Maillard reaction products are largely responsible for the development of color, taste and especially aroma thermally treated food. For this reason, our review focused on gathering literature from last 10 years about influence formation food acceptance in aspects texture flavor. have a characteristic odor note can significantly positively or negatively sensory product. example, pyrazines thiols were found most cases as potential compounds formed MR. Another important aspect high sensorial...

This study aimed to characterize bee products (bee bread, pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total (TPC) flavonoid (TFC) contents, antioxidant microbiological properties. The TP TF contents could be ordered as follows: pollen > bread beeswax honey. UPLC-PDA-MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in gallic honey, while pinobanksin was major compound beeswax. data showed that had a stronger potential than honey...

Spices and herbs, as good sources of polyphenols, could be strong inhibitors advanced glycation end-product (AGE) formation. The aim this research was to measure the ability various spices inhibit AGEs study correlation AGE inhibition with total phenolic (TP) content antioxidant capacity. Fourteen commonly used in European cuisine were extracted a 50% ethanol solution, their water contents capacities examined. Antioxidant capacity evaluated using three methods: (1) Measurement radical...

The evaluation of volatiles in food is an important aspect production. It gives knowledge about the quality foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, furans are main chemical groups that involved aroma formation. They products processing: thermal treatment, fermentation, storage, etc. Food a mixture varied molecules. Because this, analysis composition can be challenging. four steps distinguished matrix as follows: (1)...

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional functional value. Although broccoli leaves are perceived as waste products, they characterised by high content of nutrients bioactive compounds. The present study evaluated the value, technological quality, antioxidant properties, inhibitory activity against formation advanced glycation end-products (AGEs) GF enriched with leaf powder (BLP). Compared control, BLP (GFB) was...

Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates reactants in Maillard reaction. Several bioactive molecules formed sequestered to brown polymeric melanoidins, resulting gain loss antioxidant function honey. Therefore, relationships between browning index total phenolic contents, color, activity Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, rapeseed, obtained from three local beekeepers, were addressed this...

The effect of boiling, steaming, microwaving, cooking in a combi oven and using the sous-vide method under tested thermal conditions on various properties broccoli spinach was evaluated. It found that reduced total phenolic content to lowest level gentlest treatment due DPPH scavenging ability extracts. Moreover, for folates, preserved these vitamer contents better than boiling both vegetables but did not retain green color broccoli, as determined by C* (color saturation) h° (hue angle). In...

Syzygium aromaticum L. is an aromatic plant with a significant amount of essential oil (EO), which used in food, medicine, for flavoring, and the fragrance industry. The purpose this study was to comparatively evaluate chemical composition, yield, antioxidant antifungal activities oils extracted by conventional hydro-distillation, steam distillation, emerging superheated distillation methods. It noticed that extraction methods significantly influenced antimicrobial oils. maximum yield...

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients’ diets has driven more intensive research regarding compounds’ inclusion gluten-free bread (GFB) production during the last decade. presented review gathered information that provided insights into plant-based sources which are applicable GFB through resulting changes technological, sensory, nutritional quality antioxidant-enriched GFB. influence bread-making process...

Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed evaluate volatile and profiles, sugar composition of beeswax, beebread, pollen, honey. According HS-SPME/GC-MS results, 20 volatiles were identified in beeswax honey, then 32 33 pollen. Alkanes found dominate while aldehydes monoterpenes In case sugars, higher content fructose was...

The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange yellow) prepared using high- (HSJ) low-speed juicer (LSJ). AA assessment was carried out four assays (DPPH, ABTS, PCL ACW ACL). carotenoids conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while spectrophotometric method. It shown that contain more than yellow...

Bread is a staple food and can be potential product to enriched with various deficient nutrients. The objective of the study was characterize nutritional properties toasted bread 10% 20% kale wholemeal 40% spinach. supplementation increased phenolic content up 2−3 times in addition spinach kale. highest antioxidant were noticed extracts vitro digestion released hydrophilic lipophilic antioxidative compounds, leading higher bioaccessibility breads these selected green vegetables. Even more...

Novel raw materials, almond and coconut drinks, cow's milk with without lactose (3.2 g/100 g fat), were tested for fermentation the use of kombucha. Chemical composition sensory properties obtained beverages after evaluated. In most samples increase in total folates, even ∼4-fold, was reported. Depending on their origin fermented bevereges showed high antioxidative potential proved by activity to scavenge two types free radicals, superoxide anion radicals DPPH•. Kombucha influenced fatty...

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though formation numerous compounds such as pyrazines, pyrroles aldehydes, nonvolatile active melanoidins. In this article, we investigate effect quercetin 3β-D-rutinoside (rutin) supplementation, at level 5⁻50 mg per 100 g, rye-buckwheat biscuits on phenolics volatile (MRPs) furfuryl alcohol furfural, determined by headspace solid phase microextraction followed gas chromatography⁻mass...

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients many baked confectionery products. In turn, growing awareness association between sugar overconsumption development chronic diseases has prompted urgent need reduce amount refined in foods. This study aimed evaluate effect complete replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched (SYN), different degrees polymerization on...