Inhibition of carboxymethyllysine in walnut cookies via food additives
Year: 2025
Type: article
Abstract: Carboxymethyllysine(CML), produced by the Maillard reaction, can cause various diseases after entering the human body. This study focused on assessing the CML formation pattern in walnut cookies and the related impact of food additives on the CML content and sensory characteristics. The results showed that the baking conditions significantly affected the CML content in the walnut cookies, which exhibited a significant positive correlation with the sensory evaluation scores. Three food additives, namely propyl gallate (PG), theaflavins (TF), and tea polyphenols (TP), were selected based on their high CML inhibition rates. They were combined using mixture optimal design, and the optimal compounding ratios were obtained, which were X1=0.236, X2=0.400, and X3=0.364. These ratios were converted to the additive ratios in the walnut cookies, with PG at 0.0236‰, TF at 0.160‰, and TP at 0.146‰. The CML inhibition rate reached a maximum value of 40.98%, with the sensory evaluation score also higher.
Source: Food Chemistry X
Authors: Wenfeng Han, Po Qiu, Songtao Ge, Taoying Wei
Institution: Zhejiang Industry Polytechnic College
Language: English
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W4406563786