Preparation of red jujube powder with high content of Amadori compounds and higher antioxidant activity by controlling the Maillard reaction

Abstract

AbstractAmadori compounds (ACs) are stable compounds produced in the early stage of the Maillard reaction (MR) with health benefits such as immunomodulatory, antithrombosis, and tumor‐preventive effects. Jujube is a medicinal and edible fruit in China. It is rich in free amino acids and reducing sugar, but traditionally, little attention was paid to the formation of ACs when jujube was processed, neither the influence of ACs on health effects. In this paper, we aimed to increase ACs through controlling the MR during different heating processes of jujube powder with adjusted water content and find the most effective AC that contributed to the antioxidant effects of jujube powder. The optimal dry‐heating conditions to produce ACs were as follows: The water activity was 0.294, the heating temperature was 90°C, and the time was 120 min. After processing, the ACs content of jujube powder was 18.55 ± 0.19 mg/g dry weight (DW), which was more than 100 times of those in the unheated jujube powder (0.153 ± 0.003 mg/g DW). Besides, the antioxidant activity of jujube powder after dry‐heating process was higher than that of unheated one. As the most abundant AC in the dry‐heated jujube powder (12.90 ± 0.75 mg/g DW), N‐(1‐deoxy‐d‐fructose‐1‐yl) proline (Fru‐Pro) showed the highest antioxidant activity (62% of equivalent l‐ascorbic acid) among 12 ACs in ferric reducing antioxidant power assay. This result provided a method to produce jujube product with high content of ACs and confirmed the positive contribution of Fru‐Pro to the antioxidant activity of the jujube powder.