κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation

[Display omitted] •κ-Carrageenan inhibited the formation of AGEs in baked cakes.•κ-Carrageenan conjugated with GO/MGO and suppressed protein oxidation.•κ-Carrageenan delayed starch aging and increased the moisture content of cakes.•κ-Carrageenan fortified cakes had the best quality and overall acceptability. Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine–glucose model, with κ-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that κ-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of κ-carrageenan on AGEs formation in cakes was verified. The data showed that κ-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) κ-carrageenan had the highest quality and overall acceptance. Overall, κ-carrageenan is an effective inhibitor of AGEs formation in heat-processed food.