Author, Institution: Ieva Račkauskienė, Kaunas University of Technology
Science area, field of science: Natural Sciences, Chemistry, N003
Scientific Supervisor: Assoc. Prof. Dr. Audrius Pukalskas (Kaunas University of Technology, Natural Sciences, Chemistry, N003).
Chemijos mokslo krypties daktaro disertacijos gynimo taryba:
Prof. Dr. Daiva Leskauskaitė (Kauno technologijos universitetas, Technological Sciences, Chemical Engineering, T005) – chairwoman,
Assoc. Prof. Dr. Vilma Kaškonienė (Vytautas Magnus University, Technological Sciences, Chemical Engineering, T005),
Prof. Dr. Vytas Martynaitis (Kaunas University of Technology, Natural Sciences, Chemistry, N003),
Prof. Dr. Habil. Vytautas Mickevičius (Kaunas University of Technology, Natural Sciences, Chemistry, N003),
Dr. Dalija Seglina (Latvia University of Life Sciences and Technologies, The Institute of Horticulture, Latvia, Natural Sciences, Chemistry, N003).
The doctoral dissertation is available at the library of Kaunas University of Technology (K. Donelaičio g. 20, Kaunas).
Annotation:
Thermal processing of foods is an essential and highly beneficial step that ensures microbiological stability and forms the desired sensorial and technological properties. However, thermal heating produces toxic to human health compounds that are linked to diabetes, cardiovascular diseases and cancer. There is a growing consumption of processed foods in the whole world, therefore there is an emerging need to control the chemical reactions in foods to make better quality food. The study investigates the interaction between the Maillard reaction and phenolic compounds to find the plant preparations that inhibit the formation of toxic Maillard reaction products. It was investigated the effect of betalains isolated from beetroot and phenolic compounds isolated from lingonberry leaves on toxic Maillard reaction products formation in meat and milk model systems. The antioxidative properties of plant preparations were analyzed by using various in vitro methods and their chemical composition was determined by ultra-performance liquid chromatography. The plant preparations showed the inhibition action on toxic Maillard reaction products, but their effects were highly dependent on the tested model system, the concentration in use, and their chemical composition. Phenolic compounds present in lingonberry leaves that inhibit or induce the formation of toxic Maillard reaction products were determined. The results of this study can be used to develop functional ingredients for processed foods.
