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Abstract:

During storage of foods and biological systems, fluorescent products are developed through the Maillard reaction, along with the brown pigments. Fluorescent products have been proposed as early indicators of this reaction. The aim of present work was to compare the kinetics of fluorescence and pigment development in order to define adequate early markers. Model glucose-aminoacid systems were prepared in several salts and buffers and stored at 55°C. Pigment and florescence development was evaluated as a function of time. The results showed that, under unfavourable conditions for the reaction (low pH, presence of retardant salts), fluorescence was detected after important colour changes had occurred. However, under favourable conditions for the reaction (neutral pH, accelerating salts) fluorescent products could be considered as adequate markers because they sensitively reflected early steps of the reaction. Compositional factors and/or environmental conditions are the key factors for defining the performance of fluorescence as an adequate early marker. © 2005 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:A critical evaluation of fluorescence as a potential marker for the Maillard reaction
Autor:Matiacevich, S.B.; Pilar Buera, M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones, Científicas Y Técnicas de la República Argentina (CONICET), Argentina
Palabras clave:Fluorescent AGEs; Fluorescent intermediates; Maillard reaction; Non-enzymatic browning; amino acid; glucose; article; chemical procedures; chemical reaction; color; environmental factor; fluorescence; glycation; kinetics; performance
Año:2006
Volumen:95
Número:3
Página de inicio:423
Página de fin:430
DOI: http://dx.doi.org/10.1016/j.foodchem.2005.01.027
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:amino acid, 65072-01-7; glucose, 50-99-7, 84778-64-3
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v95_n3_p423_Matiacevich

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Citas:

---------- APA ----------
Matiacevich, S.B. & Pilar Buera, M. (2006) . A critical evaluation of fluorescence as a potential marker for the Maillard reaction. Food Chemistry, 95(3), 423-430.
http://dx.doi.org/10.1016/j.foodchem.2005.01.027
---------- CHICAGO ----------
Matiacevich, S.B., Pilar Buera, M. "A critical evaluation of fluorescence as a potential marker for the Maillard reaction" . Food Chemistry 95, no. 3 (2006) : 423-430.
http://dx.doi.org/10.1016/j.foodchem.2005.01.027
---------- MLA ----------
Matiacevich, S.B., Pilar Buera, M. "A critical evaluation of fluorescence as a potential marker for the Maillard reaction" . Food Chemistry, vol. 95, no. 3, 2006, pp. 423-430.
http://dx.doi.org/10.1016/j.foodchem.2005.01.027
---------- VANCOUVER ----------
Matiacevich, S.B., Pilar Buera, M. A critical evaluation of fluorescence as a potential marker for the Maillard reaction. Food Chem. 2006;95(3):423-430.
http://dx.doi.org/10.1016/j.foodchem.2005.01.027