HMF Formation during Heat‐treatment of Milk‐type Products as Related to Milkfat Content

Morales, F. J.; Jiménez‐Pérez, Salvio

doi:10.1111/j.1365-2621.1999.tb15927.x

Cited by 41 publications

(29 citation statements)

References 9 publications

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“…Trend in the average milk yield in kg (1989( , 1997( ) Milk yield 1989( 1997( 1998( 1999( 2000( 2001( 2002( 2003( 2004( 2005( 2007( 2008 The behaviour of product verticals can be divided into a final number of phases: P1 -producer or manufacturer, P2 -customer or processor , P3 -retail chain, P4 -final consumption P1 can be divided into 5 groups: (1) H -hobby producer (3 cows), (2) Mi -micro producer (10-15 cows), (3) Small producer (up to 50 cows), (4) Medium producer (circa 100 cows), (5) Large producer (over 100 cows) scale among the individual groups of milk and milk product consumers in relation to the structure of their disposable incomes. However, this fact cannot be separated from the major changes that have occurred in the Czech Republic in the last 20 years in the area of the primary agricultural production, i.e., in particular in the number of dairy cows and their average annual production.…”

Section: Systemic Aspects Of the Broad Problemmentioning

confidence: 99%

Agricultural trade in example of milk from perspective of multi-criteria analysis

Doubek

Svasta²,

Blažková³

2012

AGR ECON-CZECH

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Tradit ional farming on agricultural land under the standard soil and natural-climatic conditions within the EU is based on the structure of the polygastric livestock (especially cattle), which ensures the complex carbon recycling and its return to arable soil. In the last 15 years, we have been witnessing to a sharp decline in the number of dairy cows in the Czech Republic. Th is fact has resulted in certain destabilising factors that have disrupted the stability of the biological system. Breeding dairy cows and its profi tability is a function of the conditions for the realisation of milk production. Th is paper examines these aspects within a complex of factors from the use of milk production to the structure of the decision making process and it classifi es and quantifi es the individual problems from the perspective of the multi-criteria analysis.Key words: role of milk in human nutrition, quality of milk production, producer's strategic decision making capacity, applied methods of multi-criteria analysis, quality of milk production, quantitative factor analysis

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Section: Systemic Aspects Of the Broad Problemmentioning

confidence: 99%

Agricultural trade in example of milk from perspective of multi-criteria analysis

Doubek

Svasta²,

Blažková³

2012

AGR ECON-CZECH

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“…53,56 Alternative mechanism of 5-HMF formation under high-temperature dry pyrolytic conditions was proposed, which emphasized the formation of a very reactive fructofuranosyl cation that could be effectively converted into 5-HMF. Four major categories of toxic compounds originated from nonenzymatic browning reactions are 5hydroxymethylfurfural (5-HMF), dicarbonyls, advanced glycation endproducts concentration of sugar, water activity, the concentration of divalent cations, and other nutritional components like fat in the reaction media/food system have also been reported to affect 5-HMF formation.…”

Section: Toxicantsmentioning

confidence: 99%

The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation

et al. 2015

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Nonenzymatic browning reactions proceed with the starting reactants of sugar and/or protein during thermal processing and storage of food. In addition to food color formation, the process also contributes to the loss of essential nutrients, generation of beneficial antioxidants, and production of toxicants, including 5-hydroxymethylfurfural (5-HMF), reactive carbonyl species, advanced glycation end products (AGEs), and heterocyclic amines (HAs). Recent research has demonstrated that dietary polyphenols can actively participate in nonenzymatic browning reactions, contributing to the generation of new colorants and antioxidants. More importantly, polyphenol addition has been found to be an effective approach to mitigate heat-induced formation of toxicants, mainly through inhibiting oxidative pathways and trapping reactive intermediates. In the matrix of polyphenol-fortified foods, a complex array of chemical interactions happen among polyphenols, traditional nutritional components, and neo-formed compounds they are thermally converted to. These reactions play a significant role in the colorants, antioxidants as well as toxicants production. Our findings support the potential of dietary polyphenols for increasing the antioxidant content and for reducing the level of toxicants when they participate in nonenzymatic browning reactions in fortified food products.

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“…1998). Free HMF formation in milk has been found to be promoted by the presence of higher fat content (Morales et al . 1999).…”

Section: Introductionmentioning

confidence: 99%

“…Individual and combined effects of different factors (e.g., pH, temperature of storage and heating time) on the Maillard browning reaction have also been studied using response surface methodology (Anese et al 1998;Bates et al 1998). Free HMF formation in milk has been found to be promoted by the presence of higher fat content (Morales et al 1999). Free and total HMF in powdered infant formulae during storage at 55C increased in a nitrogen atmosphere.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of HMF Formation during Storage of InstantKheerMix Powder and Development of a Shelf-Life Prediction Model

Jha

Patel

2012

Journal of Food Processing and Preservation

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Kheer is one of the most widely consumed traditional dairy products of Southeast Asian nations including India. Because of its poor shelf life, which hinders its commercialization and large‐scale industrial production, product is confined to domestic kitchens and small‐scale manufacturers. A shelf‐stable dry mix was produced by using spray‐drying technology with an aim to develop a convenient formulation for the traditional kheer. Instant kheer mix (IKM) powder could be easily reconstituted into kheer. The shelf life of IKM powder stored at 30, 37 and 45C was determined. Various physicochemical changes in kheer mix powder were monitored during storage and their effects on sensory properties of reconstituted kheer were studied and correlated. The change in color of IKM powder was found to be a zero‐order reaction. The activation energy (Ea), Arrhenius constant and Q10 value for the reaction were 106.50 kJ/mol, 9.846 × 1,017 M/wk and 3.8, respectively. The total and free hydroxymethylfurfural (HMF) formation during storage was found to increase and sensory scores found to decrease during storage. In fresh kheer mix powder, the average value recorded was 5.0 µmol/L, which increased to 21.74 µmol/L after 24 weeks of storage at 30C. At 37 and 45C, the total HMF content increased to 30.4 and 56.3 µmol/L after respective storage durations of 16 and 8 weeks. These changes could be described well with first‐order reaction kinetics. The rates of these reactions were highly temperature‐dependent, the rates being higher at high temperature. The Ea and other activation parameters such as enthalpy, entropy and free energy of activation for these reactions were determined. The interrelationships between sensory and HMF changes were established. The sensory color was negatively correlated with absorbance and also with increase in HMF values. The shelf‐life prediction model, which was developed based on the kinetic constants and the relationship between sensory and chemical parameters, could be useful in predicting the shelf life of kheer mix powder. Potential shelf life of kheer mix powder was found to be 92 weeks at 37C, which is comparable with most spray‐dried powders. PRACTICAL APPLICATIONS About 50% of the milk produced in India (117.0 million tons) is converted into traditional dairy foods. Traditional dairy foods include cereal‐based dairy desserts, which are confined to domestic kitchens because of lack of technological processes for their large‐scale manufacture. Packaging of these products is almost nonexistent. Market for such products is estimated to be about INR 50,000 crore (US$ 10.29 billion). Most of these products are consumed locally as they suffer from poor shelf life. Recent focus is on developing new and innovative processes for converting these traditional dairy foods into convenient formulations so that shelf life is enhanced and there is an ease of consumption. Development of a spray‐dried process for large‐scale manufacture of instant kheer mix with a potential shelf life of more than 92 weeks a...

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HMF Formation during Heat‐treatment of Milk‐type Products as Related to Milkfat Content

Cited by 41 publications

References 9 publications

Agricultural trade in example of milk from perspective of multi-criteria analysis

Agricultural trade in example of milk from perspective of multi-criteria analysis

The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation

Kinetics of HMF Formation during Storage of InstantKheerMix Powder and Development of a Shelf-Life Prediction Model

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