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The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers’ choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins.

In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end products (AGEs), in commercial mushroom products. Therefore, this study analyzed AGEs (Nε‐(carboxymethyl)lysine [CML], Nε‐(carboxyethyl)lysine [CEL], methylglyoxal‐hydroimidazolone 1 [MG‐H1], argpyrimidine[Arg‐p]) and α‐DCs (3‐deoxyglucosone [3‐DG], glyoxal[GO], methylglyoxal[MGO], diacetyl[DA]) in 60 commercial edible mushroom products, including crisps, ready‐to‐eat pickled mushrooms, and dried mushrooms. Consequently, the amounts of CML, CEL, MG‐H1, and Arg‐p spanned 9.26–81.52, 1.08–40.43, 3.76–54.68, and 0.16–0.46 µg/g, respectively. CML was the predominant AGE in three types of mushroom products. Pickled mushrooms contained the highest average levels of CEL and MG‐H1(15.89 and 16.18 µg/g, respectively), followed by dried products and mushroom crisps. The CEL and MG‐H1 contents of dried mushrooms are comparable to those of crisps, and their CML levels are similar to those of pickled products. 3‐DG was the most abundant α‐DCs, with concentrations ranging from not detected to 375.66 µg/g. In crisp mushroom ingredients, the presence of maltose greatly promoted the formation of 3‐DG, rather than GO or MGO. The variations observed among the three product types suggest that processing methods and ingredients have a significant influence on the formation of HMRPs. This study provides fundamental data for optimizing processing conditions to improve the quality and safety of processed mushroom products.

This paper presents the effects of alkali-activated blast furnace slag and fly ash (AASF) paste added with waste ceramic powder (WCP) on mechanical properties, weight loss, mesoscopic cracks, reaction products, and microstructure when exposed to 300, 600, and 900 °C. Using waste ceramic powder to replace blast furnace slag and fly ash, the replacement rate was 0–20%. The samples cured at 45 °C for 28 days were heated to 300, 600, and 900 °C to determine the residual compressive strength and weight loss at the relevant temperature. We evaluated the deterioration of the paste at each temperature through mesoscopic images, ultrasonic pulse velocity (UPV), thermogravimetric analysis (TG), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and with a scanning electron microscope (SEM). Relevant experimental results show that: (1) with the increase in waste ceramic powder content, the compressive strength of samples at various temperatures increased, and at 300 °C, the compressive strength of all the samples reached the highest value; (2) the residual weight increased with the increase in the content of the waste ceramic powder; (3) with a further increase in temperature, all the samples produced more mesoscopic cracks; (4) at each temperature, with the rise in waste ceramic powder content, the value of the ultrasonic pulse velocity increased; (5) the TG results showed that, as the content of waste ceramic powder increased, the formation of C-A-S-H gel and hydrotalcite decreased; (6) XRD and FTIR spectra showed that, at 900 °C, the use of waste ceramic powder reduced the formation of harmful crystalline phases; (7) the SEM image showed that, at 900 °C, as the content of waste ceramic powder increased, the compactness of the sample was improved. In summary, the addition of waste ceramic powder can improve the mechanical properties of the alkali-activated paste at high temperatures, reduce the occurrence of cracks, and make the microstructure denser.

Thermodynamic simulations of the H2S removal from blast furnace gas by metal oxides were conducted to select a suitable metal desulfurizer. Notably, the Mn oxides demonstrated themselves as the optimal H2S removal agents. They are characterized by the absence of radioactive pollution, high cost-effectiveness, high sulfur fixation potential, and non-reactivity with CO2, CO, and CH4. Through a comprehensive comparison of Mn oxides, the sulfur fixation potential and sulfur capacity were elucidated as follows: Mn3O4 > Mn2O3 > MnO2 > MnO. The higher-valence manganese oxides were shown to have stronger oxidation ability, larger sulfur capacity, and the advantage of producing elemental sulfur with high utilization value during the reaction. After selecting Mn oxides as the optimal H2S removal agents, an equilibrium component analysis of the regeneration process of the sulfided MnS was carried out. The results indicate that an oxygen amount that is 1.5 times that of MnS is the optimal dosage, and such an amount can oxidize all of the MnS at a relatively low temperature. Conversely, a diluted oxygen concentration can further reduce the temperature of the regeneration process, preventing the sintering of the regenerated desulfurizer and thus maintaining its reusability. This research provides a sufficient theoretical basis for the use of Mn oxides as active components of desulfurizers to remove H2S from blast furnace gas and for the regeneration of MnS after desulfurization.

This work introduces a novel analytical chemistry method potentially applicable to the study of archaeological starch residues. The investigation involved the laboratory synthesis of model Maillard reaction mixtures and their analysis through Fourier-Transform Ion Cyclotron Resonance Mass Spectrometry (FTICR-MS). Thus, starch from sixteen plant species were matured while reacting it with the amino acid glycine. The FTICR-MS analysis revealed > 5,300 molecular compounds, with numerous unique heteroatom rich compound classes, ranging from 20 ( Zea mays ) to 50 ( Sorghum bicolor ). These classes were investigated as repositories of chemical structure retaining source and process-specific character, linked back to botanical provenance. We discussed the Maillard reaction products thus generated, a possible pathway for the preservation of degraded starch, while also assessing diagenetic recalcitrance and adsorption potential to mineral surfaces. In some cases, hydrothermal experimentation on starches without glycine reveals that the chemical complexity of the starch itself is sufficient to produce some Maillard reaction products. The article concludes that FTICR-MS offers a new analytical window to characterize starchy residue and its diagenetic products, and is able to recognize taxonomic signals with the potential to persist in fossil contexts.

Per- and polyfluoroalkyl substances (PFASs), while possessing desirable properties for human society, have increasingly raised concerns due to their environmental persistence, bioaccumulation, and ecotoxicity. One of the major challenges with PFASs is the inconsistent adoption of regulatory strategies by authorities across different countries and regions, making it difficult to address the issue on a global scale. To obtain a global overview of PFAS regulatory patterns, this study utilized the most recent PFAS regulatory databases across different jurisdictions, both local and global. Among all geographic regions, the United States Environmental Protection Agency (USEPA) and European Union (EU) Registration, Evaluation, Authorization, and Restriction of Chemicals (REACH) encompass the most jurisdictions for PFASs. However, most PFASs are without regulation under the current regulatory status. We also assessed the regulatory ecotoxicity status of PFASs under the Toxic Substances Control Act (TSCA) of the USEPA. The results showed that 36.3% of PFASs are of Unknown or Variable composition, Complex reaction products, or Biological materials (UVCB) and classified as E;P (persistent, bioaccumulative, and toxic), followed by 31.3% as P (persistent) and 13.2% as P;S (persistent and toxic). We highlight the regulatory patterns, industrial applications, and categorization of PFASs under different regulatory frameworks. The need for international cooperation and harmonized regulatory standards to mitigate PFAS pollution is also addressed. A coordinated effort involving regulatory agencies, industry, researchers, and the public will be essential to facilitate harmonized regulations of PFASs and ensure a sustainable and healthy environment.

The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigated for the following characteristics: acrylamide, asparagine, reducing sugar content, color, kinematic viscosity, Maillard reaction products (MRPs), and pH every 10 min. After heating for 10 min, the viscosity of chitosan-containing solutions reduced significantly. The investigational data confirmed that chitosan may have decomposed into lower molecular structures, as demonstrated by the reduced viscosity of the solution at pH < 6 and a decrease in the acrylamide content during 30 min of heating in a fructose–asparagine system. This study also confirms that the formation of ultraviolet-absorbing intermediates and browning intensity of MRPs containing acrylamide prepared by fructose–asparagine was more than those of MRPs prepared by glucose–asparagine solution system. MRPs containing acrylamide resulted from the reaction of asparagine with fructose (ketose) rather than glucose (aldose). Acrylamide formation could be significantly mitigated in the fructose–asparagine–chitosan model system as compared to the fructose–asparagine model system for possible beverage and food application.

This study analyzed the sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors (M-RFs) optimized in our previous study; it also explored the main contributors to M-RFs with a desirable beef broth-like flavor. Seven flavor characteristics (i.e., sweet, sour, meaty, sulfur-like, boiled soy sauce-like, baked potato-like, and dried shrimp-like flavors) were profiled in the M-RFs by sensory evaluation; when the baked potato-like, boiled soy sauce-like, sweet, and meaty flavor attributes were intensified, the M-RFs had beef broth-like flavor. Also, pyrazines, pyrroles, and pyrans were strongly associated with them in the partial least-squares regression plot. Those M-RFs were reacted with a small amount of cysteine and a large amount of methionine compared to other M-RFs and it was revealed that cysteine and methionine significantly influenced the desirable beef broth-like flavor characteristics of M-RFs.

During flight, many silicates (sand, dust, debris, fly ash, etc.) are ingested by an engine. They melt at high operating temperatures on the surface of thermal barrier coatings (TBCs) to form calcium-magnesium-aluminum-silicate (CMAS) amorphous settling. CMAS corrodes TBCs and causes many problems, such as composition segregation, degradation, cracking, and disbanding. As a new generation of TBC candidate materials, rare-earth zirconates (such as Sm 2 Zr 2 O 7 ) have good CMAS resistance properties. The reaction products of Sm 2 Zr 2 O 7 and CMAS and their subsequent changes were studied by the reaction of Sm 2 Zr 2 O 7 and excess CMAS at 1350 °C. After 1 h of reaction, Sm 2 Zr 2 O 7 powders were not completely corroded. The reaction products were Sm-apatite and c-ZrO 2 solid solution. After 4 h of reaction, all Sm 2 Zr 2 O 7 powders were completely corroded. After 24 h of reaction, Sm-apatite disappeared, and the c-ZrO 2 solid solution remained.

The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose–BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose–BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose–BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.