Next Article in Journal
Castanopsis lamontii Water Extract Shows Potential in Suppressing Pathogens, Lipopolysaccharide-Induced Inflammation and Oxidative Stress-Induced Cell Injury
Previous Article in Journal
Cajanolactone A from Cajanus cajan Promoted Osteoblast Differentiation in Human Bone Marrow Mesenchymal Stem Cells via Stimulating Wnt/LRP5/β-Catenin Signaling
Previous Article in Special Issue
LC–Q–TOF–MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers
Article Menu

Export Article

Open AccessArticle
Molecules 2019, 24(2), 272; https://doi.org/10.3390/molecules24020272

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

1
College of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China
2
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
3
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
These authors contributed equally to this work.
*
Authors to whom correspondence should be addressed.
Academic Editors: Jacek Namieśnik and Justyna Płotka-Wasylka
Received: 5 December 2018 / Revised: 5 January 2019 / Accepted: 5 January 2019 / Published: 12 January 2019
(This article belongs to the Special Issue Recent Advances in Studies of Food and Beverages)
Full-Text   |   PDF [859 KB, uploaded 12 January 2019]   |  

Abstract

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. View Full-Text
Keywords: brown fermented milk; α-dicarbonyl; 5-(hydroxymethyl)-2-furfural; acrylamide; flavour component; formation brown fermented milk; α-dicarbonyl; 5-(hydroxymethyl)-2-furfural; acrylamide; flavour component; formation
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Han, Z.; Gao, J.; Wang, X.; Wang, W.; Dong, J.; Zhang, Y.; Wang, S. Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk. Molecules 2019, 24, 272.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top