Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk

Antonio Dario Troise, Daniele Vitiello, Catherine Tsang, Alberto Fiore

Research output: Contribution to journalArticle

5 Citations (Scopus)
23 Downloads (Pure)

Abstract

The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε-(Carboxymethyl)-L-lysine (CML), Amadori products (APs) and off-flavors. A novel approach was proposed to control the Maillard reaction (MR) in fortified milk: ascorbic acid was encapsulated in a lipid coating and the effects were tested after a lab scale UHT treatment. Encapsulation promoted a delayed release of ascorbic acid and a reduction in the formation of MRPs. Total lysine increased up to 45% in milk with encapsulated ascorbic acid, while reductions in CML, CEL and furosine ranged from 10% to 53% compared with control samples. The effects were also investigated towards the formation of amide-AGEs (advanced glycation end products) by high resolution mass spectrometry (HRMS) revealing that several mechanisms coincide with the MR in the presence of ascorbic acid (AA).
Original languageEnglish
Pages (from-to)2591-2602
Number of pages12
JournalFood and Function
Volume7
Issue number6
Early online date17 May 2016
DOIs
Publication statusPublished - 1 Jun 2016

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UHT milk
Maillard Reaction
Maillard reaction products
encapsulation
Ascorbic Acid
Lysine
lysine
Milk
ascorbic acid
Maillard reaction
milk
UHT treatment
Amadori products
Advanced Glycosylation End Products
off flavors
amides
Amides
coatings
Mass Spectrometry
mass spectrometry

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Troise, Antonio Dario ; Vitiello, Daniele ; Tsang, Catherine ; Fiore, Alberto. / Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk. In: Food and Function. 2016 ; Vol. 7, No. 6. pp. 2591-2602.
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Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk. / Troise, Antonio Dario; Vitiello, Daniele; Tsang, Catherine; Fiore, Alberto.

In: Food and Function, Vol. 7, No. 6, 01.06.2016, p. 2591-2602.

Research output: Contribution to journalArticle

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T1 - Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk

AU - Troise, Antonio Dario

AU - Vitiello, Daniele

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AU - Fiore, Alberto

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AB - The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε-(Carboxymethyl)-L-lysine (CML), Amadori products (APs) and off-flavors. A novel approach was proposed to control the Maillard reaction (MR) in fortified milk: ascorbic acid was encapsulated in a lipid coating and the effects were tested after a lab scale UHT treatment. Encapsulation promoted a delayed release of ascorbic acid and a reduction in the formation of MRPs. Total lysine increased up to 45% in milk with encapsulated ascorbic acid, while reductions in CML, CEL and furosine ranged from 10% to 53% compared with control samples. The effects were also investigated towards the formation of amide-AGEs (advanced glycation end products) by high resolution mass spectrometry (HRMS) revealing that several mechanisms coincide with the MR in the presence of ascorbic acid (AA).

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