Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

O’Brien, John

doi:10.1007/978-0-387-84865-5_7

Cited by 25 publications

(27 citation statements)

References 261 publications

(288 reference statements)

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“…Alkaline conditions promote the formation of several products which contribute to the organoleptic properties of the product, as explained above [10,32,33].…”

Section: Factors Which Affect the Maillard Reactionmentioning

confidence: 97%

“…Furthermore, thermal processing can affect food protein allergies because it decreases protein solubility and promotes structural rearrangements and protein aggregation with sugar [47]. For example, the allergenicity of β-lactoglobulin may be enhanced by the Maillard reaction, since higher degrees of glycation lead to a higher resistance to proteolysis because the protein cleavage sites are masked [33,37,47].…”

Section: Consequences In Powdered Infant Formulasmentioning

confidence: 99%

“…HAAs may pose a carcinogenic risk for humans who are genetically susceptible and/or moderately to highly exposed to the compounds [31]. The presence of such mutagens has not yet been reported in dairy products [33].…”

Section: Potentially Harmful By-products Of the Maillard Reactionmentioning

confidence: 99%

“…In early 2004, the US Food and Drug Administration (FDA) expressed concern at the presence of furan, a possible human carcinogen, in a number of heat-treated foods [57]. Maillard reaction products such as furfural and furoic acid have been proposed as furan precursors but their levels in heated dairy products are considerably low (generally <20 µg.kg -1 in infant formulas and evaporated milks) [33].…”

Section: Potentially Harmful By-products Of the Maillard Reactionmentioning

confidence: 99%

“…Many sulphur compounds inhibit the Maillard reaction in milk systems by making carbonyl compounds unavailable for further reactions and browning [33].…”

Section: Inhibition Of Maillard Reaction In Powdered Infant Formulamentioning

confidence: 99%

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The Maillard Reaction in Powdered Infant Formula

Nunes¹,

Martins²,

Perrone³

et al. 2019

JFNR

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Powdered infant formulas are manufactured by dissolving dried ingredients in water or skimmed milk, which is then followed by pasteurization, homogenization, concentration in a vacuum evaporator and drying in spray dryer. Due to this large number of thermal processes, the formulas are subject to a series of reactions that can negatively impact their quality, among them the Maillard reaction. It is the result of chemical reactions between a carbonyl group of the reducing sugar and a free amino group of the protein or amino acid. During prolonged heating or storage of the powdered infant formula, a wide variety of reactive compounds are formed, which can then polymerize with protein residues and form dark pigments or melanoidins. The Maillard reaction is affected by several factors including pH, temperature, water activity, type of reducing sugar and presence of metals. It can result in numerous consequences, such as: an unavailability of amino acids, solubility loss, increase the allergenicity of certain proteins, and even impediment of mineral absorption. Much research is still needed to understand the consequences of the Maillard reaction in powdered infant formulas in order to find solutions that provide foods with high nutritional properties and are safe for the consumer.

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“…Alkaline conditions promote the formation of several products which contribute to the organoleptic properties of the product, as explained above [10,32,33].…”

Section: Factors Which Affect the Maillard Reactionmentioning

confidence: 97%

Section: Consequences In Powdered Infant Formulasmentioning

confidence: 99%

Section: Potentially Harmful By-products Of the Maillard Reactionmentioning

confidence: 99%

Section: Potentially Harmful By-products Of the Maillard Reactionmentioning

confidence: 99%

“…Many sulphur compounds inhibit the Maillard reaction in milk systems by making carbonyl compounds unavailable for further reactions and browning [33].…”

Section: Inhibition Of Maillard Reaction In Powdered Infant Formulamentioning

confidence: 99%

See 3 more Smart Citations