State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Safety Facility, Tianjin Centers for Disease Control and Prevention, Tianjin 300011, China.
Food Res Int. 2024 Nov;195:114984. doi: 10.1016/j.foodres.2024.114984. Epub 2024 Aug 25.
This study investigated the impact of processing temperatures (190 °C, 210 °C, and 230 °C) and durations (7 min, 10 min, and 14 min) on the formation of Maillard reaction products (MRPs) and antioxidant activities in pan baked buns. Key Maillard reaction indicators, including glyoxal (GO), methylglyoxal (MGO), 5-hydroxymethylfurfural (5-HMF), melanoidins, and fluorescent advanced glycation end products (AGEs) were quantified. The results demonstrated significant increases in GO, MGO, 5-HMF contents (p < 0.05), and antioxidant activities (p < 0.05) when the buns were baked at 210 °C for 14 min, 230 °C for 10 min and 14 min. However, the interior MRPs of baked buns were minimally affected by the baking temperature and duration. Prolonged heating temperatures and durations exacerbated MRPs production (43.8 %-1038 %) in the bottom crust. Nonetheless, this process promoted the release of bound phenolic compounds and enhanced the antioxidant activity. Heating induces the thermal degradation of macromolecules in food, such as proteins and polysaccharides, which releases bound phenolic compounds by disrupting their chemical bonds within the food matrix. Appropriate selections of baking parameters can effectively reduce the formation of MRPs while simultaneously improve sensory quality and health benefit of the pan baked buns. Considering the balance between higher antioxidant properties and lower MRPs, the optimal thermal parameters for pan baked buns were 210 °C for 10 min. Furthermore, a normalized analysis revealed a consistent trend for GO, MGO, 5-HMF, fluorescent AGEs, and melanoidins. Moreover, MRPs were positively correlated with total contents of phenolic compounds, ferric-reducing antioxidant power (FRAP), and color, but negatively correlated with moisture contents and reducing sugars. Additionally, the interaction between baking conditions and Maillard reactions probably contributed to enhanced primary flavors in the final product. This study highlights the importance of optimizing baking parameters to achieve desirable MRPs levels, higher antioxidant activity, and optimal sensory attributes in baked buns.
本研究探讨了加工温度（190°C、210°C 和 230°C）和时间（7 分钟、10 分钟和 14 分钟）对煎烤面包中美拉德反应产物（MRPs）形成和抗氧化活性的影响。定量分析了关键美拉德反应指标，包括乙二醛（GO）、甲基乙二醛（MGO）、5-羟甲基糠醛（5-HMF）、类黑精和荧光晚期糖基化终产物（AGEs）。结果表明，当面包在 210°C 下烘烤 14 分钟、230°C 下烘烤 10 分钟和 14 分钟时，GO、MGO、5-HMF 含量（p<0.05）和抗氧化活性（p<0.05）显著增加。然而，烘烤温度和时间对面包内部的 MRPs 影响很小。延长加热温度和时间会加剧底部外壳中 MRPs 的产生（43.8%-1038%）。尽管如此，这一过程促进了结合酚类化合物的释放，并提高了抗氧化活性。加热会导致食品中蛋白质和多糖等大分子的热降解，通过破坏食品基质中它们的化学键，释放结合酚类化合物。适当选择烘烤参数可以有效减少 MRPs 的形成，同时提高煎烤面包的感官质量和健康效益。考虑到更高的抗氧化性能和更低的 MRPs 之间的平衡，煎烤面包的最佳热参数为 210°C 烘烤 10 分钟。此外，归一化分析显示 GO、MGO、5-HMF、荧光 AGEs 和类黑精的趋势一致。此外，MRPs 与总酚含量、铁还原抗氧化能力（FRAP）和颜色呈正相关，与水分含量和还原糖呈负相关。此外，烘烤条件和美拉德反应之间的相互作用可能导致最终产品中主要风味的增强。本研究强调了优化烘烤参数以达到理想的 MRPs 水平、更高的抗氧化活性和烤面包最佳感官属性的重要性。
