1
|
Wang W, Zhao Y, He L, Song Z, Shi C, Jia P, Yu Q, Han L. Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage. Food Chem X 2024; 22:101327. [PMID: 38590633 PMCID: PMC10999810 DOI: 10.1016/j.fochx.2024.101327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 02/22/2024] [Accepted: 03/20/2024] [Indexed: 04/10/2024] Open
Abstract
To investigate the effect of gelatin peptide on the inhibition of quality deterioration in stored pudding, gelatin peptide with antioxidant properties was added to pudding products. For this purpose, a pudding recipe containing gelatin peptides was created. The gelatin peptides were characterized based on their antioxidant activity and protein structure. It was found that gelatin peptides had better antioxidant properties, lower thermal stability and crystallinity, higher hydrophobic amino acid content, and greater surface hydrogen bond exposure than commercially available peptides. Properties such as the pH, colony growth, and sensory characteristics of the pudding were characterized at 4 °C and 25 °C. The results showed that the addition of 0.5-1.0 % gelatin peptide to pudding was capable of significantly (P< 0.05) slowing down the decline in pH and sensory scores of the pudding and significantly inhibiting colony growth. It could prolong its storage life by five days at 4 °C and three days at 25 °C.
Collapse
Affiliation(s)
- Wanlin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yining Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Chaoxue Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Pei Jia
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| |
Collapse
|
2
|
Shang F, Zhu R, Li H, Zhen T, Li T, Song L, Pan Z, Zhang Q, Lan H, Duan Z. Galactooligosaccharides in infant formulas: Maillard reaction characteristics and influence on formation of advanced glycation end products. Food Funct 2024; 15:2197-2207. [PMID: 38304954 DOI: 10.1039/d3fo02355a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2024]
Abstract
As prebiotics supplemented in infant formulas (IFs), galactooligosaccharides (GOSs) also have many other biological activities; however, their Maillard reaction characteristics are still unclear. We investigated the Maillard reactivity of GOSs and their effects on advanced glycation end product (AGE) formation during IF processing. The results showed that AGE and HMF formation was temperature-dependent and reached the maximum at pH 9.0 in the Maillard reaction system of GOSs and Nα-acetyl-L-lysine. Acidic conditions accelerated HMF formation; however, protein cross-linking was more likely to occur under alkaline conditions. The degree of polymerization (DP) of GOSs had no significant effect on AGEs formation (except pyrraline); however, the greater the DP, the higher the concentration of HMF and pyrraline. Besides, compared with arginine and casein, lysine and whey protein were more prone to Maillard reaction with GOSs. GOSs promoted AGEs formation in a dose-dependent manner during the processing of IFs. These results provide a reliable theoretical basis for application of GOSs in IFs.
Collapse
Affiliation(s)
- Feifei Shang
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Rugang Zhu
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China.
| | - Huan Li
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China.
| | - Tianyi Zhen
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China.
| | - Tiejing Li
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China.
| | - Lifeng Song
- Institute for Cadre of Liaoning Economic Management, Shenyang 110122, China
| | - Zhongtian Pan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Qiao Zhang
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Haijing Lan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Zhenhua Duan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| |
Collapse
|
3
|
Tang T, Gao X, Li J, Chang C, Gu L, Su Y, Yang Y. Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk. Food Chem 2024; 433:137220. [PMID: 37690132 DOI: 10.1016/j.foodchem.2023.137220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/16/2023] [Accepted: 08/18/2023] [Indexed: 09/12/2023]
Abstract
The aim of this study was to investigate effects of cholesterol removal treatment (CRT) on the flavor, taste, texture, color, and nutritional value of hot gel egg yolk (EY). The off-odor, volatile components and taste of EY treated with CRT were studied by electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS) and electronic tongue (E-tongue). The effect of CRT on the nutritional value of EY was studied by amino acid and fatty acid analysis. The CRT significantly reduced the content of hexanal, 2-amyl-furan, 1-octene-3-ol, styrene and heptanal in EY1-EY4, also decreased its bitter taste without affecting other taste and elasticity. In addition, the CRT did not affect the essential amino acids (EAA) content and L*, a* and b* values of EY1-EY4, but it led to the reduction in polyunsaturated fatty acids (PUFA) content. In general, the CRT is an effective way to reduce the off-odor of EY without affecting consumer acceptance.
Collapse
Affiliation(s)
- Tingting Tang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xuejing Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
4
|
Xi Y, Ikram S, Zhao T, Shao Y, Liu R, Song F, Sun B, Ai N. 2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage. J Dairy Sci 2023; 106:8538-8550. [PMID: 37641261 DOI: 10.3168/jds.2022-23056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Accepted: 06/05/2023] [Indexed: 08/31/2023]
Abstract
Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.
Collapse
Affiliation(s)
- Yanmei Xi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Sana Ikram
- Department of Nutrition and Dietetics, National University of Medical Sciences, The Mall, Rawalpindi, Pakistan 46000
| | - Tong Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Yiwei Shao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Ruirui Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Fuhang Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Nasi Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048.
| |
Collapse
|
5
|
Bi H, Wang Y, Guo Y, Liao Z, Na Z. Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk. Molecules 2023; 28:7105. [PMID: 37894584 PMCID: PMC10609073 DOI: 10.3390/molecules28207105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/13/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
In order to improve the safety and quality of lactose-free milk (LFM) Maillard reaction products (MRPs), this study used raw cow's milk as raw material and lactase hydrolysis to prepare LFM, which was heat-treated using pasteurization and then placed in storage temperatures of 4 °C, 25 °C and 37 °C to investigate the changes in the Maillard reaction (MR). The results of the orthogonal test showed that the optimal conditions for the hydrolysis of LFM are as follows: the hydrolysis temperature was 38 °C, the addition of lactase was 0.03%, and the hydrolysis time was 2.5 h. Under these conditions, the lactose hydrolysis rate reached 97.08%, and the lactose residue was only 0.15 g/100 g as determined by high-performance liquid chromatography (HPLC), complying with the standard of LFM in GB 28050-2011. The contents of furoamic acid and 5-hydroxymethylfurfural were determined by high-performance liquid chromatography, the color difference was determined by CR-400 color difference meter, and the internal fluorescence spectrum was determined by F-320 fluorescence spectrophotometer. The test results showed that the variation range of furosine in lactose-free milk after pasteurization was 44.56~136.45 mg/100g protein, the range of 5-hydroxymethylfurfural (HMF) was 12.51~16.83 mg/kg, the color difference ranges from 88.11 to 102.53 in L*, from -0.83 to -0.10 in a*, and from 1.88 to 5.47 in b*. The furosine content of LFM during storage at 4, 25, and 37 °C ranged from 44.56 to 167.85, 44.56 to 287.13, and 44.56 to 283.72 mg/100 g protein, respectively. The average daily increase in protein content was 1.18-3.93, 6.46-18.73, and 15.7-37.66 mg/100 g, respectively. The variation range of HMF was 12.51~17.61, 12.51~23.38, and 12.51~21.1 mg/kg, and the average daily increase content was 0.03~0.07, 0.47~0.68, and 0.51~0.97 mg/kg, respectively. During storage at 4 °C, the color difference of LFM ranged from 86.82 to 103.82, a* ranged from -1.17 to -0.04, and b* ranged from 1.47 to 5.70. At 25 °C, color difference L* ranges from 72.09 to 102.35, a* ranges from -1.60 to -0.03, b* ranges from 1.27 to 6.13, and at 37 °C, color difference L* ranges from 58.84 to 102.35, a* ranges from -2.65 to 1.66, and b* ranges from 0.54 to 5.99. The maximum fluorescence intensity (FI) of LFM varies from 131.13 to 173.97, 59.46 to 173.97, and 29.83 to 173.97 at 4, 25, and 37 °C. In order to reduce the effect of the Maillard reaction on LFM, it is recommended to pasteurize it at 70 °C-15 s and drink it as soon as possible during the shelf life within 4 °C.
Collapse
Affiliation(s)
- Haixin Bi
- School of Food Engineering, Harbin University of Commerce, Harbin 150028, China;
- College of Food Engineering, East University of Heilongjiang, Harbin 150060, China; (Y.W.); (Y.G.); (Z.L.)
| | - Yingbin Wang
- College of Food Engineering, East University of Heilongjiang, Harbin 150060, China; (Y.W.); (Y.G.); (Z.L.)
| | - Yujuan Guo
- College of Food Engineering, East University of Heilongjiang, Harbin 150060, China; (Y.W.); (Y.G.); (Z.L.)
| | - Ziyan Liao
- College of Food Engineering, East University of Heilongjiang, Harbin 150060, China; (Y.W.); (Y.G.); (Z.L.)
| | - Zhiguo Na
- School of Food Engineering, Harbin University of Commerce, Harbin 150028, China;
| |
Collapse
|
6
|
Li H, Zhang Y, Jiang Y, Li JX, Li C, Zhao Y, Li C, Jie RQD, Zulewska J, Li H, Yu J. Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products. J Dairy Sci 2023; 106:6731-6740. [PMID: 37210347 DOI: 10.3168/jds.2022-22973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 04/04/2023] [Indexed: 05/22/2023]
Abstract
Brown fermented milk (BFM) is favored by consumers in the dairy market for its unique burnt flavor and brown color. However, Maillard reaction products (MRP) from high-temperature baking are also noteworthy. In this study, tea polyphenols (TP) were initially developed as potential inhibitors of MRP formation in BFM. The results showed that the flavor profile of BFM did not change after adding 0.08% (wt/wt) of TP, and its inhibition rates on 5-hydroxymethyl-2-furaldehyde (5-HMF), glyoxal (GO), methylglyoxal (MGO), Nε-carboxymethyl lysine (CML), and Nε-carboxyethyl lysine (CEL) were 60.8%, 27.12%, 23.44%, 57.7%, and 31.28%, respectively. After 21 d of storage, the levels of 5-HMF, GO, MGO, CML, and CEL in BFM with TP were 46.3%, 9.7%, 20.6%, 5.2%, and 24.7% lower than the control group, respectively. Moreover, a smaller change occurred in their color and the browning index was lower than that of the control group. The significance of this study was to develop TP as additives to inhibit the production of MRP in brown fermented yogurt without changing color and flavors, thereby making dairy products safer for consumers.
Collapse
Affiliation(s)
- Hongbo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yuanyuan Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yuelu Jiang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jia Xin Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Chen Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yang Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Chunshuang Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Ren Qing Duo Jie
- Qinghai Qilong Trading Co. Ltd., Henan Qilong Ranch, Qinghai, 811500, China
| | - Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
| |
Collapse
|
7
|
Khan MI, Ashfaq F, Alsayegh AA, Hamouda A, Khatoon F, Altamimi TN, Alhodieb FS, Beg MMA. Advanced glycation end product signaling and metabolic complications: Dietary approach. World J Diabetes 2023; 14:995-1012. [PMID: 37547584 PMCID: PMC10401445 DOI: 10.4239/wjd.v14.i7.995] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 04/08/2023] [Accepted: 04/27/2023] [Indexed: 07/12/2023] Open
Abstract
Advanced glycation end products (AGEs) are a heterogeneous collection of compounds formed during industrial processing and home cooking through a sequence of nonenzymatic glycation reactions. The modern western diet is full of heat-treated foods that contribute to AGE intake. Foods high in AGEs in the contemporary diet include processed cereal products. Due to industrialization and marketing strategies, restaurant meals are modified rather than being traditionally or conventionally cooked. Fried, grilled, baked, and boiled foods have the greatest AGE levels. Higher AGE-content foods include dry nuts, roasted walnuts, sunflower seeds, fried chicken, bacon, and beef. Animal proteins and processed plant foods contain furosine, acrylamide, heterocyclic amines, and 5-hydroxymethylfurfural. Furosine (2-furoil-methyl-lysine) is an amino acid found in cooked meat products and other processed foods. High concentrations of carboxymethyl-lysine, carboxyethyl-lysine, and methylglyoxal-O are found in heat-treated nonvegetarian foods, peanut butter, and cereal items. Increased plasma levels of AGEs, which are harmful chemicals that lead to age-related diseases and physiological aging, diabetes, and autoimmune/inflammatory rheumatic diseases such as systemic lupus erythematosus and rheumatoid arthritis. AGEs in the pathophysiology of metabolic diseases have been linked to individuals with diabetes mellitus who have peripheral nerves with high amounts of AGEs and diabetes has been linked to increased myelin glycation. Insulin resistance and hyperglycemia can impact numerous human tissues and organs, leading to long-term difficulties in a number of systems and organs, including the cardiovascular system. Plasma AGE levels are linked to all-cause mortality in individuals with diabetes who have fatal or nonfatal coronary artery disease, such as ventricular dysfunction. High levels of tissue AGEs are independently associated with cardiac systolic dysfunction in diabetic patients with heart failure compared with diabetic patients without heart failure. It is widely recognized that AGEs and oxidative stress play a key role in the cardiovascular complications of diabetes because they both influence and are impacted by oxidative stress. All chronic illnesses involve protein, lipid, or nucleic acid modifications including crosslinked and nondegradable aggregates known as AGEs. Endogenous AGE formation or dietary AGE uptake can result in additional protein modifications and stimulation of several inflammatory signaling pathways. Many of these systems, however, require additional explanation because they are not entirely obvious. This review summarizes the current evidence regarding dietary sources of AGEs and metabolism-related complications associated with AGEs.
Collapse
Affiliation(s)
- Mohammad Idreesh Khan
- Department of Clinical Nutrition, College of Applied Health Sciences in Ar Rass, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Fauzia Ashfaq
- Clinical Nutrition Department, Applied Medical Sciences College, Jazan University, Jazan 82817, Saudi Arabia
| | - Abdulrahman A Alsayegh
- Clinical Nutrition Department, Applied Medical Sciences College, Jazan University, Jazan 82817, Saudi Arabia
| | - Alshaimaa Hamouda
- Clinical Nutrition Department, Applied Medical Sciences College, Jazan University, Jazan 82817, Saudi Arabia
| | - Fahmida Khatoon
- Department of Biochemistry, College of Medicine, University of Hail, Hail 2240, Saudi Arabia
| | - Tahani Nasser Altamimi
- Department of Family and Community Medicine, College of Medicine, University of Hail, Hail 2240, Saudi Arabia
| | - Fahad Saad Alhodieb
- Department of Clinical Nutrition, College of Applied Health Sciences in Ar Rass, Qassim University, Ar Rass 51921, Saudi Arabia
| | | |
Collapse
|
8
|
Zhao X, Guo Y, Zhang Y, Pang X, Wang Y, Lv J, Zhang S. Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk. Front Nutr 2023; 10:1072261. [PMID: 37006944 PMCID: PMC10063903 DOI: 10.3389/fnut.2023.1072261] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 02/27/2023] [Indexed: 03/19/2023] Open
Abstract
Camel milk has unique compositional, functional and therapeutic properties compared to cow's milk and also contains many protective proteins with anti-cancer, anti-diabetic and anti-bacterial properties. In this experiment, fresh camel milk was heat-treated at different temperatures and times, and the changes in Millard reaction products were analyzed. Meanwhile, headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS), electronic nose and electronic tongue were used to analyze the changes of volatile components in camel milk after different heat treatments. The results showed that the Maillard reaction was more severe with the increase of heat treatment, and the contents of furosine and 5-hydroxymethylfurfural increased significantly when the heat treatment temperature was higher than 120°C. HS-GC-IMS results showed that the contents of aldehydes and ketones increased obviously with the increase of heat treatment degree. The study clarifies the effects of different heat treatment degrees on Maillard reaction degree and flavor of camel milk, which has practical production guidance significance for the research and industrialization of liquid camel milk products.
Collapse
|
9
|
Zhang G, Zhang L, Ahmad I, Zhang J, Zhang A, Tang W, Ding Y, Lyu F. Recent advance in technological innovations of sugar-reduced products. Crit Rev Food Sci Nutr 2022; 64:5128-5142. [PMID: 36454077 DOI: 10.1080/10408398.2022.2151560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people's pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental caries, obesity, diabetes, and coronary heart disease. Therefore, researchers and industries are trying to reduce or substitute sugar in food without affecting the sensory evaluation. Substituting sugar with sweeteners is alternatively becoming the most traditional way to minimize its use. So far, the sweeteners such as stevia and xylitol have been are commercially applied. Several studies have shown that technological innovation can partially compensate for the loss in sweetness as a result of sugar reduction, such as cross-modal interactions that stimulate sweetness with aroma, nanofiltration that filters disaccharides and above, enzyme-catalyzed sugar hydrolysis, and microbial fermentation that turns sugar into sugar alcohol. This review summarizes these studies to enhance the safety and quality of sugar-reduced products, and will provide some theoretical frameworks for the food industry to reduce sugar in foods, meet consumers' needs, and promote human health.
Collapse
Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Lyu Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Anqiang Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| |
Collapse
|
10
|
Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles. Food Chem 2022; 395:133612. [DOI: 10.1016/j.foodchem.2022.133612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 06/02/2022] [Accepted: 06/28/2022] [Indexed: 01/04/2023]
|
11
|
Sun J, Akıllıoğlu HG, Aasmul‐Olsen K, Ye Y, Lund P, Zhao X, Brunse A, Nielsen CF, Chatterton DEW, Sangild PT, Lund MN, Bering SB. Ultra-High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs. Mol Nutr Food Res 2022; 66:e2200132. [PMID: 36052940 PMCID: PMC9786312 DOI: 10.1002/mnfr.202200132] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/10/2022] [Indexed: 12/30/2022]
Abstract
SCOPE Ready-to-feed liquid infant formula is increasingly used for preterm infants when human milk is unavailable. These formulas are sterilized by ultra-high temperature treatment, but heating and storage may reduce bioactivity and increase formation of Maillard reaction products with potential negative consequences for immature newborns. METHODS AND RESULTS Using preterm pigs as a model for sensitive newborn infants, the study tests the intestinal responses of feeding experimental liquid formula within 5 days. A pasteurized formula (PAST) with the same nutrient composition but less protein modifications serves as control to ultra-high temperature-treated formula without (UHT) and with prolonged storage (SUHT). Relative to PAST, UHT contains lower levels of lactoferrin and IgG. Additional storage (40 °C, 60 days, SUHT) reduces antimicrobial capacity and increases non-reducible protein aggregates and Maillard reaction products (up to 13-fold). Pigs fed SUHT have more diarrhea and show signs of intestinal inflammation (necrotizing enterocolitis) compared with pigs fed PAST and UHT. These clinical effects are accompanied by accumulation of Maillard reaction products, protein cross-links, and inflammatory responses in the gut. CONCLUSION The results demonstrate that feeding UHT infant formulas, particularly after prolonged storage, adversely affects gut maturation and function in preterm pigs used as a model of preterm infants.
Collapse
Affiliation(s)
- Jing Sun
- Comparative Pediatrics and NutritionDepartment of Veterinary and Animal SciencesUniversity of CopenhagenDyrlægevej 68Frederiksberg C1870Denmark
| | - Halise Gül Akıllıoğlu
- Department of Food ScienceUniversity of CopenhagenRolighedsvej 26Frederiksberg1958Denmark
| | - Karoline Aasmul‐Olsen
- Comparative Pediatrics and NutritionDepartment of Veterinary and Animal SciencesUniversity of CopenhagenDyrlægevej 68Frederiksberg C1870Denmark
| | - Yuhui Ye
- Department of Food ScienceUniversity of CopenhagenRolighedsvej 26Frederiksberg1958Denmark
| | - Pernille Lund
- Department of Food ScienceUniversity of CopenhagenRolighedsvej 26Frederiksberg1958Denmark
| | - Xiao Zhao
- Department of Food ScienceUniversity of CopenhagenRolighedsvej 26Frederiksberg1958Denmark
| | - Anders Brunse
- Comparative Pediatrics and NutritionDepartment of Veterinary and Animal SciencesUniversity of CopenhagenDyrlægevej 68Frederiksberg C1870Denmark
| | | | | | - Per Torp Sangild
- Comparative Pediatrics and NutritionDepartment of Veterinary and Animal SciencesUniversity of CopenhagenDyrlægevej 68Frederiksberg C1870Denmark
- Department of Pediatrics and Adolescent MedicineRigshospitaletBlegdamsvej 9Copenhagen Ø2100Denmark
- Hans Christian Andersen Children's HospitalJ. B. Winsløws Vej 4Odense C5000Denmark
| | - Marianne N. Lund
- Department of Food ScienceUniversity of CopenhagenRolighedsvej 26Frederiksberg1958Denmark
- Department of Biomedical SciencesUniversity of CopenhagenBlegdamsvej 3BCopenhagen N2200Denmark
| | - Stine Brandt Bering
- Comparative Pediatrics and NutritionDepartment of Veterinary and Animal SciencesUniversity of CopenhagenDyrlægevej 68Frederiksberg C1870Denmark
| |
Collapse
|
12
|
Yan H, Yu Z, Liu L. Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity. J Food Sci 2022; 87:4956-4966. [PMID: 36163688 DOI: 10.1111/1750-3841.16335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/10/2022] [Accepted: 08/26/2022] [Indexed: 11/28/2022]
Abstract
Maillard reaction (MR) and lactose crystallization (LC) are important reactions in the storage of milk powder. In this study, three models with different proteins based on skimmed milk powder were established to investigate the relationship between MR and LC at different water activities (aw ). Moisture sorption isotherm, glass transition temperature (Tg ), and glycation products were evaluated, and the protein structure and lactose crystallinity were determined. The results indicated that MR product content, browning, and LC subsequently enhanced with the increase in aw . The Tg value dropped lower than 0 at aw 0.43 in whey protein isolate-lactose (WP-Lac) model and at aw 0.54 in casein-whey protein isolate-lactose (CN-WP-Lac) model and casein-lactose (CN-Lac) model. The crystallinity of α-lactose monohydrate and anhydrous β-lactose in WP-Lac model was more significant than CN-WP-Lac and CN-Lac models (p < 0.05). The molecular band of whey protein gradually blurred in the Sodium dodecyl-sulfate polyacrylamide gel electrophoresis image, and the content of α-helix of WP-Lac model increased by 45.15% from aw 0.33 to 0.53 (p < 0.05), while that of CN-WP-Lac model increased by only 3.95% (p < 0.05). With the increase in aw , WP-Lac model formed more browning and crystallization products than CN-WP-Lac model, indicating that the presence of micelle macromolecules and the interaction between casein and whey proteins limited the browning and crystallization in CN-WP-Lac model. Practical Application Maillard reaction and lactose crystallization are important reactions in the storage of milk powder, and the result will provide theoretical guidance for the development of milk powder in the food industry.
Collapse
Affiliation(s)
- Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ziyin Yu
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| |
Collapse
|
13
|
Secondary shelf life assessment of UHT milk and its potential for food waste reduction. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
14
|
Zhu M, Hu Z, Liang M, Song L, Wu W, Li R, Li Z, Zhang J. Evaluation of the flavor compounds of
Pleurotus eryngii
as affected by baking temperatures using
HS‐SPME‐GC‐MS
and electronic nose. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengwei Zhu
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhizhong Hu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Miao Liang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Lingyong Song
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Wentao Wu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Ruili Li
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhihua Li
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Junsong Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| |
Collapse
|
15
|
Jiang S, Luo W, Peng Q, Wu Z, Li H, Li H, Yu J. Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk. Foods 2022; 11:foods11152371. [PMID: 35954137 PMCID: PMC9368124 DOI: 10.3390/foods11152371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/27/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022] Open
Abstract
This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to remove DO from the milk. Two parameters were designed for flash deoxygenation: preheating temperature 65 °C, -0.08 Mpa, and 70 °C, -0.06 Mpa. The flash conditions were applied to two UHT sterilization conditions (135 °C for 10 s and 145 °C for 5 s). After deoxygenation, the total oxidation (TOTOX) value of UHT milk was reduced by 1.4~1.71, and the protein carbonyl (PC) value was reduced by 1.15~1.52 nmol/mg of protein. The maximum inhibition rates of furusine and 5-HMF were 33.23 ± 1.72% and 25.43 ± 3.14%, respectively. The particle size was reduced by 0.141~0.178 μm. The ketones and stale aldehydes causing oxidized taste in the UHT milk were significantly reduced. This study showed that the oxidation and Maillard reactions of UHT milk were significantly inhibited, stability was improved, and the content of undesirable volatile flavor substances was reduced after flash deoxygenation. Therefore, reducing DO content was beneficial to improving the quality of UHT milk.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Jinghua Yu
- Correspondence: ; Tel.: +86-022-60912401
| |
Collapse
|
16
|
Tan J, Yao Y, Wu N, Du H, Xu M, Liao M, Zhao Y, Tu Y. Color, physicochemical characteristics and antioxidant activities of preserved egg white pickled at different temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113685] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
17
|
Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation. Foods 2022; 11:foods11101525. [PMID: 35627096 PMCID: PMC9140683 DOI: 10.3390/foods11101525] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/11/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been investigated previously. Liquid chromatography–mass spectrometry, based on multiple reaction monitoring (MRM), was used to absolutely quantify concentrations of furosine, N-ε-(carboxyethyl)lysine (CEL), N-ε-(carboxymethyl)lysine (CML), lanthionine (LAN) and lysinoalanine (LAL) in skim milk and sediment of UHT milk produced from raw milk with either small or large casein micelles. The results showed a higher molar proportion of the advanced stage Maillard reaction products CEL and CML in the sediment, compared to early stage Maillard reaction product furosine, whereas furosine was predominant in the skim milk. Both LAL and LAN increased during storage in the skim milk phase, however only LAL was identified in the sediment. The milk pool with large native casein micelles, known to have a higher percentage of sedimentation, contained higher proportions of furosine, CEL, CML and LAL in the sediment compared to milk with smaller native casein micelles. The study demonstrates the potential contribution of processing-induced protein-protein interactions to sedimentation in UHT milk during storage.
Collapse
|
18
|
Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk. Foods 2022; 11:foods11091350. [PMID: 35564073 PMCID: PMC9104556 DOI: 10.3390/foods11091350] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 04/28/2022] [Accepted: 05/02/2022] [Indexed: 11/17/2022] Open
Abstract
Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive analysis and a 9-point hedonic scale were investigated in this study. There were significant differences in the sensory attributes intensity and liking scores among the organic whole milk, ordinary whole milk, low-fat milk, and skimmed milk (p < 0.05). Skimmed milk samples had lowest intensity scores of typical milk aroma, taste flavor and texture attributes, as well as had the lowest overall liking scores. Whole milk samples had higher sensory intensity scores than low-fat milk samples, even though no significant differences of overall liking scores were observed between whole milk and low-fat milk. Furthermore, the relationship between the sensory attribute and overall liking was demonstrated according to correlation analysis and partial least squares regression (PLSR) analysis. Overall liking increased significantly with the increasing of sweet, after milk aroma, protein-like, mellow and thick, while decreased significantly with the enhancement of cowy, cooked and whey (p < 0.05). These findings presented a potential strategy for identifying the key sensory attributes responsible for liking score differences among different kinds of UHT milk products.
Collapse
|
19
|
Aidarbekova S, Aider M. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
20
|
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey. Foods 2022; 11:foods11070897. [PMID: 35406984 PMCID: PMC8997915 DOI: 10.3390/foods11070897] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/09/2022] [Accepted: 03/16/2022] [Indexed: 02/07/2023] Open
Abstract
A liquid chromatography–mass spectrometry method based on multiple reaction monitoring (MRM) was developed for the simultaneous quantification of markers representing two potentially competing pathways, the Maillard reaction and the dehydroalanine pathway. The two pathways involve the same residues in the proteins to some extent, namely, the essential amino acid lysine, as well as free-amino terminals available on proteins and polypeptides, competition between the two pathways in food systems may occur. The developed method comprises the following markers of the Maillard reaction: furosine, N-ε-(carboxyethyl)lysine (CEL) and N-ε-(carboxymethyl)lysine (CML), together with the dehydroalanine reaction pathway markers; lanthionine (LAN) and lysinoalanine (LAL), as well as lysine itself. The validated method was then used for the absolute quantification of heat-induced protein modifications in model systems of micellar casein and whey protein isolates (MCI and WPI, respectively) in the presence or absence of lactose. As expected, the Maillard reaction markers furosine, CEL and CML increased during the applied heat treatment in the presence of lactose, whereas the dehydroalanine markers, LAN and LAL increased with heating in both MCI and WPI, both in the presence and absence of lactose, although at lower levels in the presence of lactose, confirming the competing state of the two pathways.
Collapse
|
21
|
Coolbear T, Janin N, Traill R, Shingleton R. Heat-induced changes in the sensory properties of milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105199] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
22
|
Li Y, Jia X, Wang Z, He Z, Zeng M, Chen J. Changes in harmful Maillard reaction products in low-temperature long-time pasteurization-treated milks reconstituted from whole-milk powders after different storage times. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
23
|
|
24
|
Andrewes P. Predicting the shelf-life of microbially-stabilised dairy products: What are the roles of stability studies, storage trials, ‘accelerated’ trials, and dairy science? Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105239] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
25
|
Wang Y, Wang H, Yang J, Yang M. Study on process of Yak and Holstein casein‐glucose Maillard reaction and functional properties of their products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yucheng Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Haixia Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Jitao Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Min Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| |
Collapse
|
26
|
Li M, Shen M, Lu J, Yang J, Huang Y, Liu L, Fan H, Xie J, Xie M. Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies. Food Res Int 2022; 151:110839. [PMID: 34980378 DOI: 10.1016/j.foodres.2021.110839] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/06/2021] [Accepted: 11/27/2021] [Indexed: 01/04/2023]
Abstract
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and advanced glycation end products (AGEs) could be formed during the thermal processing of dairy products, which could lead to various chronic diseases. In this review, the furosine, furfurals, and AGEs formation, occurrence, analysis methods, and toxicological and health aspects in various dairy products were summarized to better monitor and control the levels of harmful Maillard reaction products in processed dairy products. It was observed that all types of dairy products, including raw milk, contain harmful Maillard reaction products, with the highest in whey cheese and condensed milk. High-performance liquid chromatography (HPLC) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) is the common method for the determination of furosine and furfurals and AGEs in dairy products, respectively. However, the simple, rapid, environment-friendly, and accurate methods of determination are still to be developed. Incorporating resveratrol, pectin oligosaccharides (POS) in milk are effective methods to inhibit AGEs formation. This review provides a guide not only for consumers regarding the selection and consumption of dairy products, but also for monitoring and controlling the quality of dairy products.
Collapse
Affiliation(s)
- Mingyu Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Jingnan Lu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yousheng Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Institute of Analysis and Testing, Nanchang 330029, China
| | - Lei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Heyu Fan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| |
Collapse
|
27
|
Zhang Y, Yi S, Lu J, Pang X, Xu X, Lv J, Zhang S. Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105182] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
28
|
|
29
|
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
30
|
Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104980] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
31
|
Oz F, Oz E, Aoudeh E, Abd El-Aty AM, Zeng M, Varzakas T. Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines? Foods 2021; 10:foods10061247. [PMID: 34072697 PMCID: PMC8227235 DOI: 10.3390/foods10061247] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/22/2021] [Accepted: 05/28/2021] [Indexed: 11/16/2022] Open
Abstract
Herein, the presence of heterocyclic aromatic amines (HAAs) in 24 different commercial ultra-high temperature processed (UHT) milk types was investigated. The dry matter and pH values of the samples were also determined. The milk types showed significant differences (p < 0.01) regarding the dry matter, pH values, and individual HAAs and total HAAs. The milk sample dry matter and pH values were in the range of 8.56-13.92% and 6.66-6.91, respectively. The growing up milk samples had the highest dry matter and pH values. While no significant correlation between the total HAAs and dry matter was found, a negative correlation (p < 0.01) between the total HAAs and pH value was determined. Among the tested HAAs, five compounds, (IQx (up to 0.06 ng), IQ (up to 0.10 ng), MeIQx (up to 0.55 ng), MeIQ (up to 1.97 ng), and PhIP (up to 0.39 ng)) were quantified in the samples. The average total HAAs of the samples ranged from 0.13 to 0.67 ng; however, one milk sample (200 mL) contained between 10.10 and 53.35 ng total HAAs. Therefore, it was shown that protein fortification and lactose hydrolysis substantially increased the formation of HAAs in UHT milk.
Collapse
Affiliation(s)
- Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey; (E.O.); (E.A.)
- Correspondence: (F.O.); (T.V.); Tel.: +90-442-231-2644 (F.O.); +30-272-104-5279 (T.V.); Fax: +90-442-231-5878 (F.O.)
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey; (E.O.); (E.A.)
| | - Eyad Aoudeh
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey; (E.O.); (E.A.)
| | - A. M. Abd El-Aty
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey;
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Correspondence: (F.O.); (T.V.); Tel.: +90-442-231-2644 (F.O.); +30-272-104-5279 (T.V.); Fax: +90-442-231-5878 (F.O.)
| |
Collapse
|
32
|
Rodier LC, Hartel RW. Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating. J Food Sci 2021; 86:2553-2568. [PMID: 34056726 DOI: 10.1111/1750-3841.15772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 11/29/2022]
Abstract
Molten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crystallization of amorphous lactose and high temperature contribute to rheological changes over heating. In the present study, five white chocolates of varied compositions were sampled over time at different temperatures. White chocolates containing amorphous lactose showed increases in complex viscosity, while chocolates with crystalline or no lactose showed no change in rheological properties. Maillard browning was measured through both colorimetry and spectrophotometric analysis of brown pigments. Both markers showed the greatest browning for Nonfat dry milk (NFDM)-containing systems. Chocolates containing no NFDM (milk protein isolate, MPI, or crystalline lactose) showed no change in absorbance after clarification, but some browning in colorimetry results, likely due to residual amorphous lactose in the MPI or increased mobility of lactose from crystals at high temperatures. The evolution of fluorescent intermediates was visualized using fluorescence spectroscopy, revealing that these intermediates were formed prior to colored end stage products and were consumed as the reaction approaches completion. An excess of lactose in the system meant reducing sugar declines were relatively small throughout. Kinetic models were created to determine the influence of chocolate composition and temperature on thickening as related to complex viscosity (first order) and browning via colorimetry and absorbance (pseudo-zero order). Both thickening rate and Maillard reaction rates were faster in chocolates with greater levels of amorphous lactose and when held at higher temperatures. PRACTICAL APPLICATION: So-called "golden chocolate" is white chocolate that has been held at warm temperatures for a period of time to undergo Maillard browning. However, thickening of the chocolate during heating can cause processing problems. In this study, viscosity changes are correlated with Maillard browning kinetics to help chocolate manufacturers find optimal conditions for creating new products.
Collapse
Affiliation(s)
- Liana C Rodier
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
| |
Collapse
|
33
|
Yun SY, Imm JY. Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature. Molecules 2021; 26:molecules26082339. [PMID: 33920584 PMCID: PMC8072603 DOI: 10.3390/molecules26082339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/16/2022] Open
Abstract
Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.
Collapse
Affiliation(s)
| | - Jee-Young Imm
- Correspondence: ; Tel.: +82-2-910-4772; Fax: +82-2-910-5249
| |
Collapse
|
34
|
Li Y, Wu Y, Quan W, Jia X, He Z, Wang Z, Adhikari B, Chen J, Zeng M. Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China. Food Res Int 2021; 140:110088. [PMID: 33648304 DOI: 10.1016/j.foodres.2020.110088] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 12/12/2020] [Accepted: 12/26/2020] [Indexed: 11/26/2022]
Abstract
Pasteurization and sterilization, normally carried out in milk, can induce the Maillard reaction, which can produce substances that are harmful to health. Quantitation of initial, intermediate, and advanced Maillard reaction products in milk was conducted for pasteurization (low-temperature long-time [LTLT], high-temperature short-time [HTST]) and sterilization (ultra-high temperature [UHT], in-bottle sterilization [BS]) methods. Total lysine and lactose decreased by 32.8% and 6.7% in BS milk, respectively. The generation of furosine in sterilized milk and pasteurized milk ranged from 2.5- to 5.0-fold and 1.4- to 2.8-fold higher, respectively, than those in raw milk. 5-(Hydroxymethyl)furfural increased by 4.7- and 8.4-fold in UHT and BS milk, and 2-furaldehyde (F) was not quantified in raw and LTLT milk. The concentrations of Nε-(carboxymethyl)lysine (CML) was nearly 4.4- to 6.7-fold higher than that of Nε-(carboxyethyl)lysine in the heated milk samples. CML in UHT and BS milk were around 1.4-fold and 1.6-fold higher than that in raw milk, respectively. The concentration of these Maillard reaction products in sterilized milk was significantly higher than those in raw, LTLT, and HTST milk. The results of this study could improve safety control in the dairy industry with respect to pasteurization and sterilization procedures.
Collapse
Affiliation(s)
- Yong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Yaru Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wei Quan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Xiaodi Jia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
35
|
Bottiroli R, Troise AD, Aprea E, Fogliano V, Gasperi F, Vitaglione P. Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning. Food Res Int 2021; 141:110120. [PMID: 33641987 DOI: 10.1016/j.foodres.2021.110120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/29/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022]
Abstract
Proteolytic side activity of the lactase preparations (LPs) intended for ultra-high temperature hydrolyzed-lactose milk (UHLM) production induces changes in the product quality during shelf-life. The problem is particularly relevant when the enzyme is added aseptically in the packaging ("in pack" process), while the negative quality effects can be mitigated following the "in batch" process adding the LP before thermal sterilization. In this study, we monitored the quality over time of UHLM produced "in batch" and stored at 4, 20, 30 and 40 °C focusing on proteolysis, volatiles organic compounds (VOCs) formation and color changes. The goal was to identify the key reactions and compounds relevant for the product quality. An increase in storage temperature determined significant changes in the free amino acids profile increasing Strecker aldehydes and methyl ketones formation. At 30 and 40 °C, Maillard reaction and lipid oxidation ended up in a modification of the milk color, whereas at 4 and 20 °C no significant alteration was observed. Altogether, the results suggested a coordinate involvement of Maillard reaction, protein and lipid oxidation to milk browning and off-flavors formation in UHLM.
Collapse
Affiliation(s)
- Riccardo Bottiroli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy.
| | - Antonio Dario Troise
- Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy; Proteomics & Mass Spectrometry Laboratory, ISPAAM - CNR, 80055 Portici, NA, Italy.
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy.
| | - Vincenzo Fogliano
- Food Quality & Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, the Netherlands.
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy.
| | - Paola Vitaglione
- Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy.
| |
Collapse
|
36
|
Miyaji K, Kuwano Y, Murakami Y, Hirata S, Imayoshi Y, Maruyama H, Koizumi R, Inoue H, Azuma N. Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk. Biosci Biotechnol Biochem 2021; 85:391-400. [PMID: 33604625 DOI: 10.1093/bbb/zbaa018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 08/17/2020] [Indexed: 11/14/2022]
Abstract
Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor.
Collapse
Affiliation(s)
- Kazuhiro Miyaji
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Yasuyuki Kuwano
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | | | | | | | - Hiroshi Maruyama
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Reiko Koizumi
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Hajime Inoue
- Food Research and Development Institute, Morinaga Milk Industry Co., Ltd., Zama, 252-8583, Japan
| | - Norihiro Azuma
- Department of Applied Biochemistry, Faculty of Agriculture, Utsunomiya University, Utsunomiya, 321-8505, Japan
| |
Collapse
|
37
|
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
38
|
Akkerman M, Johansen LB, Rauh V, Sørensen J, Larsen LB, Poulsen NA. Relationship between casein micelle size, protein composition and stability of UHT milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104856] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
39
|
Shang J, Zhong F, Zhu S, Wang J, Huang D, Li Y. Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.09.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
|
40
|
Lu J, Pickova J, Daniel G, Langton M. The role of key process steps on microstructural organisation of fat globules and lipid profiles in UHT milk processed in a pilot plant unit. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
41
|
Zhu H, Poojary MM, Andersen ML, Lund MN. Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7718-7726. [PMID: 32597649 DOI: 10.1021/acs.jafc.0c01761] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The kinetics of the reaction between epicatechin and various carbonyl compounds typically formed in cooked and stored foods were evaluated in model systems at pH 7.4 and 37 °C, and the corresponding reaction products in stored ultrahigh temperature (UHT) milk-added epicatechin were identified by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The rate constants for the reactions of carbonyl compounds with epicatechin decreased in the following the order: methylglyoxal; 1.6 ± 0.2 M-1 s-1 > glyoxal; (5.9 ± 0.3) × 10-2 M-1 s-1 ≥ 5-(hydroxymethyl)furfural; (4.0 ± 0.2) × 10-2 M-1 s-1 ≥ acetaldehyde; (2.6 ± 0.3) × 10-2 M-1 s-1 ≥ phenylacetaldehyde; (2.1 ± 0.2) × 10-2 M-1 s-1 ≥ furfural; (4.3 ± 0.1) × 10-3 M-1 s-1 > 2-methylbutanal and 3-methylbutanal; ∼0 M-1 s-1. Reaction products generated by epicatechin and methylglyoxal, glyoxal, 5-(hydroxymethyl)furfural, and acetaldehyde were detected in UHT milk samples by incubating milk samples with epicatechin at 37 °C for 24 h. The lack of reaction between epicatechin and phenylacetaldehyde, furfural, 2-methylbutanal, and 3-methylbutanal in stored UHT milk may be due to their slow reaction rates or low concentration in stored UHT milk. It is demonstrated that epicatechin traps 5-(hydroxymethyl)furfural, acetaldehyde, glyoxal, and methylglyoxal and may thereby reduce off-flavor formation in UHT milk during storage both by trapping of precursors (methylglyoxal and glyoxal) for off-flavor formation and by direct trapping of off-flavors.
Collapse
Affiliation(s)
- Hongkai Zhu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mogens L Andersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark
| |
Collapse
|
42
|
Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by "in batch" system employing different commercial lactase preparations. Food Res Int 2020; 136:109552. [PMID: 32846602 DOI: 10.1016/j.foodres.2020.109552] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/06/2023]
Abstract
Manufacturing shelf-stable Ultra-high temperature hydrolyzed-lactose milk (UHLM) is a challenge for dairy producers, as the product undergoes chemical changes during storage due to both reducing sugars reactivity and proteolysis arising from the impurity of the lactase preparations. In the present study, the "in batch" production system, which includes the addition of the lactase before the thermal treatment, was demonstrated a valuable alternative to the more popular "in pack" system, where lactase is added directly into each milk package after thermal sterilization. The features of the technology were investigated by monitoring the changes in free amino acids, volatile organic compounds, color and sensory properties of UHLMs produced with three different lactase preparations (LPs), up to 120 days at 20 °C. Upon UHT processing, the proteolytic side activity of lactases was minimized, so minimum breakdown of milk protein was achieved. The release of free amino acids was dependent on the lactase purity only in the early production phases, whereas it did not change over time. The Strecker aldehydes benzaldehyde and 2-methylbutanal resulted as effective markers to correlate with the initial lactase purity during storage. Color and sensory slightly changed during storage but were poorly correlated with the different lactases, resembling to phenomena typical of milk aging. This latter result suggested that production costs might be lowered by opting for less-purified lactases when considering the "in batch" technology, supporting the application of this production system for the design of UHLM with high-quality standards and low risk of alterations during shelf-life.
Collapse
|
43
|
Zhang D, Li S, Palmer J, Teh KH, Leow S, Flint S. The relationship between numbers of Pseudomonas bacteria in milk used to manufacture UHT milk and the effect on product quality. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104687] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
44
|
Augusto PPC, Paglarini CDS, Magalhães IMC, Campos MFDS, Bertoldo R, Baldini TF, Bolini HMA. Creme de leite UHT homogeneizado: perfil sensorial e sua relação com a expectativa de consumo. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.14919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo Creme de leite homogeneizado UHT em embalagem longa vida é amplamente consumido no Brasil. Versões livres de lactose e com teor reduzido de gordura também estão disponíveis do mercado, seguindo necessidades especiais de consumidores e tendência de ingestão controlada de macronutrientes, respectivamente. Além de fatores como preço e disponibilidade, os consumidores selecionam os produtos com base em suas características sensoriais. Neste contexto, este estudo buscou avaliar como as características sensoriais do creme de leite UHT influenciam sua escolha e aceitação. Para isso, seis amostras comerciais de creme de leite UHT com teores de gordura variando de 17% a 20%, sendo uma sem lactose, tiveram seus perfis sensoriais determinados por meio da Análise Descritiva Quantitativa (ADQ) e foram submetidos a testes de aceitabilidade e intenção de compra. Os dados obtidos foram correlacionados por meio da análise de regressão por mínimos quadrados parciais. Análises instrumentais de cor e reologia também foram realizadas. Descritores de textura tiveram maior influência sobre a aceitabilidade das amostras, sendo que as amostras percebidas pelos julgadores treinados como mais viscosas, encorpadas e consistentes obtiveram maiores médias no teste de aceitabilidade, ao contrário daquelas consideradas mais fluidas. Não foi verificada associação do teor de gordura com as propriedades reológicas das amostras, já que as duas amostras com 17% de gordura apresentaram valores instrumentais e sensoriais de viscosidade muito diferentes entre si. Uma delas foi considerada a mais fluida, e a outra a segunda mais viscosa, consistente e encorpada pelos julgadores treinados, o que foi confirmado pela análise instrumental.
Collapse
|
45
|
Karlsson MA, Langton M, Innings F, Malmgren B, Höjer A, Wikström M, Lundh Å. Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures. Heliyon 2019; 5:e02431. [PMID: 31538115 PMCID: PMC6745408 DOI: 10.1016/j.heliyon.2019.e02431] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 05/01/2019] [Accepted: 09/03/2019] [Indexed: 11/22/2022] Open
Abstract
In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indirect system was evaluated by studying changes in taste, colour, fat separation, fat adhesion to the package, sedimentation, gelation, heat coagulation time, pH and ethanol stability during storage for up to one year at different temperatures. UHT milk stored at 4 and 20 °C had the longest shelf-life of 34-36 weeks, limited by sediment formation. Storage at 30 and 37 °C considerably decreased the shelf-life of UHT milk to 16-20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors. Our results suggest that the changes observed at the different storage temperatures can be explained by different known mechanisms.
Collapse
Affiliation(s)
- Maria A. Karlsson
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Maud Langton
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Fredrik Innings
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Bozena Malmgren
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Annika Höjer
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Malin Wikström
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Åse Lundh
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| |
Collapse
|
46
|
Tong L, Yi H, Wang J, Pan M, Chi X, Hao H, Ai N. Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk. Molecules 2019; 24:molecules24152824. [PMID: 31382452 PMCID: PMC6695806 DOI: 10.3390/molecules24152824] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/26/2019] [Accepted: 08/01/2019] [Indexed: 01/27/2023] Open
Abstract
Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheating at pasteurization (85 °C, 15 s) and ultra-high temperature (UHT) instantaneous sterilization (137–141 °C, 4 s). Subsequently, the sample was centrifuged to remove fat and obtain two kinds of skim milk, namely, PSM (skim milk obtained by preheating at 85 °C, 15 s) and USM (skim milk obtained by preheating at 137–141 °C, 4 s). The results showed that the intensity of the main sensory attributes (overall liking, milk aroma, etc.) and the concentrations of the key flavor compounds (2-heptanone, 2-nonanone, decanal, hexanoic acid, etc.) were significantly higher in the USM (p < 0.05) than that of the PSM and RSM (skim milk without preheating). Principal component analysis (PCA) with E-Nose (electronic nose) showed that the RSM had significant differences in the milk aroma compared with the PSM and USM. Furthermore, it was found that there were good relationships between volatile compounds and sensory attributes by partial least squares regression (PLSR) analysis. These findings provided insights into improving the flavor quality of skim milk by preheating treatment instead of any flavor additives.
Collapse
Affiliation(s)
- Lingjun Tong
- College of Food Science and Engineering, Ocean University of China, 5th Yushan Road, Qingdao 266003, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, 5th Yushan Road, Qingdao 266003, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China
| | - Minghui Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China
| | - Xuelu Chi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China
| | - Haining Hao
- College of Food Science and Engineering, Ocean University of China, 5th Yushan Road, Qingdao 266003, China
| | - Nasi Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| |
Collapse
|
47
|
Liu H, Grosvenor AJ, Li X, Wang XL, Ma Y, Clerens S, Dyer JM, Day L. Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage. J Food Sci 2019; 84:1737-1745. [PMID: 31225661 DOI: 10.1111/1750-3841.14663] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 04/29/2019] [Accepted: 04/29/2019] [Indexed: 11/30/2022]
Abstract
We investigated protein modifications that occur during short- and long-term storage of raw, pasteurized, and ultra-high-temperature processed (UHT) milks using RE-HPLC and redox proteomics. The RE-HPLC results show that casein dissociation and whey protein/κ-casein association occurred in both pasteurized and UHT milk. The extent of protein interactions was more pronounced in UHT milk after storage. The redox proteomics analyses show that primary structural level protein modifications were not correlated to processing type on the of day processing but did occur and increase during storage. Methionine oxidation was the most significant type of oxidative modification in all samples, particularly in the caseins. Methionine oxidation increased in the UHT-treated milk samples with longer storage times, especially in the micelle-phase proteins, likely due to the increasing exposure of these proteins as they migrated to the serum phase. Glycated and lactosylated early-stage Maillard reaction products were also found after heat treatment, particularly in UHT-treated milk, with the levels of these products maintained and generally increased with increasing storage time. PRACTICAL APPLICATION: Understanding changes in protein modification during heat processing and storage of liquid milk products may help develop a model to predict the quality and shelf-life stability of heat treated milk products.
Collapse
Affiliation(s)
- Haiyan Liu
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,New Hope Dairy Ltd., Chengdu, Sichuan, 610063, China
| | - Anita J Grosvenor
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand
| | - Xing Li
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand
| | - Xin-Lu Wang
- New Hope Dairy Ltd., Chengdu, Sichuan, 610063, China
| | - Ying Ma
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China
| | - Stefan Clerens
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand.,Biomolecular Interaction Centre, Univ. of Canterbury, Christchurch, New Zealand
| | - Jolon M Dyer
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand.,Biomolecular Interaction Centre, Univ. of Canterbury, Christchurch, New Zealand.,Riddet Inst., based at Massey Univ., Palmerston North, New Zealand.,Wine, Food & Molecular Biosciences, Lincoln Univ., Lincoln, Canterbury, New Zealand
| | - Li Day
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,AgResearch Ltd, Grasslands Research Centre, Tennent Drive, Palmerston North, 4442, New Zealand
| |
Collapse
|
48
|
Lu J, Langton M, Sampels S, Pickova J. Lipolysis and Oxidation in Ultra-High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature. J Food Sci 2019; 84:1045-1053. [PMID: 31012969 DOI: 10.1111/1750-3841.14514] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 02/15/2019] [Accepted: 02/18/2019] [Indexed: 11/29/2022]
Abstract
During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra-high temperature (UHT) milk were analyzed to assess the effects of storage time and temperature on lipid oxidation and lipolysis. With storage duration up to 12 months, the milk fat phase was separated and showed high levels of oxidation and lipolysis, manifested as increased levels of TBARS and free fatty acids. High oxidation levels decreased the percentage of unsaturated fatty acids (UFAs) in triacylglycerol and phospholipids. Higher storage temperatures (20, 30, and 37 °C) resulted in a higher degree of fat aggregation, oxidation, and lipolysis compared with refrigerated storage (4 °C). Additionally, sampling month of raw milk (May, July, and November) affected the lipid profiles of UHT milk during storage, with more UFA oxidized in July than in the other 2 months.
Collapse
Affiliation(s)
- Jing Lu
- Dept. of Molecular Sciences, Swedish Univ. of Agricultural Sciences, Uppsala, Sweden
| | - Maud Langton
- Dept. of Molecular Sciences, Swedish Univ. of Agricultural Sciences, Uppsala, Sweden
| | - Sabine Sampels
- Dept. of Molecular Sciences, Swedish Univ. of Agricultural Sciences, Uppsala, Sweden
| | - Jana Pickova
- Dept. of Molecular Sciences, Swedish Univ. of Agricultural Sciences, Uppsala, Sweden
| |
Collapse
|
49
|
Habinshuti I, Chen X, Yu J, Mukeshimana O, Duhoranimana E, Karangwa E, Muhoza B, Zhang M, Xia S, Zhang X. Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.083] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
50
|
Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|