Caramel products of glucose with water during heating process and their bioactivities

• Main Authors: Tian-Xiao Li, Ling-Bo Ji, Zhong-Rong Jiang, Zong-Ze Geng, Hong-Qian Shentu, Min-Chang Liu, Yun-Fei Xie, Jun Hu, Yuan-Fa Liu, Dong-Liang Li
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2020-01-01
• Series: International Journal of Food Properties
• Subjects: caramel reactions; glucose caramel products; flavor compounds; antioxidant activities
• Online Access: http://dx.doi.org/10.1080/10942912.2020.1770788
• ISSN: 1094-2912; 1532-2386

In this study, the type I caramel reactions of the glucose-water system were carried out. The glucose caramel products (GCPs) at different reaction stages were collected and the reaction rate, UV absorption, flavor compound, and the antioxidant and antibacterial activities were determined. The result showed that the glucose reaction rate of the GCP yielded at 180°C and 4 min arrived at the stable range of around 80.0%. For UV absorptions of GCPs at 305 nm increased approximately in the exponential order. Moreover, the GCP yielded at 180°C and 4 min was revealed to have the highest concentration of main flavor compounds and potent antioxidant and antibacterial activities.