The conversion of glucosamine to deoxyfructosazine and its impact on bread quality
Bread serves as a crucial medium for developing functional foods. Functional bread enriched with glucosamine (GlcN) can be a dietary supplement to support joint health. This study investigated the retention of GlcN in bread and the formation of deoxyfructopyrazine (DOF) under various formulations. B...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002792 |
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| author | Ruiqi Sun Mengdi Niu Hao Liu Jun Wang |
| author_facet | Ruiqi Sun Mengdi Niu Hao Liu Jun Wang |
| author_sort | Ruiqi Sun |
| collection | DOAJ |
| description | Bread serves as a crucial medium for developing functional foods. Functional bread enriched with glucosamine (GlcN) can be a dietary supplement to support joint health. This study investigated the retention of GlcN in bread and the formation of deoxyfructopyrazine (DOF) under various formulations. Bread samples containing GlcN and sugar alcohols demonstrated the highest GlcN retention, accounting for 69.7 %–71.0 % of the added GlcN, and exhibited the greatest production of DOF. The moisture distribution in the dough samples and the acetal reaction of sugars with DOF within bread system led to these outcomes. Additionally, bread with these additives displayed a darker and browner color than the control sample containing GlcN alone. Furthermore, 34 distinct flavor substances were identified across all bread samples. The study provides valuable insight for developing functional food utilizing GlcN, especially for baked foods. |
| format | Article |
| id | doaj-art-9f6a9b087eeb45f88d2ddc6918a8a2cb |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9f6a9b087eeb45f88d2ddc6918a8a2cb2025-08-20T02:31:26ZengElsevierFood Chemistry: X2590-15752025-04-012710243210.1016/j.fochx.2025.102432The conversion of glucosamine to deoxyfructosazine and its impact on bread qualityRuiqi Sun0Mengdi Niu1Hao Liu2Jun Wang3College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, ChinaCollege of Food Science & Nutritional Engineering, China Agricultural University, Beijing, ChinaCollege of Food Science & Nutritional Engineering, China Agricultural University, Beijing, ChinaCorresponding author at: College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, ChinaBread serves as a crucial medium for developing functional foods. Functional bread enriched with glucosamine (GlcN) can be a dietary supplement to support joint health. This study investigated the retention of GlcN in bread and the formation of deoxyfructopyrazine (DOF) under various formulations. Bread samples containing GlcN and sugar alcohols demonstrated the highest GlcN retention, accounting for 69.7 %–71.0 % of the added GlcN, and exhibited the greatest production of DOF. The moisture distribution in the dough samples and the acetal reaction of sugars with DOF within bread system led to these outcomes. Additionally, bread with these additives displayed a darker and browner color than the control sample containing GlcN alone. Furthermore, 34 distinct flavor substances were identified across all bread samples. The study provides valuable insight for developing functional food utilizing GlcN, especially for baked foods.http://www.sciencedirect.com/science/article/pii/S2590157525002792BreadGlucosamineDeoxyfructopyrazineAcetal reactionMoisture |
| spellingShingle | Ruiqi Sun Mengdi Niu Hao Liu Jun Wang The conversion of glucosamine to deoxyfructosazine and its impact on bread quality Food Chemistry: X Bread Glucosamine Deoxyfructopyrazine Acetal reaction Moisture |
| title | The conversion of glucosamine to deoxyfructosazine and its impact on bread quality |
| title_full | The conversion of glucosamine to deoxyfructosazine and its impact on bread quality |
| title_fullStr | The conversion of glucosamine to deoxyfructosazine and its impact on bread quality |
| title_full_unstemmed | The conversion of glucosamine to deoxyfructosazine and its impact on bread quality |
| title_short | The conversion of glucosamine to deoxyfructosazine and its impact on bread quality |
| title_sort | conversion of glucosamine to deoxyfructosazine and its impact on bread quality |
| topic | Bread Glucosamine Deoxyfructopyrazine Acetal reaction Moisture |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002792 |
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