Type I caramel products of fructose with water and their bioactivities

Autores

  • Tian-Xiao LI College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China. https://orcid.org/0000-0002-7168-5460
  • Jia-Le HUANG College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
  • Lei WU Cigar Technology Innovation Center of China Tobacco, Harmful Components and Tar Reduction in Cigarette Sichuan Key Laboratory, Technical Center of China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China.
  • Ling-Bo JI Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
  • Hong-Qian SHENTU Cigar Technology Innovation Center of China Tobacco, Harmful Components and Tar Reduction in Cigarette Sichuan Key Laboratory, Technical Center of China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
  • Bao-Jiang HE Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China https://orcid.org/0000-0002-5355-3296
  • Zhong-Rong JIANG Cigar Technology Innovation Center of China Tobacco, Harmful Components and Tar Reduction in Cigarette Sichuan Key Laboratory, Technical Center of China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China. https://orcid.org/0000-0002-0612-208X

DOI:

https://doi.org/10.5327/fst.009523

Palavras-chave:

caramel reactions, fructose caramel products, flavor compounds, antibacterial activities

Resumo

To investigate the fructose-water caramel reactions, the type I fructose caramel products (FCPs) were prepared and collected at different reaction stages. The reaction rate, caramel flavor compounds, UV absorptions, antioxidant, and antibacterial activities were determined. The results showed that the reaction rate was increased quickly to 90.1% at the end of middle stage. The exponentially growth of UV305nm suggested the caramel pigments and flavor compounds were rapidly formed along with the reaction. The FCP obtained at arriving of 180 °C possessed the highest contents of total flavor compounds and 5-hydroxymethylfurfural, and the fructose caramel reaction was fast than those of glucose. Total eight characteristic caramel flavor compounds were revealed from FCPs and their formation pathway were also speculated. An optimized condition was suggested at arriving of 180 °C and the FCP under this condition also exhibited potent antioxidant and antibacterial activities. All these results suggested that such kind of type I fructose caramel products could be used as food additive in food industry for the further development.

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Publicado

2023-06-15

Como Citar

LI, T.-X., HUANG, J.-L., WU, L., JI, L.-B., SHENTU, H.-Q., HE, B.-J., & JIANG, Z.-R. (2023). Type I caramel products of fructose with water and their bioactivities. Food Science and Technology, 43. https://doi.org/10.5327/fst.009523

Edição

v. 43 (2023)

Seção

Artigos Originais