?-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation
文献类型： 外文期刊
作者： Wang, Shenwan 1 ; Zheng, Xiaoyan 1 ; Zheng, Lili 1 ; Yang, Yang 1 ; Xiao, Dao 1 ; Zhang, Haide 3 ; Ai, Binling 1 ; Sheng, Zhanwu 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou 571101, Peoples R China
2.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 571101, Peoples R China
3.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Peoples R China
4.Haikou Key Lab Banana Biol, Haikou 571101, Peoples R China
关键词： & kappa;-Carrageenan; Hydrocolloids; Advanced glycation end products; N-e-carboxymethyllysine; N-e-carboxyethyllysine; Cakes
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 429 卷
页码：
收录情况： SCI
摘要： Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine-glucose model, with ?-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that ?-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of ?-carrageenan on AGEs formation in cakes was verified. The data showed that ?-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) ?-carrageenan had the highest quality and overall acceptance. Overall, ?-carrageenan is an effective inhibitor of AGEs formation in heat-processed food.
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