Maillard Reaction Products in Powder Based Food for Infants and Toddlers.

Aim: To investigate the formation of Maillard reaction products (MRPs) during 28 days storage of the two most consumed brands (B1, B2) of gruel products on the Swedish market. Methodology: The MRPs; furfural, 5-hydroxymethyl furfural (HMF), N-(1-Carboxyethyl)-L-Lysine (CEL), N-(1-Carboxymethyl)-L-Lysine (CML), fluorescent advanced glycation end products (AGEs) and melanoidins (brown colour) were selected for analysis. High performance liquid chromatography coupled to UV spectrophotometry, fluorescence spectrophotometry or tandem mass spectrometry was used for analysis. Results: In general, MRPs were higher in B2 than in B1 at the time of opening the package. The initial content of MRPs in B1 and B2 respectively was as follows: 4.39 and 13.74 μg/g of furfural; 1.11 and 1.47 μg/g of HMF; 73.64 and 134.3 μg/g of total CML; 19.79 and 30.42 μg/g of total CEL; 51.11 and 73.01 AU/g of fluorescent AGEs; 0.52 and 1.45 AU/g of MRPs that absorb light at 420 nm and 1.40 and 3.22 AU/g of MRPs that absorb light at 360 nm. During storage for 28 days, furfural, HMF, MRPs that absorb light at 360 nm and at 420 nm as well as fluorescent MRPs increased significantly by respectively 7, 30, 60, 83 and 21% in B2. In B1, only the fluorescent MRPs (21%) increased during storage. Conclusion: A higher initial content and more pronounced increase of MRPs during 28 days storage time was observed in B2. Consequently, children consuming gruel from B2 are exposed to 1.3-3.1 times more MRPs compared to B1. Considering that a child often sticks to one gruel brand throughout the first years of life and that some MRPs are inflammatory drivers, more studies are required to understand the role of food-process induced chemicals at an early age for future health of the children.

Study on Antioxidant Activity of Maillard Reaction Products during the Processing of Polygonati Rhizoma by Orthogonal Test / 中国药师

Objective:To optimize the influencing factors in Maillard reaction products ( MRPs) between valine and glucose/fruc-tose. Methods:The heating time, heating temperature, initial pH value and the molar ratio of amino to carbonyl as the evaluation fac-tors,and the activity of MRPs during the processing of Polygonati Rhizoma on DPPH radical scavenging as the evaluation index,the in-fluencing factors were optimized by L9 (34 ) orthogonal design. Results:The optimal reaction conditions for valine and glucose were as follows:the heating time was 24 h, the heating temperature was 110℃, the initial pH value was 7 and the molar ratio was 1∶3. The optimal reaction conditions for valine and fructose were as follows:the heating time was 8 h, the heating temperature was 120℃, the initial pH value was 9 and the molar ratio was 1∶2. Conclusion:The study provides theoretical basis for the further study on the pro-cessing of Polygonati Rhizoma.

Avaliação do teor de produtos da reação de Maillard (PRM) em cereais matinais e café / Evaluation of the content of Maillard reaction products (MRPs) in breakfast cereals and coffee

Produtos intermediários da reação de Maillard e da peroxidação, como os compostos dicarbonílicos, reagem facilmente com grupamentos aminas de proteínas e ácidos nucléicos levando a modificações biológicas que podem resultar em patologias observadas no diabetes, aterosclerose e doenças neurodegenerativas. O consumo de Produtos da Reação de Maillard (PRM) aumentou nas últimas décadas e há evidências de que estas substâncias são absorvidas e podem tomar parte em processos patológicos, embora ainda não haja consenso sobre os possíveis efeitos deletério à saúde a partir do aumento de sua ingestão. Ressalta-se a necessidade de estimar o consumo destes PRMs a partir de dados sobre os conteúdos e a ingestão habitual do alimento em questão como cereais matinais e café. Objetivos: a) validar metodologia para quantificar indicadores da reação de Maillard: hidroximetilfurfural (HMF), furosina (FUR), carboximetilisina (CML) e Compostos Intermediários Fluorescentes (CIF) em cereais matinais (flocos e granola) e café; b) avaliar se há diferenças nos teores desses compostos nas diferentes marcas destes produtos comercializados em São Paulo; METODOLOGIA: Foram analisados dois lotes de três marcas de cereais do tipo flocos, três marcas de cereais do tipo granola e cinco marcas de café presentes em 100 por cento dos hipermercados visitados no município de São Paulo. A validação da metodologia para quantificação, empregando HPLC, consistiu no cálculo da exatidão (recuperação), repetibilidade e sensibilidade para os compostos: HMF e FUR. Foram determinados os teores de CIF por espectrofotometria de fluorescência e os teores de CML por teste imunoenzimático. RESULTADOS: Os métodos de determinação de FUR e HMF foram validados conforme o Instituto Nacional de Metrologia, Normalização e 9 Qualidade Industrial (INMETRO). O teor médio de CIF livre e total foram maiores para as amostras de café, com média de 232CIF/mg e 765CIF/mg respectivamente. Não houve diferença...

Maillard reaction products and lipid peroxidation, such as dicarbonyl compounds easily react with amino groups of proteins and nucleic acids leading to biological changes that can result in complications in diseases such as diabetes, atherosclerosis and neurodegenerative. The consumption of Maillard Reaction Products (MRP) has increased in recent decades and there is evidence that these substances are absorbed and can participate in pathological processes, although there is no consensus about the possible harmful health effects from their intake. We highlight the need to identify the consumption of MRP, mainly in vulnerable populations like children and diabetics, in order to establish acceptable daily intakes and guidelines for the food industry. OBJECTIVES: a) validate the methodology to measure indicators of the Maillard reaction: hydroxymethylfurfural (HMF), Furosine (RUF) carboxymethylysine (CML) and fluorescent intermediate compounds (FIC) in breakfast cereals (corn flakes and granola) and coffee, b) to evaluate if there are differences in the levels of these compounds contents among brands commercialized in São Paulo METHODS: two lots of 3 brands of flakes cereal, 3 brands of granola and 5 coffee brands present in 100 per cent of supermarkets visited in the city Sao Paulo were analyzed. HPLC methodology validation was assessed by determining accuracy (recovery), repeatability, and sensibility (linearity, limits of detection and quantitation) for the compounds: HMF an FUR. The contents of the Fluorescent Intermdediary compounds...