Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche

Francisquini, Júlia d'A; Neves, Leandra N. O.; Torres, Jansen Kf; Carvalho, Antônio Fernandes de; Perrone, Ítalo Tuler; Silva, Paulo Henrique F. da

doi:10.1017/s0022029918000353

Cited by 21 publications

(19 citation statements)

References 25 publications

(34 reference statements)

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“…It has been demonstrated in some studies that HMF can influence biological processes in an organism such as disturbing cell growth, cytotoxic, mutagenic and carcinogenic activity. It is considered a toxic compound to humans and efforts are made so that this compound is not detected in the final product or, if present, is in a minimal quantity (Francisquini et al 2018;Stephani et al 2019).…”

Section: Characteristics and Flavours Of Dulce De Lechementioning

confidence: 99%

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Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

Vargas¹,

Prestes

Miotto³

et al. 2021

Int J of Dairy Tech

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This article provides information regarding dulce de leche, a dairy product obtained by heating milk and sugar under controlled conditions. Some denominations of this product, and the physicochemical and microbiological parameters defined by legislation are also presented. Dulce de leche has three main forms of production with fewer common varieties; their differences are reported and highlighted. Adjuvants used in the process are detailed as well, due to their importance in the process and their influence on the final product's characteristics. Furthermore, innovations in dulce de leche production are also discussed.

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Section: Characteristics and Flavours Of Dulce De Lechementioning

confidence: 99%

“…It is considered a toxic compound to humans and efforts are made so that this compound is not detected in the final product or, if present, is in a minimal quantity (Francisquini et al . 2018; Stephani et al . 2019).…”

Section: Characteristics and Flavours Of Dulce De Lechementioning

confidence: 99%

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

Vargas¹,

Prestes

Miotto³

et al. 2021

Int J of Dairy Tech

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“…Therefore, this ingredient influences pH increase, resulting in darker coloration of DL. According to Francisquini et al (2018), free HMF index tends to increase in DLs with higher concentration of sodium bicarbonate (acidity reducer). In this study, the pH variation (6.85−7.05) was limited in order to avoid casein micelles precipitation during production of DL, hence the influence of this parameter was not as well established as in other studies.…”

Section: Hydroxymethyl Furfural Analysis Throughout Production Timementioning

confidence: 99%

5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche

Francisquini

Rocha

Martins

et al. 2019

Journal of Dairy Research

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The work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Maillard reaction (MR) products are mainly responsible for the formation of color and flavor in this product. Lactose-hydrolyzed products have been developed to supply consumer demand, but this hydrolysis may affect the flavor, color, taste, texture and even some nutritional aspects of the product. We studied the influence of different levels of lactose-hydrolysis, sucrose addition and initial pH on the development of MR, appraised by the determination of 5-hydroxymethylfurfural (HMF). A process simulator with multi-monitoring system was used to produce 15 DL. Box-Behnken 33 experimental design was applied for the three factors: pH, lactose-hydrolysis level and sucrose concentration. Lipids, protein, ashes, carbohydrates, water activity, dissolved solids, colorimetric analysis and HMF (free and total) are among the physicochemical attributes and MR indicators analyzed in this work. The products showed significant differences in composition but all the values were in agreement with the literature. Moreover, higher levels of lactose hydrolysis and higher pH presented a direct relation with the development of MR, observed by an increase in coloration (lower luminosity) and more formation of HMF, both free and total. The present study expands the knowledge about DL spread made of lactose-hydrolyzed milk, allowing the food industries to produce a lactose free DL with nutritional and sensory characteristics closer to the traditional product.

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“…During heating, the chemical reactions occurring between amino acids and reducing sugars lead to the formation of Maillard reaction products (Maillard 1912;Jousse et al 2002;Mundt and Wedzicha 2003;Bellarde 2005). Depending on the extent of the reaction, the heating profile, and the amount and type of ingredients used, the Maillard reaction can give rise to several chemical products, such as furosine, 5-hydroxymethylfurfural (5-HMF), pyridosine, maltosine, or maltol (van Boekel 1998;Malec et al 1999Malec et al , 2005Francisquini et al 2016;Francisquini et al 2018). These can affect in different degrees the resulting colour formation (i.e.…”

mentioning

confidence: 99%

“…Different DL samples subjected to increasing thermal treatments were analyzed. The results were compared with the analysis of 5-HMF in DL using previous methods for the determination of 5-HMF in milk products which employ acid digestion and derivatization as pre-processing steps (Keeney and Bassette 1959;Francisquini et al 2018;Czerwonka et al 2020).…”

mentioning

confidence: 99%

Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS

et al. 2021

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This research paper investigates the use of 5-hydroxymethylfurfural (5-HMF) as marker for the heat treatment of spreadable dairy creams (dulce de leche, DL). The proposed method applies solid-phase extraction (SPE) with final analysis by liquid chromatography coupled with high-resolution mass spectrometry (SPE-LC–MS). The method was successfully applied to analyze spreadable dairy creams prepared by hot melt extrusion using different heating temperatures from 100 to 130 °C. The concentrations of 5-HMF correlated linearly with the applied temperatures, with a signal response in the range from 0.5 to 100 μM (R2 = 0.9997). The limit of detection (LOD) was 1.54 ± 0.03 µM with a precision of 1.77%. The results were compared with the analysis of 5-HMF in spreadable dairy creams using reference methods for the determination of 5-HMF in milk products. These methods mainly employed acid digestion and derivatization as pre-processing steps and determined 5-HMF spectrophotometrically and via HPLC–UV. These resulted in higher LOD (2.99 and 2.01 μΜ) and less precision (4.44 and 2.09%) compared to the proposed method. Furthermore, the proposed pre-processing procedure was faster by omitting the acid digestion and derivatization steps and by employing SPE.

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Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche

Cited by 21 publications

References 25 publications

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche

Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS

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