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Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies.
J Agric Food Chem. 2012 Oct 31; 60(43):10808-14.JA

Abstract

Formation of Maillard reaction products (MRPs) including 5-hydroxymethylfurfural (HMF) and acrylamide has been an intensive area of research in recent decades. The presence of reactants such as sodium chloride may influence the Maillard reaction (MR) pathways through the dehydration of various key intermediates. The aim of this work was to test the potential of ingredient encapsulation to mitigate the MR by investigating the case of sodium chloride encapsulation on the HMF formation in cookies. Thirteen cookies were prepared with recipes containing free or encapsulated NaCl. Increasing NaCl concentration from 0 to 0.65% increases HMF concentration up to 75%, whereas in the presence of encapsulated NaCl the reduction of HMF varied from 18 to 61% due to the inhibition of sucrose pyrolytic decomposition and the fructofuranosyl cation formation. Data demonstrated that the more heat-resistant the lipid-based coating was, the more pronounced the reduction of HMF formation. The results showed that encapsulation represents a useful approach to prevent the formation of potentially harmful compounds in thermally processed foods.

Authors+Show Affiliations

Department of Food Science, University of Napoli Federico II, Napoli, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23061934

Citation

Fiore, Alberto, et al. "Controlling the Maillard Reaction By Reactant Encapsulation: Sodium Chloride in Cookies." Journal of Agricultural and Food Chemistry, vol. 60, no. 43, 2012, pp. 10808-14.
Fiore A, Troise AD, Ataç Mogol B, et al. Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. J Agric Food Chem. 2012;60(43):10808-14.
Fiore, A., Troise, A. D., Ataç Mogol, B., Roullier, V., Gourdon, A., El Mafadi Jian, S., Hamzalioğlu, B. A., Gökmen, V., & Fogliano, V. (2012). Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. Journal of Agricultural and Food Chemistry, 60(43), 10808-14. https://doi.org/10.1021/jf3026953
Fiore A, et al. Controlling the Maillard Reaction By Reactant Encapsulation: Sodium Chloride in Cookies. J Agric Food Chem. 2012 Oct 31;60(43):10808-14. PubMed PMID: 23061934.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. AU - Fiore,Alberto, AU - Troise,Antonio Dario, AU - Ataç Mogol,Burçe, AU - Roullier,Victor, AU - Gourdon,Anthony, AU - El Mafadi Jian,Samira, AU - Hamzalioğlu,Berat Aytül, AU - Gökmen,Vural, AU - Fogliano,Vincenzo, Y1 - 2012/10/19/ PY - 2012/10/16/entrez PY - 2012/10/16/pubmed PY - 2013/11/5/medline SP - 10808 EP - 14 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 60 IS - 43 N2 - Formation of Maillard reaction products (MRPs) including 5-hydroxymethylfurfural (HMF) and acrylamide has been an intensive area of research in recent decades. The presence of reactants such as sodium chloride may influence the Maillard reaction (MR) pathways through the dehydration of various key intermediates. The aim of this work was to test the potential of ingredient encapsulation to mitigate the MR by investigating the case of sodium chloride encapsulation on the HMF formation in cookies. Thirteen cookies were prepared with recipes containing free or encapsulated NaCl. Increasing NaCl concentration from 0 to 0.65% increases HMF concentration up to 75%, whereas in the presence of encapsulated NaCl the reduction of HMF varied from 18 to 61% due to the inhibition of sucrose pyrolytic decomposition and the fructofuranosyl cation formation. Data demonstrated that the more heat-resistant the lipid-based coating was, the more pronounced the reduction of HMF formation. The results showed that encapsulation represents a useful approach to prevent the formation of potentially harmful compounds in thermally processed foods. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23061934/Controlling_the_Maillard_reaction_by_reactant_encapsulation:_sodium_chloride_in_cookies_ L2 - https://doi.org/10.1021/jf3026953 DB - PRIME DP - Unbound Medicine ER -