Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk. (April 2020)

• Record Type: Journal Article
• Authors: Prestel, Sarah; de Falco, Bruna; Blidi, Slim; Fiore, Alberto; Sturrock, Keith
• Is Part Of: Food research international. Volume 130(2020)
• Publication Date: 2020-04
• Subjects: Silylation -- Maillard reaction -- Polyphenols -- GC–MS -- Metabolomics -- FancyTiles; Homovanillic acid (PubChem CID: 1738) -- Lysine (PubChem CID: 5962) -- Cycloleucine (PubChem CID: 2901) -- N ε-(carboxymethyl)-lysine (PubChem CID: 123800) -- L-Lysine (PubChem CID: 5962) -- N-Methyl-N-(trimethylsilyl) trifluoroacetamide (PubChem CID: 32510) -- N, O-Bis(trimethylsilyl)trifluoroacetamide (PubChem CID: 94358) -- 6-Hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (PubChem CID: 40634) -- Gallic acid (PubChem CID: 370); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108923
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Novel use of berry material. Full metabolomic fingerprint of berry extracts was established by GC–MS. Improved sylilation was used as an effective tool for AGEs detection on GC–MS. N(Ɛ)-carboxymethyl lysine decrease with the addition of Berry extract. Berry extracts are able to protect lysine damage from heat treatment. FancyTiles approach to data presentation proved effectively. Abstract: Both the Maillard reaction (MR) and thermal treatment influence the nutritional value of milk. In this paper, the capability of polyphenolic berry extract (PBE) to inhibit MR in an ultra-high temperature (UHT) treated milk was investigated. Total polyphenol content and antioxidant capacity of blueberry (BE) and raspberry extracts (RE) were also tested. A gas chromatography-mass spectrometry (GC–MS) method was developed to monitor the MR product N ε-(carboxymethyl)-L-lysine (CML) and L-lysine (LYS). PBE was added to milk at 0.05 and 0.1% w/v prior to UHT processing. Data revealed that formation of CML was significantly reduced (23.4 ± 5.1%) by addition of 0.1% w/v BE. The final concentrations of LYS measured following the addition of PBE prior to thermal treatment were statistically similar to the control milk which was not subjected to thermal processing. Additionally, the metabolic profile of milk samples was investigated by GC–MS and visualised using 'FancyTiles'.