Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties.

Worawan Panpipat, Natthawadee Khaochamnan, Sutasinee Thongkhaow, Visaka Anantawat, Nisa Saelee, Roberto Castro-Muñoz, Manat Chaijan

Abstract read

PubMed Full text at PMC Publisher

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Worawan PanpipatFood Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.ORCID 0000-0002-9170-9765

Natthawadee KhaochamnanFood Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.

Sutasinee ThongkhaowFood Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.

Visaka AnantawatFood Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.

Nisa SaeleeFood Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.ORCID 0000-0002-0288-5557

Roberto Castro-MuñozDepartment of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland.ORCID 0000-0002-7657-3302

Manat ChaijanFood Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.ORCID 0000-0003-3839-8942

Funding

Walailak University WU-COE-68-03

6 · The paper itself

Abstract

This study investigates the use of ozonized water as a novel reaction medium for generating Maillard reaction products (MRPs) from fructose and glycine, comparing their physicochemical properties and antioxidant performance with those produced in phosphate buffer. Heating in ozonized water delayed early Maillard stages, as indicated by slower browning, lower A294 and A420 absorbance, and higher

Indexed as

antioxidantemulsionmaillard reaction productsoxidationozone

Identifiers

PMID41596902

DOI10.3390/foods15020303

PMCPMC12840441

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LicenceCC BY

Read underepoch 390

Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.