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Highlights • The flavor of Maillard reaction products (MRPs) solution was unstable during storage. • The size of particles in MRPs increased dramatically after storage or heat treatment. • The Maillard reaction intermediate (MRI) was heat labile but stable during storage. • The heated MRI showed flavor fingerprints as the MRPs before heat treatment. • The MRI has tremendous capacity to be applied as a potential alternative to MRPs. Abstract The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25 °C for 60 days. After storage, the contents of flavor compounds and the clarity of MRPs solution decreased, and the apparent Z-average hydrodynamic diameter (D h) of particles in the solution increased from 149 to 439 nm. However, the MRI solution remained transparent during storage. The concentration of MRI only decreased by 6.49%, and A 294 of the solution increased slightly yet A 420 remained stable. Numerous flavor compounds in MRPs decreased during heat treatment, meanwhile the cross-linking and aggregation of MRPs were intensified, and the particles’ D h increased to micron level. The heated MRI solution showed a similar appealing profile and flavor fingerprints as the MRPs solution before heat treatment. Controlled formation of flavors from MRIs is proposed to be used as potential alternative to the existing Maillard flavorings. [ABSTRACT FROM AUTHOR]

[Display omitted] • Removal of organophosphorus pesticides from tea infusion was first reported. • The removal rate of pesticides by modified materials was greatly improved. • Hydrophobic interaction played a dominant role in the adsorption process. • There were no significant changes in tea infusion quality after adsorption. The abuse of organophosphorus pesticides (OPPs) in tea planting makes it easy to transfer from tea into its infusion, bringing potential health risks to consumers. Thus, it is essential to adopt reliable techniques to remove OPPs from tea infusion. In this study, three treatment methods were used to modify carbonized bacterial cellulose (CBC) to improve its adsorption performance. Among them, CBC treated by hydrazine hydrate (N -CBC) had the best adsorption effect, whose removal rate for dicrotophos is 13 times that of CBC. The in-depth study of adsorption mechanism proved that hydrophobic interaction dominated the adsorption of OPPs onto N -CBC. The pseudo-second-order kinetic model and Langmuir isotherm model were more suitable to describe the process. Additionally, there were no significant changes in tea infusion quality after N -CBC treatment. This work clarifies that N -CBC benefitted from simple preparation method, excellent adsorption performance and unique adsorption mechanism has potential applications in tea infusion. [ABSTRACT FROM AUTHOR]

[Display omitted] • CBC were prepared by direct calcination of BC under different temperatures. • CBC-350 can remove multiple pesticides in tea infusions quickly and efficiently. • The CBC-350 also has excellent adsorption capacity compared to other adsorbents and can be reused at least five times. Soaking tea leaves make tea consumers exposure to pesticide residues more easily. However, there are few studies on the removal of pesticides in tea infusions. Therefore, a low-cost carbonized bacterial cellulose material was prepared by direct calcination method, and used to remove multiple pesticides in tea infusions quickly and efficiently. CBC-350 has the best removal efficiency for 9 pesticides and then screened the best adsorption conditions. The adsorption isotherm experiment was carried out and indicated that the adsorption process was in consist with the Freundlich model. The thermodynamic parameters are also calculated. Moreover, the adsorption mechanism was discussed, which suggests that π-π interaction and hydrophobic action are the driving force during the adsorption process. Exhilaratingly, the CBC-350 also has excellent adsorption capacity compared to other adsorbents and can be reused at least five times. [ABSTRACT FROM AUTHOR]

[Display omitted] • Aldehydes with longer carbon chains revealed stronger binding and weaker release. • Aldehydes had a higher affinity with OSA starch-tannic acid complex than OSA starch. • The binding was mainly driven by hydrophobic interactions. • Retention rate decreased in the order: nonanal > heptanal > hexanal > pentanal. In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed. Nonanal exhibited the strongest adsorption ability (65.01%–85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Furthermore, aldehydes had a higher affinity with complex (16.33%–83.67%) than OSA starch (9.70%–66.71%) because the tannic acid altered the structure of OSA starch. Isothermal titration calorimetry suggested that the interaction between the starch matrix and aldehydes was an entropy-driven spontaneous endothermic reaction, and hydrophobic interactions were the predominant driving forces. Altogether, these results lay a theoretical foundation for facilitating the regulation of flavor in starch foods. [ABSTRACT FROM AUTHOR]

In this study, the effects of enzymatic hydrolysis of tallow and addition of sodium chloride (NaCl) were evaluated on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and sensory characteristic of beef flavors. The enzymatic hydrolysis condition had significant effects on 3-MCPD mono/di-esters formation during the beef flavor preparation. Considering the safety and sensory characteristics of beef flavors, the optimal enzymatic hydrolysis conditions were selected as: lipase concentration 75 U/g tallow, tallow concentration 80% (w/v) and pH 7.0 at 47.5 °C for 9.5 h. Using the optimal enzymatic hydrolysis conditions, no 3-MCPD monoesters were detected and 3-MCPD-diesters concentration was strongly dependent on NaCl concentration and its addition moment (before or after thermal reaction) at different temperatures. In conclusion, beef flavor was prepared using the optimal hydrolysis conditions and heated at 110 °C for 100 min, then 10% NaCl was added when the system was cooled to 60 °C. [ABSTRACT FROM AUTHOR]

[Display omitted] • The fortification of tannic acid prevented the fishy smell of algae oil emulsions. • The proportion of tannic acid located on the interface was more than 90%. • OSA starch - tannic acid complexes stabilized emulsions had good oxidative stability. • The interaction forces were hydrogen bonding and van der Waals forces in complexes. In the present study, the inhibition of fishy off-flavor and destabilization in algae oil-loaded emulsions by tannic acid (TA) adsorption on octenyl succinic anhydride (OSA) starch interfaces were investigated. The changes of typical fishy off-flavor components in the emulsion, physiochemical stability, and interaction between TA and OSA starch were analyzed. The TA fortification significantly prevented the production of fishy smell-related volatile components such as heptanal and (E, E)-3, 5-octadiene-2-one. The proportion of TA on the interface was more than 90 %, forming an interfacial film with the antioxidant function. The emulsions stabilized by OSA starch-TA complexes had better oxidative and physical stability. The isothermal titration calorimetry suggested that the interaction between OSA starch and TA included hydrogen bonding and van der Waals forces (Δ G = -13.272 kJ·mol−1·K−1, Δ H = -1.302 × 103 kJ·mol−1, Δ S = -4.326 kJ·mol−1·K−1). Altogether, these results provided application guidance for developing starch-based oil-in-water emulsion systems with antioxidant properties. [ABSTRACT FROM AUTHOR]