Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review

Rocchetti, Gabriele; Galimberti, Sofia; Callegari, Maria Luisa; Lucini, Luigi

doi:10.1016/j.fbio.2023.103328

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.103328

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Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review

Gabriele Rocchetti,

Sofia Galimberti,

Maria Luisa Callegari

et al.

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2024

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New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach

Rocchetti,

Galimberti,

Callegari

et al. 2024

Int J of Dairy Tech

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Nonenzymatic browning poses a severe problem to the dairy industry, causing economic losses. In this work, an untargeted metabolomics approach based on ultra‐high‐performance liquid chromatography coupled with Orbitrap mass spectrometry was used to investigate the discoloration found on the inner parts of nonprotected designation of origin Italian hard cheese. Alkyl‐pyrazines, imidazo‐quinoxalines and β‐carbolines were the best markers, suggesting the involvement of microbial methylglyoxal in modulating the browning defect. A better understanding of the microbial composition of natural whey starter could be of interest in future studies to better elucidate the biochemical mechanisms involved and to help generate discriminant metabolites.

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New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach

Rocchetti,

Galimberti,

Callegari

et al. 2024

Int J of Dairy Tech

Self Cite

View full text Add to dashboard Cite

show abstract

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Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review

Cited by 1 publication

References 94 publications

New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach

New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach

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