TY - JOUR
T1 - A New Inert Natural Deep Eutectic Solvent (NADES) as a Reaction Medium for Food-Grade Maillard-Type Model Reactions
AU - Hartl, Daniela Marianne
AU - Frank, Oliver
AU - Dawid, Corinna
AU - Hofmann, Thomas Frank
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/5
Y1 - 2023/5
N2 - Sustainability, low toxicity, and high solute potential are the fundamental reasons for focusing green chemistry on natural deep eutectic solvents (NADES). The application of NADES ranges from organic chemistry to the agricultural sector and the food industry. In the food industry, the desired food quality can be achieved by the extraction of small molecules, macromolecules, and even heavy metals. The compound yield in Maillard-type model reactions can also be increased using NADES. To extend the so-called “kitchen-type chemistry” field, an inert, food-grade NADES system based on sucrose/D-sorbitol was developed, characterized, and examined for its ability as a reaction medium by evaluating its temperature and pH stability. Reaction boundary conditions were determined at 100 °C for three hours with a pH range of 3.7–9.0. As proof of principle, two Maillard-type model reactions were implemented to generate the taste-modulating compounds N2-(1-carboxyethyl)guanosine 5′-monophosphate) (161.8 µmol/mmol) and N2-(furfuryl thiomethyl)guanosine 5′-monophosphate (95.7 µmol/g). Since the yields of both compounds are higher than their respective taste-modulating thresholds, the newly developed NADES is well-suited for these types of “kitchen-type chemistry” and, therefore, a potential solvent candidate for a wide range of applications in the food industry.
AB - Sustainability, low toxicity, and high solute potential are the fundamental reasons for focusing green chemistry on natural deep eutectic solvents (NADES). The application of NADES ranges from organic chemistry to the agricultural sector and the food industry. In the food industry, the desired food quality can be achieved by the extraction of small molecules, macromolecules, and even heavy metals. The compound yield in Maillard-type model reactions can also be increased using NADES. To extend the so-called “kitchen-type chemistry” field, an inert, food-grade NADES system based on sucrose/D-sorbitol was developed, characterized, and examined for its ability as a reaction medium by evaluating its temperature and pH stability. Reaction boundary conditions were determined at 100 °C for three hours with a pH range of 3.7–9.0. As proof of principle, two Maillard-type model reactions were implemented to generate the taste-modulating compounds N2-(1-carboxyethyl)guanosine 5′-monophosphate) (161.8 µmol/mmol) and N2-(furfuryl thiomethyl)guanosine 5′-monophosphate (95.7 µmol/g). Since the yields of both compounds are higher than their respective taste-modulating thresholds, the newly developed NADES is well-suited for these types of “kitchen-type chemistry” and, therefore, a potential solvent candidate for a wide range of applications in the food industry.
KW - D-sorbitol
KW - Maillard model reactions
KW - NMR
KW - UHPLC-MS
KW - food grade
KW - natural deep eutectic solvents (NADES)
KW - nucleotide derivatives
KW - sucrose
KW - taste-modulating
UR - http://www.scopus.com/inward/record.url?scp=85159233723&partnerID=8YFLogxK
U2 - 10.3390/foods12091877
DO - 10.3390/foods12091877
M3 - Article
AN - SCOPUS:85159233723
SN - 2304-8158
VL - 12
JO - Foods
JF - Foods
IS - 9
M1 - 1877
ER -