Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk

Antonio Dario Troise, Alberto Fiore, Antonio Colantuono, Smaro Kokkinidou, Devin G. Peterson, Vincenzo Fogliano

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient for inhibiting MR development in ultrahigh-temperature (UHT)-treated milk. OMW was added to milk at 0.1 and 0.05% w/v before UHT treatment, and the concentration of MR products was monitored to verify the effect of OMW phenols in controlling the MR. Results revealed that OMW is able to trap the reactive carbonyl species such as hydroxycarbonyls and dicarbonyls, which in turn led to the increase of Maillard-derived off-flavor development. The effect of OMW on the formation of Amadori products and N-ε-(carboxymethyl)-lysine (CML) showed that oxidative cleavage, C2–C6 cyclization, and the consequent reactive carbonyl species formation were also inhibited by OMW. Data indicated that OMW is a functional ingredient able to control the MR and to improve the nutritional and sensorial attributes of milk.
Original languageEnglish
Pages (from-to)10092–10100
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number41
Early online date23 Sep 2014
DOIs
Publication statusPublished - 15 Oct 2014

Fingerprint

Maillard Reaction
Maillard reaction
Olea
Waste Water
Phenol
phenol
wastewater
Milk
Wastewater
milk
Temperature
temperature
ingredients
UHT treatment
Amadori products
Maillard reaction products
Flavors
milk quality
Phenols
Cyclization

Cite this

Troise, Antonio Dario ; Fiore, Alberto ; Colantuono, Antonio ; Kokkinidou, Smaro ; Peterson, Devin G. ; Fogliano, Vincenzo. / Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. In: Journal of Agricultural and Food Chemistry. 2014 ; Vol. 62, No. 41. pp. 10092–10100.
@article{b571a48ca9f2408f9fe816d8ac184f20,
title = "Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk",
abstract = "Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient for inhibiting MR development in ultrahigh-temperature (UHT)-treated milk. OMW was added to milk at 0.1 and 0.05{\%} w/v before UHT treatment, and the concentration of MR products was monitored to verify the effect of OMW phenols in controlling the MR. Results revealed that OMW is able to trap the reactive carbonyl species such as hydroxycarbonyls and dicarbonyls, which in turn led to the increase of Maillard-derived off-flavor development. The effect of OMW on the formation of Amadori products and N-ε-(carboxymethyl)-lysine (CML) showed that oxidative cleavage, C2–C6 cyclization, and the consequent reactive carbonyl species formation were also inhibited by OMW. Data indicated that OMW is a functional ingredient able to control the MR and to improve the nutritional and sensorial attributes of milk.",
author = "Troise, {Antonio Dario} and Alberto Fiore and Antonio Colantuono and Smaro Kokkinidou and Peterson, {Devin G.} and Vincenzo Fogliano",
year = "2014",
month = "10",
day = "15",
doi = "10.1021/jf503329d",
language = "English",
volume = "62",
pages = "10092–10100",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "AMER CHEMICAL SOC",
number = "41",

}

Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. / Troise, Antonio Dario; Fiore, Alberto; Colantuono, Antonio; Kokkinidou, Smaro; Peterson, Devin G.; Fogliano, Vincenzo.

In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 41, 15.10.2014, p. 10092–10100.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk

AU - Troise, Antonio Dario

AU - Fiore, Alberto

AU - Colantuono, Antonio

AU - Kokkinidou, Smaro

AU - Peterson, Devin G.

AU - Fogliano, Vincenzo

PY - 2014/10/15

Y1 - 2014/10/15

N2 - Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient for inhibiting MR development in ultrahigh-temperature (UHT)-treated milk. OMW was added to milk at 0.1 and 0.05% w/v before UHT treatment, and the concentration of MR products was monitored to verify the effect of OMW phenols in controlling the MR. Results revealed that OMW is able to trap the reactive carbonyl species such as hydroxycarbonyls and dicarbonyls, which in turn led to the increase of Maillard-derived off-flavor development. The effect of OMW on the formation of Amadori products and N-ε-(carboxymethyl)-lysine (CML) showed that oxidative cleavage, C2–C6 cyclization, and the consequent reactive carbonyl species formation were also inhibited by OMW. Data indicated that OMW is a functional ingredient able to control the MR and to improve the nutritional and sensorial attributes of milk.

AB - Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient for inhibiting MR development in ultrahigh-temperature (UHT)-treated milk. OMW was added to milk at 0.1 and 0.05% w/v before UHT treatment, and the concentration of MR products was monitored to verify the effect of OMW phenols in controlling the MR. Results revealed that OMW is able to trap the reactive carbonyl species such as hydroxycarbonyls and dicarbonyls, which in turn led to the increase of Maillard-derived off-flavor development. The effect of OMW on the formation of Amadori products and N-ε-(carboxymethyl)-lysine (CML) showed that oxidative cleavage, C2–C6 cyclization, and the consequent reactive carbonyl species formation were also inhibited by OMW. Data indicated that OMW is a functional ingredient able to control the MR and to improve the nutritional and sensorial attributes of milk.

U2 - 10.1021/jf503329d

DO - 10.1021/jf503329d

M3 - Article

VL - 62

SP - 10092

EP - 10100

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 41

ER -