scholarly journals Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 272 ◽  
Author(s):  
Zhonghui Han ◽  
Jianxin Gao ◽  
Xiaomin Wang ◽  
Wenxiang Wang ◽  
Jing Dong ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Fermented Milk ◽  
Lactobacillus Species ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Total Percentage ◽  
Pearson's R ◽  
And Storage ◽  
Pearson’S R

To improve the quality and safety of brown fermented milk (BFM), the formation and alterations of potentially harmful Maillard reaction products (MRPs), including 3-deoxyglucosone (3-DG), methylglyoxal (MGO), 5-(hydroxymethyl)-2-furfural (HMF), acrylamide and flavour components were investigated during the browning, fermentation and commercial storage. MRPs were shown to be produced mainly during the browning stage. The levels of different substances varied during the fermentation and commercial storage stage. The proportion and type of carboxylic acids in the flavour components significantly increased during the fermentation stage. Browning index of milk during the browning stage was shown to be positively associated with the 3-DG (Pearson’s r = 0.9632), MGO (Pearson’s r = 0.9915), HMF (Pearson’s r = 0.9772), and acrylamide (Pearson’s r = 0.7910) levels and the total percentage of the flavour components from four different categories (Pearson’s r = 0.7407). Changes in physicochemical properties of BFM during production not only contribute to predict the formation of potentially unhealthy MRPs, but also Lactobacillus species used for the fermentation should be carefully selected to improve the quality of this product.

scholarly journals Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ya-Li Li ◽  
Yan-Zhu Zhu ◽  
Pei-He Zheng ◽  
Zheng-Yi Qu ◽  
Hao Zhang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Laboratory Animals ◽  
Maillard Reaction Products ◽  
Harmful Substance ◽  
Reaction Products ◽  
Practical Applications ◽  
Processing And Storage ◽  
And Control ◽  
Functional Components ◽  
And Storage

The Maillard reaction is of great significance in food, herb medicines, and life processes. It is usually occurring during the process of food and herb medicines processing and storage. The formed Maillard reaction productions (MRPs) in food and herb medicines not only generate a large number of efficacy components but also generate a small amount of harmful substance that cannot be ignored. Some of the MRPs, especially the advanced glycation end products (AGEs) are concerning humans, based on the possibility to induce cancer and mutations in laboratory animals. Numerous studies have been reported on the formation, analysis, and control of the potentially harmful MRPs (PHMRPs). Therefore, the investigation into the formation, analysis, and control of PHMRPs in food and herb medicines is very important for improving the quality and safety of food and herb medicines. This article provides a brief review of the formation, analysis (major content), and control of PHMRPs in food and herb medicines, which will provide a base and reference for safe processing and storage of food and herb medicines. Practical Applications. The formed Maillard reaction productions in food and herb medicines not only generate a large number of functional components but also generate a small amount of harmful substance that cannot be ignored. This contribution provides a brief review on the formation (including the correlative studies between MRs and the PHMRPs, mechanisms, and the main pathways); analysis (major content, pretreatment for analysis, qualitative and quantitative analysis, and structural identification analysis); and control (strategies and mechanisms) of PHMRPs in food and herb medicines, which will provide a solid theoretical foundation and a valuable reference for safe processing and storage for food and herb medicines.

scholarly journals Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4557 ◽  
Author(s):  
Jawhar Hafsa ◽  
Mohamed ali Smach ◽  
Mansour Sobeh ◽  
Hatem Majdoub ◽  
Aziz Yasri
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Apple Juice ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Color Differences ◽  
Ft Ir

Chitosan-galactose Maillard reaction (CG) were prepared by heating at 100 °C for 3 hrs in a model system containing chitosan (CH) and 1%, 1.5% and 2% (w/v) of galactose. The results showed that the absorbance at 294 and 420 nm, the fluorescence intensity and the color differences of CG Maillard reaction products (MRPs) increased significantly with the increase of galactose concentration, which indicated the development of MRPs. In addition, FT-IR analysis showed that the degree of deacetylation of CG-MRPs was reduced with the increasing galactose ratio by the schiff base (–C=N) formation, indicating that the galactose has been attached to the amino group of chitosan. Likewise, the antioxidant activities (DPPH, chelating ability and reducing power) of CG-MRPs were investigated. Notably, the effect of galactose concentration in CG-MRPs was found to enhance the antioxidant activity, indicating that CG-2% exhibited the highest antioxidant activity in the range of 0.25–2.0 mg/mL. Furthermore, the apple juice supplemented with CG-MRPs could significantly improve the antioxidant activities, and CG-2% in apple juice showed the better antioxidant capacity at the concentration of 1.0 mg/mL. Thus, we conclude that CG-MRPs addition may greatly improve the antioxidant quality of apple juice.

scholarly journals Quantification of Maillard reaction products in animal feed

2019 ◽  
Vol 246 (1) ◽  
pp. 253-256
Author(s):  
Thomas Hofmann ◽  
Anne Christin Engling ◽  
Siriwan Martens ◽  
Olaf Steinhöfel ◽  
Thomas Henle
Keyword(s):  
Heat Treatment ◽  
Maillard Reaction ◽  
Nutritional Quality ◽  
Animal Feed ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Carboxymethyl Lysine ◽  
Technological Processing ◽  
The Impact

AbstractIndividual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose

2019 ◽  
Vol 10 (4) ◽  
pp. 2022-2029 ◽  
Author(s):  
Zhonghui Han ◽  
Jianxin Gao ◽  
Jiaqi Li ◽  
Yan Zhang ◽  
Yanan Yang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Fermented Milk ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Hydrolysis Of

An alternative browning process based on the hydrolysis of endogenous lactose instead of the external addition of glucose was established to mitigate the production of unhealthy Maillard reaction products.

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components
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