The Contribution of Melanoidins to Soy Sauce Antioxidant Activities and Their Structure Characteristics [PDF]
FoodsMelanoidins, generated during the Maillard reaction in soy sauce fermentation, have potential health benefits due to its excellent bioactivity. This study aimed to investigate the antioxidant contributions and structural characteristics of melanoidins in
Hanhan Li +7 more
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Microbiology Spectrum, 2021 Novel melanoidins are produced by the Maillard reaction. Here, melanoidins with high antibacterial activity were tested by examining various combinations of reducing sugars and amino acids as reaction substrates.
Satoshi Kukuminato +2 more
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Colonic Fermentation of Coffee Melanoidins and Resulting Cardioprotective Metabolites [PDF]
Proceedings, 2023 Worldwide, noncommunicable diseases accounted for 7 out of 10 deaths in 2019 (WHO), being ischemic heart disease one of the major contributors. Coffee has been implicated with several health benefits, namely the hypocholesterolemic potential, attributed ...
Fernanda Machado +6 more
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Melanoidins from Chinese Distilled Spent Grain: Content, Preliminary Structure, Antioxidant, and ACE-Inhibitory Activities In Vitro [PDF]
Foods, 2019 Distilled spent grain (DSG), as the major by-product of baijiu making, contains melanoidins generated via the Maillard reaction. In this study, four melanoidin fractions (RF1‒RF4) were isolated successively from dried DSG (DDSG) using sodium hydroxide ...
Shiqi Yang, Wenlai Fan, Yan Xu
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The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer [PDF]
Food Chemistry: XMelanoidins are complex Maillard reaction products synthesized during dark beer production. In this study, the molecular weight of melanoidins from dark beer was about 4.8 kDa.
Jun Wang +7 more
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Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota [PDF]
Microorganisms, 2022 Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment.
Sumudu Rajakaruna +4 more
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Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process [PDF]
FoodsThis study systematically investigated the evolution of color values and the reaction kinetics of the Maillard reaction in membrane-clarified sugarcane juice during the vacuum evaporation process, providing a theoretical basis for pigment regulation in ...
Meiyi Han +7 more
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Shotgun Proteomics: A Powerful Tool for Investigating the Chemical Complexity of Biscuit Melanoidins [PDF]
Medical Sciences ForumMelanoidins are the final products of the Maillard reaction (MR), a non-enzymatic browning reaction that occurs during food thermal processing, including biscuits, which are widely consumed.
João Siopa +3 more
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Melanoidins in madeira wines: Contribution to antioxidant capacity and color stability
Applied Food ResearchMadeira wines, produced in styles ranging from dry to sweet and typically marketed as 3-, 5-, and 10-year-old blends, are renowned for their longevity. This study focused on isolating and characterizing melanoidins, high-molecular-weight brown polymers ...
Vanda Pereira +4 more
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Molecular structure characteristics and pyrolytic volatiles of hydrosoluble colored fractions from three melanoidins [PDF]
Scientific ReportsThe melanoidins produced by the Maillard reaction give foods a golden, brown or black color and release aromatic compounds. Investigating the molecular structure and pyrolysis characteristics of melanoidins provides insight into improving food quality ...
Yuanhui Wang +8 more
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