Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi

Müge Urgu; Turkuaz Ecem Saatli; Aylin Türk; Nurcan Koca

doi:10.24323/akademik-gida.345258

Research Article

Determination of Hydroxymethylfurfural Content of Heat-Treated Milk (Pasteurized, UHT and Lactose-Hydrolised UHT Milk)

Year 2017, Volume: 15 Issue: 3, 249 - 255, 22.10.2017

Müge Urgu Turkuaz Ecem Saatli Aylin Türk Nurcan Koca

https://doi.org/10.24323/akademik-gida.345258

Cited By: 7

Abstract

Maillard reaction (non-enzymatic browning) formed during heat treatment is an important
for the quality of foods. Hydroxymethylfurfural (HMF) is an intermediate
compound of this reaction and can be changed with temperature during production
and storage in dairy products. In this study, the HMF levels of pasteurized and
UHT milks with different fat contents were determined. In addition to the
effect of hydrolisation of lactose on HMF contents, the composition and colour
values of milk samples were also determined. Total HMF values varied from 1.15 to 4.78 µmol/L
in pasteurized milk, 2.16 to
12.74 µmol/L in UHT milk and 27.35 to 35.73 µmol/L in lactose hydrolised milk. Although
increase in heat process resulted in an increase in HMF values, levels were
still lower than those in other food products. HMF values of UHT milk slightly
increased with an increase in milk fat. The highest level was obtained in lactose
hydrolised UHT milk. Moreover, the redness values of lactose hydrolised UHT
milks were high.

Keywords

Milk, Hydroxymethylfurfural, Heat treatment

References

[1] Anonim, 2000. Türk Gıda Kodeksi Çiğ Süt ve Isıl İşlem Görmüş İçme Sütleri Tebliği. T.C. Resmi Gazete 14.02.2000 Tarih 23964 sayı. Başbakanlık Mevzuatı Geliştirme ve Yayın Genel Müdürlüğü, Ankara.
[2] Ferrer, E., Alegría, A., Courtois, G., Farré, R., 2000. High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows’ milk. Journal of Chromatography A 881(1-2): 599–606.
[3] Arena, S., Renzone, G., D’Ambrosio, C., Salzano, A.M., Scaloni A., 2017. Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies. Food Chemistry 219: 477–489.
[4] Morales, F.J., Jiménez-Pérez, S., 1999. HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content. Journal Of Food Science 64(5): 855-859.
[5] Pellegrino, L., Resmini, P., Luf, W., 1995. Assessment (indices) of heat treatment of milk. In: Heat-induced changes in milk, Edited by P.F. Fox, Brussels, International Dairy Federation, 9501: 409–453 p.
[6] Van Boekel, M.A.J.S., 1998. Effect of heating on Maillard reactions in milk. Food Chemistry 62(4): 403-414.
[7] Yıldız, O., Sahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö., Kolaylı, S., 2010. Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda 8: 44-51.
[8] Martins, S.I.F.S., Jongen, W.M.F., Van Boekel, M.A.J.S., 2001. A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology 11: 364–373.
[9] Ames, J.M., 1998. Applications of the Maillard reaction in the food industry. Food Chemistry 62(4): 431-439.
[10] Berg, H.E., Van Boekel, M.A.J.S., 1994. Degradation of Lactose During Heating of Milk. 1. Reaction Pathways. Netherlands. Milk and Dairy Journal 48: 157-175.
[11] Morales, F.J., Romero, C., Jiménez-Pérez, S., 2000. Characterization of industrial processed milk by analysis of heat-induced changes. International Journal of Food Science and Technology 35(2): 193-200.
[12] Akalin, A.S., Gönç, S., 1997. Lactulose and HMF contents in market milks. Milchwissenschaft 52(7): 377-380.
[13] Morales, F.J., Romero, C., Jiménez-Pérez, S., 1996. Heat Treatments & Alternative Methods: Study on 5-hydroxymethylfurfural formation in milk during UHT treatment measured by two analytical procedures. International Dairy Federation. 354-357.
[14] Leiva, G.E., Naranjo, G.B., Malec, L.S., 2017. A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions. Food Chemistry 215: 410-416.
[15] Ledesma-Osuna, A.I., Ramos-Clamont, G., Vázquez-Moreno, L., 2008. Characterization of bovine serum albumin glycated with glucose, galactose and lactose. Acta Biochimica Polonica 55(3): 491-497.
[16] Jansson, T., Clausen, M.R., Sundekilde, U.K., Eggers, N., Nyegaard, S., Larsen, L.B., Ray, C., Sundgren, A., Andersen, H.J., Bertram, H.C., 2014. Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk. Journal of Agricultural and Food Chemistry 62(31): 7886−7896.
[17] Milkovska-Stamenova, S., Hoffmann, R., 2016. Hexose-derived glycation sites in processed bovine milk. Journal of Proteomics 134: 102–111.
[18] Evangelisti, F., Calcagno, C., Nardi, S., Zunin, P., 1999. Deterioration of protein fraction by Maillard reaction in dietetic milks. Journal of Dairy Research 66: 237-243.
[19] Messia ve M.C., Candigliota, T., Marconi, E., 2007. Assessment of quality and technological characterization of lactose-hydrolyzed milk. Food Chemistry 104: 910-917.
[20] Tossavainen, O., Kallioinen, H., 2007. Effect of lactose hydrolysis on furosine formation in skim milk during pasteurisation. Milchwissenschaft 62(2): 188-191.
[21] Claeys, W.L., Van Loey, A.M., Hendrickx, M.E., 2003. Kinetics of hydroxymethylfurfural, lactulose and furosine in milk with different fat content. Journal of Dairy Research 70(1): 85–90.
[22] Berg, H.E., 1993. Reactions of lactose during heat treatment of milk: a quantitative study. Ph.D Thesis, Agricultural University, Wageningen, The Netherlands.
[23] Pellegrino, L., 1994. Influence of fat content on some heat-induced changes in milk and cream. Netherlands Milk and Dairy Journal 48: 71-80.
[24] Zamora, R., Hidalgo, F.J., 2005. Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning. Critical Reviews Food Science Nutrition 45: 49-59.
[25] Newton, A.E., Fairbanks, A.J., Golding, M., Andrewes, P., Gerrard, J.A., 2012. The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds. Food and Function 3: 1231-1241.
[26] Sunds, A.V., 2016. Evaluation of accelerated shelf life testing of UHT milk. Master Thesis. Aarhus University, Department of Food Science, Denmark.
[27] Anonim., 2002. Çiğ Süt Standardı. TS 1018. Türk Standartları Enstitüsü (TSE), Ankara.
[28] Keeney M., Bassette R., 1959. Detection of intermediate compounds in the early stages of browning reaction in milk products. Journal of Dairy Science 42(6): 945-960.
[29] Askari, G.R., Emam-Djomeh, Z., Mousavi, S.M., 2008. Investigation of microwave treatment on the optical properties of apple slices during drying. Drying Technology 26(11): 1362-1368.
[30] Pereda, J., Ferragut, V., Quevedo, J.M., Guamis, B., Trujillo, A.J., 2009. Heat damage evaluation in ultra-high pressure homogenized milk. Food Hydrocolloids 23:1974-1979.
[31] Berg, H.E., Van Boekel, M.A.J.S., Jongen, W.M.F., 1990. Heating milk: a study on mutagenicity. Journal of Food Science 55: 100: 1003-1017.
[32] Richards, M., Buys, E.M., De Kock, H.L., 2016. Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods. International Dairy Journal 57: 56-61.
[33] de Koning, P.J., Badings, H.T., van der Pol, J.J.G., Kaper, J., Vos-Klompmaker, E.A.J., 1990. Effect van hittebehandeling en vetgehalte op UHT-melk. Voedingsmiddelentechnologie 23: 11-14.
[34] Deeth, H.C., Lewis, M.J., 2017. Changes During Heat Treatment of Milk. In: High Temperature Processing of Milk and Milk Products, John Wiley & Sons, Ltd, Chichester, UK, 584p.
[35] Francis, F.J., Clydesdale, F.M., 1977. Food Colorimetry: Theory and Applications. Molecular Nutrition and Food Research 21(1): 90-91.
[36] Stanciuc, N., Rapeanu, G., Stanciu, S., 2010. Quantitative evaluation of colour development in milk model systems during heat treatment: a kinetic study. Romanian Biotechnological Letters 15(3): 5331-5341.

Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi

Year 2017, Volume: 15 Issue: 3, 249 - 255, 22.10.2017

Müge Urgu Turkuaz Ecem Saatli Aylin Türk Nurcan Koca

https://doi.org/10.24323/akademik-gida.345258

Cited By: 7

Abstract

Isıl işlem uygulaması sırasında gerçekleşen Maillard reaksiyonları
(enzimatik olmayan esmerleşme) ürün kalitesi açısından önemlidir. Bu
reaksiyonun ara ürünlerinden biri olan hidroksimetilfurfural (HMF), üretim ve
depolama aşamasında özellikle sıcaklığa bağlı olarak değişim göstermektedir. Bu
araştırmada, piyasadaki farklı yağ oranlarına sahip pastörize ve UHT sütlerin
toplam HMF miktarları belirlenmiş ve ayrıca laktozun hidrolize edilmesinin HMF
değeri üzerine etkisi saptanmıştır. Bunun yanı sıra, sütlerin bileşim ve renk
değerleri de tespit edilmiştir. Toplam HMF değerleri, pastörize süt
örneklerinde 1.15-4.78 µmol/L, UHT süt örneklerinde 2.16-12.74 µmol/L,
laktozsuz UHT süt örneklerinde ise 27.35-35.73 µmol/L aralığında tespit
edilmiştir. Her ne kadar ısı artışı ile HMF değerlerinde artış tespit edilse
de, bu değerler HMF içeren birçok gıdaya göre oldukça düşük bulunmuştur. UHT
sütlerin yağ içeriğinin artması ile HMF değerlerinde düşük seviyelerde artış
gözlenmesine karşın, en yüksek değerler laktozun hidrolize edildiği laktozsuz
UHT sütlerde elde edilmiştir. Ayrıca, laktozsuz UHT sütlerin kırmızılık değeri
daha yüksek bulunmuştur.

Keywords

İçme sütü, Hidroksimetilfurfural, Isıl işlem

References

[1] Anonim, 2000. Türk Gıda Kodeksi Çiğ Süt ve Isıl İşlem Görmüş İçme Sütleri Tebliği. T.C. Resmi Gazete 14.02.2000 Tarih 23964 sayı. Başbakanlık Mevzuatı Geliştirme ve Yayın Genel Müdürlüğü, Ankara.
[2] Ferrer, E., Alegría, A., Courtois, G., Farré, R., 2000. High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows’ milk. Journal of Chromatography A 881(1-2): 599–606.
[3] Arena, S., Renzone, G., D’Ambrosio, C., Salzano, A.M., Scaloni A., 2017. Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies. Food Chemistry 219: 477–489.
[4] Morales, F.J., Jiménez-Pérez, S., 1999. HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content. Journal Of Food Science 64(5): 855-859.
[5] Pellegrino, L., Resmini, P., Luf, W., 1995. Assessment (indices) of heat treatment of milk. In: Heat-induced changes in milk, Edited by P.F. Fox, Brussels, International Dairy Federation, 9501: 409–453 p.
[6] Van Boekel, M.A.J.S., 1998. Effect of heating on Maillard reactions in milk. Food Chemistry 62(4): 403-414.
[7] Yıldız, O., Sahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö., Kolaylı, S., 2010. Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda 8: 44-51.
[8] Martins, S.I.F.S., Jongen, W.M.F., Van Boekel, M.A.J.S., 2001. A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology 11: 364–373.
[9] Ames, J.M., 1998. Applications of the Maillard reaction in the food industry. Food Chemistry 62(4): 431-439.
[10] Berg, H.E., Van Boekel, M.A.J.S., 1994. Degradation of Lactose During Heating of Milk. 1. Reaction Pathways. Netherlands. Milk and Dairy Journal 48: 157-175.
[11] Morales, F.J., Romero, C., Jiménez-Pérez, S., 2000. Characterization of industrial processed milk by analysis of heat-induced changes. International Journal of Food Science and Technology 35(2): 193-200.
[12] Akalin, A.S., Gönç, S., 1997. Lactulose and HMF contents in market milks. Milchwissenschaft 52(7): 377-380.
[13] Morales, F.J., Romero, C., Jiménez-Pérez, S., 1996. Heat Treatments & Alternative Methods: Study on 5-hydroxymethylfurfural formation in milk during UHT treatment measured by two analytical procedures. International Dairy Federation. 354-357.
[14] Leiva, G.E., Naranjo, G.B., Malec, L.S., 2017. A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions. Food Chemistry 215: 410-416.
[15] Ledesma-Osuna, A.I., Ramos-Clamont, G., Vázquez-Moreno, L., 2008. Characterization of bovine serum albumin glycated with glucose, galactose and lactose. Acta Biochimica Polonica 55(3): 491-497.
[16] Jansson, T., Clausen, M.R., Sundekilde, U.K., Eggers, N., Nyegaard, S., Larsen, L.B., Ray, C., Sundgren, A., Andersen, H.J., Bertram, H.C., 2014. Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk. Journal of Agricultural and Food Chemistry 62(31): 7886−7896.
[17] Milkovska-Stamenova, S., Hoffmann, R., 2016. Hexose-derived glycation sites in processed bovine milk. Journal of Proteomics 134: 102–111.
[18] Evangelisti, F., Calcagno, C., Nardi, S., Zunin, P., 1999. Deterioration of protein fraction by Maillard reaction in dietetic milks. Journal of Dairy Research 66: 237-243.
[19] Messia ve M.C., Candigliota, T., Marconi, E., 2007. Assessment of quality and technological characterization of lactose-hydrolyzed milk. Food Chemistry 104: 910-917.
[20] Tossavainen, O., Kallioinen, H., 2007. Effect of lactose hydrolysis on furosine formation in skim milk during pasteurisation. Milchwissenschaft 62(2): 188-191.
[21] Claeys, W.L., Van Loey, A.M., Hendrickx, M.E., 2003. Kinetics of hydroxymethylfurfural, lactulose and furosine in milk with different fat content. Journal of Dairy Research 70(1): 85–90.
[22] Berg, H.E., 1993. Reactions of lactose during heat treatment of milk: a quantitative study. Ph.D Thesis, Agricultural University, Wageningen, The Netherlands.
[23] Pellegrino, L., 1994. Influence of fat content on some heat-induced changes in milk and cream. Netherlands Milk and Dairy Journal 48: 71-80.
[24] Zamora, R., Hidalgo, F.J., 2005. Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning. Critical Reviews Food Science Nutrition 45: 49-59.
[25] Newton, A.E., Fairbanks, A.J., Golding, M., Andrewes, P., Gerrard, J.A., 2012. The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds. Food and Function 3: 1231-1241.
[26] Sunds, A.V., 2016. Evaluation of accelerated shelf life testing of UHT milk. Master Thesis. Aarhus University, Department of Food Science, Denmark.
[27] Anonim., 2002. Çiğ Süt Standardı. TS 1018. Türk Standartları Enstitüsü (TSE), Ankara.
[28] Keeney M., Bassette R., 1959. Detection of intermediate compounds in the early stages of browning reaction in milk products. Journal of Dairy Science 42(6): 945-960.
[29] Askari, G.R., Emam-Djomeh, Z., Mousavi, S.M., 2008. Investigation of microwave treatment on the optical properties of apple slices during drying. Drying Technology 26(11): 1362-1368.
[30] Pereda, J., Ferragut, V., Quevedo, J.M., Guamis, B., Trujillo, A.J., 2009. Heat damage evaluation in ultra-high pressure homogenized milk. Food Hydrocolloids 23:1974-1979.
[31] Berg, H.E., Van Boekel, M.A.J.S., Jongen, W.M.F., 1990. Heating milk: a study on mutagenicity. Journal of Food Science 55: 100: 1003-1017.
[32] Richards, M., Buys, E.M., De Kock, H.L., 2016. Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods. International Dairy Journal 57: 56-61.
[33] de Koning, P.J., Badings, H.T., van der Pol, J.J.G., Kaper, J., Vos-Klompmaker, E.A.J., 1990. Effect van hittebehandeling en vetgehalte op UHT-melk. Voedingsmiddelentechnologie 23: 11-14.
[34] Deeth, H.C., Lewis, M.J., 2017. Changes During Heat Treatment of Milk. In: High Temperature Processing of Milk and Milk Products, John Wiley & Sons, Ltd, Chichester, UK, 584p.
[35] Francis, F.J., Clydesdale, F.M., 1977. Food Colorimetry: Theory and Applications. Molecular Nutrition and Food Research 21(1): 90-91.
[36] Stanciuc, N., Rapeanu, G., Stanciu, S., 2010. Quantitative evaluation of colour development in milk model systems during heat treatment: a kinetic study. Romanian Biotechnological Letters 15(3): 5331-5341.

There are 36 citations in total.

Details

Journal Section	Research Papers
Authors	Müge Urgu This is me Turkuaz Ecem Saatli This is me Aylin Türk This is me Nurcan Koca
Publication Date	October 22, 2017
Submission Date	October 19, 2017
Published in Issue	Year 2017 Volume: 15 Issue: 3

Cite

APA	Urgu, M., Saatli, T. E., Türk, A., Koca, N. (2017). Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi. Akademik Gıda, 15(3), 249-255. https://doi.org/10.24323/akademik-gida.345258
AMA	Urgu M, Saatli TE, Türk A, Koca N. Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi. Akademik Gıda. October 2017;15(3):249-255. doi:10.24323/akademik-gida.345258
Chicago	Urgu, Müge, Turkuaz Ecem Saatli, Aylin Türk, and Nurcan Koca. “Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT Ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi”. Akademik Gıda 15, no. 3 (October 2017): 249-55. https://doi.org/10.24323/akademik-gida.345258.
EndNote	Urgu M, Saatli TE, Türk A, Koca N (October 1, 2017) Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi. Akademik Gıda 15 3 249–255.
IEEE	M. Urgu, T. E. Saatli, A. Türk, and N. Koca, “Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi”, Akademik Gıda, vol. 15, no. 3, pp. 249–255, 2017, doi: 10.24323/akademik-gida.345258.
ISNAD	Urgu, Müge et al. “Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT Ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi”. Akademik Gıda 15/3 (October 2017), 249-255. https://doi.org/10.24323/akademik-gida.345258.
JAMA	Urgu M, Saatli TE, Türk A, Koca N. Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi. Akademik Gıda. 2017;15:249–255.
MLA	Urgu, Müge et al. “Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT Ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi”. Akademik Gıda, vol. 15, no. 3, 2017, pp. 249-55, doi:10.24323/akademik-gida.345258.
Vancouver	Urgu M, Saatli TE, Türk A, Koca N. Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi. Akademik Gıda. 2017;15(3):249-55.