1
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Effect of mucin on β-lactoglobulin and lactose interaction. J DAIRY RES 2023. [DOI: 10.1017/s0022029923000092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
Abstract
Functions of mucin, as the major macromolecular component in saliva or gastric fluids, are drawing increasing attention in the context of understanding the oral processing or digestion of dairy foods at the molecular level. This study was designed to investigate the interactions between β-lactoglobulin (BLG)-lactose, mucin-lactose and BLG-lactose-mucin at the molecular level under different temperature and pH conditions using fluorescence spectroscopy in combination with scanning electron microscopes (sem). It is the first study of its kind. There was no lactose-dependent quenching on BLG fluorophore in the range of 0–10 mM lactose concentration. On the contrary, there was a continuous increase in the fluorescence intensity of the BLG protein when the lactose concentration increased, especially at 25°C. BLG-lactose complex became thermally unstable at 37 and 45°C. Moreover, BLG exhibited a pH dependent conformational change and had higher fluorescence intensity at pH 3 than pH 6.8. The fluorescence result was in correspondence with sem images where we observed lactose crystals gathering around and on the BLG molecule, but lactose molecules could not be seen in the presence of mucin. It was anticipated that mucin molecules interacted with BLG-lactose complex via electrostatic attraction and formed an extra protective layer around the BLG molecules to avoid solvent exposure.
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2
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Wu Y, Ye H, Fan F. Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility. Foods 2022; 11:foods11142128. [PMID: 35885371 PMCID: PMC9324457 DOI: 10.3390/foods11142128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/16/2022] Open
Abstract
Nonenzymatic browning (NEB) reactions often affect the nutritional quality and safety properties of amorphous food solids. Developing a proper approach to control the NEB reaction has been of particular interest in the food industry. An NEB reaction in an amorphous maltose/Whey protein isolates (WPI) matrix containing L-lysine and D-xylose as reactants were studied at ambient temperatures aw ≤ 0.44 and 45~65 °C. The results indicated that the presence of NEB reactants barely disturbed the water sorption behavior of the matrix. The Guggenheim–Anderson–de Boer (GAB) constants and Qst values of the studied samples were affected by storage conditions as the migration of sorbed water among monolayers occurred. The rate of color changes and 5-hydoxymethylfurfural (5-HMF) accumulation on the matrix were accelerated at high ambient temperatures aw, reflecting the extent of NEB reaction increases. Since the strength concept (S) could give a measure of molecular mobility, the extent of the NEB reaction was governed by the molecular mobility of the matrix as the activation energy (Ea) of 5-HMF production minimized at solids with high S values. We found that the S concept had a considerable potential usage in controlling the NEB reaction on amorphous sugar–protein solids. This data set has practical significance in the comprehensive understanding of manipulating the diffusion-limited chemical reactions on low-moisture food solids.
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Affiliation(s)
- Yaowen Wu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
| | - Haoxuan Ye
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
| | - Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
- Institute of Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen 518060, China
- Correspondence: ; Tel.: +86-755-26535516
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3
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Rasane P, Jha A, Kaur S, Kumar V, Sharma N. Chemical Kinetic Modeling of Nutricereal based Fermented Baby Food for Shelf Life Prediction. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666171226151852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
A nutricereal based fermented baby food was investigated to predict its shelf
life using chemical kinetic modeling. An optimized baby food formulation, packaged in metalized
polyester packets was stored at accelerated conditions for 180 days and analyzed for Hydroxy Methyl
Furfural (HMF), Thiobarbituric Value (TBA), Free Fatty Acid Content (FFA) and sensory characteristics.
Objective:
The objective of the study was to determine the shelf life of the optimized nutricereal based
fermented baby food using chemical kinetic modeling.
Methods:
Chemical kinetics analysis by investigating the Hydroxymethyl Furfural content, thiobarbituric
value (TBA), free fatty acid content (FFA) and sensory characteristics of the optimized baby food.
Results:
Shelf life model based on chemical and sensory acceptability was derived using Arrhenius
equation modeling. Thus, the baby food had a predictive shelf life of 54 weeks when stored at 10°C in
metalized polyester based on the chemical (HMF, TBA and FFA) and sensory (overall acceptability)
characteristics. A most suitable model based on FFA was developed considering lowest root mean
square (RMS) percentages and least deviations in actual and predicted values.
Conclusion:
Chemcial kinetics could be applied to determine the shelf life of the fermented baby
foods. HMF, TBA and FFA play key role in the shelf life of the stored fermented product. A model
based on FFA is most suitable to determine the shelf life of the powdered nutricereal based fermented
baby food packged in metalized polyster, stored at 10°C.
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Affiliation(s)
- Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Alok Jha
- Centre of Food Science and Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Vikas Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Nitya Sharma
- Department of Farm Engineering, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India
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Norwood EA, Le Floch-Fouéré C, Briard-Bion V, Schuck P, Croguennec T, Jeantet R. Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties. J Dairy Sci 2016; 99:5265-5272. [DOI: 10.3168/jds.2015-10788] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 03/24/2016] [Indexed: 11/19/2022]
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5
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Norwood EA, Chevallier M, Le Floch-Fouéré C, Schuck P, Jeantet R, Croguennec T. Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1686-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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6
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Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9316-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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7
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Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2010.09.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Glass transition temperatures of cassava starch–whey protein concentrate systems at low and intermediate water content. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.035] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report). PURE APPL CHEM 2011. [DOI: 10.1351/pac-rep-10-07-02] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known. The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.
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10
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Thomas MEC, Scher J, Desobry-Banon S, Desobry S. Milk Powders Ageing: Effect on Physical and Functional Properties. Crit Rev Food Sci Nutr 2010; 44:297-322. [PMID: 15540645 DOI: 10.1080/10408690490464041] [Citation(s) in RCA: 120] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Milk powders are now considered as food ingredients, mainly because of the functional properties of milk proteins. During the storage of milk powders, many physicochemical damages, mainly dependent on lactose glass transition occur. They have important consequences on physical (flowability) and functional properties (solubility, emulsifying, and foaming properties) of milk powders. First, lactose crystallization modifies the microstructure and chemical composition of the surface of powder particles. Thus, milk powders flowability is decreased. Since the structure of milk proteins is destabilized, its solubility is damaged. Moreover, particle collapse and caking occur and mainly decrease the physical properties of milk powders (density and flowability). The mechanical stresses involved may also enhance proteins unfolding, which is detrimental to solubility. Finally, molecular mobility is favored upon ageing, and both chemical (Maillard reaction) and enzymatic reactions occur. Maillard reaction and oxidation enhance protein interactions and aggregations, which mainly lessen milk powders solubility. Maillard reaction also decreases emulsifying and foaming properties. Storage temperature and relative humidity have been considered as the predominant factors involved, but time, milk components, and their physical state also have been implied.
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Affiliation(s)
- Marie E C Thomas
- ENSAIA. Lab. Physico-chimie et Génie Alimentaires, Vandoeuvre-Lès-Nancy cedex, France.
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11
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Dattatreya A, Lee W, Rankin S. Short communication: Presence of galactose and glucose promotes browning of sweet whey powder. J Dairy Sci 2010; 93:2354-7. [DOI: 10.3168/jds.2009-2936] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2009] [Accepted: 02/04/2010] [Indexed: 11/19/2022]
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12
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Kasapis S, Shrinivas P. Combined use of thermomechanics and UV spectroscopy to rationalize the kinetics of bioactive compound (caffeine) mobility in a high solids matrix. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3825-3832. [PMID: 20192216 DOI: 10.1021/jf904073g] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
An investigation of the diffusional mobility of a bioactive compound (caffeine) within a carbohydrate matrix (glucose syrup) at a glassy consistency is reported. The experimental temperature range was from 30 to - 70 degrees C, and the techniques of modulated differential scanning calorimetry, small-deformation dynamic oscillation on shear, and UV spectrometry were employed. It is not a straightforward matter to identify the relaxation dynamics of such a glassy matrix. This makes suggestions of the relationship between the structural properties of the matrix and the diffusional mobility of bioactive compounds reported earlier in the literature rather tenuous. To address this issue, we recorded mechanical spectra over the aforementioned temperature range and utilized the combined framework of the Williams, Landel, and Ferry (WLF) equation with the time-temperature superposition principle to rationalize results. The protocol produced a fundamental definition of the glass transition temperature and free volume parameters of the glucose syrup sample within the glass transition region. Results were related to the kinetic rates of caffeine diffusion derived by UV spectroscopy leading to the conclusion that the diffusional mobility of the chemical substance is independent of the carbohydrate matrix. This conclusion was further supported by the high level of fractional free volume of caffeine, which is congruent with the predictions of the reaction rate theory (modified Arrhenius equation), as compared to the collapsing levels of free volume in the glucose-syrup matrix that make appropriate WLF considerations.
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Affiliation(s)
- Stefan Kasapis
- School of Applied Sciences, RMIT University, City Campus, Victoria, Australia.
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13
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Shrinivas P, Kasapis S, Tongdang T. Morphology and mechanical properties of bicontinuous gels of agarose and gelatin and the effect of added lipid phase. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:8763-8773. [PMID: 19397252 DOI: 10.1021/la9002127] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This study examines the structural properties of binary and tertiary mixtures made of the cold-setting biopolymers agarose and gelatin and a lipid phase with solid or liquid-like viscoelasticity. The working protocol included the techniques of small-deformation dynamic oscillation on shear, modulated differential scanning calorimetry and scanning electron microscopy, and theoretical modeling that adapted ideas of relating the morphology to the elastic modulus of synthetic polyblends and block polymers. The experimental setting was designed to encourage extensive phase separation in the binary gel of agarose and gelatin whose mechanical properties were rationalized on the basis of a bicontinuous blending law. The presence of two continuous phases allowed the slower-gelling component (gelatin) to exhibit favorable relative affinity for the solvent with increasing concentrations of the protein in the system. This is an unexpected outcome that contradicts the central finding of a single value of the p factor observed in the distribution of solvent between the continuous matrix and discontinuous inclusions of deswelled binary gels reported earlier in the literature. The incorporation of a lipid phase of effectively zero elastic modulus or in excess of 10(8) Pa in the composite aqueous gel weakens or reinforces the matrix accordingly. The elastic moduli and morphology of the tertiary blend were related to changing the relative phase volumes of components using analytical expressions of isotropically dispersed soft or rigid filler particles in a polymeric matrix.
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Affiliation(s)
- Preeti Shrinivas
- Department of Chemistry, National University of Singapore, Block S8, Level 5, Science Drive 3, Singapore 117543
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14
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Zhou P, Labuza TP. Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage. FOOD BIOPHYS 2007. [DOI: 10.1007/s11483-007-9037-4] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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16
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Dattatreya A, Etzel MR, Rankin SA. Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.02.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Vega C, Roos YH. The State of Aggregation of Casein Affects the Storage Stability of Amorphous Sucrose, Lactose, and Their Mixtures. FOOD BIOPHYS 2007. [DOI: 10.1007/s11483-007-9024-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Acevedo N, Schebor C, Buera M. Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.08.045] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Abstract
Infant foods have a special place among food products mainly because of nutritional aspects and preparations methods. A great increase of baby foods incomes is predicted in near future. Formulation, handling, and storage of baby foods are important to keep nutritional quality and physicochemical properties of these foods. During storage some reactions and interactions occur which change physicochemical and nutritional properties of baby foods. Lactose crystallization, Maillard reaction, oxidation, and interactions between micronutrients and other components are the most important aspect of preparation and storage of baby foods. These reactions and interactions influence physical properties such as flowability of powder, solubility, and other functional properties. Controlling of storage conditions such as temperature and moisture content and oxygen quantity in headspace of product is required to keep product quality. In this paper the composition and interactions of baby foods between major components and their effect on nutritional quality of baby foods are explained.
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Affiliation(s)
- Ali Nasirpour
- Nancy-Université, ENSAIA-INPL, Laboratoire de Science et Génie Alimentaires, 2 av. de la Forêt de Haye, Vandoeuvre lés Nancy 54505, France.
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20
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Miao S, Roos YH. Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments. INNOV FOOD SCI EMERG 2006. [DOI: 10.1016/j.ifset.2005.11.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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22
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Nasirpour A, Scher J, Linder M, Desobry S. Modeling of Lactose Crystallization and Color Changes in Model Infant Foods. J Dairy Sci 2006; 89:2365-73. [PMID: 16772552 DOI: 10.3168/jds.s0022-0302(06)72309-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Lactose crystallization and color changes in formulas containing beta-lactoglobulin and gelatinized starch were investigated. Model infant formulas were prepared by colyophilization of 3 components (lactose, beta-lactoglobulin, and gelatinized starch). A mixture design was used to choose the percentage of each mixture component. These formulas were stored for 3 mo at different relative humidities (RH), ranging from approximately 0 to 94.6%, to study the lactose crystallization and color changes. Crystallization kinetics was studied by gravimetric methods, and lactose state (crystalline vs. amorphous) was verified before and after storage by differential scanning calorimetry. Before storage, lyophilized lactose was amorphous, but during storage it crystallized, depending on the RH. The lactose crystallization RH depended on the quantity of beta-lactoglobulin and gelatinized starch, and by increasing these quantities, the crystallization RH increased. For some formulas, the crystallization RH was noted at 3 different RH during storage. The first was noted after 1 d of storage and the second and third were observed later on, showing that crystallization is a time-dependent phenomenon. Nonenzymatic browning was studied in model infant formulas by yellow color changes of samples at 11.3, 43.2, 54.5, and 75.4% RH. In this study, 7 mathematical models were proposed to predict the moisture sorption properties and color changes at different RH, and the models were validated by experimental results.
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Affiliation(s)
- A Nasirpour
- Laboratoire de Science et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, INPL, Vandoeuvre-lès-Nancy cedex, France.
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23
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Miao S, Roos Y. Comparison of Nonenzymatic Browning Kinetics in Spray-dried and Freeze-dried Carbohydrate-based Food Model Systems. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13637.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Qiu Z, Stowell JG, Cao W, Morris KR, Byrn SR, Carvajal MT. Effect of milling and compression on the solid-state Maillard reaction. J Pharm Sci 2006; 94:2568-80. [PMID: 16200560 DOI: 10.1002/jps.20448] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The effects of milling and compression on the solid-state Maillard reaction between metoclopramide hydrochloride and lactose were investigated. Anhydrous metoclopramide hydrochloride was milled for various times, and then mixed with amorphous lactose. The mixtures were stored at 105 degrees C and 0% RH. The reactivity of metoclopramide hydrochloride towards the Maillard reaction increased with milling time, as the result of increased surface area, formation of amorphous content, and creation of defects. Metoclopramide hydrochloride anhydrate and lactose were mixed and the mixtures were compressed into tablets under pressure varied from 70 to 350 MPa. Both tablets and mixtures were stored at 105 degrees C and 0% RH for 9 days. For all three types of lactose used, spray-dried anhydrous lactose, spray-dried lactose monohydrate, and amorphous lactose, tablets exhibited higher reaction rate toward the Maillard reaction than the powder mixtures. Tablets containing metoclopramide hydrochloride and amorphous lactose prepared at higher pressure showed higher reaction rates than those prepared at lower pressure. This is due to increased contact between reactants and an increased amount of water retained in the tablets.
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Affiliation(s)
- Zhihui Qiu
- Schering-Plough Research Institute, 2000 Galloping Hill Road, K-11-2-J4, Kenilworth, New Jersey 07076, USA
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Abstract
The objective of this study was to evaluate the rate of Maillard browning in 3 commercial sweet whey powders (WC1, WC2, and MW1), under accelerated shelf-life testing (ASLT) and under normal storage conditions (21 degrees C and 35% RH). Rate of brown pigment formation (k) obtained from short-term ASLT of whey powder was compared with actual findings obtained from the long-term shelf-life testing under normal conditions. Deterioration by Maillard browning, measured by spectrophotometer, was compared with changes in color (Hunter Laboratory), free moisture, titratable acidity, and sensory attributes. Results suggest that estimated k (from ASLT) was comparable with the observed rate (obtained at ambient temperature) for 2 producers (WC1, MW1). The actual k values observed for samples WC1, WC2, and MW1, stored under normal conditions, were 0.0031, 0.0080, and 0.0148 color units/g of solid per mo, respectively. The estimated values of k for samples WC1, WC2, and MW1 were 1.12, 4.90, and 1.35 times more than the observed values, respectively. The Q10 values (increase in reaction rate for a 10 degrees C temperature increase) ranged from 1.77 to 4.14, and the activation energies ranged from 15.9 to 28.4 kcal/mol. Hunter Laboratory values L* and a* appeared most sensitive to changes during storage. Free moisture content, and acidity increased significantly with storage. However, no significant changes were detected by the sensory panel in the attributes considered.
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Affiliation(s)
- R Sithole
- Department of Food Science and Technology, Oregon State University, Corvallis 97331, USA
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26
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Buera P, Schebor C, Elizalde B. Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.05.052] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Miao S, Roos YH. Nonenzymatic browning kinetics of a carbohydrate-based low-moisture food system at temperatures applicable to spray drying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:5250-5257. [PMID: 15291504 DOI: 10.1021/jf049706t] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Effects of water contents on nonenzymatic browning (NEB) rates of amorphous, carbohydrate-based food model systems containing L-lysine and D-xylose as reactants were studied at different temperatures (40, 50, 60, 70, 80, and 90 degrees C) applicable to spray drying conditions. Water sorption was determined gravimetrically, and data were modeled using the Brunauer-Emmett-Teller and Guggenheim-Anderson-deBoer equations. Glass transition, Tg was measured by DSC. NEB was followed spectrophotometrically. The rate of browning increased with water content and temperature, but a lower T-Tg was needed for browning at decreasing water content. Water content seemed to affect the activation energy of NEB, and higher water contents decreased the temperature dependence of the NEB. At higher temperatures, the NEB became less water content dependent and enhanced browning in spray-drying. The temperature dependence of nonenzymatic browning could also be modeled using the Williams-Landel-Ferry (WLF) equation, but the WLF constants were dependent on the water content.
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Affiliation(s)
- Song Miao
- Department of Food and Nutritional Sciences, University College Cork, Ireland
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28
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Burin L, Jouppila K, Roos Y, Kansikas J, Buera M. Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.11.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Abstract
The objective of this study was to evaluate the presence or absence of interaction between lactose and beta-lactoglobulin during storage of model whey powders at different water activities (a(w)). Model whey powders were prepared by colyophilization of lactose with increasing quantities of beta-lactoglobulin. These colyophilized beta-lactoglobulin:lactose powders, assigned as BL powders, were stored from 0.11 to 0.95 a(w). The water sorption behavior of BL powders was studied gravimetrically, and the state of lactose was investigated using differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). Before storage, BL powders were amorphous. After storage, a loss of water was observed on moisture sorption isotherms of BL powders. It was related to the formation of lactose crystals, detected by DSC and SEM analysis, and to the structural collapse of the powders. Water loss due to lactose crystallization was shifted to higher a(w) with increasing beta-lactoglobulin content in BL powders. Moreover, kinetics of moisture sorption demonstrated that beta-lactoglobulin was also responsible for a slower crystallization process in BL powders. Then, the water sorption behavior of BL powders was very different from the behavior of the 2 compounds mixed after separate lyophilization. All these results pointed out interaction between lactose and beta-lactoglobulin, which appeared during lyophilization and still occurred during storage. This lactose/beta-lactoglobulin interaction stabilized model whey powders against lactose crystallization.
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Affiliation(s)
- M E C Thomas
- Laboratoire de Physico-chimie et Génie Alimentaires, ENSAIA-INPL, Vandoeuvre-Lès-Nancy, France.
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Lievonen SM, Roos YH. Comparison of dielectric properties and non-enzymatic browning kinetics around glass transition. INNOV FOOD SCI EMERG 2003. [DOI: 10.1016/s1466-8564(03)00042-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sherwin C, Labuza T. Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05715.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lievonen SM, Laaksonen TJ, Roos YH. Nonenzymatic browning in food models in the vicinity of the glass transition: effects of fructose, glucose, and xylose as reducing sugar. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:7034-7041. [PMID: 12428956 DOI: 10.1021/jf0255275] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Effects of a reducing sugar, fructose, glucose, or xylose, and glass transition on the nonenzymatic browning (NEB) rate in maltodextrin (MD), poly(vinylpyrrolidone) (PVP), and water systems were studied. Glass transition temperatures (T(g)) were determined using DSC. Water contents were determined gravimetrically, and NEB rates were followed at several temperatures spectrophotometrically at 280 and 420 nm. Reducing sugar did not affect water contents, but xylose reduced the T(g) of the solid models. Sugars showed decreasing NEB reactivity in the order xylose > fructose > glucose in every matrix material. The NEB reactivity and temperature dependence of the single sugars varied in different matrices. The NEB rates of the solid models increased at temperatures 10-20 degrees C above the T(g), and nonlinearity was observed in Arrhenius plots in the vicinity of T(g). The temperature dependence of nonenzymatic browning could also be modeled using the WLF equation.
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Affiliation(s)
- Satu M Lievonen
- Department of Food Technology, P.O. Box 27, FIN-00014 University of Helsinki, Finland
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Lievonen S, Roos Y. Nonenzymatic Browning in Amorphous Food Models: Effects of Glass Transition and Water. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09508.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Craig ID, Parker R, Rigby NM, Cairns P, Ring SG. Maillard reaction kinetics in model preservation systems in the vicinity of the glass transition: experiment and theory. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:4706-4712. [PMID: 11600011 DOI: 10.1021/jf0100752] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Rates of reactant consumption for the Maillard reaction between lysine and glucose were measured for a noncrystallizing trehalose-sucrose-water matrix in the glass transition region. At temperatures above the glass transition temperature (T(g)), the consumption rates showed Arrhenius temperature dependence with activation energies of 135 and 140 kJ mol(-1) for lysine and glucose, respectively. Finite reaction rates were observed for glassy samples that were faster than that of one of the nonglassy samples. A comparison of experimental results with predicted diffusion-controlled reaction rate constants indicated that the reaction was reaction-controlled at temperatures above T(g) and approached the diffusion-influenced regime in the glassy state. The needs for further research on reactant diffusivity, the theory of the orientation dependence of reactivity, and a detailed understanding of the reaction mechanism and kinetics were identified.
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Affiliation(s)
- I D Craig
- Food Materials Science Division, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK
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