Reduction mechanism of 5-hydroxymethylfurfural by phloretin and its application in Cantonese-style moon cakes

  • LONG Chengyan ,
  • WANG Chaoqun ,
  • OU Juanying ,
  • JIANG Kaiyu ,
  • ZHENG Jie ,
  • OU Shiyi ,
  • LUO Ziming ,
  • HUANG Caihuan
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  • 1(Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
    2(Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China)
    2(Zhongshan Riwei Foodstuff Co.Ltd., Zhongshan 528415, China)

Received date: 2022-11-27

  Revised date: 2023-01-12

  Online published: 2024-03-15

Abstract

Polyphenols can significantly reduce the content of 5-hydroxymethylfurfural (HMF) and form new substances. To explore the reduction mechanism and apply it in moon cake processing, ten polyphenols were selected in the present study. HPLC and HPLC/MS analysis were employed to compare the reduction effects. Phloretin (Phl) showed the highest HMF reduction rate and its reduction effects on HMF and 3-deoxyglucosone (3-DG) were further studied in the concentration-effect and time-course experiment, caramelization system, and Cantonese-style moon cakes. The reducing mechanism was elucidated with the help of liquid chromatography/mass spectrometry and the effects on the sensory properties as well as chromaticity of moon cakes were evaluated. Results showed that 10 mmol/L phloretin had a reduction rate of 39.73% for HMF in the concentration-effect system and 57.78% and 37.33% for HMF and 3-DG in the glucose reaction system. Adding 0.6% of phloretin reduced 57.84% of HMF and 6.34% of 3-DG in the moon cake skin while exhibiting no significant effect on the sensory properties of moon cakes. Furthermore, an adduct from phloretin and HMF was detected with a molecular weight of 656 (HMF-Di-Phl), indicating that phloretin could reduce HMF by directly trapping HMF and inhibiting the formation of 3-DG. The study provides a reference for improving the safety of baked food.

Cite this article

LONG Chengyan , WANG Chaoqun , OU Juanying , JIANG Kaiyu , ZHENG Jie , OU Shiyi , LUO Ziming , HUANG Caihuan . Reduction mechanism of 5-hydroxymethylfurfural by phloretin and its application in Cantonese-style moon cakes[J]. Food and Fermentation Industries, 2024 , 50(3) : 132 -140 . DOI: 10.13995/j.cnki.11-1802/ts.034456

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