ArticleFood chemistry: X2025
The conversion of glucosamine to deoxyfructosazine and its impact on bread quality.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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4 authors.
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Abstract
Bread serves as a crucial medium for developing functional foods. Functional bread enriched with glucosamine (GlcN) can be a dietary supplement to support joint health. This study investigated the retention of GlcN in bread and the formation of deoxyfructopyrazine (DOF) under various formulations. Bread samples containing GlcN and sugar alcohols demonstrated the highest GlcN retention, accounting for 69.7 %-71.0 % of the added GlcN, and exhibited the greatest production of DOF. The moisture distribution in the dough samples and the acetal reaction of sugars with DOF within bread system led to these outcomes. Additionally, bread with these additives displayed a darker and browner color than the control sample containing GlcN alone. Furthermore, 34 distinct flavor substances were identified across all bread samples. The study provides valuable insight for developing functional food utilizing GlcN, especially for baked foods.
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