Search Results (354)

The ancestral method of sparkling wine production requires no sugar addition and is based on a single alcoholic fermentation that finishes in the bottle. It has recently gained popularity among both natural and conventional producers due to its capacity to expand sparkling wine portfolios and its advantages for sparkling wine production in warm regions such as the Mediterranean basin. However, some technological and other key aspects of the process remain poorly defined. This study investigates how must settling (using pectolytic enzymes) and pre-bottling filtration influence the physicochemical composition, colloidal structure, foaming properties, volatile profile, and sensory attributes of ancestral sparkling wines. Macabeo grapes (2023 vintage) were vinified under four treatment combinations of these two operations, and the wines were analysed after eighteen months of lees ageing. Significant differences were observed in total polyphenol index, titratable acidity, macromolecular composition, and colloidal particle concentration. Non-settled wines exhibited higher colloidal loads and lower foamability, whereas settling and filtration improved foam height and stability. Volatile (GC-Headspace) analysis showed that settled wines contained higher concentrations of fruity and floral esters, while non-settled and non-filtered wines had greater levels of volatile phenols and volatile acids associated with unpleasant aromas. Sensory assessment confirmed perceptible differences between treatments, particularly in phenolic, fruity/floral, and Maillard reaction aromaticity. These findings provide insights into the impact of two critical oenological practices on wine stability and aroma and provide technologically relevant guidance for optimizing quality in this emerging sparkling-wine category. Full article

Small-molecule α-dicarbonyl compounds (α-DCs), including glyoxal, methylglyoxal and diacetyl, are electrophilic compounds characterized by two adjacent carbonyls. These compounds ubiquitously occur in various foods and food–medicine homologous herbs, generated via the Maillard reaction, caramelization, lipid peroxidation, and enzymatic reactions during thermal treatment and storage. Upon oral intake, small-molecule α-DCs are rapidly absorbed into systemic circulation, triggering protein and DNA damage, as well as inflammation. They also serve as important precursors to derive other hazards, such as advanced glycosylation end products possessing carcinogenic and genotoxic properties. Small-molecule α-DCs and their derived harmful products accelerate the progression of multiple metabolic diseases, e.g., cancer and diabetes. However, their pathological processes remain poorly elucidated, necessitating highly sensitive and accurate analytical methods. This review also systematically summarizes and discusses the current analytical techniques targeting small-molecule α-DCs. Chromatography and chromatography–mass spectrometry are still frequently used techniques. Given the polarity and weak ultraviolet absorption of small-molecule α-DCs, tedious pretreatment is necessary yet time-consuming. Novel rapid detection techniques such as mass spectrometry probes and direct ionization mass spectrometry have been proposed in recent years. Even so, developing rapid, eco-friendly, highly sensitive and accurate analytical methods remains a key priority for future research. Full article

Various Maillard reaction products (MRPs) are formed in infant formula during thermal processing and storage. However, safety assessments are often based on individual compounds, which may not adequately reflect the potential risks associated with exposure to multiple coexisting components in real food products. Therefore, this study used GC–MS to screen for typical MRPs in infant formula. Based on the detection results, glyoxal, 2-acetylfuran, 2-furfural, and 5-hydroxymethylfurfural (5-HMF) were selected to establish a mixed-exposure system. Subsequently, using zebrafish as a model, we systematically evaluated the toxic effects of two mixture concentrations, 1/9 maximum non-lethal concentration (MNLC) and 1/3 MNLC, on the immune system, nervous system, gastrointestinal tract, and liver. The results showed that these four MRPs coexisted in infant formula and that combined exposure induced significant biological damage even at low doses. Both mixture concentrations significantly reduced neutrophil and macrophage levels and promoted apoptosis in central nervous system cells. The higher-concentration mixture further reduced T-cell counts, suppressed motor neuron development, and decreased locomotor activity during the light phase. In addition, the higher-concentration mixture decreased the gastrointestinal area, increased the liver area, delayed yolk sac absorption, and caused marked histopathological damage. Compared with single-compound exposure, combined exposure exerted more pronounced effects on immune- and neuro-related endpoints, suggesting synergistic interactions among different MRPs and identifying the immune and nervous systems as the more sensitive targets of toxicity. In summary, mixed exposure to typical MRPs in infant formula may pose a greater biological risk than that predicted by evaluations based on individual components alone. This study provides experimental evidence for identifying combined toxicity and improving the safety risk assessment of MRPs in thermally processed infant foods. Full article

The liver, a by-product of livestock processing, is abundant in protein and serves as an excellent precursor for bioactive and taste-active peptides. However, comprehensive reviews on its valorization remain limited. This review summarizes recent advances in utilizing liver as a source of bioactive peptides (BPs) and taste-active peptides (TAPs). It systematically outlines the composition of liver and preparation methods of liver-derived peptides, discusses the diverse bioactivities of peptides from livestock liver and its taste characteristics, and also examines current challenges along with future perspectives. Liver-derived peptides possess various bioactivities, such as antioxidant, anti-inflammatory, antihypertensive, and metabolism-regulatory activities. Meanwhile, they can elicit the umami, sweet, and bitter taste primarily through different taste transduction receptors. The bioactive and taste properties of peptides are closely related to molecular weight, hydrophobicity, and composition of peptides. Furthermore, ultrasound treatment and the Maillard reaction are effective methods for improving the taste characteristics of liver-derived peptides. However, current research on liver-derived peptides remains limited by inefficient screening and prediction of BPs, low bioavailability, and a narrow focus on TAPs. Overall, this review provides a theoretical reference for high-value utilization of liver-derived peptides from livestock by-products. Full article

Objectives: Neuroinflammation is recognized as a significant characteristic of Alzheimer’s disease (AD). Currently, there is a notable absence of effective pharmacological agents to prevent or treat neuroinflammatory processes associated with AD. Heat shock protein 70 (HSP70) is pivotal in the progression of neuroinflammation. In this study, we explored the potential of maltol, a Maillard reaction product derived from red ginseng, as a therapeutic agent for neuroinflammation. Methods: In vitro, HMC3 microglial cell models were developed to examine the regulatory effects of gradient concentrations of maltol (12.5, 25, 50 μM) on the TLR4/MyD88/NF-κB p65 signaling pathway, neuroinflammation, and pyroptosis. Analyses of the GEO database and Gene Set Enrichment Analysis (GSEA) were performed to identify the core targets of maltol, followed by HSP70 gene silencing experiments to validate the targeted regulatory mechanism. Results: Maltol significantly mitigated LPS-induced neuronal damage and cognitive deficits in mice. It effectively suppressed microglia-mediated neuroinflammation and pyroptosis, reversed oxidative stress-induced neuronal ferroptosis, and inhibited neuronal apoptosis. In vitro experiments demonstrated that maltol obstructed TLR4/MyD88 binding, thereby inhibiting NF-κB p65-mediated neuroinflammation and pyroptosis, while also alleviating excessive ROS accumulation to enhance oxidative stress and ferroptosis. Bioinformatics analysis identified HSP70 as a crucial target for the anti-inflammatory and antioxidant effects of maltol. Subsequent gene silencing experiments confirmed that maltol exerted its inhibitory effects on LPS-induced neuroinflammation and pyroptosis in an HSP70-dependent manner. Conclusions: Maltol exhibits significant protective effects against Alzheimer’s disease-related neuroinflammation, oxidative stress, pyroptosis, and ferroptosis through the targeting of HSP70. This study elucidates the molecular mechanisms by which maltol improves neuroinflammatory injury and provides a novel theoretical foundation and therapeutic strategy for the intervention of Alzheimer’s disease neuroinflammation using traditional Chinese medicine. Full article

The structure, functionality, nutritional value, and sensory properties of food are significantly influenced by interactions between proteins and carbohydrates. These interactions occur through hydrogen bonding, electrostatic forces, hydrophobic interactions, and, in many cases, the covalent attachment of sugars to proteins via the Maillard reaction. High starch content in food matrices promotes interactions between proteins and starch components such as amylose and amylopectin, affecting gelation, retrogradation, and thickening. These interactions improve shelf stability and product quality. Additionally, protein–carbohydrate interactions regulate nutrient digestibility and glycemic response, playing a crucial role in the development of functional foods for diabetes and weight management. In silico studies have demonstrated that dietary fibers like pectin and cellulose can improve water retention and textural properties in processed meat products. Furthermore, processing techniques such as enzymatic hydrolysis, fermentation, pulsed electric fields (PEF), and low-temperature drying have been found to improve the functional properties and shelf life of food products. This review synthesizes recent findings on protein–carbohydrate interactions and highlights their potential in creating healthier, more appealing, and sustainable foods that align with modern consumer preferences. Full article

In this study, the formation of Maillard reaction products (MRPs), namely acrylamide (AA) and fluorescent advanced glycation end products (f-AGEs), was evaluated in four quinoa and four cañihua flours subjected to heating at 185 °C. The influence of endogenous phenolic compounds and the addition of tara hydrolyzed gallotannins on MRPs formation was investigated. Varieties with higher quercetin and rutin contents showed lower AA and f-AGEs formation. AA formation kinetics differed between species, increasing with heating time in quinoa, whilst decreasing after 20 min in cañihua. Maximum AA levels ranged from 18.6 to 87.0 μg/kg, remaining below the EU benchmark value for non-wheat-based bread (300 μg/kg). Compared with the Asn–Glc control system, flour systems reduced AA formation by approximately 18.7 to 60.3%, while tara hydrolyzed extract further enhanced inhibition, reaching reductions above 72.7 to 96.2%. Similar trends were observed for f-AGEs, with mitigation levels up to 54.1 to 77.4%. Cañihua varieties showed higher AA inhibition capacity than quinoa, likely associated with differences in phenolic composition and antioxidant capacity. These findings demonstrate the potential of Andean pseudocereals and tara-derived polyphenols as natural strategies to mitigate thermally induced contaminants in processed foods. Full article

This study investigated the comprehensive effects of harvest timing and stir-frying on Ziziphi Spinosae Semen (ZSS) quality using chemical profiling, Caenorhabditis elegans bioassays, and intelligent sensory analysis (electronic nose (E-nose), electronic tongue (E-tongue), and gas chromatography-ion mobility spectrometry (GC-IMS)). Results indicated that delaying harvest to 15 September significantly promoted bioactive accumulation, with total saponins reaching 9.54 g kg⁻¹ at this stage. Stir-frying the optimal raw material further enhanced pharmacological efficacy; spinosin content increased 1.48-fold, and C. elegans motility cessation time significantly shortened from 240 s to 180 s, demonstrating superior sedative activity. Additionally, stir-frying improved the total sensory score from 53.8 to 80.4, characterized by a harmonized balance of bitterness and umami. GC-IMS analysis identified Maillard reaction products, specifically 2-methylpyrazine and 2-methylbutanal as key markers responsible for the distinctive roasted aroma. Consequently, harvesting the fruits of Ziziphus jujuba var. spinosa at physiological maturity, followed by the stir-frying of ZSS effectively enhances its sedative effects and flavor profile. Full article

Coffee is among the most widely consumed beverages globally being cultivated in nearly 80 countries. Its processing generates large quantities of by-products, including mucilage, pulp/husks, silverskin, parchment, and spent coffee grounds. Although traditionally treated as waste, these residues are increasingly recognized as valuable resources rich in bioactive compounds exhibiting antioxidant, antimicrobial, and health-promoting properties. This review explores the antimicrobial potential of coffee by-products, with particular emphasis on their chemical composition and mechanisms of action. Compounds such as caffeine, chlorogenic acids, polyphenols, and melanoidins have demonstrated inhibitory effects against a broad spectrum of bacteria, including both Gram-positive and Gram-negative bacteria. Many of these compounds, which originate from plant’s defensive system or result from Maillard reactions, are known to disrupt microbial membranes, inhibit DNA repair, and interfere with pathogen metabolism. However, the available literature on their antimicrobial effectiveness remains limited. In the context of the rising worldwide concern over antimicrobial resistance, coffee by-products represent a sustainable and promising source of novel antimicrobial agents. Their valorization may support advances in food preservation, pharmaceutical innovation, and waste management practices, contributing to the implementation of a circular economy framework in the coffee industry while promoting environmental, economic, and social sustainability. Full article

This study aimed to optimize the formulation of gluten-free bread (GFB) based on rice flour (RF) and Quercus rotundifolia acorn flour (AF) by evaluating the combined effects of flour substitution (0%, 50%, and 100%) and water addition (90%, 100%, and 110%) on technological, textural, colorimetric, structural, and sensory properties. A three-level full factorial design (3²) combined with response surface methodology (RSM) was used to model and optimize product quality. The developed models showed high predictive performance (R² = 0.714–0.999; non-significant lack of fit), confirming their suitability for describing complex interactions in gluten-free systems. Water addition was the dominant factor influencing moisture, crumb structure, and textural softness, while AF mainly affected color, structure, and sensory attributes. Increasing acorn content significantly decreased lightness (L*) and increased redness (a*) and darkness index (DI), reflecting higher phenolic compound content and more intense Maillard reactions. Specific volume (1.85–2.41 cm³/g) was maximized at higher hydration levels, especially when combined with intermediate to high acorn substitution, indicating a synergistic interaction between fiber-rich flour and water availability. Texture analysis showed that AF increased hardness and reduced cohesiveness, while water addition significantly improved softness, elasticity, and overall mouthfeel. Image analysis of crumb structure demonstrated that higher hydration promoted larger pore size and porosity, whereas AF increased cell density, resulting in a finer crumb structure under low hydration conditions. Sensory evaluation confirmed that breads with high acorn content were well accepted due to their characteristic nutty flavor. Multi-response desirability optimization yielded an optimal formulation with approximately 83% AF and 108% water, representing the best achievable compromise among the evaluated quality criteria. The results demonstrate that AF can serve as a key functional ingredient in GFB, provided that hydration is carefully adjusted. This study highlights the effectiveness of RSM combined with image-based analysis as a robust approach for developing high-quality gluten-free bakery products. Full article

Pear paste is a traditional Chinese product valued for its lung-moistening and antitussive effects. This study systematically evaluated the quality attributes and in vitro antioxidant profiles of pear pastes prepared in 2023 from 11 cultivars harvested in Henan Province, China. Multivariate analysis showed that genotype was the primary determinant of final product quality, with PC1 explaining 84.1% of the variance. Total phenolic content (TPC) ranged from 1052.8 to 1997.6 mg/kg, and total flavonoid content (TFC) from 478.1 to 1747.9 mg/kg across cultivars. Four cultivars displayed distinct advantages: ‘Akizuki’ (pronounced Maillard browning), ‘Wanxiu’ (highest free amino acids, 29.82 mg/g), ‘Hongzaosu’ (highest TPC, 1997.6 mg/kg; TFC, 1747.9 mg/kg; 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 88.9 μmol TE/g), and ‘Huangguan’ (highest sensory score, 83.33; clarity, 87.65%). Antioxidant capacity was governed by a synergistic network of native phenolics, flavonoids, and Maillard reaction products, with the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) assays recommended for consistent evaluation. These findings highlight the critical role of cultivar selection in tailoring the color, flavor, antioxidant activity, and overall quality of pear paste. Full article

This study provides a comprehensive characterization of volatile and nonvolatile compounds in scallion-braised sea cucumber by integrating solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) and widely targeted metabolomics. A total of 43 volatile compounds and 1792 nonvolatile metabolites were identified, with amino acids and their derivatives being the most abundant. Multivariate statistical analysis identified 11 key aroma-active volatiles and 619 significantly differential metabolites. Correlation network analysis demonstrated that characteristic flavors were primarily formed through coordinated pathways involving protein degradation, lipid oxidation, and carbohydrate metabolism during high-temperature braising. Terpenoids from seasonings, lipid-derived aldehydes and furans, and Maillard reaction products jointly shaped the distinctive aroma profile. This work clarifies the molecular mechanisms of flavor formation in scallion-braised sea cucumber and provides theoretical support for improving flavor regulation, processing standardization, and product quality evaluation in commercial sea cucumber production. Full article

Thamnaconus modestus (black scraper) is an economically important fish species in Chinese coastal fisheries, yet its pronounced fishy off-odor, primarily attributed to sulfur-containing compounds and trimethylamine (TMA), severely limits consumer acceptance and product diversification. However, a systematic investigation into how different thermal processing methods affect its volatile flavor profile is lacking. This study employed an integrated multi-instrumental flavoromics platform combining sensory evaluation, electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), coupled with chemometric analysis, to systematically characterize the aroma variations of T. modestus subjected to steaming, boiling, deep-frying, and roasting treatments compared with raw samples. A total of 62 (GC-IMS) and 129 (GC-MS) volatile compounds were identified, from which 78 characteristic markers (VIP > 1) and 45 key odorants (OAV ≥ 1) were screened. Thermal processing markedly reduced sulfur-containing compounds and TMA concentrations (raw >> steamed ≈ boiled >> deep-fried > roasted) while promoting lipid oxidation- and Maillard reaction-derived aldehydes and furans. Two distinct flavor modulation patterns were revealed: moist-heat methods (steaming, boiling) generated grassy/fatty notes through moderate lipid oxidation, whereas dry-heat methods (deep-frying, roasting) produced characteristic roasted/nutty notes via synergistic activation of Strecker degradation and Maillard reaction. These findings provide scientific evidence for precise flavor quality control and diversified processing optimization of T. modestus products. Full article

The aim of this study was to evaluate the feasibility of inducing non-enzymatic browning using enzymatic collagen hydrolysates from turkey knee cartilage and chondroitin sulfate disaccharides derived from turkey and shark cartilage. Glycation was carried out in aqueous solutions at 60–120 °C for 3 h. After glycation, furosine content and browning intensity were determined as indicators of intermediate and final Maillard reaction products. FTIR spectra, color parameters, and antioxidant properties were also analyzed. The results showed that chondroitin sulfate disaccharides were more reactive with collagen hydrolysates than glucose and produced glycation products with higher antioxidant activity. The sulfation site on the N-acetylgalactosamine residue linked to glucuronic acid influenced the characteristics of the Maillard reaction products, including higher antioxidant activity and increased redness in products derived from turkey chondroitin sulfate disaccharides compared with those derived from shark cartilage, despite very similar FTIR spectral characteristics. Full article

Sorghum (Sorghum bicolor L.) is an environmentally friendly crop known for its nutritional and bioactive properties. This study investigated the effects of sorghum on the antioxidant properties and consumer acceptance of nurungji, a traditional Korean snack. To understand the antioxidant contribution of ferulic acid in sorghum during non-enzymatic browning, the antioxidant activity of ferulic acid was evaluated using a sugar (glucose or fructose)–lysine Maillard reaction model system. Nurungji samples were prepared with varying sorghum blending ratios (SN0, SN25, SN50, SN75, and SN100) and heating durations (0, 1, 3, and 5 min). The total polyphenol and total flavonoid contents of nurungji increased significantly in a sorghum concentration- and heating duration-dependent manner. Antioxidant activities, including DPPH and ABTS radical scavenging activities, ferric reducing antioxidant power (FRAP), and reducing power, exhibited trends similar to those of the antioxidant components. In the isolated model system, the addition of ferulic acid significantly enhanced the antioxidant capacity of the Maillard reaction products (MRPs), with the fructose–lysine–ferulic acid solution exhibiting the highest activity. These results support the proposed mechanism that during the thermal processing of nurungji, complex polymeric phenolic compounds within the sorghum are degraded, releasing free ferulic acid that actively boosts the overall antioxidant properties of the resulting MRPs. Although the antioxidant properties of nurungji increased with higher sorghum concentration, the consumer acceptance evaluations indicated that SN0 and SN25 received significantly higher scores for overall acceptance, taste acceptance, and purchase intention (p < 0.05). Full article