Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits.
Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits.
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DOI：
10.3389/fnut.2022.1031550
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发表时间：
2022
影响因子：
5
通讯作者：
Wu, Qian
中科院分区：
文献类型：
--
作者：
Chen, Ziting;Tan, Jiangying;Qin, Jiabin;Feng, Nianjie;Liu, Qianting;Zhang, Chan;Wu, Qian
关键词：
晚期糖基化终产物（AGEs）通过美拉德反应（MR）在烘焙产品中形成，这被认为是慢性疾病如心脏病和糖尿病的一个促成因素。莲荚低聚原花青素（LSOPC）是一种天然抗氧化剂，被添加到坚韧的饼干中，制成功能食品，可以降低患慢性病的风险。研究了LSOPC对硬饼干age形成及感官质量的影响。添加LSOPC后，韧性饼干的AGEs清除率和抗氧化能力显著提高。含LSOPC的硬脆饼干的色差（ΔE）值显著升高。另一方面，高添加量的LSOPC可以有效地大幅降低LSOPC增韧饼干的含水率、水活度和pH值。由此可见，添加LSOPC不仅可以降低age的生成，还可以提高硬饼干的感官质量。
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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影响因子：
3
作者：
Takahashi M;Taniguchi N
通讯作者：
Taniguchi N
DOI：
10.3390/molecules15128769
发表时间：
2010-12-02
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Olszewska MA;Nowak S;Michel P;Banaszczak P;Kicel A
通讯作者：
Kicel A
影响因子：
--
作者：
Goldberg, T;Cai, WJ;Vlassara, H
通讯作者：
Vlassara, H
影响因子：
6.1
作者：
Corzo-Martinez, Marta;Javier Moreno, F.;Villamiel, Mar
通讯作者：
Villamiel, Mar
影响因子：
3.3
作者：
Abrami, Michela;Ascenzioni, Fiorentina;Grassi, Mario
通讯作者：
Grassi, Mario