Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies

• Published in: International journal of food science & technology Vol. 56; no. 11; pp. 5647 - 5663
• Main Authors: Liang, Zhili, Chen, Xu, Yang, Zhao, Lu, Jihuan, Huang, Jiacheng, Liu, Yingyi, Chen, Lin, Xian, Huiyi, Mo, Jiajie, Huang, Xiaosi, Chen, Shaofu, Yang, Jiabiao
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-11-2021
• Subjects: Advanced glycation end products; Browning; chemical food contaminant; Chronic illnesses; Cookies; Encapsulation; Glycosylation; Gums; Maillard reaction; Mixtures; pyrraline; Salty taste; Sodium chloride; Starches
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15109

Summary
Pyrraline is a common advanced glycation end product that is closely associated with various chronic diseases and frequently found in commonly consumed foods. In this study, pyrraline formation prevented by NaCl encapsulated by binary blends of different starches and gum arabic was investigated. The results show that in aqueous model systems with encapsulated NaCl addition, the reduction in pyrraline varied from 5.4% to 26.7%, with simultaneous decreases in the 3‐deoxyglucosone (3‐DG) concentration, which varied from 13.1% to 41.4%. In cookies with encapsulated NaCl addition, decreases in pyrraline varied from 10.2% to 31.6% accompanied by simultaneous decreases in 3‐DG, which varied from 14.2% to 39.4%. However, NaCl encapsulation had no impact on the browning extent in aqueous model systems and on the basic sensory indicators of the manufactured cookies, including colour and salty taste.
Encapsulated sodium chloride coated by binary blends of differentstarches and gumarabic can mitigate pyrraline formation efficiently via restrained3‐deoxyglucosone formation. However,sodium chloride encapsulation had no impact on the browning extent in aqueous modelsystems and on the basic sensory indicators of the manufactured cookies,including color and salty taste.