Work

The conversion of glucosamine to deoxyfructosazine and its impact on bread quality

Year: 2025

Type: article

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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102432

Authors: Ruiqi Sun, Mengdi Niu, Hao Liu, Jun Wang

Institution: China Agricultural University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330