Changes in harmful Maillard reaction products in low-temperature long-time pasteurization-treated milks reconstituted from whole-milk powders after different storage times
2022
Li, Yong | Jia, Xiaodi | Wang, Zhaojun | He, Zhiyong | Zeng, Maomao | Chen, Jie
Reconstituted milk treated with low-temperature long-time pasteurization was produced from whole-milk powders stored for 0–18 months. The profiles of initial, intermediate, and advanced stage Maillard reaction products, furosine, furfurals, and advanced glycation end-products in reconstituted milk were investigated. The total lysine content decreased in the reconstituted milk, whereas furosine content increased by 1.8- to 7.4-fold with storage of the corresponding milk powder. 5-(Hydroxymethyl)furfural (HMF) increased by 25–271 % with storage. 2-Furaldehyde (F) and 5-methyl-2-furfural also showed an increasing trend with storage, but 2-furyl methyl ketone (FMC) was detected only in fresh and 4-month-old reconstituted milk powder. The Nε-(carboxymethyl)lysine (CML) content increased by 1.8- to 5.2-fold with storage (from 9.9 ± 1.6 to 28.3 ± 3.3 mg/L). The Nε-(carboxyethyl)lysine content increased by 34–175 %. The increase in the furosine, HMF, F, and CML content in reconstituted milk accelerated between 12 and 18 months of storage. These compounds were more affected by the storage time of the milk powder than other harmful Maillard reaction products.
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