Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels.

This research delves into the Maillard reaction (MR) in high-solid gelatin-saccharide mixtures consisting of 8% and 72% of allulose, fructose, or fructo-oligosaccharides, which were subjected to varied duration (0–60min) of thermal processing prior to gelation. Physicochemical properties of the gels, including color, chemical composition, protein crosslinking, mechanical strength, in-vitro digestibility and antioxidant activities, were characterized. At pH ∼5.5 and intermediate water activities (0.6–0.7), fast browning was observed through sugar degradation and sugar-amine interactions, which were intensified by prolonged heating. The MR reactivity of saccharides followed: AL > FRU > FOS. Characteristic products (MRPs, e.g., α -dicarbonyls, 5-hydroxymethylfurfural, and advanced glycation end products) were identified, with the spectra of MRPs varying significantly between monosaccharides and oligosaccharides. The MR-induced protein glycation and crosslinking exhibited certain negative impacts on the gel strength and in-vitro protein digestibility. Furthermore, all gelatin-saccharide mixtures exhibited augmented antioxidant properties, with the gelatin-AL mixtures displaying the highest free radical scavenging rates. [Display omitted] • Maillard reaction (MR) in high-solid gelatin-saccharide mixed gels were characterized. • Sugar degradation prevailed over sugar-amine interactions during thermal processing. • Harmful products (α -DC, 5-HMF, and AGEs) were quantified in confectionery gels. • MR-induced protein crosslinking led to reduced gelation and protein digestion. • MR enhanced antioxidant activity of confectionery gels, especially with allulose. [ABSTRACT FROM AUTHOR]