Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Trans Tech Publications
2020
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf |
| _version_ | 1825813258213261312 |
|---|---|
| author | Hong, Pui Khoon Low, Kay May Moo, Siew Yen Teh, Yiing Chyn |
| author_facet | Hong, Pui Khoon Low, Kay May Moo, Siew Yen Teh, Yiing Chyn |
| author_sort | Hong, Pui Khoon |
| collection | UMP |
| description | Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and 1.25% w/v sugar and compared against a control (5% w/v gelatin). The mixtures were incubated at 37 °C and 70 °C respectively for up to 24 h. The progress of non-enzymatic browning was monitored via changes in absorption at 280 nm, 320 nm and 420 nm. The gelatin-glucosamine model showed greater development in early Maillard reaction products (280 nm) and pre-melanoidins (320 nm) when incubated at 70 °C after 16 h of incubation. Meanwhile lower incubation temperature (37 °C) promoted browning development (420 nm) in all the models. The gelatin-glucosamine mixture incubated at 70 °C showed high potency in antioxidant activity (p<0.05), this is in accordance to the greater reactivity of glucosamine in the formation of Maillard reaction products at the early and intermediate stages. The results suggested the gelatin-glucosamine model can be further optimized to achieve high potency in antioxidant activity and a desired browning intensity to cater specific applications such as in food and biomaterials. |
| first_indexed | 2024-03-06T12:41:19Z |
| format | Article |
| id | UMPir27918 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:41:19Z |
| publishDate | 2020 |
| publisher | Trans Tech Publications |
| record_format | dspace |
| spelling | UMPir279182021-01-18T07:38:10Z http://umpir.ump.edu.my/id/eprint/27918/ Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models Hong, Pui Khoon Low, Kay May Moo, Siew Yen Teh, Yiing Chyn Q Science (General) QD Chemistry Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and 1.25% w/v sugar and compared against a control (5% w/v gelatin). The mixtures were incubated at 37 °C and 70 °C respectively for up to 24 h. The progress of non-enzymatic browning was monitored via changes in absorption at 280 nm, 320 nm and 420 nm. The gelatin-glucosamine model showed greater development in early Maillard reaction products (280 nm) and pre-melanoidins (320 nm) when incubated at 70 °C after 16 h of incubation. Meanwhile lower incubation temperature (37 °C) promoted browning development (420 nm) in all the models. The gelatin-glucosamine mixture incubated at 70 °C showed high potency in antioxidant activity (p<0.05), this is in accordance to the greater reactivity of glucosamine in the formation of Maillard reaction products at the early and intermediate stages. The results suggested the gelatin-glucosamine model can be further optimized to achieve high potency in antioxidant activity and a desired browning intensity to cater specific applications such as in food and biomaterials. Trans Tech Publications 2020-03-27 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf Hong, Pui Khoon and Low, Kay May and Moo, Siew Yen and Teh, Yiing Chyn (2020) Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models. Materials Science Forum, 981. pp. 196-201. ISSN 0255-5476. (Published) https://doi.org/10.4028/www.scientific.net/MSF.981.196 https://doi.org/10.4028/www.scientific.net/MSF.981.196 |
| spellingShingle | Q Science (General) QD Chemistry Hong, Pui Khoon Low, Kay May Moo, Siew Yen Teh, Yiing Chyn Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models |
| title | Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models |
| title_full | Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models |
| title_fullStr | Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models |
| title_full_unstemmed | Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models |
| title_short | Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models |
| title_sort | preliminary assessment of non enzymatic browning and antioxidant activity in sea cucumber derived gelatin sugar models |
| topic | Q Science (General) QD Chemistry |
| url | http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf |
| work_keys_str_mv | AT hongpuikhoon preliminaryassessmentofnonenzymaticbrowningandantioxidantactivityinseacucumberderivedgelatinsugarmodels AT lowkaymay preliminaryassessmentofnonenzymaticbrowningandantioxidantactivityinseacucumberderivedgelatinsugarmodels AT moosiewyen preliminaryassessmentofnonenzymaticbrowningandantioxidantactivityinseacucumberderivedgelatinsugarmodels AT tehyiingchyn preliminaryassessmentofnonenzymaticbrowningandantioxidantactivityinseacucumberderivedgelatinsugarmodels |