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. 2022 Oct 6:9:1031550.
doi: 10.3389/fnut.2022.1031550. eCollection 2022.

Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits

Ziting Chen  1 , Jiangying Tan  1 , Jiabin Qin  1 , Nianjie Feng  1 , Qianting Liu  1 , Chan Zhang  2 , Qian Wu  1
Affiliations

Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits

Ziting Chen et al. Front Nutr. .

Abstract

The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such as heart diseases and diabetes. Lotus seedpod oligomeric procyanidins (LSOPC) are natural antioxidants that have been added to tough biscuit to create functional foods that may lower the risk of chronic diseases. The effect of LSOPC on AGEs formation and the sensory quality of tough biscuit were examined in this study. With the addition of LSOPC, the AGEs scavenging rate and antioxidant capacity of LSOPC-added tough biscuits were dramatically improved. The chromatic aberration (ΔE) value of tough biscuits containing LSOPC increased significantly. Higher addition of LSOPC, on the other hand, could effectively substantially reduced the moisture content, water activity, and pH of LSOPC toughen biscuits. These findings imply that using LSOPC as additive not only lowers the generation of AGEs, but also improves sensory quality of tough biscuit.

Keywords: advanced glycation end products; inhibition; lotus seedpod oligomeric procyanidins; sensory quality; tough biscuit.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Scheme 1
Scheme 1
Effect of LSOPC on tough biscuits.
Figure 1
Figure 1
Effect of different concentrations of LSOPC on inhibition rate of AGEs and CML in biscuits (A). CML: ion spectra of the standard substance (B). CML: peak area of the standard substance (C). Significant differences (p < 0.05) of data values were indicated by different letters.
Figure 2
Figure 2
Effect of different concentrations of LSOPC on total phenol content in biscuits. Significant differences (p < 0.05) of data values were indicated by different letters.
Figure 3
Figure 3
Effect of different concentrations of LSOPC on its consumption ratio in biscuits. Significant differences (p < 0.05) of data values were indicated by different letters.
Figure 4
Figure 4
Effect of LSOPC on DPPH, ABTs, HRSA, FRAP scavenging activity. Significant differences (p < 0.05) of data values were indicated by different letters.
Figure 5
Figure 5
Effect of LSOPC on relaxation time (A). Effect of LSOPC on peak area (B). Effect of LSOPC on moisture content (C). Effect of LSOPC on Aw (D). Significant differences (p < 0.05) of data values were indicated by different letters.
Figure 6
Figure 6
PH of different concentrations. Significant differences (p < 0.05) of data values were indicated by different letters.
Figure 7
Figure 7
Original images of biscuits (A). Chromatic value of toughed biscuit and the biscuits (B). Significant differences (p < 0.05) of data values were indicated by different letters. L*: lightness, a*: red/green value, b*: blue/yellow value.
Figure 8
Figure 8
Flavor signals of biscuits.
Figure 9
Figure 9
Effect of LSOPC on G′ (A) and G″ (B).
See this image and copyright information in PMC

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