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

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Bibliographische Detailangaben
Zeitschriftentitel: Molecules
Personen und Körperschaften: Han, Zhonghui, Gao, Jianxin, Wang, Xiaomin, Wang, Wenxiang, Dong, Jing, Zhang, Yan, Wang, Shuo
In: Molecules, 24, 2019, 2, S. 272
Format: E-Article
Sprache: Englisch
veröffentlicht:
MDPI AG
Schlagwörter:
Chemistry (miscellaneous)
Analytical Chemistry
Organic Chemistry
Physical and Theoretical Chemistry
Molecular Medicine
Drug Discovery
Pharmaceutical Science
author_facet Han, Zhonghui
Gao, Jianxin
Wang, Xiaomin
Wang, Wenxiang
Dong, Jing
Zhang, Yan
Wang, Shuo
Han, Zhonghui
Gao, Jianxin
Wang, Xiaomin
Wang, Wenxiang
Dong, Jing
Zhang, Yan
Wang, Shuo
author Han, Zhonghui
Gao, Jianxin
Wang, Xiaomin
Wang, Wenxiang
Dong, Jing
Zhang, Yan
Wang, Shuo
spellingShingle Han, Zhonghui
Gao, Jianxin
Wang, Xiaomin
Wang, Wenxiang
Dong, Jing
Zhang, Yan
Wang, Shuo
Molecules
Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
Chemistry (miscellaneous)
Analytical Chemistry
Organic Chemistry
Physical and Theoretical Chemistry
Molecular Medicine
Drug Discovery
Pharmaceutical Science
author_sort han, zhonghui
spelling Han, Zhonghui Gao, Jianxin Wang, Xiaomin Wang, Wenxiang Dong, Jing Zhang, Yan Wang, Shuo 1420-3049 MDPI AG Chemistry (miscellaneous) Analytical Chemistry Organic Chemistry Physical and Theoretical Chemistry Molecular Medicine Drug Discovery Pharmaceutical Science http://dx.doi.org/10.3390/molecules24020272 <jats:p>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.</jats:p> Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk Molecules
doi_str_mv 10.3390/molecules24020272
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title Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_unstemmed Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_full Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_fullStr Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_full_unstemmed Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_short Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_sort formation and alterations of the potentially harmful maillard reaction products during the production and storage of brown fermented milk
topic Chemistry (miscellaneous)
Analytical Chemistry
Organic Chemistry
Physical and Theoretical Chemistry
Molecular Medicine
Drug Discovery
Pharmaceutical Science
url http://dx.doi.org/10.3390/molecules24020272
publishDate 2019
physical 272
description <jats:p>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.</jats:p>
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author Han, Zhonghui, Gao, Jianxin, Wang, Xiaomin, Wang, Wenxiang, Dong, Jing, Zhang, Yan, Wang, Shuo
author_facet Han, Zhonghui, Gao, Jianxin, Wang, Xiaomin, Wang, Wenxiang, Dong, Jing, Zhang, Yan, Wang, Shuo, Han, Zhonghui, Gao, Jianxin, Wang, Xiaomin, Wang, Wenxiang, Dong, Jing, Zhang, Yan, Wang, Shuo
author_sort han, zhonghui
container_issue 2
container_start_page 0
container_title Molecules
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description <jats:p>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.</jats:p>
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publishDateSort 2019
publisher MDPI AG
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spelling Han, Zhonghui Gao, Jianxin Wang, Xiaomin Wang, Wenxiang Dong, Jing Zhang, Yan Wang, Shuo 1420-3049 MDPI AG Chemistry (miscellaneous) Analytical Chemistry Organic Chemistry Physical and Theoretical Chemistry Molecular Medicine Drug Discovery Pharmaceutical Science http://dx.doi.org/10.3390/molecules24020272 <jats:p>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.</jats:p> Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk Molecules
spellingShingle Han, Zhonghui, Gao, Jianxin, Wang, Xiaomin, Wang, Wenxiang, Dong, Jing, Zhang, Yan, Wang, Shuo, Molecules, Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk, Chemistry (miscellaneous), Analytical Chemistry, Organic Chemistry, Physical and Theoretical Chemistry, Molecular Medicine, Drug Discovery, Pharmaceutical Science
title Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_full Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_fullStr Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_full_unstemmed Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_short Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
title_sort formation and alterations of the potentially harmful maillard reaction products during the production and storage of brown fermented milk
title_unstemmed Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
topic Chemistry (miscellaneous), Analytical Chemistry, Organic Chemistry, Physical and Theoretical Chemistry, Molecular Medicine, Drug Discovery, Pharmaceutical Science
url http://dx.doi.org/10.3390/molecules24020272