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Nɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage

cris.virtual.author-orcid0000-0002-6319-5285
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0002-9279-2572
cris.virtual.author-orcid0000-0002-8741-2758
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidebda8964-5c93-436f-82f5-00b315e5e07a
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
cris.virtualsource.author-orcidd0c0b094-5d1c-445f-b562-7bef7f5d5668
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enWe investigated the changes in Nɛ-(carboxymethyl)lysine (CML) and available lysine content, antioxidant properties, volatiles, and oxidation products of biscuits enriched with grape by-product (GP), stored for six months under a modified atmosphere of 0%/30%/70% O2/CO2/N2 and in air. Fresh GP-formulated biscuits showed lower concentrations of CML (89%), available lysine (40%), and pyrazines (75%), but higher antioxidant capacities (~ sixfold), furans (12-fold), and lipid-derived compounds (three-fold) than the control. Although ~ 15% higher losses of Maillard-type volatiles were identified in the air atmosphere during storage, lipid oxidation was ~ 30% less pronounced in the modified atmosphere. A significant correlation of 0.994 between the reduction in CML and the available lysine suggest further CML reactions with the ɛ-NH2 group of amino acids. Significant correlations (of -0.550 to -0.980) between oxidation products, antioxidant capacities, and changes in CML content during storage suggest that these parameters might be involved in the CML elimination mechanism.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorMildner-Szkudlarz, Sylwia
dc.contributor.authorSiger, Aleksander
dc.contributor.authorPrzygoński, Krzysztof
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorZawirska-Wojtasiak, Renata
dc.date.accessioned2026-03-30T12:18:11Z
dc.date.available2026-03-30T12:18:11Z
dc.date.issued2022
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,0
dc.description.number2
dc.description.points100
dc.description.volume76
dc.identifier.doi10.1007/s11130-022-00960-9
dc.identifier.eissn1573-9104
dc.identifier.issn0921-9668
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7987
dc.languageen
dc.relation.ispartofPlant Foods for Human Nutrition
dc.relation.pages190-197
dc.sciencecloudnosend
dc.subject.engrape by-product
dc.subject.enbiscuits
dc.subject.enNε-(carboxymethyl)lysine
dc.subject.enavailable lysine
dc.subject.envolatile compounds
dc.titleNɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.volume77