Hydroxymethylfurfural (Hmf) Formation in Milk and Dairy Products

Yıl 2018, Cilt: 4 Sayı: 1, 13 - 23, 01.04.2018

Harun R. Özdal , Bihter Yıldız Güner Arkun

Öz

Milk and dairy products are encountered non-enzymatic browning reactions due to the heat process and
storage temperatures. These reactions occur in foodstuffs containing sugar and amino acids. As a result
of the reaction, undesirable compounds are formed in foods, so that the natural structure of the food is
deteriorated. It is of great importance to control and observe the 5-Hydroxymethyl-2-furaldehyde (HMF)
compound in milk and dairy products during the production process and storage period as a result of
the browning reaction due to the heat treatment. Formation of (HMF), which is heat treatment indicator
used as a chemical parameter to determine whether most food products with sugar concentration,
such as fruit juices, honey, molasses, jams, milk and dairy products, are stored under right conditions
and whether the appropriate heat treatment is carried out during the production process. In this study,
heat treatment was applied to milk and dairy products during production and hydroxymethylfurfural
(HMF) formation as a result of non-enzymatic chemical reactions have been investigated and evaluated.

Anahtar Kelimeler

Milk,, HMF,, Hydroxymethylfurfural,, Heat Treatment,, Maillard Reaction

Kaynakça

• Izquierdo-Pulido, M., & Vidal-Carou, M. C. (1997). Determination of free and total furfural compounds in infant milk formulas by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 45(6), 2128-2133.
• [2] Ames, J.M., (1998). Applications of the Maillard reaction in the food industry. Food Chemistry 62(4): 431-439.
• [3] Antal, M. J., Mok, W.S.L., Richards, G.N., (1990). Mechanism of formation of 5-hydroxymethy)-2furaldehyde from D-fructose and sucrose. Carbohydr. Res. 199, 91–109.
• [4] Anonim, (2000). Türk Gıda Kodeksi Çiğ Süt ve Isıl İşlem Görmüş İçme Sütleri Tebliği. T.C. Resmi Gazete, Sayı: 23964. Tarım ve Köyişleri Bakanlığı, Ankara.
• [5] Anonim, (2016). Çiğ Süt Neden Isıl İşlemden Geçmeli, Süt Hakkında Aklımızda bir şey kalmasın,http://www.hurriyet.com.tr/paylas/suthakkinda- aklinizda-bir-soru-kalmasin-2361.
• [6] Anet, E.F.L.J., (1964). 3-Deoxyglycosuloses (3-deoxyglucosones) and the degradation of carbonhydrates, Advances Carbonhydrate Research 19; 181-218.
• [7] Anon., 2018 (https://www.foodelphi.com/tag/ sutun-tanimi/, Accessed May 2, 2018).
• [8] 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.
• [9] Baldwin, A.J., Ackland, J.D., (1991). Effect of preheat treatment and storage on the properties of whole milk powder. Changes in physical and chemical properties. Netherland Milk Dairy Journal, 45, 169-181.
• [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] Burdurlu, H. S. and Karadeniz, F. (2003). Effect of storage on nonenzymatic browning of apple juice concentrates. Food Chemistry, 80, 91- 97.
• [12] Bolin, H. R. and Steele, R. J. (1987). Nonenzymatic browning in dried apples during storage. Journal of Food Science, 52(6), 1654- 1657.
• [13] Chavez-Servin, JL, Castellote, AI, Lopez- Sabater, (2005). C. Analysis of potential and free furfural compounds in milk-based formula by highperformance liquid chromatography evolution during storage. Journal of Chromatography A., 1076: 133-140.
• [14] Coca, M., Garcia, M.T., Gonzalez, G., Pena, M., and Garcia, J.A., (2004). Study of colored compounds formed in sugar beet processing, Food Chemistry 86(3); 421-433.
• [15] Çelebi, I., (2006). Color formation in wheat starch based glucose syrups and use of activated carbons for sugar decolorization, a thesis of Master, Natural and Applied Sciences of Middle East Technical University, p: 27-33.
• [16] Daniel, J. R. and Whistler, R. L., (1985). Carbonhydrates. In ‘Food Chemistry’, O. R. Fennama (Ed.), second edition, Marcel Dekker, p. 70-137, New York.
• [17] Dmytrów, I., Mituniewicz-Małek, A., & Balejko, J., (2010). Assessment of selected physicochemical parameters of UHT sterilized goat’s milk. Electr. J. Pol. Agric. Univ. Food Sci. Technol, 13(2), 09.
• [18] Edward, W.P., (2000). The Maillard Reactions. In: The Science of Sugar Confectionery, Edited by W.P. Edwards, Royal Society of Chemistry Publication, Cambridge, pp. 9-13.
• [19] 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.
• [20] Ferrer, E., Alegría, A., Courtois, G., Farré, R., (2000). High-performance liquid chromatographic determination of Maillard compounds in storebrand and name-brand ultra-high-temperature treated cows’ milk. Journal of Chromatography A 881(1-2): 599–606.
• [21] Fox PF, McWeeney PLH., (2003). Advanced Dairy Chemistry. Volume 1. In Chapter 1: Milk Proteins: General and Historical Aspects. Third Edition, Part A New York, Springer Verlag Publish.
• [22] Friedman, M.; Molnar-Perl, (1990), I. Inhibition of browning by sulfur amino acids. I. Heated amino acid-glucose systems. J. Agric. Food Chem. 38, 1642-1647.
• [23] Haleva-Toledo, E., Naim, M., Zehavi, U., Rouseff, R.L., (1999). Effects of L-Cysteine and N-Acetyl-Lcysteine on 4-Hydroxy-2,5-dimethyl- 3(2H)-furanone (Furaneol), 5-(Hydroxymethyl) furfural, and 5methylfurfural Formation and Browning in Buffer Solutions Containing either Rhamnose or Glucose and Arginine J. Agric. Food Chem. 47, 4140-4145.
• [24] 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 ultrahigh-temperature (UHT) milk. Journal of Agricultural and Food Chemistry 62(31): 7886−7896.
• [25] Kroh, L.W., (1994). Caramelisation in food and beverages. Food Chem., 51, 373-379.
• [26] 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.
• [27] 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.
• [28] Maijala K., (2000). Cow milk and human development and wellbeing. Livestock Production Science. 65: 1-18.
• [29] Martins, S. I., Jongen, W. M., & Van Boekel, M. A. (2000)., A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology, 11(9-10), 364-373.
• [30] 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.
• [31] Marquez, F. M., Gomez, M., Hernandez, E.G., Villanova, B.G., (1992). New spectrophotometric methods for measuring hydroxymethylfurfural in powdered milk. Journal of Dairy Research, 59, 225-228.
• [32] Metin M., (1996). 5. Sütün Karbonhidratları, 13. Süte Uygulanan Isıl İşlemler Süt teknolojisi 129-130, 526-527.
• [33] Miller GD, Jarvis KJ, McBean LD. (2000). Handbook of Dairy Foods and Nutrition. (Ed: Jensen, Kroger). The Importance of Milk and Milk Products in the Diet. New York. CRC Press. 4-24.
• [34] Morales, F. J., Romero, C., & Jimenez-Pérez, S. (1992). An enhanced liquid chromatographic method for 5-hydroxymethylfurfural determination in UHT milk. Chromatographia, 33(1-2), 45-48.
• [35] Morales, J. F., Romero, C., Perez-Jimenez., S., (1996). Evaluation of heat-induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content, Internatıonal Journal of food science & technology, v.31 no.5, pp 411- 418
• [36] 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.
• [37] Naim, M., Wainish, S., Zehavi, U., Peleg, H., Rouseff, R. L., Nagy, S., (1993). Inhibition by thiol compounds of off-flavor formation in stored orange juice. I. Effect of L-cysteine and N-acetyl- L-cysteine on 2,5-dimethyl-4-hydroxy-3(2H)- furanone formation. J. Agric. Food Chem., 41, 1355-1358.
• [38] Oral R.A, Dogan M, Sarioglu K, Toker OS., (2012). 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage, International Journal of Food Engineering. 2012; 8: 1556-3758.
• [39] Oral R.A, Dogan M, Sarıoglu K., (2014). Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage. Food Chemistry. 2014; 142: 423-429.
• [40] Oral R.A, Mortaş M, Dogan M, Sarioglu K, Yazici F., (2014). New Approaches to Determination of HMF. Food Chemistry. 2014; 143: 367-370.
• [41] Oral, R.A., Dogan, M., Sarıoglu, K., Kayacıer, A., & Sagdic, O. (2015). Determination of HMF in Some Instant Foods and Its Biodegradation by Some Lactic Acid Bacteria in Medium and Food. Ann Chromatographia, Sep Tech, 1(1), 1004.
• [42] 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.
• [43] Richardson, P., (2001). Thermal technologies in food processing. Woodhead Publishing, 294, England.
• [44] Sarımehmetoğlu B., Güvenli Süt Tüketimi [online], Besin Hijyeni ve Teknolojisi, Ankara Üniversitesi, https://www.foodelphi.com/tag/ sutun-tanimi/.
• [45] Sunds, A. V., Rauh, V. M., Sørensen, J., & Larsen, L. B. (2018). Maillard reaction progress in UHT milk during storage at different temperature levels and cycles. International Dairy Journal, 77, 56-64.
• [46] Tossavainen, O., Kallioinen, H., (2007). Effect of lactose hydrolysis on furosine formation in skim milk during pasteurization. Milchwissenschaft 62(2): 188-191.
• [47] 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.
• [48] Ünal R. N., & Besler H. T., (2008). Beslenmede sütün önemi. Sağlık Bakanlığı Yayın, (727).
• [49] Wedzicha, B.L., and McWeeny, D.J., (1974). Non-enzymic browning reactions of ascorbic acid and their inhibition, The production of 3-deoxy- 4-sulphopentosulose in mixtures of ascorbic acid glycine and bisulphite ion, Journal of the Science of Food and Agriculture 25; 577-587.
• [50] Van Boekel, M.A.J.S., (1998). Effect of heating on Maillard reactions in milk. Food Chemistry 62(4): 403-414.
• [51] Yetişmeyen A., (1995). Süt teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları, (1420/420), 1997.
• [52] Yıldız, O., Şahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö., & Kolaylı, S., (2010). Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda, 8(6), 44-51.
• [53] Zhijun Chen and Xiaomei Yan, (2009). Simultaneous Determination of Melamine and 5-Hydroxymethylfurfural in Milk by Capillary Electrophoresis with Diode Array Detection, J.Agric Food Chem., 57(19), pp 8742-8747.