Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions

Abstract

The chemical properties and quality of milk powder and reconstituted milk can be changed by preheating treatment during milk powder processing. The effect of preheating conditions (low-temperature pasteurization [LT], high-temperature pasteurization [HT], extended shelf-life [ESL], ultrahigh-temperature [UHT], and in-container sterilization [CS]), on furosine, furfural compounds, and advanced glycation end products were investigated in milk powders and reconstituted milk. The results revealed that Maillard reaction indicators were affected by preheating intensity; contents of furosine, 5hydroxymethylfurfural (HMF), 2-furfural, Nε-(carboxymethyl)lysine (CML), andNε-(carboxyethyl)lysine (CEL) increased, whereas lysine and 5-methyl-furfural (MF) decreased in both milk powder and reconstituted milk with an increase in the intensity of preheating. CML and CEL contents in reconstituted milk increased by 1.7-to 2.4-fold and 1.3-to 1.6-fold, respectibely. The content of CML and CEL in high-preheating powders was 11%-34% and 18%-123% higher than that in LT samples, respectively. Compared with milk powder, furosine was reduced by 22%-55% and MF by 57%-69% in reconstituted milk; HMF increased by 12%-52%, CML and CEL increased 1.7-2.4 times and 1.3-1.6 times, respectively. A superposition effect was observed between preheating intensity and heat process times, which increased the content of Maillard reaction products.

Safety and quality evaluations of liquid milk and infant formula products in China in 2022

“…Yet, when heated, the amino group of furosine undergoes a Maillard reaction with the carbonyl group of lactose, increasing the quantity of furosine in dairy products. The amount of lysine destroyed during processing of dairy products is indicated by the furosine concentration [115,116]. In the present study, the average furosine concentration in PM was greater than other previously published research, which reported furosine levels in typical PM of <10 mg/100 g protein [93,117].…”

The Maillard reaction in traditional method sparkling wine

“…In the context of food research, Maillard reaction literature primarily addresses thermally processed products. Although there have been significant advancements in Maillard reaction research over the last decade, comparatively few studies have evaluated foods with low-temperature processing and/or long-term aging such as honey (Brudzynski and Miotto, 2011), dairy products (Griffith and Hammond, 1989;Li et al, 2021), aged garlic (Ide et al, 2002), dried seeds (Sun and Leopold, 1995) and pasta FIGURE 3 10.3389/fmicb. 2022.979866 Frontiers in Microbiology 06 frontiersin.org (Anese et al, 1999), as well as various wine styles (Cutzach et al, 1999;Pripis-Nicolau et al, 2000;Marchand et al, 2002;Le Menn et al, 2017;Pereira et al, 2017).…”

Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder

“…Furfural is an intermediate compound that forms pigments (melanoids) in the later stages of the Maillard reaction (Pischetsrieder & Henle, 2012). Different furfural derivatives were produced when milk products were heat treated and stored at inappropriate temperatures (Li et al, 2022). Furfural derivatives could be used as indicators of Maillard reaction.…”