Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa.

The present study was conducted to determine and analyse the content of furosine, acrylamide and furan in fermented cocoa beans from the Chuao ("criollo variety") and Barlovento ("trinitario variety") regions of Venezuela, after roasting (in the shell at 110-180 °C for 15-60 min) and alkalisation (with sodium bicarbonate or potassium carbonate, at concentrations of 10-25 g/kg in order to evaluate the impact of these operations. The highest furosine contents (up to 249 mg/100 g of protein) were found in fermented, sun-dried samples, and were higher in the nibs than in the shells. The acrylamide content increased in line with the temperature, to 160 °C in the shells, and to 180 °C in the nibs. At temperatures of up to 140 °C, the acrylamide content was higher in the shells than in the nibs. The furan content increased in line with the temperature and in this case too, was greater in the shells. The content of both furosine and furan decreased with alkalisation, while the presence of acrylamide was irregular and determined by the roasting temperature and the alkalising agent employed. Although the furosine, acrylamide and furan contents varied between the beans from the two regions and the varieties considered (Chuao and Barlovento), these three compounds were correlated to a statistically significant degree.

Quality indicators in lactose hydrolyzed milks and soy beverages from Colombia.

Worldwide there is great interest in producing low lactose milk and drinks, such as soy beverages, suitable for consumption by lactose-intolerant people. These products have different carbohydrate compositions, which affect quality indicators derived from Maillard reaction (furosine and 5-hydroxyl-methyl furfural, HMF). In this study, quality parameters have been determined in 11 commercial samples (8 lactose-hydrolyzed milks and 3 soy beverages). Presence of ß-galactooligosaccharides in milks (22.2-458.1 mg/100 mL) correlating roughly with the remaining lactose content (1.9-357.7 mg/100 mL). Soy beverages contained α-galactosides in concentrations of 30-75 mg/100 mL. HMF and furosine were detected in all milk samples. In addition, powdered milks subjected to controlled storage (40 °C, aw 0.44) showed a furosine increase up to 88%. In conclusion, a great composition diversity was observed in the different products, probably favored by the lack of regulation and underline the importance of controlling processing and storage conditions to preserve product quality.

Two alternative chromatography methods assisted by the sulfonic acid moeity for the determination of furosine in milk.

N6-(2-(2-Furanyl-2-oxoethyl))-l-lysine (furosine) is a deteriorative reaction product that is produced during heat treatment and storage of milk. This compound affects the quality of commercial dairy products. Accurate determination of furosine is necessary as it may serve as a measure of the degree of protein degradation in dairy products. In this article, two HPLC based methods (1. a novel ion-pairing reagent 2. a strong cation exchange column) are proposed to quantify furosine. These methods were optimized and validated for their application to analyze fluid milk and dried milk powder. •Two methods that can be used for routine milk quality control, including heat damage and adulteration, were developed.•Compared to previous methods, the modified procedures herein using aromatic sulfonic acids (a pairing agent or covalently bound to a matrix on a strong cation exchange column) provide less expensive and more sensitive determinations.•The identification and quantification of the furosine chromatographic signal was successfully achieved during analysis of commercial and spiked samples.

2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic.

This study reports the formation of 2-furomethyl-amino acids (2-FM-AA) as indicators of Maillard reaction (MR) in black garlic elaboration, followed by the determination of furosine by ion-pair RP-HPLC-UV. The method was assessed for accuracy, repeatability and detection and quantitation limits indicating its adequacy. Traditional procedure of black garlic obtainment and the inclusion of convective drying (CDP) and ohmic heating (OHP) were assayed. For comparison purposes, three commercial black garlic samples were used. Together with furosine (2-FM-lysine), 2-furoylmethyl-γ-aminobutyric acid and 2-FM-arginine were detected. Levels of furosine were higher in CDP (46.6-110.1mg/100g protein) than in OHP (13.7-42.0mg/100g protein) samples, probably due to the most severe processing conditions used in the former. These results highlight the suitability of 2-FM-AA as chemical indicators to monitor the process of black garlic elaboration in order to obtain high quality products.

Influence of home cooking conditions on Maillard reaction products in beef.

The influence of home cooking methods on the generation of Maillard reaction products (MRP) in beef was investigated. Grilling and frying hamburgers to an internal temperature below 90 °C mainly generated furosine. When the temperature reached 90 °C and 100 °C, furosine content decreased by 36% and fluorescent compounds increased by up to 98%. Baking meat at 300 °C, the most severe heat treatment studied, resulted in the formation of carboxymethyllysine. Boiling in water caused very low MRP formation. Acrylamide concentrations in grilled, fried or baked meat were extremely low. Home cooking conditions leading to low MRP generation and pleasant colours were obtained and could be used to guide diabetic and chronic renal patients on how to reduce their carboxymethyllysine intake.

Produtos da reação de Maillard em alimentos industrializados / Maillard reaction products in processed food

The ingestion of Maillard-reaction products (MRP) has increased over thelast decades in the urban areas and there are evidences that these substancesmay be absorbed and can play an important role in pathologies. PRM determination in processed foods, as well as their ingestion level from the daily diet, have been evaluated by several studies in countries within the Northern hemisphere, but there are no equivalent studies in South America. In this study, we evaluated the contents of furosine (FUR), hydroxymethylfurfural(HMF), carboxymethyllysine (CML) and fluorescent substances in flake cereals, granola-type cereals, medium-roasted coffee and powder milk from different brands. Fluorescent spectrophotometry, high performance liquid chromatography and immunoenzymatic methods were employed. Data were analyzed by descriptive statistics and principal component analysis. A great variation in MRP content for the same food product was observed. Powder milk, despite being the food product with the highest lipid content, has a low MRP content (average 7.6 mg/100g), while coffee has the highest amount (278.6 mg/100g) due to the severe thermal treatment it undergoes.These data are representative of these food products available in the marketand may be used for estimating MRP intake by the population.

El consumo de productos de la reacción de Maillard (PRM) en las áreas urbanas aumentó en las últimas décadas y hay evidencias de que estas substancias son absorbidas y pueden participar en procesos patológicos. La determinación del teor de PRM en alimentos industrializados, así como el consumo de estos compuestos a partir de la dieta ha sido evaluado en estudios conducidos en países del hemisferio Norte, pero no hay estudios equivalente en la America del Sur. En este trabajo analizamos los tenores de substancias fluorescentes, furosina, hidroximetilfurfural y carboximetillisina encereales del tipo escamas, cereales del tipogranola, café en polvo de torrefacción media, gelatina "diet" y leche en polvo integral dediferentes marcas y lotes. Las técnicas utilizadas fueron espectrofotometría de fluorescencia, cromatografía líquida de alto desempeño y teste inmunoenzimático. Los datos fueron analizados mediante estadística descriptiva y análisis decomponentes principales (PCA). Se observó grande variación en el contenido de PRM en los alimentos analizados. La leche en polvo, apesar de ser al alimento con mayor contenido de lípidos, presentó baja concentración de PRM (tenor medio 7,6mg/100g) mientras el café en polvo presentó el mayor contenido de PRM (278,6mg/100g) debido a la severidad del tratamiento térmico a que es sometido. Los datos obtenidos son representativos de los productos disponibles al consumidor y pueden ser utilizados para estimar el consumo de PRM por la población.

O consumo de produtos da reação de Maillard (PRM), nas áreas urbanas, aumentou nas últimas décadas e há evidências de que estas substâncias são absorvidas e podem tomar parte em processos patológicos. A determinação do teor de PRM em alimentos industrializados, assim como o consumo destes compostos a partir da dieta, têm sido avaliados em estudos conduzidos em países do hemisfério Norte. Não há estudos equivalentes na América do Sul. Neste trabalho, analisamos os teores de substâncias fluorescentes, furosina, hidroximetilfurfural e carboximetillisina em cereais do tipo flocos e do tipo granola, café em pó torra média, gelatina diet e leite integral em pó integral de diferentes marcas e lotes. As técnicas utilizadas foram espectrofotometria defluorescência, cromatografia líquida de alta eficiência e teste imunoenzimático. Os dados foram submetidos à análise estatística descritiva e Análise de Componentes Principais (ACP). Observou-se grande variabilidade no teor de PRM, nos alimentos analisados. O leite em pó, apesar de ser o alimento com maior teor delipídios, apresentou baixa concentração de PRM(teor médio 7,6mg/100g) enquanto o café em pó, apresentou o maior teor de PRM (278,6mg/100g) devido à severidade do tratamento térmico ao qual é submetido. Os dados obtidos são representativos dos produtos disponíveis ao consumidor e podem ser utilizados para estimar o consumo de PRM pela população. Palavras-chave: Reação de Maillard.