Abstract：
Hydroxycinnamic acids, known for their health benefits and widespread presence in plant-based food, undergo complex transformations during high-temperature processing. Recent studies revealed a high browning potential of hydroxycinnamic acids and reactive Maillard reaction intermediates, but the role of phenolic compounds in the early stage of these reactions is not unambiguously understood. Therefore, we investigated the influence of caffeic acid and ferulic acid on the nonenzymatic browning of arabinose, galactose, and/or alanine, focusing on the implications on the formation of relevant early-stage Maillard intermediates and phenol-deriving products. Contrary to previous assumptions, hydroxycinnamic acids were found to promote nonenzymatic browning instead of solely trapping reactive intermediates. This was reflected by an intense browning, which was attributed to the formation of heterogeneous phenol-containing Maillard products. Although, caffeic acid is more reactive than ferulic acid, the formation of reactive furan derivatives and of heterogeneous phenol-containing colorants was promoted in the presence of both hydroxycinnamic acids.
摘要：
羟基肉桂酸,以其健康益处和广泛存在于植物性食品中而闻名，在高温加工过程中经历复杂的转变。最近的研究表明，羟基肉桂酸和反应性美拉德反应中间体具有很高的褐变潜力，但是酚类化合物在这些反应的早期阶段的作用并不明确。因此,我们研究了咖啡酸和阿魏酸对阿拉伯糖非酶褐变的影响，半乳糖,和/或丙氨酸，重点关注相关早期Maillard中间体和苯酚衍生产品的形成。与以前的假设相反，发现羟基肉桂酸可促进非酶促褐变，而不是仅捕获反应性中间体。这反映在强烈的褐变上，这归因于非均相含酚的美拉德产物的形成。虽然,咖啡酸比阿魏酸更具反应性，在两种羟基肉桂酸的存在下，可促进反应性呋喃衍生物和非均相含酚着色剂的形成。
