Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effect of Galactose Concentration on the Extent of the Maillard Reaction
2.2. Color Measurement of CG-MRPs
2.3. FT-IR Analysis of CG-MRPs
2.4. Antioxidant Activities of CG-MRPs
2.4.1. DPPH Radical-Scavenging Activity
2.4.2. Chelating Effects on Ferrous Ions
2.4.3. Reducing Power Assay
3. Materials and Methods
3.1. Preparation of the Chitosan–Galactose Maillard Reaction
3.2. Extent of the Maillard Reaction
3.3. FT-IR Analysis
3.4. Antioxidant Activities
3.4.1. 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical-Scavenging Activity
3.4.2. Chelating Ability on Ferrous Ions
3.4.3. Reducing Power
3.5. Antioxidant Activity of Apple Juice Containing MRPs
3.6. Statistical Analysis
4. Conclusions
Highlights
- The chitosan–galactose Maillard reaction products (CG-MRPs) were prepared.
- The extent of CG-MRPs increase along with increases of galactose concentration.
- All CG-MRPs showed better antioxidant activities than chitosan.
- CG-MRPs supplemented in apple juice improved significantly the antioxidant activity.
- The CG-MRPs might be useful for application as a food preservative.
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are available from the authors. |
Treatment Group a | DDA (%) | L* | a* | b* | ΔE |
---|---|---|---|---|---|
CH | 79.3 | 89.81 ± 0.17 a | −0.24 ± 0.05 a | 0.10 ± 0.04 a | - |
CG-1% | 65.6 | 85.36 ± 0.14 b | −0.35 ± 0.11 b | 0.75 ± 0.05 b | 5.46 ± 0.21 a |
CG-1.5% | 56.7 | 85.04 ± 0.07 c | −0.36 ± 0.10 b | 0.92 ± 0.04 c | 6.09 ± 0.10 b |
CG-2% | 48.0 | 83.95 ± 0.07 d | −0.38 ± 0.01 c | 1.11 ± 0.06 d | 7.59 ± 0.07 c |
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Hafsa, J.; Smach, M.a.; Sobeh, M.; Majdoub, H.; Yasri, A. Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products. Molecules 2019, 24, 4557. https://doi.org/10.3390/molecules24244557
Hafsa J, Smach Ma, Sobeh M, Majdoub H, Yasri A. Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products. Molecules. 2019; 24(24):4557. https://doi.org/10.3390/molecules24244557
Chicago/Turabian StyleHafsa, Jawhar, Mohamed ali Smach, Mansour Sobeh, Hatem Majdoub, and Aziz Yasri. 2019. "Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products" Molecules 24, no. 24: 4557. https://doi.org/10.3390/molecules24244557