Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment. Academic Article

abstract

• Maillard reaction products (MRP) contribute to sensory quality of various foods. Whole grains (WG) are rich in phenols which may influence Maillard reaction pathways during thermal processing and impact WG product sensory attributes. This study investigated how WG phenolic profile affects MRP formation. Amylase-hydrolyzed wheat (white and red) and sorghum (white, red, tannin) brans were hydrothermally processed at 150C/6 min, and characterized for MRP using colorimetry, fluorescence spectroscopy, HPLC-MS/MS, and HS-SPME/GC-MS. Bran phenolic structure, and to a lesser extent content, had larger influence on MRP formation than protein/amino acid profile. Polymeric tannins (both in situ and when added to wheat brans) strongly inhibited volatile and non-volatile MRP intermediates and melanoidin formation, likely via their carbocation depolymerization intermediates trapping furans. Principle component analysis demonstrated clear segregation of volatiles formation based on bran phenolic profile. Phenolic composition should be considered in WG product formulation and processing to achieve desired MRP formation.

authors

• Awika, Joseph

published proceedings

• Food Chem

author list (cited authors)

• Syeunda, C. O., & Awika, J. M.

citation count

• 0

complete list of authors

• Syeunda, Cyprian O||Awika, Joseph M

publication date

• October 2023

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• Edible Grain
• Flavonoid
• Flavor Compound
• Glycation End Products, Advanced
• Maillard Reaction
• Non-enzymatic Browning
• Phenols
• Sensory Quality
• Tandem Mass Spectrometry
• Tannins
• Whole Grain

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2023.136320

start page

• 136320

end page

• 136320

volume

• 423

URL

• http://dx.doi.org/10.1016/j.foodchem.2023.136320