ArticleHeliyon2021
Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit.
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 36 citations in OpenAlex.
- Optimization of Spray-Drying Conditions and Storage Stability of Black Lychee Extracted Powder: Impact of Maillard Conjugation on Bioactive Compounds and Antioxidant Activity.Foods (Basel, Switzerland) · 2026Article
- Effects of Thermal Aging and Subsequent Autoclave Treatment on the Phytochemical Fingerprint, Antioxidant Capacity, and In Vitro Carbohydrate-Hydrolyzing Enzyme Inhibitory Activity of Lychee Pulp Extracts.Plants (Basel, Switzerland) · 2026Article
- Characterization of Umami Compounds and Volatile Profiles of Honeybee Brood Umami Powder Under Optimized Drying Conditions: Implications for Sensory Properties.Foods (Basel, Switzerland) · 2026Article
- Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement.Foods (Basel, Switzerland) · 2026Article
- Shelf Life Prediction of Longan with Intermediate Moisture Using Osmotic Dehydration, Combined with Different Packaging and Storage Temperatures.Foods (Basel, Switzerland) · 2025Article
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Antioxidant Activity and Chemical Alterations of Honeybee Brood Bio-Peptides Interacting with Honey Under Moist-Dried Thermal Aging.Antioxidants (Basel, Switzerland) · 2025Article
- The Phytochemical Properties of Low-Grade Longan Syrup and Its Potential Use as a Dietary Supplement for Honey Bees.Insects · 2024Article
- Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products.Foods (Basel, Switzerland) · 2024Article
- Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates.Foods (Basel, Switzerland) · 2024Article
- Effects of Different Drying Methods on Amino Acid Metabolite Content and Quality ofMetabolites · 2024Article
- Application of Carboxymethyl Cellulose and Glycerol Monostearate as Binder Agents for Protein Powder Production from Honey Bee Brood Using Foam-Mat Drying Technique.Foods (Basel, Switzerland) · 2024Article
- Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates.Foods (Basel, Switzerland) · 2024Article
- Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Foods (Basel, Switzerland) · 2023Article
- Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides.Foods (Basel, Switzerland) · 2023Article
- Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process.Foods (Basel, Switzerland) · 2023Article
- Dry but Not Humid Thermal Processing ofFoods (Basel, Switzerland) · 2022Article
- Extraction, purification, structural features and biological activities of longan fruit pulp (Longyan) polysaccharides: A review.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 °C with approximately 75% relative humidity for 5-50 days. During Maillard reaction, the browning index (BI) of the fruits increased significantly while lightless, redness and yellowness decreased. Interestingly, the rare sugars especially D-psicose and D-allose gradually increased by 2-3 folds when compared to the initial Maillard reaction. The development of D-mannose was additionally established through the glycation. The degree of glycation increased with the decrease of free amino acid, suggesting that conjugation of sugar with amino acids was involved. SDS-PAGE confirmed that the high molecular weight (HMW) of conjugated sugar-amino acid was the Maillard reaction product. The antioxidative properties including DPPH and ABTS radical scavenging activities, also ferric reducing antioxidant power (FRAP) were also increased as Maillard reaction progressed, which showed the activities in the range of 43.2-94.1 mg GAE/100 g dry basis, 0.23-3.09 g TE/100 g dry basis, and 0.35-5.95 g FeSO
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