Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

Bosch, Lourdes; Alegrı́a, Amparo; Farré, R.; Clemente, G.

doi:10.1016/j.foodchem.2007.02.016

Cited by 76 publications

(44 citation statements)

References 30 publications

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“…(2007) during the two first heating steps for honey and sugars, during the manufacture of Alicante turrón (Maskan et al . 2002), for the concentration and drying of grape juice and leather (pestil) and by Bosch et al . (2007) for the storage of milk–cereal‐based infant foods.…”

Section: Resultsmentioning

confidence: 96%

Changes in Physical and Chemical Parameters of the Traditional Portuguese Product Água-Mel During the Production Process

Figueira

Cavaco

2011

Journal of Food Processing and Preservation

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Changes in physical and chemical parameters (viscosity, total soluble solids and Hunter color parameters L*, a*, b*, chroma and hue angle) of água‐mel were investigated throughout processing. Kinetic parameters for color change of heat‐processed água‐mel were monitored. A zero‐order kinetic model was applied to changes in L* and b*, while a* and C* were described using a first‐order kinetic model. The heating process changed all three color parameters (L*, a*, b*), causing a shift toward the darker colors. Parameters L* decreased, while a*, b*, C* and hue angle (°h) increased during heating. Regarding changes in total soluble solids and in apparent viscosity, both fitted first‐order kinetics. A direct relationship was found between the changes in these two parameters. The increase in both total soluble solids and viscosity affected a*, b* and C*. In addition, a flow diagram for the Portuguese água‐mel production process has been established. PRACTICAL APPLICATIONS The results of this work have practical uses in the standardization of água‐mel production process. In addition, an instrumental method for color determination, using Hunter color parameters a*, b* and chroma, is suggested for the determination of the production heating time.

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Section: Resultsmentioning

confidence: 96%

Changes in Physical and Chemical Parameters of the Traditional Portuguese Product Água-Mel During the Production Process

Figueira

Cavaco

2011

Journal of Food Processing and Preservation

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“…Therefore, anaerobic condition should be Stability of Iron-Fortified Milk Powder (Leclère and Meli, 2002), particularly the formation of carboxymethyllysine (Ahmed and Baynes, 1986). Additives such as ferrous bisglycinate and ferrous fumarate are known to cause brown, grayish brown, and dark green color in chocolate milk and baby cereal products (Mehansho, 2006;Bosch et al, 2007). Maillard reaction, taking place between a-amino groups and reducing sugars, is the most important cause of browning in milk powder (O'Brien and Morrisey, 1989).…”

Section: Discussionmentioning

confidence: 99%

Comprehensive Stability Evaluation of Iron-Fortified Milk Powder

Lee

Khoo

et al. 2012

FSTR

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Well-documented stability studies on iron-fortified food are limited due to the complexity of ingredients and processing methods. Here, we performed a comprehensive stability evaluation on iron-fortified milk powder with various iron contents and packaging methods. Free fatty acid increased gradually over a 9 month storage period in both iron-fortified and non iron-fortified formulas, regardless of the packaging methods. Thiobarbituric acid (TBA) value level remained stable in anaerobic packaging condition but increased in aerobic condition. Lipid oxidation was highest in Fe(III)-fortified formula. We showed significant increment of browning reactions, moisture and water activities in aerobic condition, especially in iron-fortified formulas, while no significant changes in anaerobic-packaged formulas. Scanning electron microscopy (SEM) showed highest porosity in Fe(III)-fortified formula. Our results showed Fe(III)-fortified formula has the lowest stability in aerobic condition but its stability improved significantly with vacuum/anaerobic packaging. Thus, our studies contribute to understanding and improving the processing and quality of iron-fortified food.

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“…Thirdly, during the final steps of Maillard reaction, some AGEs can polymerise to form melanoidins, brown nitrogenous compounds, which are easily monitored by colorimetry. In most cases, the industrial sterilisation thermal treatments are designed to avoid reaching the colouring step although it is likely to develop during storage [11,18]. All along the reaction, the lysine, which is an essential amino acid, is degraded to produce undesirable neoformed compounds.…”

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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Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

Cited by 76 publications

References 30 publications

Changes in Physical and Chemical Parameters of the Traditional Portuguese Product Água-Mel During the Production Process

Changes in Physical and Chemical Parameters of the Traditional Portuguese Product Água-Mel During the Production Process

Comprehensive Stability Evaluation of Iron-Fortified Milk Powder

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

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