Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties
The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage. The fluorescent measurements of ethanolic extracts of cooki...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-11-01
|
| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364624000415 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850063683306127360 |
|---|---|
| author | Jaroslawa Rutkowska Damian Baranowski |
| author_facet | Jaroslawa Rutkowska Damian Baranowski |
| author_sort | Jaroslawa Rutkowska |
| collection | DOAJ |
| description | The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage. The fluorescent measurements of ethanolic extracts of cookies and spectrophotometric assessments of melanoidins extracts of cookies support the thesis that xylitol, being a polyol like sugars, participates in the Maillard reaction. Melanoidins extracted from sucrose-containing cookies were characterized by higher values of browning index (25.93–72.53 OD/100 g) than melanoidins from cookies with xylitol (20.21–44.97 OD/100 g), probably due to structural differences of sucrose and xylitol. Extracts of melanoidins, which had a higher browning index, had a higher ability to scavenge DPPH• and ABTS•+ radicals in ethanolic extracts of cookies. Cookies containing xylitol kept their antioxidant potential until 6 months of storage, while after 3 months of storage, sucrose addition significantly (p < 0.05) accelerated the storage time-related reduction of scavenging DPPH• and ABTS•+ radicals in ethanolic extracts of cookies. The use of xylitol in cookies instead of sucrose is more beneficial because it results in the formation of lower amounts of advanced glycation end products (AGEs) and in a lower decrease of browning index and losses of antioxidative potential during baking and storage for the 12-month period. |
| format | Article |
| id | doaj-art-9643800a12dd4caa9c8647b39efd2f01 |
| institution | DOAJ |
| issn | 2352-3646 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj-art-9643800a12dd4caa9c8647b39efd2f012025-08-20T02:49:32ZengElsevierNFS Journal2352-36462024-11-013710020210.1016/j.nfs.2024.100202Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning propertiesJaroslawa Rutkowska0Damian Baranowski1Corresponding author.; Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, PolandThe aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage. The fluorescent measurements of ethanolic extracts of cookies and spectrophotometric assessments of melanoidins extracts of cookies support the thesis that xylitol, being a polyol like sugars, participates in the Maillard reaction. Melanoidins extracted from sucrose-containing cookies were characterized by higher values of browning index (25.93–72.53 OD/100 g) than melanoidins from cookies with xylitol (20.21–44.97 OD/100 g), probably due to structural differences of sucrose and xylitol. Extracts of melanoidins, which had a higher browning index, had a higher ability to scavenge DPPH• and ABTS•+ radicals in ethanolic extracts of cookies. Cookies containing xylitol kept their antioxidant potential until 6 months of storage, while after 3 months of storage, sucrose addition significantly (p < 0.05) accelerated the storage time-related reduction of scavenging DPPH• and ABTS•+ radicals in ethanolic extracts of cookies. The use of xylitol in cookies instead of sucrose is more beneficial because it results in the formation of lower amounts of advanced glycation end products (AGEs) and in a lower decrease of browning index and losses of antioxidative potential during baking and storage for the 12-month period.http://www.sciencedirect.com/science/article/pii/S2352364624000415CookiesXylitolMaillard reactionFluorescenceBrowningAntioxidant potential |
| spellingShingle | Jaroslawa Rutkowska Damian Baranowski Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties NFS Journal Cookies Xylitol Maillard reaction Fluorescence Browning Antioxidant potential |
| title | Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties |
| title_full | Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties |
| title_fullStr | Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties |
| title_full_unstemmed | Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties |
| title_short | Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties |
| title_sort | effects of storage of cookies containing xylitol or sucrose on their fluorescent antioxidative and browning properties |
| topic | Cookies Xylitol Maillard reaction Fluorescence Browning Antioxidant potential |
| url | http://www.sciencedirect.com/science/article/pii/S2352364624000415 |
| work_keys_str_mv | AT jaroslawarutkowska effectsofstorageofcookiescontainingxylitolorsucroseontheirfluorescentantioxidativeandbrowningproperties AT damianbaranowski effectsofstorageofcookiescontainingxylitolorsucroseontheirfluorescentantioxidativeandbrowningproperties |