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Full-Text Articles in Food Chemistry
Hydrolysis Of Chlorogenic Acid In Sunflower Flour Increases Consumer Acceptability Of Sunflower Flour Cookies By Improving Cookie Color, Christine Lo Verde, Criselda Toto Pacioles, Natalie Paterson, Jamie Chin, Cedric P. Owens, Lilian W. Senger
Hydrolysis Of Chlorogenic Acid In Sunflower Flour Increases Consumer Acceptability Of Sunflower Flour Cookies By Improving Cookie Color, Christine Lo Verde, Criselda Toto Pacioles, Natalie Paterson, Jamie Chin, Cedric P. Owens, Lilian W. Senger
Food Science Faculty Articles and Research
Sunflower meal, a byproduct of sunflower oil pressing, is not commonly used in alkaline baking applications. This is because chlorogenic acid, the main phenolic antioxidant in sunflower seeds, reacts with protein, giving the baked product a green discoloration. Our group previously demonstrated that a chlorogenic acid esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower dough cookie formulations, resulting in cookies that were brown instead of green. This study presents a sensory analysis to determine the acceptability of enzymatically upcycled sunflower meal as an alternative protein source for those allergic to meals from legumes or tree nuts. We hypothesized that …
Kinetic And Mass Spectrometric Characterization Of Anti-Greening Mechanisms Of Cysteine And Glutathione In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker
Kinetic And Mass Spectrometric Characterization Of Anti-Greening Mechanisms Of Cysteine And Glutathione In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker
Food Science (MS) Theses
Effective decolorization methods mitigating green compound formation from alkaline chlorogenic acid-amino acid reactions can facilitate greater consumption of chlorogenic acid-rich products. While thiols show promise as decolorization agents to replace sulfites, their application has not been optimized. In this work, cysteine and glutathione were probed for their varying kinetic effects on the onset of chlorogenic acid-lysine induced greening. A six-parameter model developed from a reparametrized Weibull cumulative distribution function accurately captured the time- and thiol concentration-dependence of greening in chlorogenic acid-lysine-thiol solutions at pH 8.0 and 9.0, illustrating the pH-dependence of each thiol’s effectiveness at lowering terminal greening magnitude as …