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Rodríguez A, Lema P, Bessio MI, Moyna G, Olivaro C, Ferreira F, Panizzolo LA. Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter. Front Nutr 2021; 8:753476. [PMID: 34859029 PMCID: PMC8632489 DOI: 10.3389/fnut.2021.753476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 10/06/2021] [Indexed: 11/13/2022] Open
Abstract
The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5, and they were released by the enzymatic hydrolysis of the protein backbone and purified by gel filtration. They showed a significant degree of polydispersity, in general, with molecular weights (MWs) below 1,800 Da. DL produced at a higher pH released melanoidins with higher average MW after the enzymatic hydrolysis. They also presented darker colors (dE*ab, C*), more closely resembling those typical of the commercial product. Analysis of the fractions isolated by gel filtration using HPLC-DAD and multinuclear NMR showed an heterogeneous and complex composition. Even though structurally related, the 1H NMR spectra of melanoidins showed a higher degree of aromaticity at higher pH values. In conclusion, the pH employed in DL production affects the amount and structure of the colored products originated by MR reactions, and thus the color of the final product.
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Affiliation(s)
- Analía Rodríguez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Patricia Lema
- Facultad de Ingeniería, Instituto de Ingeniería Química, Universidad de la República, Montevideo, Uruguay
| | - María Inés Bessio
- Laboratorio de Carbohidratos y Glicoconjugados, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Guillermo Moyna
- Laboratorio de Espectroscopía y Fisicoquímica Orgánica, Departamento de Química del Litoral, CENUR Litoral Norte, Universidad de la República, Paysandú, Uruguay
| | - Cristina Olivaro
- Espacio de Ciencia y Tecnología Química, CENUR Noreste, Universidad de la República, Tacuarembó, Uruguay
| | - Fernando Ferreira
- Laboratorio de Carbohidratos y Glicoconjugados, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay.,Espacio de Ciencia y Tecnología Química, CENUR Noreste, Universidad de la República, Tacuarembó, Uruguay
| | - Luis Alberto Panizzolo
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
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Newton AE, Fairbanks AJ, Golding M, Andrewes P, Gerrard JA. The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds. Food Funct 2013; 3:1231-41. [PMID: 22948260 DOI: 10.1039/c2fo30089c] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Dairy products are heated both during processing and by consumers during food preparation; consumers place a high level of importance on flavour when assessing product acceptability. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Much focus has been placed on the undesirable flavours generated through the Maillard reaction and how to minimise the formation of these flavours. However, beneficial flavours can also be formed by the Maillard reaction; dairy products, such as ghee, are formed by heating and are characterised by the unique flavour generated by this chemistry. This review looks at the Maillard reaction as a source of beneficial flavours for cooked dairy products and the application of models to the study of flavour formation in food systems. Models are typically used to study complex reactions in a simplified way; however, they are not always applicable to food systems.
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Affiliation(s)
- Angela E Newton
- Biomolecular Interaction Centre, University of Canterbury, PB 4800, Christchurch, 8140, New Zealand
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Pérez S, Matta E, Osella C, de la Torre M, Sánchez H. Effect of soy flour and whey protein concentrate on cookie color. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.06.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Jha A, Patel AA. Kinetics of HMF Formation during Storage of InstantKheerMix Powder and Development of a Shelf-Life Prediction Model. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00754.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.06.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Rozycki S, Pauletti M, Costa S, Piagentini A, Buera M. The kinetics of colour and fluorescence development in concentrated milk systems. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.12.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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MALEC LAURAS, LLOSA RICARDOA, NARANJO GABRIELAB, VIGO MARIAS. Loss of available lysine during processing of different dulce de leche formulations. INT J DAIRY TECHNOL 2005. [DOI: 10.1111/j.1471-0307.2005.00202.x] [Citation(s) in RCA: 11] [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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Rozycki SD. CINÉTICA DE PARDEAMIENTO EN SISTEMAS LÁCTEOS CONCENTRADOS: ANÁLISIS COMPARATIVO DE MODELOS BROWNING KINETICS IN CONCENTRATED DAIRY SYSTEMS: COMPARATIVE ANALYSIS OF MODELS CINÉTICA DE PARDEAMENTO NOS SISTEMAS LÁCTEOS CONCENTRADOS: ANÁLISE COMPARATIVO DE MODELOS. ACTA ACUST UNITED AC 2003. [DOI: 10.1080/11358120309487749] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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