Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies

Alberto Fiore, Antonio Dario Troise, Burçe Ataç Mogol, Victor Roullier, Anthony Gourdon, Samira El Mafadi Jian, Berat Aytül Hamzalıoğlu, Vural Gökmen, Vincenzo Fogliano

Research output: Contribution to journalArticle

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Abstract

Formation of Maillard reaction products (MRPs) including 5-hydroxymethylfurfural (HMF) and acrylamide has been an intensive area of research in recent decades. The presence of reactants such as sodium chloride may influence the Maillard reaction (MR) pathways through the dehydration of various key intermediates. The aim of this work was to test the potential of ingredient encapsulation to mitigate the MR by investigating the case of sodium chloride encapsulation on the HMF formation in cookies. Thirteen cookies were prepared with recipes containing free or encapsulated NaCl. Increasing NaCl concentration from 0 to 0.65% increases HMF concentration up to 75%, whereas in the presence of encapsulated NaCl the reduction of HMF varied from 18 to 61% due to the inhibition of sucrose pyrolytic decomposition and the fructofuranosyl cation formation. Data demonstrated that the more heat-resistant the lipid-based coating was, the more pronounced the reduction of HMF formation. The results showed that encapsulation represents a useful approach to prevent the formation of potentially harmful compounds in thermally processed foods.
Original languageEnglish
Pages (from-to)10808–10814
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume60
Issue number43
DOIs
Publication statusPublished - 12 Oct 2012

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Maillard Reaction
hydroxymethylfurfural
cookies
Maillard reaction
encapsulation
Encapsulation
Sodium Chloride
sodium chloride
Processed foods
Maillard reaction products
Acrylamide
acrylamides
processed foods
Dehydration
Reaction products
coatings
Sucrose
Cations
cations
ingredients

Cite this

Fiore, A., Troise, A. D., Mogol, B. A., Roullier, V., Gourdon, A., El Mafadi Jian, S., ... Fogliano, V. (2012). Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. Journal of Agricultural and Food Chemistry, 60(43), 10808–10814. https://doi.org/10.1021/jf3026953
Fiore, Alberto ; Troise, Antonio Dario ; Mogol, Burçe Ataç ; Roullier, Victor ; Gourdon, Anthony ; El Mafadi Jian, Samira ; Hamzalıoğlu, Berat Aytül ; Gökmen, Vural ; Fogliano, Vincenzo. / Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. In: Journal of Agricultural and Food Chemistry. 2012 ; Vol. 60, No. 43. pp. 10808–10814.
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Fiore, A, Troise, AD, Mogol, BA, Roullier, V, Gourdon, A, El Mafadi Jian, S, Hamzalıoğlu, BA, Gökmen, V & Fogliano, V 2012, 'Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies', Journal of Agricultural and Food Chemistry, vol. 60, no. 43, pp. 10808–10814. https://doi.org/10.1021/jf3026953

Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. / Fiore, Alberto; Troise, Antonio Dario; Mogol, Burçe Ataç; Roullier, Victor; Gourdon, Anthony; El Mafadi Jian, Samira; Hamzalıoğlu, Berat Aytül; Gökmen, Vural; Fogliano, Vincenzo.

In: Journal of Agricultural and Food Chemistry, Vol. 60, No. 43, 12.10.2012, p. 10808–10814.

Research output: Contribution to journalArticle

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AU - Fiore, Alberto

AU - Troise, Antonio Dario

AU - Mogol, Burçe Ataç

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AU - Gourdon, Anthony

AU - El Mafadi Jian, Samira

AU - Hamzalıoğlu, Berat Aytül

AU - Gökmen, Vural

AU - Fogliano, Vincenzo

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AB - Formation of Maillard reaction products (MRPs) including 5-hydroxymethylfurfural (HMF) and acrylamide has been an intensive area of research in recent decades. The presence of reactants such as sodium chloride may influence the Maillard reaction (MR) pathways through the dehydration of various key intermediates. The aim of this work was to test the potential of ingredient encapsulation to mitigate the MR by investigating the case of sodium chloride encapsulation on the HMF formation in cookies. Thirteen cookies were prepared with recipes containing free or encapsulated NaCl. Increasing NaCl concentration from 0 to 0.65% increases HMF concentration up to 75%, whereas in the presence of encapsulated NaCl the reduction of HMF varied from 18 to 61% due to the inhibition of sucrose pyrolytic decomposition and the fructofuranosyl cation formation. Data demonstrated that the more heat-resistant the lipid-based coating was, the more pronounced the reduction of HMF formation. The results showed that encapsulation represents a useful approach to prevent the formation of potentially harmful compounds in thermally processed foods.

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