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Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases
Journal of Agricultural and Food ChemistryCoffee is one of the most popular beverages around the world and its consumption contributes to the daily intake of dietary melanoidins. Despite the emerging physiological role of food melanoidins, their effect on digestive processes has not been studied
Jana Raupbach, A. Troise, V. Fogliano
semanticscholar +2 more sources
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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Colonic Fermentation of Coffee Melanoidins and Resulting Cardioprotective Metabolites
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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Foods, 2023 Bread crust constitutes an important by-product of the bakery industry, and its utilization for the isolation of melanoidins to be used as a functional ingredient can enhance its added value and contribute to health. The aim of this study was to evaluate
Virginia Temiño +5 more
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ProcessesMelanoidins, as macromolecular heterogeneous organic polymers, are produced from the Maillard reaction between amino and carbonyl groups during the thermal hydrolysis pretreatment (THP) of sludge.
Yingying Li +5 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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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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Journal of Food Protection, 2023 Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°
Eisuke Maesaka +4 more
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Food & Function, 2023 Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, fat and fat-free, enriched with 2% and 4%
Noelia Díaz-Morales +7 more
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Current Research in Food ScienceMaillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition.
Slim Blidi +7 more
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