Evaluation of 5-hydroxymethylfurfural content in market milk products. Issue 7 (2nd July 2020)

• Record Type: Journal Article
• Authors: Czerwonka, Małgorzata; Pietrzak-Sajjad, Renata; Bobrowska-Korczak, Barbara
• Is Part Of: Food additives & contaminants. Volume 37:Issue 7(2020)
• Page Start: 1135
• Page End: 1144
• Publication Date: 2020-07-02
• Subjects: 5-hydroxymethylfurfural -- milk -- UHT milk -- lactose-free milk -- infant formula; Food additives -- Periodicals; Food contamination -- Periodicals; 664.06
• DOI: 10.1080/19440049.2020.1757162
• Languages: English
• ISSNs: 1944-0049

Abstract

ABSTRACT: 5-Hydroxymethylfurfural (5-HMF) is a cyclic aldehyde formed during non-enzymatic browning reactions. In milk, it is, on the one hand, a contaminant, on the other, a quality indicator. The objective of this study was to evaluate the content and selected factors affecting the concentration of 5-HMF in cows' milk and first infant milk. The content of 5-HMF in market milk varied widely, the average was 54.8 μg L −1 (3.3–136.8). There was no significant difference in the concentration of this contaminant between UHT, HTST pasteurised and micro-filtered milk. It was also shown that the content of lipid components did not affect the concentration and kinetics of the 5-HMF formation in milk subjected to thermal treatment. Lactose-free milk was characterised by a level of this compound much higher than regular products. The 5-HMF average contents in powder cows' milk and first infant milk were respectively 642 and 2315 μg kg −1 . Graphical Abstract: uf0001