ArticleFood science and biotechnology2018
Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Zinc supplementation affects favorably the frequency of migraine attacks: a double-blind randomized placebo-controlled clinical trial.Nutrition journal · 2020Trial
- Intelligent Responsive Nanostructures Toward Food Preservation: Synergizing Antibacterial Activity and Environmental Regulation.Foods (Basel, Switzerland) · 2026Review
- Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.Foods (Basel, Switzerland) · 2025Review
- Glucosamine-magnesium composite as functional carriers: structural characteristic, controlled MgFrontiers in nutrition · 2025Article
- Tiger nut (Food chemistry: X · 2023Review
- Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability.Molecules (Basel, Switzerland) · 2022Article
- Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin.Current research in food science · 2022Article
- Nutraceutical Approach to Chronic Osteoarthritis: From Molecular Research to Clinical Evidence.International journal of molecular sciences · 2021Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against
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Registered trials
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