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The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin‐3‐Gallate in Model, Bakery, and Fruit Systems
Author(s) -
FavreauFarhadi Nicole,
Pecukonis Lauren,
Barrett Ann
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13014
Subject(s) - browning , chemistry , rosmarinic acid , maillard reaction , food science , epigallocatechin gallate , sucrose , chromatography , antioxidant , biochemistry , polyphenol
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a pro‐oxidant/browning effect. UV absorbance and gas chromatography/mass spec (GC/MS) with solid phase microextraction (SPME) sampling was used to study browning in the model systems. Hunter L*, a*, b* was used to analyze the color change results of the inhibitors on applesauce and bakery rolls. It was determined that a 1.0% solution of either antioxidant in the glucose/glycine system produced the greatest inhibition and a synergistic effect was not apparent when the two were combined. Inhibition of browning and a lack of synergy between the antioxidants were also determined in food systems consisting of applesauce and bakery rolls. GC/MS analysis of the model system revealed a high level of pyrazine formation in no‐inhibitor control samples and the absence of pyrazines in inhibitor‐containing samples.