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
doaj +2 more sources
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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Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits
Frontiers in Nutrition, 2021 This paper is a review of the potential health benefits of barley melanoidins. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. Free radicals are villainous substances in humans
Jitendra Kumar Sharma +2 more
exaly +3 more sources
An Assessment of the Bioactivity of Coffee Silverskin Melanoidins [PDF]
Foods, 2019 Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown.
Silvia Tores de la Cruz +8 more
doaj +6 more sources
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
doaj +2 more sources
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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Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health [PDF]
Frontiers in NutritionMelanoidins, complex brown polymers formed during the Maillard reaction in thermally processed or fermented foods, are increasingly recognized for their nutritional relevance beyond sensory contributions.
Jialiang Chen +3 more
doaj +2 more sources
An Ultrasonication-Assisted Green Process for Simultaneous Production of a Bioactive Compound-Rich Extract and a Multifunctional Fibrous Ingredient from Spent Coffee Grounds [PDF]
MoleculesSpent coffee grounds (SCGs) are lignocellulosic residues generated from producing espresso or soluble coffee and have no commercial value. This study aimed to develop a new single-step process for extracting bioactive compounds from SCGs based on ...
Jaquellyne B. M. D. Silva +5 more
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Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review [PDF]
FoodsThe Maillard reaction is a complex chemical reaction that occurs between nucleophilic groups, such as thiolates or amino groups primarily from amino acids, peptides, proteins, and carbonyl groups, particularly from reducing sugars.
Leina El Hosry +6 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
doaj +1 more source