Yu Hang, Zhong Qili, Guo Yahui, Xie Yunfei, Cheng Yuliang, Yao Weirong
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
Food Res Int. 2020 Jul;133:109191. doi: 10.1016/j.foodres.2020.109191. Epub 2020 Mar 19.
Baked milk and baked yogurt are two newly developed dairy products in the market. Throughout the processing, a long-time-high-temperature baking procedure was involved to enhance the formation of a brownish color and desirable flavors; meanwhile, advanced glycation end-products (AGEs) were extensively produced through Maillard reaction (MR). Resveratrol was first developed as a potential inhibitor of AGEs formation. The resveratrol at 1 μmol/L was achieved the highest inhibitory rate against the formation of dicarbonyl compounds in the baked milk (3-deoxyglucosone (3-DG): 68.77%, methylglyoxal (MG): 50.46%) and baked yogurt (3-DG: 35.50%, MG: 37.11%). Furthermore, the inhibitory effect of resveratrol on the formation of four AGEs was observed compared with those without adding resveratrol. The content of N-(carboxymethyl)lysine (CML) and N-(hydroxyethyl) lysine (CEL) as the two commonly detected AGEs were decreased by higher than 30% and 27% in the baked milk and baked yogurt, respectively, when the concentration of resveratrol was 0.1 μmol/L. Moreover, the generation of furosine was significantly inhibited by 1 μmol/L resveratrol, which was decreased to less than 40% and 60% in the baked milk and baked yogurt, respectively. The generation of pyrraline, in particular, was completely inhibited at a resveratrol concentration ranging from 0.1 to 10 μmol/L. Furthermore, the additional level of 0.1 μmol/L resveratrol achieved a high inhibitory effect of AGEs, and such an additional level would not alter the color and flavor profile of the baked milk and baked yogurt. Considering the high solubility of resveratrol in milk fat, it is speculated that resveratrol mainly acted at an early stage of the degradation, i.e., through the inhibition of the autocatalytic lipid oxidation that generates dicarbonyl compounds but played less as a dicarbonyl compounds scavenger. Significance of this study is developing resveratrol as the additive to inhibit the AGEs formation in the baked milk and baked yogurt without altering overall color and flavors, which let the dairy products become safer to consume.
烘焙牛奶和烘焙酸奶是市场上新开发的两种乳制品。在整个加工过程中，采用了长时间高温烘焙工艺来促进褐色的形成和产生理想的风味；与此同时，通过美拉德反应（MR）大量产生了晚期糖基化终产物（AGEs）。白藜芦醇最初被开发为一种潜在的AGEs形成抑制剂。1μmol/L的白藜芦醇对烘焙牛奶中双羰基化合物的形成具有最高抑制率（3-脱氧葡萄糖酮（3-DG）：68.77%，甲基乙二醛（MG）：50.46%）以及烘焙酸奶（3-DG：35.50%，MG：37.11%）。此外，与未添加白藜芦醇的情况相比，观察到了白藜芦醇对四种AGEs形成的抑制作用。当白藜芦醇浓度为0.1μmol/L时，烘焙牛奶和烘焙酸奶中两种常见检测到的AGEs，即N-（羧甲基）赖氨酸（CML）和N-（羟乙基）赖氨酸（CEL）的含量分别降低了30%以上和27%以上。此外，1μmol/L的白藜芦醇显著抑制了乳果糖的产生，在烘焙牛奶和烘焙酸奶中分别降至40%以下和60%以下。特别是，在0.1至10μmol/L的白藜芦醇浓度范围内，吡咯赖氨酸的产生被完全抑制。此外，0.1μmol/L的白藜芦醇添加量对AGEs具有较高的抑制作用，并且这种添加量不会改变烘焙牛奶和烘焙酸奶的颜色和风味特征。考虑到白藜芦醇在乳脂肪中的高溶解度，推测白藜芦醇主要在降解的早期起作用，即通过抑制产生双羰基化合物的自催化脂质氧化，但作为双羰基化合物清除剂的作用较小。本研究的意义在于开发白藜芦醇作为添加剂，以抑制烘焙牛奶和烘焙酸奶中AGEs的形成，同时不改变整体颜色和风味，从而使乳制品食用起来更安全。
