is directly related to the Maillard reaction during baking [1]. Baking is an indispensable step in the processing of butter cookies and the Maillard reaction is responsible for the brown color and organoleptic properties [2]. This complex process brings about texture, chemical and structure changes in the dough matrix, such as volume expansion, evaporation of moisture, development of porous structure, denaturation of proteins, starch gelatinisation, crust formation and browning [3]. The accumulation and circulation of dietary AGEs are related to the onset/progression of diabetic complications [7], which may promote oxidative stress, inflammation, and atherosclerosis [8], and HMF may induce mutagenic and genotoxic effects in human cells and promote colon and liver cancer in rats or mice [9]. Great attention has been directed toward the possible adverse effects of these heat-induced food toxicants over the past decade [10,11,12]

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Conclusion