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Fish Gelatin-Based Film Containing maillard reaction products:Properties and Its Use as Bag for Packing Chicken Skin Oil

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Journal of Renewable Materials 2024年第6期12卷 1125-1143页

作者： Krisana Nilsuwan Yolanda Victoria Rajagukguk Umesh Patil Thummanoon Prodpran Soottawat Benjakul International Center of Excellence in Seafood Science and Innovation Faculty of Agro-IndustryPrince of Songkla UniversitySongkhla90110Thailand Department of Food Safety and Quality Management PoznańUniversity of Life SciencesPoznań60-637Poland Center of Excellence in Bio-Based Materials and Packaging Innovation Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiSongkhla90110Thailand Department of Food and Nutrition Kyung Hee UniversitySeoul02447Republic of Korea

maillard reaction is a non-enzymatic browning reaction and its products(MRPs)have been proven to possess antioxidant *** research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil(CSO)during storage at ambient temperature(28℃–30℃).MRPs produced from fish gelatin and fructose(1:1,90℃,pH 11)showed the highest antioxidant properties compared to those prepared under other *** glycerol/MRPs ratios(30:0,25:5,20:10,15:15,10:20,5:25,0:30)were incorporated into the film and resulting films were ***/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing *** packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage(30℃±0.5℃,RH 52%±5%).After 15 days,quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA,TBARS,and volatile compounds in comparison with CSO packed in LDPE *** gelatin film added with MRPs possessed an excellent water vapor barrier property(WV-BP).This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active *** novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods.

关键词： Active film antioxidant shelf-life extension maillard reaction products fish gelatin

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Risk assessment of chemical substances of safety concern generated in processed meats

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Food Science and Human Wellness 2019年第3期8卷 244-251页

作者： Monica Flores Leticia Mora Milagro Reig Fidel Toldra Instituto de Agroquímica y Tecnología de Alimentos(CSIC) Avenue Agustín Escardino 746980PaternaValenciaSpain Instituto de Ingeniería de Alimentos para el Desarrollo Universitat Politècnica de ValenciaCamino de vera s/n46022ValenciaSpain

This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat *** substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented *** hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.

关键词： Polycyclic aromatic hydrocarbons Heterocyclic amines Nitrosamines Amino acids oxidation Lipids oxidation maillard reaction products Biogenic amines

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Advanced glycation end product signaling and metabolic complications:Dietary approach

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World Journal of Diabetes 2023年第7期14卷 995-1012页

作者： Mohammad Idreesh Khan Fauzia Ashfaq Abdulrahman A Alsayegh Alshaimaa Hamouda Fahmida Khatoon Tahani Nasser Altamimi Fahad Saad Alhodieb Mirza Masroor Ali Beg Department of Clinical Nutrition College of Applied Health Sciences in Ar RassQassim UniversityAr Rass 51921Saudi Arabia Clinical Nutrition Department Applied Medical Sciences CollegeJazan UniversityJazan 82817Saudi Arabia Department of Biochemistry College of MedicineUniversity of HailHail 2240Saudi Arabia Department of Family and Community Medicine College of MedicineUniversity of HailHail 2240Saudi Arabia Faculty of Medicine Alatoo International UniversityBishkek 720048Kyrgyzstan

Advanced glycation end products(AGEs)are a heterogeneous collection of compounds formed during industrial processing and home cooking through a sequence of nonenzymatic glycation *** modern western diet is full of heat-treated foods that contribute to AGE *** high in AGEs in the contemporary diet include processed cereal *** to industrialization and marketing strategies,restaurant meals are modified rather than being traditionally or conventionally ***,grilled,baked,and boiled foods have the greatest AGE *** AGE-content foods include dry nuts,roasted walnuts,sunflower seeds,fried chicken,bacon,and *** proteins and processed plant foods contain furosine,acrylamide,heterocyclic amines,and ***(2-furoil-methyl-lysine)is an amino acid found in cooked meat products and other processed *** concentrations of carboxymethyl-lysine,carboxyethyl-lysine,and methylglyoxal-O are found in heat-treated nonvegetarian foods,peanut butter,and cereal *** plasma levels of AGEs,which are harmful chemicals that lead to age-related diseases and physiological aging,diabetes,and autoimmune/inflammatory rheumatic diseases such as systemic lupus erythematosus and rheumatoid *** in the pathophysiology of metabolic diseases have been linked to individuals with diabetes mellitus who have peripheral nerves with high amounts of AGEs and diabetes has been linked to increased myelin *** resistance and hyperglycemia can impact numerous human tissues and organs,leading to long-term difficulties in a number of systems and organs,including the cardiovascular *** AGE levels are linked to all-cause mortality in individuals with diabetes who have fatal or nonfatal coronary artery disease,such as ventricular *** levels of tissue AGEs are independently associated with cardiac systolic dysfunction in diabetic patients with heart failure compared with diabetic pat

关键词： Advanced glycation end products Receptor for advanced glycation end products Heat-treated diets Food safety maillard reaction products Metabolic disorder Diabetes Cardiac complication

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MRPs结合到HIT-T15胰腺β细胞：保护细胞不受四氧嘧啶的攻击(英文)

MRPs结合到HIT-T15胰腺β细胞：保护细胞不受四氧嘧啶的攻击(英文...

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华东六省一市生物化学与分子生物学会2008年学术交流会

作者：柯李晶周建武饶平凡福州大学生物工程研究所

The antidiabetic effects of the decoction of bitter melon (Momordica Charantia Linn.) pulps has been proven in vitro and in vivo by our previously studies, mainly on TypeⅡdiabetic subjects. The major active component... 详细信息

关键词： maillard reaction products Bitter Melon HIT-T15 cells Cell Protection

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