Content and evolution of Maillard reaction products in commercial brown fermented milk during storage. (June 2022)

• Record Type: Journal Article
• Authors: Li, Hongbo; Zhang, Yuanyuan; Li, Chunshuang; Xu, Siyuan; Song, Wenbo; Li, Hongjuan; Yu, Jinghua
• Is Part Of: International dairy journal. Volume 129(2022)
• Publication Date: 2022-06
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2022.105343
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Maillard reaction products (MRPs), including 5-hydroxymethyl-2-furfural (5-HMF), glyoxal (GO), methylglyoxal (MGO), N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL), were examined by HPLC and ELISA in 5 commercial brown fermented milk products (BFM) from the market. Changes of MRPs in BFM were measured at 1, 7, 14 and 21 days of storage at 4 °C. Mean values of all brands for the sum of 5-HMF, GO and MGO; the sum of CML and CEL were 6.7 mg kg −1 and 140.3 μg kg −1 (first day), 7.1 mg kg −1 and 202.6 μg kg −1 (14th day), 7.56 mg kg −1 and 147.9 μg kg −1 (21st day), respectively. Slight increases of MRPs were observed in most of the studied BFM, which suggested that MRPs are produced during the storage period. The range of potential MRPs consumed for a person who drink BFM according to the Dietary Guidelines for Americans (2015–2020) was 1.7 mg and 8.3 mg per day.