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Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of
Thipthida Kaewtathip1, Pakorn Wattana-Amorn2, Waraporn Boonsupthip3
1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
Abstract:
Maillard reaction products (MRPs) between chitosan and various sugars with enhanced antioxidant activity were previously produced. However, few reports address the chitosan and corn syrup solids system that has been successfully used to encapsulate nutraceutical oils. Maillard reaction is pH-responsive, the influence of solution pH on the formation kinetic and antioxidant activity of MRPs was therefore evaluated in this work. FT-IR and zeta-potential results confirmed the formation of MRPs between chitosan and corn syrup solids. Possible Amadori compounds signals were observed clearly in the 1H NMR spectrum. Brown color development depended on initial solution pH, following a zero-order kinetic regression. Antioxidant activity of reaction products was higher than the native system and increased with an increase in the initial pH of the solution. Developed MRPs with a dual function as antioxidant and encapsulant can possibly be used to protect emulsified oil from oxidation.
