Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants
The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigated for the following characteristics: acrylamide, as...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/14/8/1565 |
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| author | Hong-Ting Victor Lin Yen-Shu Ting Nodali Ndraha Hsin-I Hsiao Wen-Chieh Sung |
| author_facet | Hong-Ting Victor Lin Yen-Shu Ting Nodali Ndraha Hsin-I Hsiao Wen-Chieh Sung |
| author_sort | Hong-Ting Victor Lin |
| collection | DOAJ |
| description | The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigated for the following characteristics: acrylamide, asparagine, reducing sugar content, color, kinematic viscosity, Maillard reaction products (MRPs), and pH every 10 min. After heating for 10 min, the viscosity of chitosan-containing solutions reduced significantly. The investigational data confirmed that chitosan may have decomposed into lower molecular structures, as demonstrated by the reduced viscosity of the solution at pH < 6 and a decrease in the acrylamide content during 30 min of heating in a fructose–asparagine system. This study also confirms that the formation of ultraviolet-absorbing intermediates and browning intensity of MRPs containing acrylamide prepared by fructose–asparagine was more than those of MRPs prepared by glucose–asparagine solution system. MRPs containing acrylamide resulted from the reaction of asparagine with fructose (ketose) rather than glucose (aldose). Acrylamide formation could be significantly mitigated in the fructose–asparagine–chitosan model system as compared to the fructose–asparagine model system for possible beverage and food application. |
| first_indexed | 2024-03-09T04:17:11Z |
| format | Article |
| id | doaj.art-9831ee5ae921404688c8dd8e3d05e271 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-09T04:17:11Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-9831ee5ae921404688c8dd8e3d05e2712023-12-03T13:52:34ZengMDPI AGPolymers2073-43602022-04-01148156510.3390/polym14081565Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the ResultantsHong-Ting Victor Lin0Yen-Shu Ting1Nodali Ndraha2Hsin-I Hsiao3Wen-Chieh Sung4Department of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanDepartment of Food Science, National Taiwan Ocean University, Keelung 202301, TaiwanThe objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigated for the following characteristics: acrylamide, asparagine, reducing sugar content, color, kinematic viscosity, Maillard reaction products (MRPs), and pH every 10 min. After heating for 10 min, the viscosity of chitosan-containing solutions reduced significantly. The investigational data confirmed that chitosan may have decomposed into lower molecular structures, as demonstrated by the reduced viscosity of the solution at pH < 6 and a decrease in the acrylamide content during 30 min of heating in a fructose–asparagine system. This study also confirms that the formation of ultraviolet-absorbing intermediates and browning intensity of MRPs containing acrylamide prepared by fructose–asparagine was more than those of MRPs prepared by glucose–asparagine solution system. MRPs containing acrylamide resulted from the reaction of asparagine with fructose (ketose) rather than glucose (aldose). Acrylamide formation could be significantly mitigated in the fructose–asparagine–chitosan model system as compared to the fructose–asparagine model system for possible beverage and food application.https://www.mdpi.com/2073-4360/14/8/1565acrylamidechitosankinematic viscosityMaillard reaction products (MRPs)fructose |
| spellingShingle | Hong-Ting Victor Lin Yen-Shu Ting Nodali Ndraha Hsin-I Hsiao Wen-Chieh Sung Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants Polymers acrylamide chitosan kinematic viscosity Maillard reaction products (MRPs) fructose |
| title | Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants |
| title_full | Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants |
| title_fullStr | Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants |
| title_full_unstemmed | Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants |
| title_short | Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants |
| title_sort | effect of chitosan incorporation on the development of acrylamide during maillard reaction in fructose asparagine model solution and the functional characteristics of the resultants |
| topic | acrylamide chitosan kinematic viscosity Maillard reaction products (MRPs) fructose |
| url | https://www.mdpi.com/2073-4360/14/8/1565 |
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