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Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models

Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and...

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Main Authors: Hong, Pui Khoon, Low, Kay May, Moo, Siew Yen, Teh, Yiing Chyn
Format: Article
Language:English
Published: Trans Tech Publications 2020
Subjects:
Q Science (General)
QD Chemistry
Online Access:http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf
http://umpir.ump.edu.my/id/eprint/27918/
https://doi.org/10.4028/www.scientific.net/MSF.981.196
https://doi.org/10.4028/www.scientific.net/MSF.981.196
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spelling my.ump.umpir.279182021-01-18T07:38:10Z http://umpir.ump.edu.my/id/eprint/27918/ Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models Hong, Pui Khoon Low, Kay May Moo, Siew Yen Teh, Yiing Chyn Q Science (General) QD Chemistry Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and 1.25% w/v sugar and compared against a control (5% w/v gelatin). The mixtures were incubated at 37 °C and 70 °C respectively for up to 24 h. The progress of non-enzymatic browning was monitored via changes in absorption at 280 nm, 320 nm and 420 nm. The gelatin-glucosamine model showed greater development in early Maillard reaction products (280 nm) and pre-melanoidins (320 nm) when incubated at 70 °C after 16 h of incubation. Meanwhile lower incubation temperature (37 °C) promoted browning development (420 nm) in all the models. The gelatin-glucosamine mixture incubated at 70 °C showed high potency in antioxidant activity (p<0.05), this is in accordance to the greater reactivity of glucosamine in the formation of Maillard reaction products at the early and intermediate stages. The results suggested the gelatin-glucosamine model can be further optimized to achieve high potency in antioxidant activity and a desired browning intensity to cater specific applications such as in food and biomaterials. Trans Tech Publications 2020-03-27 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf Hong, Pui Khoon and Low, Kay May and Moo, Siew Yen and Teh, Yiing Chyn (2020) Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models. Materials Science Forum, 981. pp. 196-201. ISSN 0255-5476 https://doi.org/10.4028/www.scientific.net/MSF.981.196 https://doi.org/10.4028/www.scientific.net/MSF.981.196
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic Q Science (General)
QD Chemistry
spellingShingle Q Science (General)
QD Chemistry
Hong, Pui Khoon
Low, Kay May
Moo, Siew Yen
Teh, Yiing Chyn
Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
description Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and 1.25% w/v sugar and compared against a control (5% w/v gelatin). The mixtures were incubated at 37 °C and 70 °C respectively for up to 24 h. The progress of non-enzymatic browning was monitored via changes in absorption at 280 nm, 320 nm and 420 nm. The gelatin-glucosamine model showed greater development in early Maillard reaction products (280 nm) and pre-melanoidins (320 nm) when incubated at 70 °C after 16 h of incubation. Meanwhile lower incubation temperature (37 °C) promoted browning development (420 nm) in all the models. The gelatin-glucosamine mixture incubated at 70 °C showed high potency in antioxidant activity (p<0.05), this is in accordance to the greater reactivity of glucosamine in the formation of Maillard reaction products at the early and intermediate stages. The results suggested the gelatin-glucosamine model can be further optimized to achieve high potency in antioxidant activity and a desired browning intensity to cater specific applications such as in food and biomaterials.
format Article
author Hong, Pui Khoon
Low, Kay May
Moo, Siew Yen
Teh, Yiing Chyn
author_facet Hong, Pui Khoon
Low, Kay May
Moo, Siew Yen
Teh, Yiing Chyn
author_sort Hong, Pui Khoon
title Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
title_short Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
title_full Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
title_fullStr Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
title_full_unstemmed Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
title_sort preliminary assessment of non-enzymatic browning and antioxidant activity in sea cucumber derived gelatin-sugar models
publisher Trans Tech Publications
publishDate 2020
url http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf
http://umpir.ump.edu.my/id/eprint/27918/
https://doi.org/10.4028/www.scientific.net/MSF.981.196
https://doi.org/10.4028/www.scientific.net/MSF.981.196
_version_ 1690371130116800512
score 13.211869

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