Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

被引：22

作者：

Kaewtathip, Thipthida ^{[1
,2
]}

Wattana-Amorn, Pakorn ^{[3
,4
]}

Boonsupthip, Waraporn ^{[1
]}

Lorjaroenphon, Yaowapa ^{[1
]}

Klinkesorn, Utai ^{[1
]}

机构：

[1] Kasetsart Univ, Fac Agroind, Dept Food Sci & Technol, Bangkok 10900, Thailand

[2] Kasetsart Univ, Inst Food Res & Prod Dev, Bangkok 10900, Thailand

[3] Kasetsart Univ, Fac Sci, Dept Chem, Special Res Unit Adv Magnet Resonance, Bangkok 10900, Thailand

[4] Kasetsart Univ, Fac Sci, Ctr Excellence Innovat Chem, Bangkok 10900, Thailand

来源：

FOOD CHEMISTRY | 2022年 / 393卷

关键词：

Maillard reaction; pH-dependent; Fourier-transform infrared spectroscopy; Proton nuclear magnetic resonance; Color development kinetic; Antioxidant activity; COLOR DEVELOPMENT; FRUCTOSE-LYSINE; MODEL; OPTIMIZATION; STABILITY; EMULSIONS;

D O I：

10.1016/j.foodchem.2022.133329

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Maillard reaction products (MRPs) between chitosan and various sugars with enhanced antioxidant activity were previously produced. However, few reports address the chitosan and corn syrup solids system that has been successfully used to encapsulate nutraceutical oils. Maillard reaction is pH-responsive, the influence of solution pH on the formation kinetic and antioxidant activity of MRPs was therefore evaluated in this work. FT-IR and zeta-potential results confirmed the formation of MRPs between chitosan and corn syrup solids. Possible Amadori compounds signals were observed clearly in the H-1 NMR spectrum. Brown color development depended on initial solution pH, following a zero-order kinetic regression. Antioxidant activity of reaction products was higher than the native system and increased with an increase in the initial pH of the solution. Developed MRPs with a dual function as antioxidant and encapsulant can possibly be used to protect emulsified oil from oxidation.

引用

页数：9

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