Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2024-11-01 DOI:10.1016/j.nfs.2024.100202

Jaroslawa Rutkowska, Damian Baranowski

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引用次数: 0

Abstract

The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage. The fluorescent measurements of ethanolic extracts of cookies and spectrophotometric assessments of melanoidins extracts of cookies support the thesis that xylitol, being a polyol like sugars, participates in the Maillard reaction. Melanoidins extracted from sucrose-containing cookies were characterized by higher values of browning index (25.93–72.53 OD/100 g) than melanoidins from cookies with xylitol (20.21–44.97 OD/100 g), probably due to structural differences of sucrose and xylitol. Extracts of melanoidins, which had a higher browning index, had a higher ability to scavenge DPPH^• and ABTS^•+ radicals in ethanolic extracts of cookies. Cookies containing xylitol kept their antioxidant potential until 6 months of storage, while after 3 months of storage, sucrose addition significantly (p < 0.05) accelerated the storage time-related reduction of scavenging DPPH^• and ABTS^•+ radicals in ethanolic extracts of cookies. The use of xylitol in cookies instead of sucrose is more beneficial because it results in the formation of lower amounts of advanced glycation end products (AGEs) and in a lower decrease of browning index and losses of antioxidative potential during baking and storage for the 12-month period.

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含木糖醇或蔗糖的饼干贮存对其荧光、抗氧化和褐变性能的影响

本研究的目的是研究木糖醇作为饼干中的蔗糖替代品对自由荧光化合物的形成和美拉德反应相关的褐变的影响，以及在储存过程中的抗氧化潜力。饼干乙醇提取物的荧光测量和饼干类黑素提取物的分光光度评估支持木糖醇作为一种多元醇参与美拉德反应的论点。从含蔗糖饼干中提取的类黑素的褐变指数（25.93 ~ 72.53 OD/100 g）高于从含木糖醇饼干中提取的类黑素（20.21 ~ 44.97 OD/100 g），这可能是由于蔗糖和木糖醇的结构差异所致。类黑素提取物对饼干乙醇提取物中DPPH•和ABTS•+自由基的清除能力较强，褐变指数较高。含有木糖醇的饼干抗氧化能力保持到6个月，而在3个月后，蔗糖的添加显著(p <；0.05)加速了饼干乙醇提取物清除DPPH•和ABTS•+自由基的时间相关性降低。在饼干中使用木糖醇而不是蔗糖更有益，因为在烘烤和储存12个月期间，木糖醇的结果是形成较低数量的晚期糖基化终产物（AGEs），降低褐变指数和抗氧化潜力的损失。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production