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Maillard reaction occurs during food processing and storage and accounts for flavor and browning formation. As significant Maillard reaction intermediates, Amadori rearrangement products (ARPs) are key flavor and browning precursors, and the focus of recent Maillard reaction research. Nowadays, more and more functions of ARPs were found, and their production and application would be expected. This review presents an overview of previously published research on ARP formation and degradation to flavors and melanoidins. The information of ARP preparation and its key role in Maillard flavor and browning regulation is provided. The preparation of ARPs has been attracted due to their importance in food science and application. The preparation of ARPs in aqueous medium via simultaneous dehydration-reaction, as well as natural deep eutectic solvent method, was proposed as green and efficient ways for availability in industrial production. The desirable taste enhancer and flavor precursor, ARPs, have great prospect of application as substitutes of monosodium glutamate and the flavoring of final Maillard reaction products. Controlled formation of process flavor and browning could be achieved by ARP application, which is highly preferred by consumers as indicated by hedonic information that fosters cooking motivation of food consumers. The interaction between ARP and browning inhibitors, and its resulted changes in Maillard reaction pathways and the function of products are proposed to be important scientific research topic. Additionally, flavor and browning formation of ARPs with involvement of additional carbonyl and amino compounds are regarded as significant research trends.
Heping Cui; Junhe Yu; Yun Zhai; Linhui Feng; Pusen Chen; Khizar Hayat; Yan Xu; XiaoMing Zhang; Chi-Tang Ho. Formation and fate of Amadori rearrangement products in Maillard reaction. Trends in Food Science & Technology 2021, 115, 391 -408.
AMA StyleHeping Cui, Junhe Yu, Yun Zhai, Linhui Feng, Pusen Chen, Khizar Hayat, Yan Xu, XiaoMing Zhang, Chi-Tang Ho. Formation and fate of Amadori rearrangement products in Maillard reaction. Trends in Food Science & Technology. 2021; 115 ():391-408.
Chicago/Turabian StyleHeping Cui; Junhe Yu; Yun Zhai; Linhui Feng; Pusen Chen; Khizar Hayat; Yan Xu; XiaoMing Zhang; Chi-Tang Ho. 2021. "Formation and fate of Amadori rearrangement products in Maillard reaction." Trends in Food Science & Technology 115, no. : 391-408.
Beetroot is a widely consumed crop all over the world and contains plenty of bioactive compounds. In this study, we analyzed the bioactive as well as the antimicrobial properties of the oven-dried beetroot (pulp and peel) using different solvents. The 50% methanolic extract yielded the highest content of total polyphenols and total flavonoids as well as the reducing power of the beetroot. The beetroot peel exhibited a higher content of total polyphenols, total flavonoids, and reducing power activity under all the extraction solvents. Mixture of methanol and water (50% v/v) extracted the highest chlorogenic acid (78.24 mg/100 g) of the dried beetroot peel, while 1,2-dihydroxybenzene was the most noteworthy phenolic compound (42.52 mg/100 g) in beetroot peel methanolic extract. The 50% methanolic extract of both peel and pulp demonstrated the highest antibacterial and anticandidal potential. These results can be helpful for beetroot consumption.
Ahmad Salamatullah; Khizar Hayat; Mohammed Alkaltham; Mohammed Ahmed; Shaista Arzoo; Fohad Husain; Alhanouf Al-Dossari; Ghalia Shamlan; Laila Al-Harbi. Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents. Processes 2021, 9, 588 .
AMA StyleAhmad Salamatullah, Khizar Hayat, Mohammed Alkaltham, Mohammed Ahmed, Shaista Arzoo, Fohad Husain, Alhanouf Al-Dossari, Ghalia Shamlan, Laila Al-Harbi. Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents. Processes. 2021; 9 (4):588.
Chicago/Turabian StyleAhmad Salamatullah; Khizar Hayat; Mohammed Alkaltham; Mohammed Ahmed; Shaista Arzoo; Fohad Husain; Alhanouf Al-Dossari; Ghalia Shamlan; Laila Al-Harbi. 2021. "Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents." Processes 9, no. 4: 588.
The eggplant is an important vegetable that is used all over the world and it contains valuable bioactive properties. Cooking methods affect the nutritional value as well as the functional characteristics of vegetables. This study investigated the effect of air-frying at different temperatures and the extraction solvents on the bioactive properties of eggplant. The eggplant air-fried for 25 min and extracted with 50% ethanol exhibited the highest total flavonoid content (35.10 mg catechin equivalent per gram dry weight), while its total polyphenol content was found as 87.81 mg gallic acid equivalent per gram dry weight. The uncooked sample exhibited the lowest DPPH scavenging (IC50: 422.12 mg/mL reducing power: 0.914), while the highest DPPH scavenging activity (IC50: 2.87 mg/mL; reducing power: 0.936) was recorded for the sample air-fried for 25 min and extracted with 50% ethanol. The highest amount of tannic acid was found in medium-cooked eggplant, while chlorogenic acid was the highest in the high-cooked sample. These results might be helpful for functional food processors.
Ahmad Salamatullah; Mohammed Ahmed; Mohammed Alkaltham; Khizar Hayat; Najla Aloumi; Alhanouf Al-Dossari; Laila Al-Harbi; Shaista Arzoo. Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.). Processes 2021, 9, 435 .
AMA StyleAhmad Salamatullah, Mohammed Ahmed, Mohammed Alkaltham, Khizar Hayat, Najla Aloumi, Alhanouf Al-Dossari, Laila Al-Harbi, Shaista Arzoo. Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.). Processes. 2021; 9 (3):435.
Chicago/Turabian StyleAhmad Salamatullah; Mohammed Ahmed; Mohammed Alkaltham; Khizar Hayat; Najla Aloumi; Alhanouf Al-Dossari; Laila Al-Harbi; Shaista Arzoo. 2021. "Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.)." Processes 9, no. 3: 435.
Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (light cooked), 10 min (medium cooked), and 15 min (high cooked). The highest total polyphenol content was observed in the light cooked eggplant sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high cooked sample (26.10 mg GAE/g DW), while the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. The total polyphenol content of the samples ranged in the following order; light cooked > high cooked > medium cooked > uncooked. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging of eggplant ranged between 16.16% (control) and 47.88% (high cooked). The highest reducing power was exhibited by the light cooked (absorbance 1.708) eggplant sample followed by the high cooked (absorbance 1.597), while the lowest reducing power was shown by uncooked sample (absorbance 0.389). Moreover, antimicrobial studies showed that light cooked eggplant sample demonstrated broad-spectrum inhibition of growth in Gram-positive as well as Gram-negative bacteria and Candida albicans. Slightly lower antimicrobial potential was exhibited by medium cooked eggplant sample while no antibacterial or antifungal activity was recorded for the extract of high cooked eggplant sample. Microwave cooking might be a method to enhance the antioxidant and antimicrobial potential of eggplant.
Ahmad Salamatullah; Mohammed Alkaltham; Khizar Hayat; Mohammed Ahmed; Shaista Arzoo; Fohad Husain; Abdulhakeem Alzahrani. Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking. Sustainability 2021, 13, 1519 .
AMA StyleAhmad Salamatullah, Mohammed Alkaltham, Khizar Hayat, Mohammed Ahmed, Shaista Arzoo, Fohad Husain, Abdulhakeem Alzahrani. Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking. Sustainability. 2021; 13 (3):1519.
Chicago/Turabian StyleAhmad Salamatullah; Mohammed Alkaltham; Khizar Hayat; Mohammed Ahmed; Shaista Arzoo; Fohad Husain; Abdulhakeem Alzahrani. 2021. "Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking." Sustainability 13, no. 3: 1519.
Roasting is an important step of coffee processing which affects its quality characteristics. We investigated the effect of microwave and oven roasting on its physicochemical and antioxidant properties, and the fatty acids content. The oil contents of green and roasted coffee beans were determined as 5.75% (green), 9.65% (oven) and 2.70% (microwave). The total phenol content of green coffee beans was decreased by 13.59% and 16.66% on microwave and oven roasting, respectively. Microwave and oven roasting caused a decrease of 34.76% and 37.63%, respectively in the antioxidant potential of green coffee beans. With few exceptions, the contents of most of the phenolic compounds were increased during roasting of coffee beans. The palmitic acid content decreased, while the oleic, linoleic, linolenic and arachidonic acid contents of roasted coffee bean oils were increased during roasting. This information could be helpful for securing the maximal health benefits of coffee.
Mohammed Saeed AlKaltham; Mehmet Musa Özcan; Nurhan Uslu; Ahmad Mohammed Salamatullah; Khizar Hayat. Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans. Journal of Food Processing and Preservation 2020, 44, 1 .
AMA StyleMohammed Saeed AlKaltham, Mehmet Musa Özcan, Nurhan Uslu, Ahmad Mohammed Salamatullah, Khizar Hayat. Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans. Journal of Food Processing and Preservation. 2020; 44 (11):1.
Chicago/Turabian StyleMohammed Saeed AlKaltham; Mehmet Musa Özcan; Nurhan Uslu; Ahmad Mohammed Salamatullah; Khizar Hayat. 2020. "Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans." Journal of Food Processing and Preservation 44, no. 11: 1.
In this work, peels of citrus mandarin cultivars, i.e., Kinnow and Feutrell’s Early were studied and compared for their nutritional composition. The impact of microwave treatment was investigated on selected minerals, vitamins, sugars, and amino acids of the citrus peels. The results showed a great variation in the nutrients of both citrus mandarin cultivar peels. With few exceptions, the mineral content of citrus peels was increased after microwave heating. Calcium was increased by 5.9% and 24.2% of its original content in the peels of Kinnow and Feutrell’s Early, respectively. Sodium was increased in Kinnow peels, but it decreased by about 25.4% in Feutrell’s Early peels after microwave treatment. With few exemptions, in general, the vitamin, sugar, and amino acid contents were decreased in microwave treated samples. The exploration of the exact mechanism of nutrient changes in citrus peels on microwave heating can serve the basis for further research.
Khizar Hayat; XiaoMing Zhang; Shabbar Abbas; Shahzad Hussain; Abid Hussain; Muhammad Usman Tahir. Effect of microwave treatment on the nutritional profile of the citrus mandarin cultivars peels. Journal of Food Processing and Preservation 2020, 44, 1 .
AMA StyleKhizar Hayat, XiaoMing Zhang, Shabbar Abbas, Shahzad Hussain, Abid Hussain, Muhammad Usman Tahir. Effect of microwave treatment on the nutritional profile of the citrus mandarin cultivars peels. Journal of Food Processing and Preservation. 2020; 44 (10):1.
Chicago/Turabian StyleKhizar Hayat; XiaoMing Zhang; Shabbar Abbas; Shahzad Hussain; Abid Hussain; Muhammad Usman Tahir. 2020. "Effect of microwave treatment on the nutritional profile of the citrus mandarin cultivars peels." Journal of Food Processing and Preservation 44, no. 10: 1.
The phenolic constituents usually exist in free and covalently bound forms in the plant materials. This study reports the impact of microwave heating on certain phenolic compounds and antioxidant potential assessed by free radical‐scavenging and reducing power of citrus peels. Different levels of microwave power (125, 250, 500 W) and heating times (5, 10, 15 min) were applied. The phenolic acids were fractionated into three forms namely; free, glycoside‐bound, and ester‐bound. Microwave power and heating time significantly increased the content of free phenolic fraction while the content of bound fractions decreased. Increasing microwave power significantly increased the antioxidant activity of heated samples. The microwave heating up to 10 min at 250 W increased the antioxidant activity of the samples but further heating to 15 min exerted an adverse effect. A moderate microwave power and heating time was helpful for improving the antioxidant potential of citrus peels. Practical applications A very simple method is used in this study to release the bound phenolics and to improve the antioxidant potential of citrus peels, thereby, maximizing the use of fruit byproducts in general and citrus peels in particular. By this way, it can be helpful to decrease the environmental pollution caused by citrus fruit waste products. The use of microwave heating might be helpful for the citrus processing industry to minimize the loss in terms of effluent management. It might be an economical processing technique for the pharmaceutical and functional food sector.
Khizar Hayat; XiaoMing Zhang; Shaista Qamar; Abid Hussain; Muhammad Usman Tahir; Shahzad Hussain. Microwave heating as a tool to enhance antioxidant activity and release soluble conjugates from Feutrell’s Early (citrus mandarin cultivar) peels. Journal of Food Processing and Preservation 2020, 44, 1 .
AMA StyleKhizar Hayat, XiaoMing Zhang, Shaista Qamar, Abid Hussain, Muhammad Usman Tahir, Shahzad Hussain. Microwave heating as a tool to enhance antioxidant activity and release soluble conjugates from Feutrell’s Early (citrus mandarin cultivar) peels. Journal of Food Processing and Preservation. 2020; 44 (8):1.
Chicago/Turabian StyleKhizar Hayat; XiaoMing Zhang; Shaista Qamar; Abid Hussain; Muhammad Usman Tahir; Shahzad Hussain. 2020. "Microwave heating as a tool to enhance antioxidant activity and release soluble conjugates from Feutrell’s Early (citrus mandarin cultivar) peels." Journal of Food Processing and Preservation 44, no. 8: 1.
Bio-activated organic fertilizers (BOZ) were produced by enriching the zinc oxide (ZnO)-orange peel waste composite with Zn solubilizing bacteria (ZSB: Bacillus sp. AZ6) in various formulations (BOZ1 (9:1), BOZ2 (8:2), BOZ3 (7:3) and BOZ4 (6:4)). The produced BOZs, along with ZnO, ZnSO4, ZSB were applied to maize crop (Zea mays L.) under field conditions in two different cropping season and the growth, yield, physiology, plant Zn contents and quality of maize were investigated. Results revealed significant variation in the aforementioned parameters with the applied amendments. The BOZ4 performed outclass by exhibiting the highest plant growth, yield, physiology, Zn contents, and quality. On average, an increase of 53%, 49%, 19%, 22%, 10%, 4%, and 30% in plant height was noticed with BOZ4 application over control, ZnO, ZnSO4, BOZ1, BOZ2, BOZ3, and ZSB, respectively. BOZ4 enhanced the dry shoot-biomass 46% than control. Likewise, the photosynthetic rate, transpiration rate, stomatal conductance, chlorophyll contents, carotenoids, and carbonic anhydrase activity were increased by 47%, 42%, 45%, 57%, 17%, and 44%, respectively, under BOZ4 over control in both cropping seasons. However, BOZ4 reduced the electrolyte leakage by 38% as compared to control in both cropping seasons. BOZ4 increased the Zn contents of grain and shoot by 46% and 52%, respectively, while reduced the phytate contents by 73% as compared to control. Application of BOZ4 revealed highest average fat (4.79%), crude protein (12.86%), dry matter (92.03%), fiber (2.87%), gluten (11.925%) and mineral (1.53%) contents, as compared to control. In general, the impact of cropping seasons on maize growth, yield, physiology, Zn contents, and quality were non-significant (with few exceptions). Thus, bio-activation of ZnO with ZSB could serve as an efficient and economical strategy for boosting up the growth, yield, physiological, and quality parameters of maize under field conditions.
Azhar Hussain; Zahir Ahmad Zahir; Allah Ditta; Muhammad Usman Tahir; Maqshoof Ahmad; Muhammad Zahid Mumtaz; Khizar Hayat; Shahzad Hussain. Production and Implication of Bio-Activated Organic Fertilizer Enriched with Zinc-Solubilizing Bacteria to Boost up Maize (Zea mays L.) Production and Biofortification under Two Cropping Seasons. Agronomy 2019, 10, 39 .
AMA StyleAzhar Hussain, Zahir Ahmad Zahir, Allah Ditta, Muhammad Usman Tahir, Maqshoof Ahmad, Muhammad Zahid Mumtaz, Khizar Hayat, Shahzad Hussain. Production and Implication of Bio-Activated Organic Fertilizer Enriched with Zinc-Solubilizing Bacteria to Boost up Maize (Zea mays L.) Production and Biofortification under Two Cropping Seasons. Agronomy. 2019; 10 (1):39.
Chicago/Turabian StyleAzhar Hussain; Zahir Ahmad Zahir; Allah Ditta; Muhammad Usman Tahir; Maqshoof Ahmad; Muhammad Zahid Mumtaz; Khizar Hayat; Shahzad Hussain. 2019. "Production and Implication of Bio-Activated Organic Fertilizer Enriched with Zinc-Solubilizing Bacteria to Boost up Maize (Zea mays L.) Production and Biofortification under Two Cropping Seasons." Agronomy 10, no. 1: 39.
Maillard reaction intermediate (MGX) generated from glutathione and xylose in aqueous medium was prepared via the Maillard reaction performed under a two-stage temperature increase process. The purified MGX was identified by Fourier-transform infrared spectroscopy, mass spectrometry, and nuclear magnetic resonance as N-(1-deoxy-d-xylulos-1-yl)-glutathione (Amadori compound, C15 H25 O10 N3 S) with five main isomers. The method of Maillard reaction performed under a two-stage temperature increase process was further verified by high-performance liquid chromatography. The optimal reaction time and temperature for the preparation of MGX was determined as 60 min at 90 °C. The yield of MGX was increased from 8.60% to 55.52% through thermal reaction coupled with vacuum dehydration. In addition, rapid and more Maillard-type volatile compounds were formed in MGX during thermal treatment than that in Maillard reaction products or glutathione-xylose mixture. Beside, MGX possessed more pleasing meat-like volatile profile compared with the Amadori compound of glutamic acid-xylose (AAX), cysteine-xylose (ACX), and glycine-xylose (AGX). Therefore, it suggested that the MGX had the potential to achieve a better flavor formation during thermal treatment. PRACTICAL APPLICATION: Maillard reaction intermediates, such as Amadori or Heyns rearrangement products (ARP or HRP), are important flavor precursors, which possess stable physicochemical properties, but tend to degrade into flavor compounds at high temperatures. Maillard reaction intermediate from glutathione and xylose acts as primary flavor enhancers to complete Maillard reaction to produce flavors in the subsequent thermal processing, which can significantly improve and stabilize the flavor quality of the meaty food, and deserves a very broad application prospects. The new developed method will be a significant theoretical basis on research preparation and properties of Maillard reaction intermediates in complex food systems.
Fuli Sun; Heping Cui; Huan Zhan; Man Xu; Khizar Hayat; Muhammad Usman Tahir; Shahzad Hussain; XiaoMing Zhang; Chi‐Tang Ho. Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment. Journal of Food Science 2019, 84, 3584 -3593.
AMA StyleFuli Sun, Heping Cui, Huan Zhan, Man Xu, Khizar Hayat, Muhammad Usman Tahir, Shahzad Hussain, XiaoMing Zhang, Chi‐Tang Ho. Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment. Journal of Food Science. 2019; 84 (12):3584-3593.
Chicago/Turabian StyleFuli Sun; Heping Cui; Huan Zhan; Man Xu; Khizar Hayat; Muhammad Usman Tahir; Shahzad Hussain; XiaoMing Zhang; Chi‐Tang Ho. 2019. "Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment." Journal of Food Science 84, no. 12: 3584-3593.
Amadori rearrangement product (ARP) is an ideal flavor precursor. The formation kinetics of ARP from glycine–ribose system, 3-deoxyribosone (3-DR) and 1-deoxyribosone (1-DR) were evaluated, and then controlled thermal reaction (CTR) coupled with vacuum dehydration was proposed to improve the ARP yield. As key factors controlling the formation of byproducts, CTR temperature and time were optimized as 100 °C, 60 min based on the formation kinetics of the ARP and deoxyribosones. Vacuum dehydration was further used to increase the ARP yield from 0.77% to 64.50%, which was improved by 82.8 times, while 3-DR and 1-DR yield increased only by 1.5 and 3.7 times, respectively. The formation of ARP was the dominant reaction during vacuum dehydration. Under optimal conditions, CTR coupled with vacuum dehydration was an effective method to control byproducts formation and improve the ARP yield simultaneously. This method may offer a potential application in flavor enhancement of light-color food.
Huan Zhan; Wei Tang; Heping Cui; Khizar Hayat; Shahzad Hussain; Muhammad Usman Tahir; Songlin Zhang; XiaoMing Zhang; Chi-Tang Ho. Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration. Food Chemistry 2019, 311, 125877 .
AMA StyleHuan Zhan, Wei Tang, Heping Cui, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Songlin Zhang, XiaoMing Zhang, Chi-Tang Ho. Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration. Food Chemistry. 2019; 311 ():125877.
Chicago/Turabian StyleHuan Zhan; Wei Tang; Heping Cui; Khizar Hayat; Shahzad Hussain; Muhammad Usman Tahir; Songlin Zhang; XiaoMing Zhang; Chi-Tang Ho. 2019. "Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration." Food Chemistry 311, no. : 125877.
Khizar Hayat; Shabbar Abbas; Shahzad Hussain; Sohail Anjum Shahzad; Muhammad Usman Tahir. Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed. Industrial Crops and Products 2019, 140, 1 .
AMA StyleKhizar Hayat, Shabbar Abbas, Shahzad Hussain, Sohail Anjum Shahzad, Muhammad Usman Tahir. Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed. Industrial Crops and Products. 2019; 140 ():1.
Chicago/Turabian StyleKhizar Hayat; Shabbar Abbas; Shahzad Hussain; Sohail Anjum Shahzad; Muhammad Usman Tahir. 2019. "Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed." Industrial Crops and Products 140, no. : 1.
The correlation between flavor-active non-volatile compounds in chicken broth, the chemical components in muscle, and sensory evaluation was analyzed through partial least square regression analysis. In chicken broth, free amino acid serine significantly and positively influenced the fatty attribute (p < 0.05), while aspartic acid, glutamic acid, glycine, alanine and proline, strongly affected the umami taste. Soluble solid fractions (Mw > 10 K, Mw 5 K–10 K, Mw 0.2 K–1 K) exerted a positive influence on umami and kokumi attribute. Among nucleotides, inosine-5′-monophosphate influenced the meaty attribute, whereas guanosine-5′-monophosphate positively and significantly affected the umami attribute (p < 0.05). Furthermore, in chicken muscle, cysteine, methionine, lysine, myristic acid, palmitic acid, stearic acid, and eicosanoic acid positively influenced the fatty attribute, while glutamic acid, threonine, tyrosine, and isoleucine strongly and positively affected the umami attribute and proved to be the main contributing constituents to chicken broth flavor.
Huan Zhan; Khizar Hayat; Heping Cui; Shahzad Hussain; Chi-Tang Ho; XiaoMing Zhang. Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis. LWT 2019, 118, 108786 .
AMA StyleHuan Zhan, Khizar Hayat, Heping Cui, Shahzad Hussain, Chi-Tang Ho, XiaoMing Zhang. Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis. LWT. 2019; 118 ():108786.
Chicago/Turabian StyleHuan Zhan; Khizar Hayat; Heping Cui; Shahzad Hussain; Chi-Tang Ho; XiaoMing Zhang. 2019. "Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis." LWT 118, no. : 108786.
Hot melt extrusion technology using a twin-screw extruder was employed to obtain maltodextrin, maltodextrin-gum arabic and maltodextrin-trehalose based glassy extrudates containing ascorbic acid (dispersed phase). Ascorbic acid payload of all three formulations was more than 15.67 g/100 g extrudates while the ascorbic acid yield was above 97%. The glass transition temperature (Tg) of all extrudates was above 40 °C. The expansion ratio of the extrudates and Tg reduced due to the incorporation of trehalose and gum arabic to maltodextrins, respectively. The results of Scanning Electron Microscopy, X-ray diffraction and Fourier-transform Infrared Spectroscopy confirmed that the formulated feed material turned into a glassy state, whereas, ascorbic acid was uniformly dispersed throughout the glassy matrix. Extruded formulations showed a steady dissolution rate, therefore, having a role in controlling the dissolution rate of ascorbic acid.
Dawei Chang; Khizar Hayat; Shabbar Abbas; XiaoMing Zhang. Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization. Food Science and Technology 2019, 39, 660 -666.
AMA StyleDawei Chang, Khizar Hayat, Shabbar Abbas, XiaoMing Zhang. Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization. Food Science and Technology. 2019; 39 (3):660-666.
Chicago/Turabian StyleDawei Chang; Khizar Hayat; Shabbar Abbas; XiaoMing Zhang. 2019. "Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization." Food Science and Technology 39, no. 3: 660-666.
The effect of simultaneous dehydration-reaction (SDR) on Amadori rearrangement product (ARP) N-(1-deoxy-d-xylulos-1-yl)-glutathione and its key degradation products, 3-deoxyxylosone (3-DX) and 1-deoxyxylosone (1-DX), were investigated in an aqueous glutathione-xylose (GSH-Xyl) system. The yield of ARP was increased to 67.98% by SDR compared with 8.44% by atmospheric thermal reaction at 80 °C. Reaction kinetics was applied to analyze the mechanism and characteristics of ARP formation and degradation under SDR. ARP formation and degradation rate was highly dependent on temperature, and the latter was more sensitive to temperature. By regulating the reaction conditions of temperature and pH, the ratio of ARP formation rate constant to its degradation rate constant could be controlled to achieve an efficient preparation of ARP from GSH-Xyl Maillard reaction through SDR.
Wei Tang; Heping Cui; Fuli Sun; Junhe Yu; Khizar Hayat; Shahzad Hussain; Muhammad Usman Tahir; XiaoMing Zhang; Chi-Tang Ho. N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction. Journal of Agricultural and Food Chemistry 2019, 67, 8994 -9001.
AMA StyleWei Tang, Heping Cui, Fuli Sun, Junhe Yu, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, XiaoMing Zhang, Chi-Tang Ho. N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction. Journal of Agricultural and Food Chemistry. 2019; 67 (32):8994-9001.
Chicago/Turabian StyleWei Tang; Heping Cui; Fuli Sun; Junhe Yu; Khizar Hayat; Shahzad Hussain; Muhammad Usman Tahir; XiaoMing Zhang; Chi-Tang Ho. 2019. "N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction." Journal of Agricultural and Food Chemistry 67, no. 32: 8994-9001.
Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatography, MS, and NMR were used for purification and identification, confirming that the molecular formula of ARP was C10 H17 NO8 , namely N-(1-deoxy-α-D-xylulos-1-yl)-glutamic acid, with a molecular mass of 279 Da. To improve the aqueous yield of ARP, a thermal reaction coupled with vacuum dehydration was used and the yield of ARP was increased from 2.07% to 75.11%. Furthermore, flavor formation capacity of ARP by a thermal treatment simulated to a baking process was compared with Maillard reaction products, Maillard-dehydration reaction products, and Glu-Xyl mixture. The results indicated that a larger amount of volatile flavor compounds and a biscuit-like, burnt aroma was generated rapidly from the mixture of ARP and unreacted Glu-Xyl, which could be a potential flavor enhancer for baked foods. PRACTICAL APPLICATION: Maillard reaction performed in aqueous medium through thermal reaction combined with vacuum dehydration is a novel and practical technology that could be widely used to produce Maillard reaction intermediates (MRIs), such as Amadori or Heyns rearrangement products, which are regarded as significant nonvolatile aroma precursors and have stable physical and chemical properties compared with Maillard reaction products (MRPs). MRI derived from glutamic acid and xylose is a potential substitute of MRPs for flavorings preparation and shows a great capacity to generate fresh flavors in a short time at high temperature, which meets the requirements of baking foods. Therefore, the new developed method could be a promising tool for MRI preparation and application in food and flavoring industries.
Man Xu; Heping Cui; Fuli Sun; Chengsheng Jia; Song‐Lin Zhang; Shahzad Hussain; Muhammad Usman Tahir; XiaoMing Zhang; Khizar Hayat. Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process. Journal of Food Science 2019, 84, 2171 -2180.
AMA StyleMan Xu, Heping Cui, Fuli Sun, Chengsheng Jia, Song‐Lin Zhang, Shahzad Hussain, Muhammad Usman Tahir, XiaoMing Zhang, Khizar Hayat. Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process. Journal of Food Science. 2019; 84 (8):2171-2180.
Chicago/Turabian StyleMan Xu; Heping Cui; Fuli Sun; Chengsheng Jia; Song‐Lin Zhang; Shahzad Hussain; Muhammad Usman Tahir; XiaoMing Zhang; Khizar Hayat. 2019. "Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process." Journal of Food Science 84, no. 8: 2171-2180.
The Maillard reaction under a stepwise increase of temperature using l-cysteine as the indicator was performed to determine the formation conditions for the preparation of 2-threityl-thiazolidine-4-carboxylic acid (TTCA) which was the main Maillard reaction intermediate (MRI) derived from the xylose (Xyl)-cysteine (Cys) model system in aqueous medium. To clarify the indicating mechanism of Cys for the TTCA formation, the thermal model systems of TTCA-Cys and TTCA solutions were investigated. The browning of the final Maillard reaction products (MRPs) and concentration of downstream degradation products of MRIs indicated that the added Cys could react with TTCA to inhibit the formation of visible color via preventing the generation of dicarbonyl compounds derived from MRIs. Through HPLC analysis, it was demonstrated that added Cys affected the normal reaction pathway from TTCA to ARP and other downstream products by restoring TTCA to sugar and amino acid under heat treatment.
Yun Zhai; Heping Cui; Khizar Hayat; Shahzad Hussain; Muhammad Usman Tahir; Jingyang Yu; Chengsheng Jia; XiaoMing Zhang; Chi-Tang Ho. Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose–Cysteine System Affecting Its Maillard Browning. Journal of Agricultural and Food Chemistry 2019, 67, 8632 -8640.
AMA StyleYun Zhai, Heping Cui, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Jingyang Yu, Chengsheng Jia, XiaoMing Zhang, Chi-Tang Ho. Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose–Cysteine System Affecting Its Maillard Browning. Journal of Agricultural and Food Chemistry. 2019; 67 (31):8632-8640.
Chicago/Turabian StyleYun Zhai; Heping Cui; Khizar Hayat; Shahzad Hussain; Muhammad Usman Tahir; Jingyang Yu; Chengsheng Jia; XiaoMing Zhang; Chi-Tang Ho. 2019. "Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose–Cysteine System Affecting Its Maillard Browning." Journal of Agricultural and Food Chemistry 67, no. 31: 8632-8640.
Siyun Lu; Heping Cui; Huan Zhan; Khizar Hayat; Chengsheng Jia; Shahzad Hussain; Muhammad Usman Tahir; XiaoMing Zhang; Chi-Tang Ho. Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System. Journal of Agricultural and Food Chemistry 2019, 67, 6585 -6593.
AMA StyleSiyun Lu, Heping Cui, Huan Zhan, Khizar Hayat, Chengsheng Jia, Shahzad Hussain, Muhammad Usman Tahir, XiaoMing Zhang, Chi-Tang Ho. Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System. Journal of Agricultural and Food Chemistry. 2019; 67 (23):6585-6593.
Chicago/Turabian StyleSiyun Lu; Heping Cui; Huan Zhan; Khizar Hayat; Chengsheng Jia; Shahzad Hussain; Muhammad Usman Tahir; XiaoMing Zhang; Chi-Tang Ho. 2019. "Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System." Journal of Agricultural and Food Chemistry 67, no. 23: 6585-6593.
The Maillard reaction end‐products (MRPs) and intermediate (MRI, N‐(1‐deoxy‐α‐D‐xylulos‐1‐yl)‐phenylalanine) derived from xylose (Xyl) and phenylalanine (Phe) model system were synthesized in an aqueous medium, and their antioxidant activity was evaluated. Both the MRPs and N‐(1‐deoxy‐α‐d‐xylulos‐1‐yl)‐phenylalanine exhibited the Fe2+ chelating activity at their addition concentration of 2 to 12 mg/mL. While their reducing power, free radical scavenging activity, and inhibition effect on lipid peroxidation were observed at a lower addition concentration of only 0.2 to 1.2 mg/mL. The free radical scavenging activity was improved with the increase in their concentration, and a time‐dependent scavenging effect of the MRI was also shown in the results. However, a weak chelating activity of Xyl‐Phe on Fe2+ in a concentration‐dependent manner was observed, but no significant free radical scavenging activity or reducing power of Xyl‐Phe was found. Based on these results, possible free radical scavenging pathway of the MRI was proposed. As the MRI showed lower antioxidant activity than MRPs, the application of the MRI in combination with MRPs as an antioxidant was proposed in cooked or semi‐processed foods to avoid the deterioration induced by oxidation. Practical Application The Maillard reaction intermediates (MRIs) showed antioxidant activity and could be applied in foods as both antioxidants and flavor enhancer. The MRIs will probably extend the shelf‐life of lipid rich foods and could be the substitute of artificial antioxidants.
Heping Cui; Khizar Hayat; XiaoMing Zhang. Antioxidant Activity In Vitro of N ‐(1‐deoxy‐α‐ d ‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine. Journal of Food Science 2019, 84, 1060 -1067.
AMA StyleHeping Cui, Khizar Hayat, XiaoMing Zhang. Antioxidant Activity In Vitro of N ‐(1‐deoxy‐α‐ d ‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine. Journal of Food Science. 2019; 84 (5):1060-1067.
Chicago/Turabian StyleHeping Cui; Khizar Hayat; XiaoMing Zhang. 2019. "Antioxidant Activity In Vitro of N ‐(1‐deoxy‐α‐ d ‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine." Journal of Food Science 84, no. 5: 1060-1067.
In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component analysis showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue analysis revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chemical results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.
Huining Chen; Heping Cui; Man Zhang; Khizar Hayat; Jingyang Yu; Shuqin Xia; Yun Zhai; XiaoMing Zhang. Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides. Food and Bioprocess Technology 2019, 12, 809 -819.
AMA StyleHuining Chen, Heping Cui, Man Zhang, Khizar Hayat, Jingyang Yu, Shuqin Xia, Yun Zhai, XiaoMing Zhang. Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides. Food and Bioprocess Technology. 2019; 12 (5):809-819.
Chicago/Turabian StyleHuining Chen; Heping Cui; Man Zhang; Khizar Hayat; Jingyang Yu; Shuqin Xia; Yun Zhai; XiaoMing Zhang. 2019. "Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides." Food and Bioprocess Technology 12, no. 5: 809-819.
The formation conditions of the Amadori compound (ARP) N-(1-deoxy-D-xylulos-1-yl)-alanine were determined in aqueous Maillard reaction between L-alanine and D-xylose under a two-step temperature rising process with (−)-epigallocatechin gallate (EGCG) as an indicator followed by browning intensity detection of the final Maillard reaction products (MRPs). To clarify the mechanism of EGCG indication on the ARP formation, the change in the concentration of some key products generated during Maillard reaction with EGCG addition was investigated. Results showed an inhibition effect of EGCG on the browning precursor formation through the generation of ARP-EGCG adducts and deoxyosone-EGCG adducts, which was proposed as an important pathway to inhibit browning during a Maillard reaction and to indicate ARP formation.
Junhe Yu; Heping Cui; Khizar Hayat; Shahzad Hussain; Chengsheng Jia; Song-Lin Zhang; Muhammad Usman Tahir; XiaoMing Zhang; Chi-Tang Ho. Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction. Journal of Agricultural and Food Chemistry 2019, 67, 3412 -3422.
AMA StyleJunhe Yu, Heping Cui, Khizar Hayat, Shahzad Hussain, Chengsheng Jia, Song-Lin Zhang, Muhammad Usman Tahir, XiaoMing Zhang, Chi-Tang Ho. Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction. Journal of Agricultural and Food Chemistry. 2019; 67 (12):3412-3422.
Chicago/Turabian StyleJunhe Yu; Heping Cui; Khizar Hayat; Shahzad Hussain; Chengsheng Jia; Song-Lin Zhang; Muhammad Usman Tahir; XiaoMing Zhang; Chi-Tang Ho. 2019. "Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction." Journal of Agricultural and Food Chemistry 67, no. 12: 3412-3422.