Lactulose determination in UHT milk by CZE-UV with indirect detection

Neves, Leandra Natália de Oliveira; Marques, Rafael; Silva, Paulo Henrique Fonseca da; Oliveira, Marcone Augusto Leal de

doi:10.1016/j.foodchem.2018.03.069

Cited by 18 publications

(8 citation statements)

References 34 publications

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“…No lactulose was detected in SSN by the NMR method, which may be because it could not be distinguished from lactose due to their similarity in chemical structure. 42 Thus, we suggested that the prebiotic effect of SSN might be related to lactulose.…”

Section: Discussionmentioning

confidence: 85%

“…12,28 This difference might be related to the properties of starter S. thermophilus S4.02 and baking processing for SSN. Exopolysaccharides (EPSs) 40,41 and lactulose, 42,43 which were the prebiotic components, could be synthesized by S. thermophilus S4.02 and slow, high-temperature baking, respectively. No lactulose was detected in SSN by the NMR method, which may be because it could not be distinguished from lactose due to their similarity in chemical structure.…”

Section: Associations Of Yogurt Components With the Compositions Of T...mentioning

confidence: 99%

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Changes in the intestinal microbiota of healthy adults induced by brown yogurt and relationships of bacterial taxa with specific components

Jiang

Liang

Liu³

et al. 2022

Food Funct.

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Section: Discussionmentioning

confidence: 85%

Section: Associations Of Yogurt Components With the Compositions Of T...mentioning

confidence: 99%

Changes in the intestinal microbiota of healthy adults induced by brown yogurt and relationships of bacterial taxa with specific components

Jiang

Liang

Liu³

et al. 2022

Food Funct.

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“…Analyses for moisture (%), protein (%), lipid (%), ash (%), and pH were performed following AOAC (2005). The determinations of lactic acid (%) (Vetec, Rio de Janeiro, Brazil) and of the following sugars: Lactose (%); glucose (%) ( D ‐(+)‐glucose monohydrate,); galactose (%) (D‐(+)‐galactose; sucrose (%) (Sigma‐Aldrich, Saint Louis, USA) and fructose (%) (D‐fructose, Vetec, Rio de Janeiro, Brazil) were performed in a Capillary Electrophoresis with Diode Array Detection (CE‐DAD) (7100, Agilent Technologies, Santa Clara, USA) according to Neves, Marques, da Silva, and de Oliveira (2018), with modifications. The samples were centrifuged at 10,000 rpm for 15 min (MiniSpin plus, Eppendorf AG, Hamburg, Germany) and the supernatants were filtered on a 0.22 µm membrane filter.…”

Section: Methodsmentioning

confidence: 99%

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Bianchini

Vieira

Arriola

et al. 2020

J. Food Process. Preserv.

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The dairy industry is renowned worldwide for its high level of technological development, which can be noted through the wide variety of derived products on the market aimed at specific consumer groups. Among the fermented milks, yogurt is the most widely consumed (Vénica, Wolf, Suárez, Bergamini, & Perotti, 2018) and innovations in this product have motivated investigations (El-Shafei, Sakr, & Abou-Soliman, 2020; Khaledabad, Ghasempour, Moghaddas Kia, Rezazad Bari, & Zarrin, 2020), including the production of lactose-free yogurts supplemented with bioactive compounds. Although partial hydrolysis of lactose occurs during the fermentation of yogurt, significant amounts of this disaccharide still remain intact. Thus, for individuals with lactose intolerance, it is necessary to complete hydrolysis by use of exogenous lactase (Moreira et al., 2017). Lactose intolerance occurs due to the body's inability to digest this

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“…It should be noted that colorimetric analysis indicated that chocolates containing MPI showed measurable and significant browning, but in subsequent analysis of brown pigment absorbance at 420 nm after clarification, those chocolates showed no increase in absorbance for either composition. This clarification process with Carrez reagents and its application to prepare complex food samples for analysis of Maillard products and simple sugars is well documented in white chocolate (Rossini et al, 2011;Vercet, 2003), other heated dairy products (Marconi et al, 2004;Pereda et al, 2009;de Oliveira et al, 2018), and other food systems undergoing Maillard browning (Delgado-Andrade, et al, 2008;Cueto, et al, 2016). Without a pronase pretreatment, the Carrez clarification removes all insoluble proteins.…”

Section: Brown Pigmentsmentioning

confidence: 99%

Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating

Rodier

Hartel

2021

Journal of Food Science

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Molten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crystallization of amorphous lactose and high temperature contribute to rheological changes over heating. In the present study, five white chocolates of varied compositions were sampled over time at different temperatures. White chocolates containing amorphous lactose showed increases in complex viscosity, while chocolates with crystalline or no lactose showed no change in rheological properties. Maillard browning was measured through both colorimetry and spectrophotometric analysis of brown pigments. Both markers showed the greatest browning for Nonfat dry milk (NFDM)—containing systems. Chocolates containing no NFDM (milk protein isolate, MPI, or crystalline lactose) showed no change in absorbance after clarification, but some browning in colorimetry results, likely due to residual amorphous lactose in the MPI or increased mobility of lactose from crystals at high temperatures. The evolution of fluorescent intermediates was visualized using fluorescence spectroscopy, revealing that these intermediates were formed prior to colored end stage products and were consumed as the reaction approaches completion. An excess of lactose in the system meant reducing sugar declines were relatively small throughout. Kinetic models were created to determine the influence of chocolate composition and temperature on thickening as related to complex viscosity (first order) and browning via colorimetry and absorbance (pseudo‐zero order). Both thickening rate and Maillard reaction rates were faster in chocolates with greater levels of amorphous lactose and when held at higher temperatures. Practical Application So‐called “golden chocolate” is white chocolate that has been held at warm temperatures for a period of time to undergo Maillard browning. However, thickening of the chocolate during heating can cause processing problems. In this study, viscosity changes are correlated with Maillard browning kinetics to help chocolate manufacturers find optimal conditions for creating new products.

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Lactulose determination in UHT milk by CZE-UV with indirect detection

Cited by 18 publications

References 34 publications

Changes in the intestinal microbiota of healthy adults induced by brown yogurt and relationships of bacterial taxa with specific components

Changes in the intestinal microbiota of healthy adults induced by brown yogurt and relationships of bacterial taxa with specific components

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating

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