Inhibition of carboxymethyllysine in walnut cookies via food additives
Carboxymethyllysine(CML) is one of advanced glycation end products(AGEs), which is associated with the occurrence and development of chronic diseases such as diabetes, cardiovascular disease, Alzheimer's disease, etc. This study focused on assessing the CML formation pattern in walnut cookies a...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000409 |
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| author | Wenfeng Han Po Qiu Songtao Ge Taoying Wei |
| author_facet | Wenfeng Han Po Qiu Songtao Ge Taoying Wei |
| author_sort | Wenfeng Han |
| collection | DOAJ |
| description | Carboxymethyllysine(CML) is one of advanced glycation end products(AGEs), which is associated with the occurrence and development of chronic diseases such as diabetes, cardiovascular disease, Alzheimer's disease, etc. This study focused on assessing the CML formation pattern in walnut cookies and the related impact of food additives on the CML content and sensory characteristics. The results showed that the baking conditions significantly affected the CML content in the walnut cookies, which exhibited a significant positive correlation with the sensory evaluation scores. Three food additives, namely propyl gallate (PG), theaflavins (TF), and tea polyphenols (TP), were selected based on their high CML inhibition rates. They were combined using mixture optimal design, and the optimal compounding ratios were obtained, which were X1 = 0.236, X2 = 0.400, and X3 = 0.364. These ratios were converted to the additive ratios in the walnut cookies, with PG at 0.0236 ‰, TF at 0.160 ‰, and TP at 0.146 ‰. The CML inhibition rate reached a maximum value of 40.98 %, with the sensory evaluation score also higher. |
| format | Article |
| id | doaj-art-e7bbd60b82a04f3387e709fb980bfb6c |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e7bbd60b82a04f3387e709fb980bfb6c2025-02-12T05:32:30ZengElsevierFood Chemistry: X2590-15752025-01-0125102194Inhibition of carboxymethyllysine in walnut cookies via food additivesWenfeng Han0Po Qiu1Songtao Ge2Taoying Wei3Rice Wine College, Zhejiang Industry Polytechnic College, 151Qutun Road, Shaoxing 312000, China; Corresponding author.Shaoxing Liangshan Health Technology Co., Ltd, 368 Qutun Road, Shaoxing 312099, ChinaRice Wine College, Zhejiang Industry Polytechnic College, 151Qutun Road, Shaoxing 312000, ChinaRice Wine College, Zhejiang Industry Polytechnic College, 151Qutun Road, Shaoxing 312000, ChinaCarboxymethyllysine(CML) is one of advanced glycation end products(AGEs), which is associated with the occurrence and development of chronic diseases such as diabetes, cardiovascular disease, Alzheimer's disease, etc. This study focused on assessing the CML formation pattern in walnut cookies and the related impact of food additives on the CML content and sensory characteristics. The results showed that the baking conditions significantly affected the CML content in the walnut cookies, which exhibited a significant positive correlation with the sensory evaluation scores. Three food additives, namely propyl gallate (PG), theaflavins (TF), and tea polyphenols (TP), were selected based on their high CML inhibition rates. They were combined using mixture optimal design, and the optimal compounding ratios were obtained, which were X1 = 0.236, X2 = 0.400, and X3 = 0.364. These ratios were converted to the additive ratios in the walnut cookies, with PG at 0.0236 ‰, TF at 0.160 ‰, and TP at 0.146 ‰. The CML inhibition rate reached a maximum value of 40.98 %, with the sensory evaluation score also higher.http://www.sciencedirect.com/science/article/pii/S2590157525000409Walnut cookiesFood additivesInhibitionCarboxymethyllysineSensory evaluation |
| spellingShingle | Wenfeng Han Po Qiu Songtao Ge Taoying Wei Inhibition of carboxymethyllysine in walnut cookies via food additives Food Chemistry: X Walnut cookies Food additives Inhibition Carboxymethyllysine Sensory evaluation |
| title | Inhibition of carboxymethyllysine in walnut cookies via food additives |
| title_full | Inhibition of carboxymethyllysine in walnut cookies via food additives |
| title_fullStr | Inhibition of carboxymethyllysine in walnut cookies via food additives |
| title_full_unstemmed | Inhibition of carboxymethyllysine in walnut cookies via food additives |
| title_short | Inhibition of carboxymethyllysine in walnut cookies via food additives |
| title_sort | inhibition of carboxymethyllysine in walnut cookies via food additives |
| topic | Walnut cookies Food additives Inhibition Carboxymethyllysine Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000409 |
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