Effect of heating on Maillard reactions in milk

Boekel, M.A.J.S. van

doi:10.1016/s0308-8146(98)00075-2

Cited by 503 publications

(398 citation statements)

References 52 publications

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“…The main reducing sugar in white chocolate is lactose, a disaccharide formed by glucose and galactose found in milk in concentrations of 4.5-5.0 g/100 ml (Messia et al 2007). In white chocolate, the initial stage of the Maillard reaction involves interaction between the ε-NH 2 of protein-bound lysine with lactose to form lactuloselysine [ε-(deoxylactose)lysine] (Friedman 1996;Van Boekel 1998). Decrease in reducing sugars (mainly lactose from milk solids) during storage of white chocolate is possibly associated to its involvement in non-enzymatic browning.…”

Section: Discussionmentioning

confidence: 99%

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

2011

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Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C often showed lower values for these parameters than those stored at 28°C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28°C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity.

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Section: Discussionmentioning

confidence: 99%

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

2011

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“…The ultrahigh temperature (UHT) sterilisation (130-140°C, 3-6 s) which in some cases can be followed by in-bottle sterilisation (110°C, 10 min) or spray-drying, leads to major changes in the initial composition of the IF [9]. The main degradation reactions causing nutritional damages to the products are linked to protein glycation during Maillard reaction [32].…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

Roux

Courel

Ait-Ameur

et al. 2009

Dairy Sci. Technol.

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-The impact of an ultrahigh temperature (UHT) treatment on a model infant formula (IF) was examined by assessing the advancement of Maillard reactions during a thermal treatment by ohmic heating. The heating and holding steps of the heat treatment were carried out in a static batch ohmic heater equipped with a nitrogen counter-pressure system, allowing the reaching of five temperature levels from 100 to 140°C. A heat treatment was characterised by monitoring a holding time at a given temperature. Samples were taken during heating and holding steps and analysed for early Maillard reaction products (MRPs), such as furosine, advanced MRPs, such as advanced glycated end products (AGEs) and carboxymethyllysine (CML), and final MRPs such as melanoidins. The results show that Maillard reactions in model IF are highly dependent from time-temperature treatment. In compliance with other classical heating techniques, the selected chemical markers followed a pseudo-zero order of reaction under isothermal conditions. However, the contribution of the heating step can be significant as MRPs could be detected from the first seconds of the UHT treatment.Joule effect / infant dairy product / thermal treatment / Maillard reaction Article published by EDP Sciences d'un traitement UHT sur une formule infantile modèle a été évalué en mesurant le degré d'avancement de la réaction de Maillard pendant un traitement thermique par chauffage ohmique. Les étapes de chauffage et chambrage ont été effectuées dans un réacteur ohmique discontinu statique équipé d'un dispositif de contre-pression d'azote qui a permis d'atteindre cinq niveaux de température de 100 à 140°C. Chaque traitement thermique a été caractérisé par un couple temps de chambrage/température. Des échantillons prélevés pendant les étapes de chauffage et de chambrage ont été analysés pour quantifier des produits précoces de la réaction de Maillard comme la furosine, des produits avancés comme les produits avancés glycatés ou la carboxyméthyllysine et des produits terminaux comme les mélanoïdines. Les résultats montrent que les réactions de Maillard dans une formule infantile modèle sont très dépendantes du barème temps/température appliqué. En accord avec les résultats publiés par d'autres auteurs sur des méthodes classiques de traitement thermique, les marqueurs de Maillard sélectionnés suivent une réaction d'ordre pseudo-zéro en conditions isothermes. Cependant, dans un procédé UHT, la contribution de l'étape de chauffage ne peut être négligée puisque les produits de la réaction de Maillard peuvent être détectés dès les premières secondes du traitement thermique.effet Joule / produit lacté infantile / traitement thermique / réaction de Maillard

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“…Hydroxymethylfurfural (HMF) is a breakdown product of Amadori compounds during the Maillard reaction (Van Boekel, 1998) but is also formed from the dehydration of fructose and to a lesser extent, glucose when heated at high temperatures in slightly acidic media (Berg & Van Boekel, 1994). HMF is a valuable marker to control toasting and drying of cereals during the manufacture of baby cereals in samples that do not contain caramel (Fernandez-Artigas et al, 1999).…”

Section: Introductionmentioning

confidence: 99%