6533b7d3fe1ef96bd1260284

RESEARCH PRODUCT

Effect of storage conditions on furosine formation in milk-cereal based baby foods

Lourdes BoschAmparo Alegrı´aGonzalo ClementeRosaura Farré

subject

ChromatographyChemistryManufacturing processESTADISTICA E INVESTIGACION OPERATIVAFood preservationStorageGeneral MedicineAnalytical ChemistryWarehouseMaillard reactionMaillard reactionsymbols.namesakeFurosinesymbols; Maillard reactionFood scienceBaby foodsFood ScienceLysine blockage

description

[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310-340 mg/100 g protein and at the 9th storage month were 426-603 mg/100 g protein. Storage time and temperature have a significant increase (p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions (p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evolution of furosine during storage explaining 80% of the variability in furosine content was obtained. The blockage of lysine through storage calculated using the furosine and total lysine provided values ranged from 9.5% to 18.1% for analysed baby foods. (C) 2007 Elsevier Ltd. All rights reserved.

yearjournalcountryeditionlanguage
2008-04-01
10.1016/j.foodchem.2007.09.051https://doi.org/10.1016/j.foodchem.2007.09.051