Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems

Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems

The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma. We aimed to investigate the effect of gallic acid (GA) addition on 5-HMF formation, color development and antioxidant ac...

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Bibliographic Details
Main Authors: Thaísa Abrantes, Nathália Moura-Nunes, Daniel Perrone
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Molecules
Subjects:
maillard reaction
melanoidins
phenolic compounds
food thermal processes
FRAP
TEAC
Online Access:https://www.mdpi.com/1420-3049/27/3/848

Internet

https://www.mdpi.com/1420-3049/27/3/848

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