Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk

Abstract

Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient for inhibiting MR development in ultrahigh-temperature (UHT)-treated milk. OMW was added to milk at 0.1 and 0.05% w/v before UHT treatment, and the concentration of MR products was monitored to verify the effect of OMW phenols in controlling the MR. Results revealed that OMW is able to trap the reactive carbonyl species such as hydroxycarbonyls and dicarbonyls, which in turn led to the increase of Maillard-derived off-flavor development. The effect of OMW on the formation of Amadori products and N-ε-(carboxymethyl)-lysine (CML) showed that oxidative cleavage, C2-C6 cyclization, and the consequent reactive carbonyl species formation were also inhibited by OMW. Data indicated that OMW is a functional ingredient able to control the MR and to improve the nutritional and sensorial attributes of milk.

Dietary supplementation with olive mill wastewaters induces modifications on chicken jejunum epithelial cell transcriptome and modulates jejunum morphology

“…For instance, OMWW dietary supplementation improves the redox status of broilers, by reducing both protein and lipid oxidation and enhancing the activity of antioxidant enzymes [33]. Moreover, the OMWW extract has been proved effective against P. fluorescens, which is responsible for the negative, organoleptic properties of mozzarella cheese [26], and has, therefore, been proposed as a functional ingredient in milk for its role in reducing Maillard reaction products [34]. OMWW polyphenols have been also effective in reducing faecal shedding of Campylobacter spp.…”

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

“…Catechins [22,23], curcumin [24], daidzein [25], genistein [25,26], theaflavins [23], phloretin [27], phenolic acids [28], fruit and vegetable seed extracts [29] have been shown to trap dicarbonyl compounds. Effect of phenolic compounds on trapping α-dicarbonyl compounds during food processing was focused mainly on flavor development [30][31][32][33]. α-Dicarbonyl compounds react with several food components, and they involve in the formation of melanoidins [34].…”

Impact of rapeseed press-cake on Maillard reaction in a cookie model system

“…The reduction of acrylamide in our model cookies containing the alkaline extract can be ascribed to three possible effects: (a) the phenolic ring postoxidative reaction with amino acids as reported in Figure 3 (Guerra & Yaylayan, 2014); (b) the elimination of acrylamide via Michael addition with free amino acids containing a nucleophilic side chain, as outlined in Figure 4 (Adams, Hamdani, Lancker, Méjri & De Kimpe, 2010;Bråthen, Kita, Knutsen & Wicklund, 2005) and (c) the presence of polypeptide chains, whose thiol or amino groups can act as nucleophiles, thus eliminating acrylamide. Antioxidant substances can influence the formation of MRPs (Troise, Fiore, Colantuono, Kokkinidou, Peterson & Fogliano, 2014); in particular, phenolic rings with an ο-dihydroxy function can hinder the formation of MRPs in two ways. Firstly, methylglyoxal and glyoxal can be trapped in an aromatic substitution reaction by the phenolic ring thus controlling the formation of reactive carbonyl species, as acetol or methylglyoxal, glyoxal, as well as 3-deoxyglucosone, the key precursor of HMF formation (Totlani & Peterson, 2007).…”