Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies

Abstract

SummaryPyrraline is a common advanced glycation end product that is closely associated with various chronic diseases and frequently found in commonly consumed foods. In this study, pyrraline formation prevented by NaCl encapsulated by binary blends of different starches and gum arabic was investigated. The results show that in aqueous model systems with encapsulated NaCl addition, the reduction in pyrraline varied from 5.4% to 26.7%, with simultaneous decreases in the 3‐deoxyglucosone (3‐DG) concentration, which varied from 13.1% to 41.4%. In cookies with encapsulated NaCl addition, decreases in pyrraline varied from 10.2% to 31.6% accompanied by simultaneous decreases in 3‐DG, which varied from 14.2% to 39.4%. However, NaCl encapsulation had no impact on the browning extent in aqueous model systems and on the basic sensory indicators of the manufactured cookies, including colour and salty taste.