title: The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems.
abstract: Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a pro-oxidant/browning effect. UV absorbance and gas chromatography/mass spec (GC/MS) with solid phase microextraction (SPME) sampling was used to study browning in the model systems. Hunter L*, a*, b* was used to analyze the color change results of the inhibitors on applesauce and bakery rolls. It was determined that a 1.0% solution of either antioxidant in the glucose/glycine system produced the greatest inhibition and a synergistic effect was not apparent when the two were combined. Inhibition of browning and a lack of synergy between the antioxidants were also determined in food systems consisting of applesauce and bakery rolls. GC/MS analysis of the model system revealed a high level of pyrazine formation in no-inhibitor control samples and the absence of pyrazines in inhibitor-containing samples.
  
  
  CONCLUSIONS
  Natural browning inhibitors, that is Rosmarinic acid and Epigallocatechin gallate, can be added to food items to inhibit browning over a prolonged period of storage in order to increase product shelf stability. The concentrations of the inhibitors require optimization since a pro-oxidant effect and increased browning will occur at high levels.
authors.affiliation: U.S. Army Natick Soldier Research, Development and Engineering Center, 15 Kansas Street, Natick, Mass, 01760, 508-233-4900, U.S.A.
authors.forename: Nicole
authors.initials: N
authors.lastname: Favreau-Farhadi
authors.affiliation: U.S. Army Natick Soldier Research, Development and Engineering Center, 15 Kansas Street, Natick, Mass, 01760, 508-233-4900, U.S.A.
authors.forename: Lauren
authors.initials: L
authors.lastname: Pecukonis
authors.affiliation: U.S. Army Natick Soldier Research, Development and Engineering Center, 15 Kansas Street, Natick, Mass, 01760, 508-233-4900, U.S.A.
authors.forename: Ann
authors.initials: A
authors.lastname: Barrett
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001939:Bread / Q000032:analysis*; D002392:Catechin / Q000031:analogs & derivatives* / Q000494:pharmacology; D002934:Cinnamates / Q000494:pharmacology*; D003116:Color; D053630:Depsides / Q000494:pharmacology*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry; D005998:Glycine / Q000737:chemistry; D006801:Humans; D015416:Maillard Reaction / Q000187:drug effects*; D027845:Malus; D017382:Reactive Oxygen Species; D000097123:Rosmarinic Acid
chemical_list: D000975:Antioxidants; D002392:Catechin; D002934:Cinnamates; D053630:Depsides; D005947:Glucose; D005998:Glycine; D017382:Reactive Oxygen Species; D000097123:Rosmarinic Acid; C045651:epigallocatechin gallate
keywords: Epigallocatechin gallate; Maillard browning; Rosmarinic acid; colorimetry; pyrazine