Journal
FOOD CHEMISTRY
Volume 345, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128827
Keywords
Cocoa melanoidins; Amadori compounds; Maillard reaction; alpha-Dicarbonyls; Dietary advanced glycation end products
Funding
- Food Quality and Design group in Wageningen University
- China Scholarship Council
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The study found that cocoa melanoidins are effective in inhibiting the formation of advanced glycation end-products (d-AGEs) in aqueous solutions, especially those derived from glyoxal. In the glucose model, cocoa melanoidins were able to effectively control the Maillard reaction in the early stages, showcasing their potential to mitigate protein glycation in dairy products during storage.
The control of Maillard reaction in foods is important to preserve protein nutritional quality. In this study, we investigated the effects of melanoidins obtained from different roasted cocoa beans toward the formation of dietary advanced glycation end-products (d-AGEs) in aqueous solution of whey protein (WP) and glucose, glyoxal and methylglyoxal at 35 degrees C and pH 7.0. Cocoa melanoidins (4 mg/mL) were more effective to inhibit glyoxal-derived d-AGEs than methylglyoxal-derived d-AGEs, with 74.4% and 48% reduction of N-epsilon-carboxymethyllysine and methylglyoxal-hydroimidazolone formation in WP/glyoxal and WP/methylglyoxal system, respectively. Furthermore, protein-bound N-epsilon-fructosyllysine, measured through furosine, decreased down to 57.2% in presence of cocoa melanoidins in WP/glucose model system suggesting an effective control of the Maillard reaction in an early stage. These findings highlighted that cocoa melanoidins are functional ingredients able to mitigate protein glycation in dairy products during storage.
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