Reação De Maillard: Uma Revisão

Francisquini, Júlia d’Almeida; Martins, Evandro; Silva, Paulo Henrique Fonseca; Schuck, Pierre; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de

doi:10.14295/2238-6416.v72i1.541

Cited by 16 publications

(12 citation statements)

References 20 publications

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“…As observed for % of sucrose, the pH influence on HMF formation was variable. The pH affects the intensity of Maillard reaction with a maximum velocity at the alkaline range of pH 9 and 10 (Rodriguez et al ., 2016; Francisquini et al ., 2017). Milk pH is close to this ideal range so, when heat treated, this food becomes very susceptible to the increase of MR product formation (Van Boekel, 1998).…”

Section: Resultsmentioning

confidence: 99%

“…The kinetics of MR product formation is influenced by factors as pH, type and amount of amine/reducing sugar, and temperature of heating treatment (Martins et al ., 2001). By changing these factors it is possible to control the intensity of the reaction and, consequently, the excess accumulation of dark compounds (melanoidins) that contribute to the non-conform color of the product (Francisquini et al ., 2017).…”

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confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

mentioning

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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“…This color saturation difference is related to the enrichment of the milk with GBB. Bananas are rich in carbohydrates, and therefore, during the sterilization process of the milk enriched with green banana pulp, the Maillard reaction is more pronounced, resulting in lower color intensity (Francisquini et al, ).…”

Section: Resultsmentioning

confidence: 99%

Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

Cavalcanti

Galvão

Alencar

et al. 2019

J Food Process Preserv

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The objective of this study was to develop a frozen probiotic fermented milk enriched with Green Banana Biomass (GBB). L. paracasei LBC81 survival in frozen fermented milk was determined at on the 3, 7, 14, 21 and 28 days of storage at −18°C. The survival of L. paracasei LBC81 was also evaluated during the application of successive freezing and thawing cycles, and also when exposed to acid stress (pH 3.0) and bile salts (0.3%). In terms of L. paracasei LBC81 survival, the incorporation of GBB in fermented milk did not significantly compromise (p > .05) the viability of this strain over the 28 days of storage, exposure to freezing and thawing cycles and during exposure to acid stress conditions and by the presence of bile salts. We have concluded that it is possible to develop a frozen probiotic fermented milk enriched with GBB. Practical applications The shelf life of fermented milk is of only 28 days, because the microorganism continues to grow under refrigerated conditions and, consequently, the acidity of the product increases. In addition to affecting sensory acceptance, acidity also compromises the survival of potential probiotic culture. Thus, the development of frozen fermented milk enriched with green banana biomass is an alternative to extending the product shelf life during the storage period. This extension of the shelf life of frozen fermented milk enriched with GBB will also be subject to maintenance of the population of L. paracasei between 106 to 108 CFU/g of the product, in order to ensure consumer health benefits.

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“…In addition, if the intended use for a product containing the protein concentrate is in the baked form, the presence of glycine and lysine may favor the appearance of a golden aspect, since these amino acids have high reactivity in the Maillard reaction, (Food Ingredients Brasil, 2014;Francisquini et al, 2017).…”

Section: Amino Acids Proteins and Carotenoids In The Concentratementioning

confidence: 99%