Volatile compounds produced during the synthesis of melanoidins in the model system: glyceraldehyde + glycine were studied. The reactions that resulted in the formation of melanoidins yielded carbon dioxide and trace amounts of ammonia and carbonyl compounds. With a rise in the incubation temperature the browning rate and quantities of gaseous substances increased, although there was no correlation between the two latter parameters. The experiments with 1-14C- and 2-14C-glycine showed that at 80 degrees about 6% and at 37 degrees less than 1% of the amino acid degraded to form CO2. The only source of CO2 was the carboxyl group. No radioactivity occurred in volatile carbonyl compounds. It is suggested that decarboxylation and deamination of the amino acid during its interaction with glyceraldehyde do not play an important part in the mechanism of melanoidin synthesis.
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Molecules
December 2024
Chemical Engineering Department, University of Guadalajara-CUCEI, Blvd. Marcelino García Barragán #1421, esq. Calzada Olímpica, Guadalajara 44430, Jalisco, Mexico.
Tequila vinasses are organic wastes generated during ethanol fermentation at elevated temperatures (≥90 °C) and pH ≤ 4.0, making them hazardous to the environment. This paper describes a new, simplified UV-vis spectroscopy-based procedure for monitoring the adsorption of color compounds in tequila vinasses onto silica-based adsorbents, along with an optimized synthesis method to produce the most efficient sol-gel synthesized thiol-functionalized adsorbent.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
November 2024
College of Traditional Chinese Pharmacy, Tianjin University of Traditional Chinese Medicine, Tianjin, People's Republic of China.
Fermentation is widely known for its ability to enhance the food nutritional ingredients, and its products are with improved texture, flavor, and nutritional. Fermented blacken foods (FBF) are a unique group of foods characterized by their darker hue while retaining nutritional benefits. Despite their popularity, research on melanoidins, the compounds responsible for the characteristic color and health-promoting properties of FBF, remains limited.
View Article and Find Full Text PDFBioresour Technol
January 2025
Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
This study investigated the upcycling of distilled spent grain (DSG), a melanoidin-rich by-product of the Chinese liquor industry, via fungal solid-state fermentation (SSF). Two fungi, Aspergillus oryzae and Aspergillus awamori, were tested, with A. awamori growing better on DSG than A.
View Article and Find Full Text PDFJ Sci Food Agric
November 2024
School of Public Health, Shandong Second Medical University, Weifang, China.
Background: The aqueous extraction of sesame oil is a traditional process that generates a large amount of melanoidins. However, little is known about the characteristics and bioactive functions of these melanoidins.
Results: Electronic tongue, fluorescence emission spectroscopy, and Fourier transform infrared spectroscopy analyses indicated that melanoidins from sesame residues (MELs) are brown macromolecular compounds with protein skeletons and heteroaromatic ring structures, a bitter taste, and instability in strong oxidative and reductive environments.
Food Chem
February 2025
State Key Laboratory of Food Nutrition and Safety/Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address:
This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro. Our findings revealed that VM mainly consisted of carbohydrates. The particle size (166.
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