Navegar

Colección

Datos Estadísticas

Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka-Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively. © 2010 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
Autor:Rozycki, S.D.; Buera, M.P.; Piagentini, A.M.; Costa, S.C.; Pauletti, M.S.
Filiación:Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional Del Litoral, Santa Fe, Argentina
CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, 1428 Buenos Aires, Argentina
Palabras clave:Color; Concentrated milk; Fluorescence; Kinetics; Color parameter; Concentrated milk; Design variables; Extreme value; Fluorescence kinetics; Kubelka-Munk; Macroscopic appearance; Molecular aspects; Optical densities; pH value; Protein concentrations; Reaction time; Temperature dependence; Whole milk powder; Activation energy; Color; Rate constants; Sugar (sucrose); Fluorescence
Año:2010
Volumen:101
Número:1
Página de inicio:59
Página de fin:66
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2010.06.009
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v101_n1_p59_Rozycki

Referencias:

  • Adhikari, H.R., Tappel, A.L., Fluorescent products in a glucose-glycine browning reaction (1973) Journal of Food Science, 38, pp. 486-488
  • Brands, C.M.J., Van Boekel, M.A., Reactions of monosaccharides during heating of sugar-casein systems: Building of a reaction network model (2001) Journal of Agricultural and Food Chemistry, 49, pp. 4667-4675
  • Buera, M.P., Chirife, J., Resnik, S.L., Lozano, R.D., Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to caramelization of various single sugars (1987) Journal of Food Science, 52, pp. 1059-1062
  • Buera, M.P., Chirife, J., Resnik, S.L., Lozano, R.D., Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to reaction between glucose and glycine peptides (1987) Journal of Food Science, 52, pp. 1068-1073
  • Buera, M.P., Chirife, J., Resnik, S.L., Wetzler, G., Nonenzymatic browning in liquid systems of high water activity: Kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning (1987) Journal of Food Science, 52, pp. 1063-1067
  • Buera, M.P., Chirife, J., Resnik, S.L., Nonenzymatic nonoxidative browning in hydrolyzed shelf-stable concentrated cheese whey (1990) Journal of Food Science, 55, pp. 697-700
  • Buera, M.P., Hough, G., Martinez, E., Resnik, S.L., Colorimetric, spectrophotometric and sensory color measurements of a dairy product: Dulce de leche (1990) Anales de la Asociación Química Argentina, 78, pp. 291-299
  • Buera, M.P., Resnik, S.L., Petriella, C., Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration (1992) Lebensmittel, Wissenschaft und Technology, 25, pp. 35-37
  • Calvo, C., La medida del color en alimentos traslúcidos: Teoría de Kubelka-Munk (1993) Revista Española de Ciencia y Tecnología de Alimentos, 33 (6), pp. 597-606
  • Cano-Ruiz, M.E., Richter, R.L., Changes in physicochemical properties of retort-sterilized dairy beverages during storage (1998) Journal of Dairy Science, 81, pp. 2116-2123
  • Carabasa-Giribet, M., Ibarz-Ribas, A., Kinetics of colour development in aqueous glucose systems at high temperature (2000) Journal of Food Engineering, 44, pp. 181-189
  • Cerrutti, P., Resnik, S.L., Seldes, A., Ferro Fontan, C., Kinetics of deteriorative reaction in model food systems of high water activity: Glucose loss, 5-hydroxymethylfurfural accumulation and fluorescence development due to nonenzymatic browning (1985) Journal of Food Science, 50, pp. 627-630
  • Labuza, T., Baiser, W., The kinetics of nonenzymatic browning (1992) Physical Chemistry of Foods, pp. 595-649
  • Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M.C., Lerici, C.R., Review of non-enzymatic browning and antioxidant capacity in processed foods (2001) Trends in Food Science and Technology, 11, pp. 340-346
  • Matiacevich, S.B., Buera, M.P., A critical evaluation of fluorescence as a potential marker for the Maillard reaction (2006) Food Chemistry, 95, pp. 423-430
  • Montgomery, D.C., (2001) Chapter 3: Experiments with A Single Factor: The Analysis of Variance. Design and Analysis of Experiments. i, , John Wiley & Sons
  • Morales, F.J., Van Boekel, M.A.J.S., A study on advanced Maillard reaction in heated casein/sugar solutions: Fluorescence accumulation (1999) International Dairy Journal, 7, pp. 675-683
  • Obayashi, H., Nakano, K., Shigeta, H., Yamaguchi, M., Yoshimori, K., Fukui, M., Fujii, M., Kondo, M., Formation of crossline as a fluorescent advanced glycation end product in vitro and in vivo (1996) Biochemical and Biophysical Research Communications, 226, pp. 37-41
  • Park, C.K., Kim, D.H., Relationship between fluorescence and antioxidant activity of ethanol extracts of a Maillard browning mixture (1983) Journal of the American Oil Chemists' Society, 60 (1), pp. 22-26
  • Pauletti, M., Calvo, C., Izquierdo, L., Costell, E., Color y textura del dulce de leche. selección de métodos instrumentales para el control de calidad industrial (1992) Revista Española Ciencia y Tecnología de Alimentos, 32, pp. 291-305
  • Paulette, M., Castelao, E., Sabbag, N., Costa, S., Color development rate in dulce de leche (1995) Food Science and Technology International, 1, pp. 137-140
  • Pauletti, M., Castelao, E., Bernardi, M., Influence of soluble solids, acidity and sugar on the color of dulce de leche (1996) Food Science and Technology International, 2, pp. 45-49
  • Pauletti, M., Matta, E.J., Castelao, E., Rozycki, S.D., Color in concentrated milk proteins with high sucrose as affected by glucose replacement (1998) Journal of Food Science, 63, pp. 90-92
  • Pauletti, M.S., Matta, E.J., Rozycki, S., Kinetics of heat-induced browning in concentrated milk with sucrose as affected by pH and temperature (1999) Food Science and Technology International, 5 (5), pp. 407-413
  • Petriella, C., Resnik, S., Lozano, R., Chirife, J., Kinetics of deteriorative reactions in model food systems of high water activity: Color changes due to nonenzymatic browning (1985) Journal of Food Science, 50, pp. 622-626
  • Pokorny, J., Sakurai, H., Role of oxidized lipids in nonenzymic browning reactions (2002) International Congress Series, 1245, pp. 373-374
  • Quintas, M.A.C., Brandao, T.R.S., Silva, C.L.M., Modelling colour changes during the caramelisation reaction (2007) Journal of Food Engineering, 83, pp. 483-491
  • Rozycki, S.D., (1999), M.S. Thesis Food Technology, Facultad de Ingeniería Química, Universidad Nacional del Litoral. Santa Fe, Argentina; Rozycki, S.D., Cinética de pardeamiento en sistemas lácteos concentrados: Análisis comparativos de modelos (2003) Ciencia y Tecnología Alimentaria, 4 (2), pp. 95-108
  • Saguy, I.S., Graf, E., Particle size effects on the diffuse reflectance of a sucrose-caramel mixture (1999) Journal of Food Science, 56, pp. 1117-1120
  • (1993) Introduction to Food Engineering, , R. Singh, D. Heldman, second ed. Academic Press San Diego, USA
  • Song, D.U., Jung, Y.D., Chay, D.O., Lee, K.H., Yang, S.Y., Shin, B.A., Ahn, B.W., Effect of drinking green tea on age-associated accumulation of Maillard-type fluorescence and carbonyl groups in rat aortic and skin collagen (2002) Archives of Biochemistry and Biophysics, 397 (2), pp. 424-429
  • Statgraphics Plus, , 3.0, Copyright 1994-1997. Statistical Graphics Corporation, USA
  • (1993) Statistica for Windows, , Statistica Release 4.5 StatSoft , Inc., USA
  • Tessier, F., Monnier, V.M., Kornfield, J.A., Characterization of novel chromophores, fluorophores and cross-links from glyceraldehydes, lysine and arginine (2002) International Congress Series, 1245, pp. 303-311

Citas:

---------- APA ----------
Rozycki, S.D., Buera, M.P., Piagentini, A.M., Costa, S.C. & Pauletti, M.S. (2010) . Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems. Journal of Food Engineering, 101(1), 59-66.
http://dx.doi.org/10.1016/j.jfoodeng.2010.06.009
---------- CHICAGO ----------
Rozycki, S.D., Buera, M.P., Piagentini, A.M., Costa, S.C., Pauletti, M.S. "Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems" . Journal of Food Engineering 101, no. 1 (2010) : 59-66.
http://dx.doi.org/10.1016/j.jfoodeng.2010.06.009
---------- MLA ----------
Rozycki, S.D., Buera, M.P., Piagentini, A.M., Costa, S.C., Pauletti, M.S. "Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems" . Journal of Food Engineering, vol. 101, no. 1, 2010, pp. 59-66.
http://dx.doi.org/10.1016/j.jfoodeng.2010.06.009
---------- VANCOUVER ----------
Rozycki, S.D., Buera, M.P., Piagentini, A.M., Costa, S.C., Pauletti, M.S. Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems. J Food Eng. 2010;101(1):59-66.
http://dx.doi.org/10.1016/j.jfoodeng.2010.06.009