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Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits

The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such as heart diseases and diabetes. Lotus seedpod oligomeric procyanidins (LSOPC) are natural antioxidants that have been add...

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Autores principales: Chen, Ziting, Tan, Jiangying, Qin, Jiabin, Feng, Nianjie, Liu, Qianting, Zhang, Chan, Wu, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583143/
https://www.ncbi.nlm.nih.gov/pubmed/36276842
http://dx.doi.org/10.3389/fnut.2022.1031550
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author Chen, Ziting
Tan, Jiangying
Qin, Jiabin
Feng, Nianjie
Liu, Qianting
Zhang, Chan
Wu, Qian
author_facet Chen, Ziting
Tan, Jiangying
Qin, Jiabin
Feng, Nianjie
Liu, Qianting
Zhang, Chan
Wu, Qian
author_sort Chen, Ziting
collection PubMed
description The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such as heart diseases and diabetes. Lotus seedpod oligomeric procyanidins (LSOPC) are natural antioxidants that have been added to tough biscuit to create functional foods that may lower the risk of chronic diseases. The effect of LSOPC on AGEs formation and the sensory quality of tough biscuit were examined in this study. With the addition of LSOPC, the AGEs scavenging rate and antioxidant capacity of LSOPC-added tough biscuits were dramatically improved. The chromatic aberration (ΔE) value of tough biscuits containing LSOPC increased significantly. Higher addition of LSOPC, on the other hand, could effectively substantially reduced the moisture content, water activity, and pH of LSOPC toughen biscuits. These findings imply that using LSOPC as additive not only lowers the generation of AGEs, but also improves sensory quality of tough biscuit.
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spelling pubmed-95831432022-10-21 Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits Chen, Ziting Tan, Jiangying Qin, Jiabin Feng, Nianjie Liu, Qianting Zhang, Chan Wu, Qian Front Nutr Nutrition The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such as heart diseases and diabetes. Lotus seedpod oligomeric procyanidins (LSOPC) are natural antioxidants that have been added to tough biscuit to create functional foods that may lower the risk of chronic diseases. The effect of LSOPC on AGEs formation and the sensory quality of tough biscuit were examined in this study. With the addition of LSOPC, the AGEs scavenging rate and antioxidant capacity of LSOPC-added tough biscuits were dramatically improved. The chromatic aberration (ΔE) value of tough biscuits containing LSOPC increased significantly. Higher addition of LSOPC, on the other hand, could effectively substantially reduced the moisture content, water activity, and pH of LSOPC toughen biscuits. These findings imply that using LSOPC as additive not only lowers the generation of AGEs, but also improves sensory quality of tough biscuit. Frontiers Media S.A. 2022-10-06 /pmc/articles/PMC9583143/ /pubmed/36276842 http://dx.doi.org/10.3389/fnut.2022.1031550 Text en Copyright © 2022 Chen, Tan, Qin, Feng, Liu, Zhang and Wu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Chen, Ziting
Tan, Jiangying
Qin, Jiabin
Feng, Nianjie
Liu, Qianting
Zhang, Chan
Wu, Qian
Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits
title Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits
title_full Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits
title_fullStr Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits
title_full_unstemmed Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits
title_short Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits
title_sort effects of lotus seedpod oligomeric procyanidins on the inhibition of ages formation and sensory quality of tough biscuits
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583143/
https://www.ncbi.nlm.nih.gov/pubmed/36276842
http://dx.doi.org/10.3389/fnut.2022.1031550
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