Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use

Wang, Mengqi; Yuan, Xianwei; Zheng, Yi; Wu, Zhengyan; Li, Hongbo; Li, Hongjuan; Yu, Jinghua

doi:10.1016/j.foodchem.2022.133576

Cited by 15 publications

(16 citation statements)

References 33 publications

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“…The A 294 and A 420 values kept increasing during storage. Infant formulas were also showed that the production of the initial, intermediate, and advanced Maillard products increased during simulated consumption storage 27 . The A 294 values increased slowly after the first 2 weeks in most samples.…”

Section: Resultsmentioning

confidence: 93%

“…The Maillard reaction produced brown‐yellow complexes in the initial stage and melanoidins in the terminal stage, so the △ E values increased during storage 26 . The △ E values of infant formulas were also found to increase during storage due to the formation of melanoidins 27 . Additionally, L * 0 , a * 0 , and b * 0 values of native EWP had almost no changes during storage (data not given).…”

Section: Resultsmentioning

confidence: 99%

“…26 The 4E values of infant formulas were also found to increase during storage due to the formation of melanoidins. 27 Additionally, L* 0 , a* 0 , and b* 0 values of native EWP had almost no changes during storage (data not given).…”

Section: Colormentioning

confidence: 89%

“…Infant formulas were also showed that the production of the initial, intermediate, and advanced Maillard products increased during simulated consumption storage. 27 The A 294 values increased slowly after the first 2 weeks in most samples. For 1:8-0, A 294 increased rapidly as storage time increased, especially in the 4th to 12th week, the value at the 12th week was 1.48 times as high as that at the 0th week.…”

Section: Uv-absorbance At 294 Nm and 420 Nmmentioning

confidence: 99%

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Changes in partial properties of glycosylated egg white powder during storage

Zhang

Chang

et al. 2022

J Sci Food Agric

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BACKGROUND: Glycosylation is an effective method to modify protein. However, there is a lack of research on the property changes of glycosylated protein during storage. In the present study, the changes in the physicochemical, functional, and structural properties of xylo-oligosaccharide (XOS) glycosylated egg white powder (EWP) (XOS-EWP conjugates) prepared with different glycosylation conditions (XOS/EWP ratio and reaction time) were investigated when stored at 25 °C and 60% relative humidity.RESULTS: In the 12 weeks of storage, the degree of grafting, browning, and the formation of Maillard reaction products of XOS-EWP conjugates increased. The increase in XOS/EWP ratio and reaction time led to an increase in protein aggregation, though a decrease in solubility, due to increased degree of glycosylation and structural changes. Furthermore, improved gel hardness of XOS-EWP conjugates deteriorated, while improved emulsification ability was kept stable during storage. For the sample with a lower XOS/EWP ratio and reaction time, the gel hardness and emulsifying properties underwent little or no deterioration even improving during storage. The results could be attributed to the limited degree of glycosylation, further unfolding of the protein structure, increased surface hydrophobicity of protein, and improved thermal characteristics. CONCLUSION: During storage, the Maillard reaction would continue to occur in the glycosylated EWP, further affecting the performance of modified EWP. Modified EWP prepared under different glycosylation conditions performed differently during storage. Modified EWP with a larger XOS/EWP ratio and reaction time meant it was harder to maintain good performance. Modified EWP with a smaller XOS/EWP ratio and reaction time changed significantly to better performances.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Colormentioning

confidence: 89%

Section: Uv-absorbance At 294 Nm and 420 Nmmentioning

confidence: 99%

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Changes in partial properties of glycosylated egg white powder during storage

Zhang

Chang

et al. 2022

J Sci Food Agric

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“…Subsequently, unfavorable storage conditions may contribute to the continued occurrence of the MR and the accumulation of Maillard reaction products (MRPs). The result that storage conditions are a more important influence than sterilization treatment on the process of the MR in opened package IF has been reported by Wang et al (2022). Both temperature and humidity are key factors influencing the MR.…”

Section: Introductionmentioning

confidence: 97%

Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use

Wang

et al. 2022

Journal of Food Science

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To control the Maillard reaction of infant formula (IF) during secondary shelf‐life (SSL) and establish an SSL prediction model, the effects of storage temperatures (25°C, 37°C) and relative humidity (RH) levels (32%, 57%, and 75%) on the Maillard reaction products (MRPs) were evaluated. Visible color changes were observed during storage in samples stored at 37°C and not at 25°C. The available lysine loss was the largest, up to 64.14% and 69.40% after 4 weeks of storage at 37°C and 57% RH. At the end of storage, the 5‐hydroxymethylfurfural, 3‐deoxyglucuronide, fluorescence of advanced Maillard products and soluble Tryptophan (FAST) index, and Nε‐carboxymethyllysine (CML) of two commercial IFs increased by 0.48–3.32, 1.26–12.65, 0.01–4.87, and 0.30–1.05 times, respectively. During storage, the glyoxal content in two commercial IFs tended to increase and then decrease in the range of 0.21–3.43 mg/100 g. The SSL of IFs was predicted using the multivariate accelerated shelf‐life test and the Arrhenius model. At 25°C, the estimated SLL of two commercial IFs were 10–9 and 7–6 weeks at 57% and 75% RH, respectively. MRPs and ΔE* could be used as indicators for predicting the SLL of infant formula. Practical Application The results of the study suggested that the increase in storage temperature and humidity during the SSL can promote the MR of IF, which affects the sensory and safety of IF. Therefore, consumers need to focus on controlling storage conditions during the SSL to avoid degradation of IF quality.

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