Li Hongbo, Zhang Yuanyuan, Jiang Yuelu, Li Jia Xin, Li Chen, Zhao Yang, Li Chunshuang, Jie Ren Qing Duo, Zulewska Justyna, Li Hongjuan, Yu Jinghua
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.
Qinghai Qilong Trading Co. Ltd., Henan Qilong Ranch, Qinghai, 811500, China.
J Dairy Sci. 2023 Oct;106(10):6731-6740. doi: 10.3168/jds.2022-22973. Epub 2023 May 18.
Brown fermented milk (BFM) is favored by consumers in the dairy market for its unique burnt flavor and brown color. However, Maillard reaction products (MRP) from high-temperature baking are also noteworthy. In this study, tea polyphenols (TP) were initially developed as potential inhibitors of MRP formation in BFM. The results showed that the flavor profile of BFM did not change after adding 0.08% (wt/wt) of TP, and its inhibition rates on 5-hydroxymethyl-2-furaldehyde (5-HMF), glyoxal (GO), methylglyoxal (MGO), N-carboxymethyl lysine (CML), and N-carboxyethyl lysine (CEL) were 60.8%, 27.12%, 23.44%, 57.7%, and 31.28%, respectively. After 21 d of storage, the levels of 5-HMF, GO, MGO, CML, and CEL in BFM with TP were 46.3%, 9.7%, 20.6%, 5.2%, and 24.7% lower than the control group, respectively. Moreover, a smaller change occurred in their color and the browning index was lower than that of the control group. The significance of this study was to develop TP as additives to inhibit the production of MRP in brown fermented yogurt without changing color and flavors, thereby making dairy products safer for consumers.
棕色发酵乳（BFM）因其独特的焦香风味和棕色在乳制品市场中受到消费者青睐。然而，高温烘焙产生的美拉德反应产物（MRP）也值得关注。在本研究中，茶多酚（TP）最初被开发为BFM中MRP形成的潜在抑制剂。结果表明，添加0.08%（重量/重量）的TP后，BFM的风味特征没有改变，其对5-羟甲基-2-糠醛（5-HMF）、乙二醛（GO）、甲基乙二醛（MGO）、N-羧甲基赖氨酸（CML）和N-羧乙基赖氨酸（CEL）的抑制率分别为60.8%、27.12%、23.44%、57.7%和31.28%。储存21天后，添加TP的BFM中5-HMF、GO、MGO、CML和CEL的含量分别比对照组低46.3%、9.7%、20.6%、5.2%和24.7%。此外，其颜色变化较小，褐变指数低于对照组。本研究的意义在于将TP开发为添加剂，在不改变颜色和风味的情况下抑制棕色发酵酸奶中MRP的产生，从而使乳制品对消费者更安全。
