1
|
Su R, Guo P, Zhang Z, Wang J, Guo X, Guo D, Wang Y, Lü X, Shi C. Antibacterial Activity and Mechanism of Linalool against Shigella sonnei and Its Application in Lettuce. Foods 2022. [PMCID: PMC9602298 DOI: 10.3390/foods11203160] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Shigella sonnei (S. sonnei) infection accounted for approximately 75% of annual outbreaks of shigellosis, with the vast majority of outbreaks due to the consumption of contaminated foods (e.g., fresh vegetables, potato salad, fish, beef, etc.). Thus, we investigated the antibacterial effect and mechanism of linalool on S. sonnei and evaluated the effect of linalool on the sensory quality of lettuce. The minimum inhibitory concentration (MIC) of linalool against S. sonnei ATCC 25931 was 1.5 mg/mL. S. sonnei was treated with linalool at 1× MIC for 30 min and the amount of bacteria was decreased below the detection limit (1 CFU/mL) in phosphate-buffered saline (PBS) and Luria-Bertani (LB) medium. The bacterial content of the lettuce surface was reduced by 4.33 log CFU/cm2 after soaking with linalool at 2× MIC. Treatment with linalool led to increased intracellular reactive oxygen species (ROS) levels, decreased intracellular adenosine-triphosphate (ATP) content, increased membrane lipid oxidation, damaged cell membrane integrity, and hyperpolarized cell membrane potential in S. sonnei. The application of linalool to lettuce had no effect on the color of lettuce compared to the control. The sensory evaluation results showed that linalool had an acceptable effect on the sensory quality of lettuce. These findings indicate that linalool played an antibacterial effect against S. sonnei and had potential as a natural antimicrobial for the inhibition of this foodborne pathogen.
Collapse
Affiliation(s)
- Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Ziruo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jingzi Wang
- School of Science, Xi’an Jiaotong-Liverpool University, Suzhou 215123, China
| | - Xinyi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Du Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Correspondence: ; Tel.: +86-29-8709-2486; Fax: +86-29-8709-1391
| |
Collapse
|
2
|
|
3
|
Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108036] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
4
|
Ali H, Saleem M, Ullah R, Khan S, Atta BM, Bilal M. Thermal Effects on Biochemical Signatures of UHT, Pasteurized and Domestically Boiled Buffalo Milk Detected by Synchronous Fluorescence Spectroscopy. J Fluoresc 2019; 29:485-493. [PMID: 30826973 DOI: 10.1007/s10895-019-02359-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Accepted: 02/20/2019] [Indexed: 11/26/2022]
Abstract
Thermal treatment of milk is performed to limit bacterial growth and make it safe for human consumption. To increase the shelf life of milk, either ultrahigh temperature (UHT) or pasteurization techniques are employed that destroy the microorganisms. In this study, the synchronous front face fluorescence spectroscopy was employed for comparative study of raw, UHT treated, pasteurized and conventionally boiled milk at 93 °C (domestic boiling). Principal Component analysis clearly showed distinct clustering of UHT milk due to formation of Maillard reaction products. Fluorescence emission peak at 410 nm showed irreversible change in peak intensity attributed to conformational changes in protein due to UHT treatment while pasteurization and domestic boiling showed reversible changes when milk was cooled down to 10 °C. Furthermore, fluorescence emission peaks at 410 nm previously assigned to vitamin A has also been discussed.
Collapse
Affiliation(s)
- Hina Ali
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan.
| | - Muhammad Saleem
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan
| | - Rahat Ullah
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan
| | - Saranjam Khan
- Department of Physics, Islamia College, Peshawar, Pakistan
| | - Babar Manzoor Atta
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan
| | - Muhammad Bilal
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan
| |
Collapse
|
5
|
López-Fandiño R, Olano A. Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500202] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Selected indicators of the quality of processed milk are reviewed in three sections: indices of heat treatment, detection of adulterations and assessment of shelf life. The characterization of the thermal process to which milk was submitted can be achieved by measuring either the formation of new compounds (lactulose, furosine) or the degradation of thermolabile constituents (enzymes, whey proteins). The presence of certain compounds may indicate fraudulent additions committed for eco nomic reasons. Finally, residual or reactivated heat stable enzymes may cause serious storage defects in UHT milk and, therefore, the proteolytic and lipolytic activities and the degree of protein and lipid degradation are useful predictors of the shelf life. Different analytical methods for the determination of the selected quality indicators are also summarized.
Collapse
Affiliation(s)
- R. López-Fandiño
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - A. Olano
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| |
Collapse
|
6
|
Ferrer E, Alegría A, Farré R, Abellán P, Romero F. Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500602] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The nutritional value of milk can be negatively affected by thermal treatments. The quality of the proteins can be modified as a consequence of a set of reactions, the most important of which are the interactions between protein and carbohydrates, also known as Maillard reactions. These reactions can also occur when the storage conditions of moisture and temperature are unfavorable. The differ ent thermal treatments involved in processing milk (pasteurization, sterilization, drying, etc.) lead to different steps of the Maillard reaction and therefore to the formation of different compounds that can be useful as chemical markers of milk alteration, or more exactly of protein alteration. Estimating these markers is useful in monitoring the changes, especially those related to proteins, that happen during processing and storage. A review of the literature on the markers used to evaluate the modi fications that milk undergoes during thermal treatment and subsequent storage was carried out, focusing mainly on proteins. Special attention was paid to the analytical aspects. The chemical mark ers taken into account can be classified into two groups according to their relation with the Maillard reaction: 1. Specific markers of Maillard reaction: undesirable compounds (furosine, lisinoalanine, histidinalanine, furfurals, melanoidins); loss of nutrients (available lysine). 2. Non-markers of Maillard reaction: galactose; lactulose; protein-reducing substances; denaturation of protein; in vitro digestibility of proteins; others—pH, viscosity, free fatty acids.
Collapse
Affiliation(s)
- E. Ferrer
- Área de Nutrición y Bromatología. Facultad de Farmacia. Universitat de València. Avda. Vicent Andrés Estellés s/n. 46100 Burjassot. València. Spain
| | - A. Alegría
- Área de Nutrición y Bromatología. Facultad de Farmacia. Universitat de València. Avda. Vicent Andrés Estellés s/n. 46100 Burjassot. València. Spain
| | - R. Farré
- Área de Nutrición y Bromatología. Facultad de Farmacia. Universitat de València. Avda. Vicent Andrés Estellés s/n. 46100 Burjassot. València. Spain
| | - P. Abellán
- Hero España S.A. Departamento de Calidad y Desarrollo. Avda. Murcia, Alcantarilla, Murcia, Spain
| | - F. Romero
- Hero España S.A. Departamento de Calidad y Desarrollo. Avda. Murcia, Alcantarilla, Murcia, Spain
| |
Collapse
|
7
|
|
8
|
Mehta BM, Deeth HC. Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications. Compr Rev Food Sci Food Saf 2015; 15:206-218. [DOI: 10.1111/1541-4337.12178] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/18/2015] [Accepted: 09/21/2015] [Indexed: 01/02/2023]
Affiliation(s)
- Bhavbhuti M. Mehta
- Dairy Chemistry Dept; SMC College of Dairy Science, Anand Agricultural Univ; Anand-388110 Gujarat India
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; The Univ. of Queensland; Brisbane Qld 4072 Australia
| |
Collapse
|
9
|
Rauh VM, Johansen LB, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12265] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Valentin M Rauh
- Arla Foods Strategic Innovation Centre; Rørdrumvej 2 Brabrand DK-8220 Denmark
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Blichers Allé 20 Tjele DK-8830 Denmark
| | - Lene B Johansen
- Arla Foods Strategic Innovation Centre; Rørdrumvej 2 Brabrand DK-8220 Denmark
| | - Mette Bakman
- Arla Foods Strategic Innovation Centre; Rørdrumvej 2 Brabrand DK-8220 Denmark
| | - Richard Ipsen
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 Frederiksberg C DK-1958 Denmark
| | - Marie Paulsson
- Department of Food Technology, Engineering and Nutrition; Lund University; Lund SE-221 00 Sweden
| | - Lotte B Larsen
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Blichers Allé 20 Tjele DK-8830 Denmark
| | - Marianne Hammershøj
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Blichers Allé 20 Tjele DK-8830 Denmark
| |
Collapse
|
10
|
Gao S, Hemar Y, Lewis GD, Ashokkumar M. Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasound. ULTRASONICS SONOCHEMISTRY 2014; 21:2099-2106. [PMID: 24394387 DOI: 10.1016/j.ultsonch.2013.12.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 12/11/2013] [Accepted: 12/12/2013] [Indexed: 06/03/2023]
Abstract
The inactivation of Enterobacter aerogenes in skim milk using low-frequency (20kHz) and high-frequency (850kHz) ultrasonication was investigated. It was found that low-frequency acoustic cavitation resulted in lethal damage to E. aerogenes. The bacteria were more sensitive to ultrasound in water than in reconstituted skim milk having different protein concentrations. However, high-frequency ultrasound was not able to inactivate E. aerogenes in milk even when powers as high as 50W for 60min were used. This study also showed that high-frequency ultrasonication had no influence on the viscosity and particle size of skim milk, whereas low-frequency ultrasonication resulted in the decrease in viscosity and particle size of milk. The decrease in particle size is believed to be due to the breakup of the fat globules, and possibly to the cleavage of the κ-casein present at the surface of the casein micelles. Whey proteins were also found to be slightly affected by low-frequency ultrasound, with the amounts of α-lactalbumin and β-lactoglobulin slightly decreasing.
Collapse
Affiliation(s)
- Shengpu Gao
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand; School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand; Institute of Food and Agricultural Standardization, China National Institute of Standardization, Beijing 10088, China
| | - Yacine Hemar
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
| | - Gillian D Lewis
- School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Muthupandian Ashokkumar
- School of Chemistry, University of Melbourne, VIC 3010, Australia; Chemistry Department, King Abdulaziz University, Jeddah, Saudi Arabia
| |
Collapse
|
11
|
Assessment of heat treatment of various types of milk. Food Chem 2014; 159:293-301. [PMID: 24767058 DOI: 10.1016/j.foodchem.2014.03.020] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Revised: 02/19/2014] [Accepted: 03/05/2014] [Indexed: 11/20/2022]
Abstract
Raw milk (RM), reconstituted condensed milk (CM) and three types of reconstituted milk powders (SMPs) were heated indirectly at 80-140°C for 4 s. Native β-lactoglobulin after 90°C treatment of RM was 1132±167 mg/L but no reliable quantities were estimated at temperatures >100°C, whereas 218±43 mg/L residual α-lactalbumin were found at 130°C. Average lactulose contents from 51 to 1549 mg/L were detected at ⩾100°C; average furosine was 1.9 and 126.5 mg/L in raw and 140°C treated milks respectively. The behaviour of heated CM was similar to that of heated RM except for higher furosine concentration. Reconstituted SMPs contained high quantities of lactulose and furosine, the ratio of which was lower than in similarly treated RM. Among the market milks analysed, the group of high-pasteurised milks was highly variable; i.e. native β-lactoglobulin was 69-2831 mg/L, lactulose 0-824 mg/L and furosine 3.3-68.8 mg/L.
Collapse
|
12
|
Zieliński H, del Castillo MD, Przygodzka M, Ciesarova Z, Kukurova K, Zielińska D. Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life. Food Chem 2012; 135:2965-73. [PMID: 22980898 DOI: 10.1016/j.foodchem.2012.07.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2012] [Revised: 05/19/2012] [Accepted: 07/02/2012] [Indexed: 10/28/2022]
Abstract
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition.
Collapse
Affiliation(s)
- Henryk Zieliński
- Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-718 Olsztyn 5, Poland.
| | | | | | | | | | | |
Collapse
|
13
|
Ruiz-Matute AI, Corzo-Martínez M, Montilla A, Olano A, Copovi P, Corzo N. Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.06.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
14
|
Shanmugam A, Chandrapala J, Ashokkumar M. The effect of ultrasound on the physical and functional properties of skim milk. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.06.005] [Citation(s) in RCA: 143] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
15
|
|
16
|
Gliguem H, Birlouez-Aragon I. Effects of Sterilization, Packaging, and Storage on Vitamin C Degradation, Protein Denaturation, and Glycation in Fortified Milks. J Dairy Sci 2005; 88:891-9. [PMID: 15738222 DOI: 10.3168/jds.s0022-0302(05)72755-7] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Monitoring the nutritional quality of dietetic milk throughout its shelf life is particularly important due to the high susceptibility of some vitamins to oxidation, and the continuous development of the Maillard reaction during storage. The objective of this paper was to evaluate the vitamin C content and protein modification by denaturation and glycation on fortified milk samples (growth milks) destined for 1- to 3-yr-old children. The influences of the sterilization process, formulation, packaging, and storage duration at ambient temperature in the dark were studied. Vitamin C degradation was particularly influenced by type of packaging. The use of a 3-layered opaque bottle was associated with complete oxidation of vitamin C after 1 mo of storage, whereas in the 6-layered opaque bottle, which has an oxygen barrier, the vitamin C content slowly decreased to reach 25% of the initial concentration after 4 mo of storage. However, no significant effect of vitamin C degradation during storage could be observed in terms of Maillard reaction, despite the fact that a probable impact occurred during sterilization. Furosine content and the FAST (fluorescence of advanced Maillard products and soluble tryptophan) index-indicators of the early and advanced Maillard reaction, respectively-were significantly higher in the in-bottle sterilized milk samples compared with UHT samples, and in fortified milk samples compared with cow milk. However, after 1 mo, the impact of storage was predominant, increasing the furosine level and the FAST index at similar levels for the differently processed samples. The early Maillard reaction developed continuously throughout the storage period.In conclusion, only packaging comprising an oxygen and light barrier is compatible with vitamin C fortification of milk. Furthermore, short storage time or low storage temperature is needed to retard vitamin C degradation, protein denaturation, and development of the Maillard reaction.
Collapse
Affiliation(s)
- H Gliguem
- Institut National Agronomique Paris-Grignon, Laboratoire de Chimie Analytique, 16 rue Claude Bernard, 75231 Paris, France
| | | |
Collapse
|
17
|
Rufián-Henares JA, García-Villanova B, Guerra-Hernández E. Generation of furosine and color in infant/enteral formula-resembling systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:5354-5358. [PMID: 15315369 DOI: 10.1021/jf040088q] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The extent of the Maillard reaction was studied by measuring furosine and color formation in infant and enteral formula-resembling model systems prepared by mixing calcium caseinate, laboratory-obtained or commercial whey protein with lactose or dextrinomaltose (ingredients similar to those used in infant and enteral formula manufacture) and heating the mixture at 100, 120, or 140 degrees C for 0-30 min. The furosine determination was performed by HPLC and the color determination by measuring colorimetric parameters L, a, and b in a reflection photometer. The first steps of the Maillard reaction could be followed by furosine determination when initial ingredients had low thermal damage. Hence, furosine may be an indicator of low thermal damage in ingredients with <100 mg/100 g of protein. At the concentrations used in these model systems, similar to those in infant and enteral formulas, furosine values (indirect measure of lysine losses) were higher in lactose than in dextrinomaltose systems, in which only glucose, maltose, maltotriose, and maltotetraose among all of the sugars present showed reactivity with casein. Finally, the advanced steps could be followed by color determination when the initial ingredients had high thermal damage or the model systems were heated at high temperature or for a long time. Among the parameters assayed, b was the most sensitive.
Collapse
Affiliation(s)
- José Angel Rufián-Henares
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18012 Granada, Spain
| | | | | |
Collapse
|
18
|
Rufian-Henares JA, Garcia-Villanova B, Guerra-Hernandez E. Furosine content, loss of o-phthaldiadehyde reactivity, fluorescence and colour in stored enteral formulas. INT J DAIRY TECHNOL 2002. [DOI: 10.1046/j.1471-0307.2002.00039.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
19
|
Maillard reaction in enteral formula processing: furosine, loss of o-phthaldialdehyde reactivity, and fluorescence. Food Res Int 2002. [DOI: 10.1016/s0963-9969(01)00152-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
20
|
Belloque J, Villamiel M, López-Fandiño R, Olano A. Release of galactose and N-acetylglucosamine during the storage of UHT milk. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00310-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
21
|
|
22
|
Ferrer E, Alegría A, Courtois G, Farré R. High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows' milk. J Chromatogr A 2000; 881:599-606. [PMID: 10905739 DOI: 10.1016/s0021-9673(00)00218-1] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Furosine and furfural products of the Maillard reaction are used as specific indicators of the effect of heating treatments on milk quality. Their contents were measured in representative samples of store- and name-brand ultra-high-temperature-treated milks using RP-HPLC with UV detection. Furosine contents ranged from 40.32 to 50.67 and from 65.48 to 310.58 mg/100 g protein in name- and store-brand milks, respectively. Of the furfurals, only hydroxymethylfurfural was detected. The free hydroxymethylfurfural contents of store-brand milks ranged from 0.22 to 1.70 mg/100 g protein. Total hydroxymethylfurfural contents ranged from 0.29 to 0.41 and from 0.72 to 2.21 mg/100 g protein, for name- and store-brands, respectively.
Collapse
Affiliation(s)
- E Ferrer
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of València, Burjassot, Spain
| | | | | | | |
Collapse
|
23
|
Miralles B, Bartolomé B, Ramos M, Amigo L. Determination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00037-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
24
|
Recio I, Garcı́a-Risco MR, López-Fandiño R, Olano A, Ramos M. Detection of rennet whey solids in UHT milk by capillary electrophoresis. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00076-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
25
|
ENNIS MICHAELP, MULVIHILL DANIELM. Maillard reaction contributes to variability in hydration characteristics of rennet caseins in solutions of a calcium-sequestering salt. INT J DAIRY TECHNOL 1999. [DOI: 10.1111/j.1471-0307.1999.tb02859.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
26
|
|
27
|
Pellegrino L, De Noni I, Resmini P. Coupling of lactulose and furosine indices for quality evaluation of sterilized milk. Int Dairy J 1995. [DOI: 10.1016/0958-6946(95)00036-3] [Citation(s) in RCA: 51] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|