Iron (Fe2+)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

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• 作者：Yuliya Hrynets ; Abhishek Bhattacherjee ; Maurice Ndagijimana ; Daylin Johana Hincapie Martinez ; Mirko Betti
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：April 27, 2016
• 年：2016
• 卷：64
• 期：16
• 页码：3266-3275
• 全文大小：476K
• 年卷期：0
• ISSN：1520-5118

文摘

Glucosamine browning at 50 °C with (GlcN/Fe²⁺) or without iron (GlcN) was studied over time from 0 to 48 h. Generation of reactive oxygen species (ROS), H₂O₂, and ¹O₂, along with α-dicarbonyls, fructosazine, and deoxyfructosazine, was evaluated. Singlet oxygen generation increased over time and was greater in GlcN/Fe²⁺ caramel solution. The presence of iron significantly increased the concentration of α-dicarbonyls at an early incubation time (3 h). Fructosazine and deoxyfructosazine were the major degradation products at 48 h comprising together up to 37 and 49% in GlcN and GlcN/Fe²⁺, respectively. GlcN/Fe²⁺ (48 h) exhibited a MIC₅₀ against highly heat-resistant Escherichia coli AW 1.7 at pH 5, but not at pH 7. Despite several antimicrobial compounds being produced during browning, GlcN/Fe²⁺ created a synergistic environment for the fructosazine-organic acids to confer their antimicrobial activity. GlcN caramel solutions have the potential to serve as both flavoring compounds and antimicrobial agents in formulated food systems.