Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche

References

• Abraham K, Gürtler R, Berg K, Heinemeyer G, Lampen A, Appel K. 2011. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food. Mol Nutr Food Res. 55(5):667–678. doi:10.1002/mnfr.201000564.
   PubMed Web of Science ®Google Scholar
• Akal C, Buran İ, Delialioğlu R, Yetişemiyen A. 2018. The effect of different sugar ratio on the quality properties of milk jam. Gida/Journal of Food. 43:865–875.
   Google Scholar
• Association of Official Analytical Chemists (AOAC). 2006. Official Methods of Analysis. In: 18th ed. Gaithersburgs (MD).
   Google Scholar
• Barrera J, Pedreschi F, Gómez J, Zúñiga R, Mariotti-Celis M. 2021. In house validation for the direct determination of 5-hydroxymethyl-2-furfural (HMF) in “dulce de leche.”. J Food Compos Anal. 95(September:2020.
   Web of Science ®Google Scholar
• Bauer-Marinovic M, Taugner F, Florian S, Glatt H. 2012. Toxicity studies with 5-hydroxymethylfurfural and its metabolite 5-sulphooxymethylfurfural in wild-type mice and transgenic mice expressing human sulphotransferases 1A1 and 1A2. Arch Toxicol. 86(5):701–711. doi:10.1007/s00204-012-0807-5.
   PubMed Web of Science ®Google Scholar
• Bellalta P, Troncoso E, Zúñiga R, Aguilera J. 2012. Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior. LWT - J Food Sci Technol. 46(2):375–381. doi:10.1016/j.lwt.2011.12.017.
   Web of Science ®Google Scholar
• Bellarde F. 2005. Elaboração de Doce de Leite Pastoso com Substituição Parcial dos Sólidos de Leite por Concentrado Proteíco de Soro. Revista Brasileira Multidisciplinar. 9(2):249. doi:10.25061/2527-2675/ReBraM/2006.v9i2.280.
   Google Scholar
• Cai Y, Zhang Z, Jiang S, Yu M, Huang C, Qiu R, Zou Y, Zhang Q, Ou S, Zhou H, et al. 2014. Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination. J Hazard Mater. 268:1–5. doi:10.1016/j.jhazmat.2013.12.067.
   PubMed Web of Science ®Google Scholar
• Capuano E, Fogliano V. 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT - J Food Sci Technol. 44(4):793–810. doi:10.1016/j.lwt.2010.11.002.
   Web of Science ®Google Scholar
• Cheng N, Barbano D, Drake M. 2019. Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity. J Dairy Sci. 102(3):2022–2043. doi:10.3168/jds.2018-15739.
   PubMed Web of Science ®Google Scholar
• Codex Alimentarius. 2001. Commission standards. In: Codex Standards for Honey, (1981/revised 1987/revised 2001). FAO–Rome; p. 1–7.
   Google Scholar
• De Oliveira F, Coimbra J, De Oliveira E, Zuñiga A, Rojas E. 2016. Food protein-polysaccharide conjugates obtained via the maillard reaction: a review. Crit Rev Food Sci Nutr. 56(7):1108–1125. doi:10.1080/10408398.2012.755669.
   PubMed Web of Science ®Google Scholar
• Francisquini J, De Oliveira L, Pereira J, Stephani R, Í P, Da Silva P. 2016. Avaliação da intensidade da reação de Maillard, de atributos físico-químicos e análise de textura em doce de leite. Revista Ceres. 63(5):589–596. doi:10.1590/0034-737x201663050001.
   Google Scholar
• Francisquini J, Rocha J, Martins E, Stephani R, Fonseca Da Silva P, Renhe I, Perrone ÍT, Fernandes De Carvalho A. 2019. 5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche. J Dairy Res. 86(4):477–482. doi:10.1017/S0022029919000815.
   PubMed Web of Science ®Google Scholar
• Fujimaru T, Park J, Lim J. 2012. Sensory Characteristics and Relative Sweetness of Tagatose and other sweeteners. J Food Sci. 77(9):9. doi:10.1111/j.1750-3841.2012.02844.x.
   Web of Science ®Google Scholar
• Gaze L, Costa M, Monteiro M, Lavorato J, Conte C, Raices R, Cruz A, Freitas M. 2015a. Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods. Food Chem. 169:471–477. doi:10.1016/j.foodchem.2014.08.017.
   PubMed Web of Science ®Google Scholar
• Gaze L, Oliveira B, Ferrao L, Granato D, Cavalcanti R, Conte C, Cruz A, Freitas M. 2015b. Preference mapping of dulce de leche commercialized in Brazilian markets. J Dairy Sci. 98(3):1443–1454. doi:10.3168/jds.2014-8470.
   PubMed Web of Science ®Google Scholar
• Gökmen V, Ö A, Köksel H, Acar J. 2007. Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies. Food Chem. 104(3):1136–1142. doi:10.1016/j.foodchem.2007.01.008.
   Web of Science ®Google Scholar
• Gökmen V, Morales F. 2014. Processing Contaminants: hydroxymethylfurfural. Encyclopedia of Food Safety. 2:404–408.
   Google Scholar
• Hamzalıoğlu A, Gökmen V. 2020. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling. Food Chem. 318:126467. doi:10.1016/j.foodchem.2020.126467.
   PubMed Web of Science ®Google Scholar
• Husøy T, Haugen M, Murkovic M, Jöbstl D, Stølen L, Bjellaas T, Rønningborg C, Glatt H, Alexander J. 2008. Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure. Food Chem Toxicol. 46(12):3697–3702. doi:10.1016/j.fct.2008.09.048.
   PubMed Web of Science ®Google Scholar
• Islam M, Khalil M, Islam M, Gan S. 2014. Toxic compounds in honey. J Appl Toxicol. 34(7):733–742. doi:10.1002/jat.2952.
   PubMed Web of Science ®Google Scholar
• Kanar Y, Mazı B. 2019. HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methods. LWT, - J Food Sci Technol 113 (June). 113:108273. doi:10.1016/j.lwt.2019.108273.
   Web of Science ®Google Scholar
• Lee C, Chen K, Lin J, Chen Y, Chen Y, Wu J, Hsieh C. 2019. Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods. Trends Food Sci Technol. 93:271–280. September. doi:10.1016/j.tifs.2019.09.021.
   Web of Science ®Google Scholar
• Luna M, Aguilera J. 2014. Kinetics of Colour Development of Molten Glucose, Fructose and Sucrose at High Temperatures. Food Biophys. 9(1):61–68. doi:10.1007/s11483-013-9317-0.
   Web of Science ®Google Scholar
• Lund M, Ray C. 2017. Control of Maillard Reactions in Foods: strategies and Chemical Mechanisms. J Agric Food Chem. 65(23):4537–4552. doi:10.1021/acs.jafc.7b00882.
   PubMed Web of Science ®Google Scholar
• MacDonald R, Reitmeier C, MacDonald R, Reitmeier C. 2017. Chapter 6 – food Processing. Understanding Food Systems. doi:10.1016/B978-0-12-804445-2.00006-5
   Google Scholar
• Malec L, Llosa R, Naranjo G, Vigo M. 2005. Loss of available lysine during processing of different dulce de leche formulations. Int J Dairy Technol. 58(3):164–168. doi:10.1111/j.1471-0307.2005.00202.x.
   Web of Science ®Google Scholar
• Martínez M, Troncoso E, Robert P, Quezada C, Zúñiga R. 2019. Time-Dependent Rheological Behavior of Starch-Based Thickeners and Herb Infusion Dispersions for Dysphagia Management. Starch/Staerke. 71(1–2):1–11. doi:10.1002/star.201700276.
   Web of Science ®Google Scholar
• Miao Y, Zhang H, Zhang L, Wu S, Sun J, Shan Y, Yuan Y. 2014. Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying. J Food Sci Technol. 51(12):4005–4011. doi:10.1007/s13197-013-0951-9.
   PubMed Web of Science ®Google Scholar
• Morales F. 2008. Thermal Treatment: hydroxymethylfurfural (HMF) and Related Compounds. In: Lineback D, Stadler R, editors. Process-Induced Food Toxicants: occurrence, Formation. Mitigation, and Health Risks; p. 135–174.
   Google Scholar
• National Toxicology Program (NTP), 2010. Toxicology and Carcinogenesis Studies of 5- (Hydroxymethyl) −2-Furfural in F344/N Rats and B6C3F1 Mice (Gavage Studies), Technical Report Series.
   Google Scholar
• Nooshkam M, Varidi M, Bashash M. 2019. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chem. 275:644–660. doi:10.1016/j.foodchem.2018.09.083.
   PubMed Web of Science ®Google Scholar
• Oral R, Dogan M, Sarioglu K. 2014. Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage. Food Chem. 142:423–429. doi:10.1016/j.foodchem.2013.07.077.
   PubMed Web of Science ®Google Scholar
• Pastoriza De La Cueva S, Álvarez J, Végvári Á, Montilla-Gómez J, Cruz-López O, Delgado-Andrade C, Rufián-Henares J. 2017. Relationship between HMF intake and SMF formation in vivo: an animal and human study. Mol Nutr Food Res. 61(3):1600773. doi:10.1002/mnfr.201600773.
   Web of Science ®Google Scholar
• Perez C, Yaylayan V 2010. The Maillard reaction and food quality deterioration. In Chemical Deterioration and Physical Instability of Food and Beverages (pp. 70–94). Woodhead Publishing Limited.
   Google Scholar
• R Core Team. 2019. R: a language and environment for statistical computing. URL. Vienna (Austria): R Foundation for Statistical Computing. https://www.R-project.org/
   Google Scholar
• Ramírez A, García-Villanova B, Guerra-Hernández E. 2000. Hydroxymethylfurfural and methylfurfural content of selected bakery products. Food Res Int. 33(10):833–838. doi:10.1016/S0963-9969(00)00102-2.
   Web of Science ®Google Scholar
• Ranalli N, Andrés S, Califano A. 2012. Physicochemical and Rheological Characterization of “Dulce De Leche”. J Texture Stud. 43(2):115–123. doi:10.1111/j.1745-4603.2011.00321.x.
   Web of Science ®Google Scholar
• Ribeiro R, Carneiro C, Mársico E, Cunha F, Conte C, Mano S. 2012. Influência do binômio tempo e temperatura nos teores de hidroximetilfurfural em méis florais submetidos ao aquecimento. Cienc Agrotecnol. 36(2):204–209. doi:10.1590/S1413-70542012000200009.
   Google Scholar
• Rodríguez A, Piagentini A, Rozycki S, Lema P, Pauletti M, Panizzolo L. 2013. Color development in dulce de leche-like system. Effect of Heating Time and pH Innotec. (7):38–42.
   Google Scholar
• Rojo-Poveda O, Barbosa-Pereira L, Orden D, Stévigny C, Zeppa G, Bertolino M. 2020. Physical properties and consumer evaluation of cocoa bean shell-functionalized biscuits adapted for diabetic consumers by the replacement of sucrose with tagatose. Foods. 9(6):6. doi:10.3390/foods9060814.
   Web of Science ®Google Scholar
• Rouhi M, Mohammadi R, Mortazavian A, Sarlak Z. 2015. Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk. Dairy Sci Technol. 95(2):115–133. doi:10.1007/s13594-014-0189-y.
   Web of Science ®Google Scholar
• Shapla U, Solayman M, Alam N, Khalil M, Gan S. 2018. 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chem Cent J. 12(1):1–18. doi:10.1186/s13065-018-0408-3.
   PubMedGoogle Scholar
• Surh Y, Tannenbaum S. 1994. Activation of the Maillard Reaction Product 5-(Hydroxymethyl)furfural to Strong Mutagens via Allylic Sulfonation and Chlorination. Chem Res Toxicol. 7(3):313–318. doi:10.1021/tx00039a007.
   PubMed Web of Science ®Google Scholar
• Taylor T, Fasina O, Bell L. 2008. Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. J Food Sci. 73(3):3. doi:10.1111/j.1750-3841.2007.00653.x.
   Web of Science ®Google Scholar
• Torrico D, Tam J, Fuentes S, Viejo C, Dunshea F. 2019. D-tagatose as a sucrose substitute and its effect on the physico-chemical properties and acceptability of strawberry-flavored yogurt. Foods. 8(7):7. doi:10.3390/foods8070256.
   Web of Science ®Google Scholar
• Van Der Fels-Klerx H, Capuano E, Nguyen H, Ataç B, Kocadaǧli T, Göncüoǧlu Taş N, Hamzalioǧlu A, Van Boekel M, Gökmen V. 2014. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: naCl and temperature-time profile effects and kinetics. Food Res Int. 57:210–217. doi:10.1016/j.foodres.2014.01.039.
   Web of Science ®Google Scholar
• Zappalà M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: a comparison. Food Control. 16(3):273–277. doi:10.1016/j.foodcont.2004.03.006.
   Web of Science ®Google Scholar
• Zhang G, Zabed H, Yun J, Yuan J, Zhang Y, Wang Y, Qi X. 2020. Two-stage biosynthesis of D-tagatose from milk whey powder by an engineered Escherichia coli strain expressing L-arabinose isomerase from Lactobacillus plantarum. Bioresour.
   Google Scholar