Maillard reaction is a common chemical change during heat treatment of dairy products, and its by-products affect human health. Infant formula is a major source of nutrition and energy for infants and young children, especially when breastfeeding is insufficient. However, the Maillard reaction affects lysine absorption. This study aimed to analyze the contents of Furosine, 5-hydroxymethylfurfural (5-HMF), glyoxal, methylglyoxal, 2, 3-butanedione, carboxymethyl lysine (CML), carboxyethyl lysine (CEL), and other by-products of the Maillard reaction using the common domestic and imported commercial infant products. The color Browning index and fluorescence intensity of the products were analyzed. Moreover, the effects of storage time on the content of products in different stages of the Maillard reaction of the infant formula were evaluated comprehensively. The results showed that the Maillard reaction was still carried out during the storage process of commercial infant formula, and there were changes in the content of by-products in different reaction stages at the later stage of storage. For this reason, fresh commercial infant formula with high quality is the best choice for consumers.
[1] MARTIN C R, LING P R, BLACKBURN G L.Review of infant feeding:Key features of breast milk and infant formula[J].Nutrients, 2016, 8(5):279.
[2] 项云仙. 影响母乳喂养的因素及对策[J].中国农村卫生事业管理, 2018, 38(4):523-525.
XIANG Y X.Influencing factors and Countermeasures of breast feeding[J].Chinese Rural Health Service Administration, 2018, 38(4):523-525.
[3] 汪之顼, 丁叶, 邵莹莹.热处理工艺对婴幼儿配方粉中营养素消化吸收的影响[J].临床儿科杂志, 2016, 34(3):237-240.
WANG Z X, DING Y, SHAO Y Y.Effect of heat treatment process on digestion and absorption of nutrients in infant formula powder[J].Journal of Clinical Pediatrics, 2016, 34(3):237-240.
[4] 孙琦, 刘鹭, 蒋士龙, 等.不同热处理工艺对牛乳中热敏感成分的影响[J].食品与发酵工业, 2012, 38(11):47-53.
SUN Q, LIU L, JIANG S L, et al.Effects of heat treatment processing on the heat-sensitive components in milk[J].Food and Fermentation Industries, 2012, 38(11):47-53.
[5] LI Y, WU Y R, QUAN W, et al.Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China[J].Food Research International, 2021, 140:110088.
[6] BROWNLEE M, VLASSARA H, CERAMI A.Nonenzymatic glycosylation and the pathogenesis of diabetic complications[J].Annals of Internal Medicine, 1984, 101(4):527-537.
[7] BIRLOUEZ-ARAGON I, SAAVEDRA G, TESSIER F J, et al.A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases[J].The American Journal of Clinical Nutrition, 2010, 91(5):1 220-1 226.
[8] POULSEN M W, HEDEGAARD R V, ANDERSEN J M, et al.Advanced glycation endproducts in food and their effects on health[J].Food & Chemical Toxicology, 2013, 60:10-37.
[9] SICILIANO R A, MAZZEO M F, ARENA S, et al.Mass spectrometry for the analysis of protein lactosylation in milk products[J].Food Research International, 2013, 54(1):988-1 000.
[10] AALAEI K, RAYNER M, SJÖHOLM I.Chemical methods and techniques to monitor early Maillard reaction in milk products:A review[J].Critical Reviews in Food Science and Nutrition, 2019, 59(12):1 829-1 839.
[11] MEHTA B M, DEETH H C.Blocked lysine in dairy products:Formation, occurrence, analysis, and nutritional implications[J].Comprehensive Reviews in Food Science and Food Safety, 2016, 15(1):206-218.
[12] BOSCH L, ALEGRÍA A, FARRÉ R, et al.Effect of storage conditions on furosine formation in milk-cereal based baby foods[J].Food Chemistry, 2008, 107(4):1 681-1 686.
[13] 毕日秀, 芦晶, 张书文, 等.市售褐色酸奶在不同贮藏条件下美拉德反应副产物变化规律[J].食品与发酵工业, 2021, 47(1):116-124.
BI R X, LU J, ZHANG S W, et al.Changes of Maillard reaction by-products in brown yogurt under different storage conditions[J].Food and Fermentation Industries, 2021, 47(1):116-124.
[14] 贾晓迪. 全脂液态乳及乳粉中美拉德反应有害产物生成影响因素研究[D].无锡:江南大学, 2019.
JIA X D.Studies on the factors affecting the formation of Maillard reaction harmful products in whole milk and milk powder[D].Wuxi:Jiangnan University, 2019.
[15] ERBERSDOBLER H F, SOMOZA V.Forty years of furosine-Forty years of using Maillard reaction products as indicators of the nutritional quality of foods[J].Molecular Nutrition & Food Research, 2007, 51(4):423-430.
[16] CONTRERAS-CALDERÓN J, GUERRA-HERNÁNDEZ E, GARCÍA-VILLANOVA B.Utility of some indicators related to the Maillard browning reaction during processing of infant formulas[J].Food Chemistry, 2009, 114(4):1 265-1 270.
[17] OH N S, LEE H A, LEE J Y, et al.The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins[J].Journal of Dairy Science, 2013, 96(8):4 899-4 911.
[18] JANSSON T, CLAUSEN M R, SUNDEKILDE U K, et al.Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk[J].Journal of Agricultural and Food Chemistry, 2014, 62(31):7 886-7 896.
[19] JANZOWSKI C, GLAAB V, SAMIMI E, et al.5-Hydroxymethylfurfural:Assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione[J].Food and Chemical Toxicology, 2000, 38(9):801-809.
[20] BRUSTUGUN J, TØNNESEN H H, EDGE R, et al.Formation and reactivity of free radicals in 5-hydroxymethyl-2-furaldehyde-the effect on isoprenaline photostability[J].Journal of Photochemistry and Photobiology B:Biology, 2005, 79(2):109-119.
[21] LI Y, QUAN W, JIA X D, et al.Profiles of initial, intermediate, and advanced stages of harmful Maillard reaction products in whole-milk powders pre-treated with different heat loads during 18 months of storage[J].Food Chemistry, 2021, 351:129361.
[22] BROZ K, WALK R E, TANG S Y.Complications in the spine associated with type 2 diabetes:The role of advanced glycation end-products[J].Medicine in Novel Technology and Devices, 2021, 11:100065.
[23] MARTINS S I F S, JONGEN W M F, VAN BOEKEL M A J S.A review of Maillard reaction in food and implications to kinetic modelling[J].Trends in Food Science & Technology, 2000, 11(9-10):364-373.
[24] 贾宏信, 苏米亚, 陈文亮, 等.婴幼儿配方乳粉贮存过程中品质劣变的研究进展[J].食品工业科技, 2017, 38(23):330-334.
JIA H X, SU M Y, CHEN W L, et al.Research progress on quality deterioration of infant formula during storage[J].Science and Technology of Food Industry, 2017, 38(23):330-334.
[25] MASTROCOLA D, MUNARI M.Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage[J].Journal of Agricultural and Food Chemistry, 2000, 48(8):3 555-3 559.
