Abstract
Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.
Highlights
A non-enzymatic browning reaction (i.e., the Maillard reaction (MR)) in heat-processed foods begins between an amino acid and a reducing sugar, and is followed by a cascade of reactions.These reactions produce different intermediates, including aroma compounds and high molecular weight brown polymers [1]
A model system consisting of lysine, glucose, and NaCl was used to determine the effect of NaCl on pyrraline formation
The NaCl was coated with six different materials, namely: xanthan gum (XG), gum arabic (GA), waxy maize starch (WMS), normal maize starch (NMS), HYLON VII high amylose maize starch (HAMS), and gelatinized resistant starch (GRS)
Summary
A non-enzymatic browning reaction (i.e., the Maillard reaction (MR)) in heat-processed foods begins between an amino acid and a reducing sugar, and is followed by a cascade of reactions These reactions produce different intermediates, including aroma compounds and high molecular weight brown polymers [1]. 5–20 the HMF acrylamide formation in food, researchers evaluated the NaCl [20].and. In the food industry, the in addition of industry, NaCl can the not addition only improve the can sensory formation in thermally processed foods. Even though there is considerable knowledge oneffect the of effect on theand furfurals and formations formations during the during heatingthe of foods, is little information on the effects onofd-AGE acrylamide heatingthere of foods, there is little information on of theNaCl effects. Monitored thepyrrraline formationand of pyrrraline and 3-DG at different heatingand temperatures and times
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