Type I caramel products of maltose and sucrose with water and their antioxidant activities

Detalhes bibliográficos
Autor(a) principal: LI,Tian-Xiao
Data de Publicação: 2022
Outros Autores: LUO,Cheng, GENG,Zong-Ze, JIANG,Zhong-Rong, JI,Ling-Bo, SHENTU,Hong-Qian, XIE,Yun-Fei, HU,Jun, LIU,Yuan-Fa, LI,Dong-Liang
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100454
Resumo: Abstract To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.
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spelling Type I caramel products of maltose and sucrose with water and their antioxidant activitiescaramel reactionsmaltosesucroseflavor compoundsantioxidant activitiesAbstract To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100454Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.58520info:eu-repo/semantics/openAccessLI,Tian-XiaoLUO,ChengGENG,Zong-ZeJIANG,Zhong-RongJI,Ling-BoSHENTU,Hong-QianXIE,Yun-FeiHU,JunLIU,Yuan-FaLI,Dong-Liangeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100454Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Type I caramel products of maltose and sucrose with water and their antioxidant activities
title Type I caramel products of maltose and sucrose with water and their antioxidant activities
spellingShingle Type I caramel products of maltose and sucrose with water and their antioxidant activities
LI,Tian-Xiao
caramel reactions
maltose
sucrose
flavor compounds
antioxidant activities
title_short Type I caramel products of maltose and sucrose with water and their antioxidant activities
title_full Type I caramel products of maltose and sucrose with water and their antioxidant activities
title_fullStr Type I caramel products of maltose and sucrose with water and their antioxidant activities
title_full_unstemmed Type I caramel products of maltose and sucrose with water and their antioxidant activities
title_sort Type I caramel products of maltose and sucrose with water and their antioxidant activities
author LI,Tian-Xiao
author_facet LI,Tian-Xiao
LUO,Cheng
GENG,Zong-Ze
JIANG,Zhong-Rong
JI,Ling-Bo
SHENTU,Hong-Qian
XIE,Yun-Fei
HU,Jun
LIU,Yuan-Fa
LI,Dong-Liang
author_role author
author2 LUO,Cheng
GENG,Zong-Ze
JIANG,Zhong-Rong
JI,Ling-Bo
SHENTU,Hong-Qian
XIE,Yun-Fei
HU,Jun
LIU,Yuan-Fa
LI,Dong-Liang
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv LI,Tian-Xiao
LUO,Cheng
GENG,Zong-Ze
JIANG,Zhong-Rong
JI,Ling-Bo
SHENTU,Hong-Qian
XIE,Yun-Fei
HU,Jun
LIU,Yuan-Fa
LI,Dong-Liang
dc.subject.por.fl_str_mv caramel reactions
maltose
sucrose
flavor compounds
antioxidant activities
topic caramel reactions
maltose
sucrose
flavor compounds
antioxidant activities
description Abstract To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100454
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100454
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.58520
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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