Hydroxymethyfurfural HMF in Dairy Products

Year 2013, Volume: 11 Issue: 3-4, 70 - 76, 01.09.2013

Filiz Yangılar

Abstract

Heat treatments such as spray drying, sterilization and evaporation, which are applied during the processing of dairy products, extend the shelf-life of milk products and ensure milk safety, which are the important factors that affect the quality of dairy products. However, heat treatment during sterilization, ultra high temperature UHT , ultra-high pressure homogenized UHPH may result in the formation of the following detrimental effects; hydroxymethylfurfural, free sulfydryl content, furosine, lactulose and whey protein denaturation. Hydroxymethylfurfural is a product of Maillard Reaction. This compound leads to the deterioration of the natural structure by the change of colour of foods. In this study, the formation of HMF in dairy products, its effect on human health and methods of its determination are reviewed

Keywords

Hydroxymethylfurfural, Dairy products, Nutritional losses, Health

Süt ve Süt Ürünlerinde Hidroksimetilfurfural HMF

Abstract

Sütün, süt ürünlerine işlenmesinde uygulanan ısıl işlemler sprey kurutma, sterilizasyon, buharlaştırma , süt ve süt ürünlerinin kalitesini etkileyen özellikle, sütün güvenliğini ve raf ömrünün uzatılmasını sağlamada etkili olan faktörledir. Ancak sterilizasyon, yüksek sıcaklık uygulaması ve yüksek basınç uygulamaları sırasında uygulanan ısıl işlemlerin; hidroksimetilfurfural, serbest sülfidril grupları, furan, laktoz ve peynir altı suyu proteinlerinin denatürasyonu üzerine zararlı etkileri oluşmaktadır. Hidroksimetil furfural HMF , Maillard Reaksiyon ürünlerinden birisidir. Bu bileşik gıdaların rengini değiştirerek doğal yapısının bozulmasına neden olmaktadır. Bu derlemede, süt ve süt ürünlerinde HMF oluşumu, sağlık üzerine etkileri ve HMF miktarının tespit yöntemleri araştırılmıştır

Keywords

Hidroksimetilfurfural, Süt ürünleri, Besin kayıpları, Sağlık

References

• [1] Husøy, T., Haugen, M., Murkovic, M., Jöbstl, D., Stølen, L. H., Bjellaas, T., 2008. Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure. Food and Chemical Toxicology 46(12): 3697–3702.
• [2] Ferrer, E., Alegria, A., Farre, R., Abellan, P., Romero, F., 2002. High-performance liquid chromatographic determination of furfural compounds in infant formulas. Change during heat treatment and storage. Journal of Chromatography A 947 (1): 85–95.
• [3] Camire, M.E., Camire, A., Krumbar, K., 1990. Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science and Nutrition 29(1): 35–37.
• [4] Belitz, H.D., Grosch, W., Schieberle, P., 2004. Aroma compounds. Food chemistry. 3rd ed. Berlin: Springer, 342 p.
• [5] Rufian-Henares, J.A., Delgado-Andrade, C., Morales, F.J., 2009. Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chemistry 114: 93–99.
• [6] Pereyra Gonzales, A.S., Naranjo, G.B., Leiva, G.E., Malec, L.S., 2010. Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures. International Dairy Journal 20: 40– 45.
• [7] Andrewes, P., 2012. Changes in Mailllard reaction products in ghee during storage. Food Chemistry 135: 921–928.
• [8] Quintas, M.A.C., Branda, T.R.S., Silva, C.L.M. 2007. Modelling colour changes during the caramelisation reaction. Journal of Food Engineering 83: 483–491.
• [9] Van Boekel, M.A.J.S., 1998. Effect of heating on Maillard reactions in milk. Food Chemistry 62(4): 403–414.
• [10] Alais, C. and Linden, G., 1991. Non-enzmatic browning- the Maillard reaction, In “Food Biochemistry”, 222 p., I.D.Morton (Ed.), Ellis Horwood Limited, England.
• [11] Oral, R.A., 2006. Bazı Gıdalarda Hidroksilmetilfurfural (HMF) İçeriğinin Saptanması, Depolanması Esnasındaki Değişimi ve Biyolojik Yöntemle Azaltılması. Yüksek Lisans Tezi. Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, 59 s. Kayseri.
• [12] Saldamlı , I., 1998. Gıda Kimyası, Hacettepe Üniversitesi Yayınları, Ankara.
• [13] Lee, F.A., 1983. Basic Food Chemistry, second edition, The AVI Publishing Company, Inc., 564 p., U.S.A.
• [14] Małgorzata, E.Z., Ewa, B.Ł., Rafał, B.Ł., 2011. Ionic liquid-mediated formation of 5- hydroxymethylfurfurals a promising biomassderived building block. Chem. Rev. 111: 397–417.
• [15] Guo, F., Fang, Z., Zhou, T., 2012. Conversion of fructose and glucose into 5- hydroxymethylfurfural with lignin-derived carbonaceous catalyst under microwave irradiation in dimethyl sulfoxide–ionic liquid mixtures. Bioresour. Technol. 112: 312–318.
• [16] Yemis, O., Mazza, G., 2012. Optimization of furfural and 5-hydroxymethylfurfural production from wheat straw by a microwave-assisted process. Bioresour. Technol. 109: 215–223.
• [17] Zhou, L., Liang, R., Ma, Z., Wu, T. and Wu, Y., 2013. Conversion of cellulose to HMF in ionic liquid catalyzed by bifunctional ionic liquids. Bioresource Technology 129: 450–455.
• [18] Yıldız, O., Sahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö., Kolaylı, S., 2010. Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda 8(6): 44–51.
• [19] Hidalgo, F.J., Zamora, R., 2000. The role of lipids in nonenzymatic browning. Grasas Y Aceites 51: 35– 49.
• [20] Berg, H.E., Boekel, M.A.J.S., 1994. Degradation of lactose during heating of milk. I. Reaction pathways. Netherlands Milk and Dairy Journal 48(3):157–175.
• [21] Ramirez-Jimenez, A., Villanova, B.G. and Hernandez, E.G., 2000. Hydroxymethylfurfural and methylfurfural content of selected bakery products. Food Research International pp. 833–838.
• [23] Babsky, N.E., Toribio, J.L., Lozano, J.E., 1986. Influence of storage on the composition of clarified apple juice concentrate. Journal of Food Science 51: 564–567.
• [24] Fallico, B., Arena, E., Zappala, M., 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemistry 81(4): 569–573.
• [25] Teixidio, E., Nunez, O., Santos, F.J., Galceran, M.T., 2011. 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography. Food Chemistry 126: 1902–1908.
• [26] Baldwin, I.T., Staszak-Kozinski L., Davidson R., 1994. Up in smoke: I. Smoke-derived germination cues for postfire annual, Nicotiana attenuata torr. ex. Watson. Journal of Chemical Ecology 20: 2345– 2371.
• [27] Bozkurt, H., Gögüs, F., Eren, S. 1999. Nonenzymatic browning reactions in boiled grape juice and its models during storage. Food Chemistry 64: 89–93.
• [28] Anonymous, 2013. http://www.hull.ac.uk/php/chsanb/Food/Food_3.pdf. Erişim Tarihi: 13.06.2013.
• [29] Matiacevich, S.B., Buera M.P., 2006. A critical evaluation of fluorescence as a potential marker for the Maillard reaction. Food Chemistry 95: 423–430.
• [30] Ferrer, E., Alegria, A., Courtois, G., Farre, R., 2000. High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows’ milk. Journal of Chromatography A 800: 599– 606.
• [31] Lingnert, H., 1990. Development of the Maillard reaction during food processing. In: Finot, P.A., Aeschbacher, H.U., Hurrell, R.F., Liardon, R. (Eds.), The Maillard Reaction in Food Processing, Human Nutrition and Physiology. Birkhauser Verlag, Basel, pp. 171–185.
• [32] Wijewickreme, A.N., Kitts, D.D., Durance, T.D., 1997. Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products. Journal of Agricultural and Food Chemistry 45: 4577–4583.
• [33] Jing, H., Kitts, D.D., 2002. Chemical and biochemical properties of casein-sugar Maillard reaction products. Food and Chemical Toxicology 40: 1007–1015.
• [34] Hodge, J.E. 1953. Chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry 1: 928–936.
• [35] Labuza, T.P., 1972. Nutrient losses during drying and storage of dehydrated food. CRC Critical Reviews in Food Technology 3: 217–240.
• [36] Block, J.D., Merchiers, M., Mortier, L., Braekman, A., Ooghe, W., Renterghem, R.V., 2003. Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods. International Dairy Journal 13: 87–94.
• [37] Metin, M., 2001. Süt Teknolojisi Kitabı, “Sütün Bileşimi ve İşlenmesi”. E.Ü. Mühendislik Fakültesi Yayınlar No: 33: 216–217.
• [38] Friedman, M., 1996. Food browning and its prevention: An overview. Journal of Agricultural and Food Chemistry 44(3): 631–653.
• [39] Edris, A.E., Murkovic, M., Siegmund, B., 2007. Application of headspace-solid-phase microextraction and HPLC for the analysis of the aroma volatile components of treacle and determination of its content of 5- hydroxmethylfurfural (HMF). Food Chemistry 104:1310–1314.
• [40] Ulbricht, R.J., Northup, S.J., Thomas, J.A., 1984. A Rewiev of 5-hydroxymethylfurfural (HMF) in parenteral solution. Fundamental and Applied Toxicology 4: 843–853.
• [41] Janzowski, C., Glaab, V., Samımı, E., Schlatter, J., Eisebbrand, G. 2000. 5-Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutation. Food and Chemical Toxicology 38: 801–809.
• [42] Archer, M.C., Bruce, W.R., Chan, C.C., Carpet, D.E., Medline, A., Roncucci, L., Stamps, D., Zhang, X.M., 1992. Aberrant crypt foci and microadenoma as markers for colon cancer. Enviromental Health Perspectives 98: 195–197.
• [43] Zhang, X.M., Chan C.C., Stamp D., Minkin S., Archer M.C., Bruce W.R., 1993. Initiation and promotion of colonic aberrant crypt foci in rats by 5- hydroxymethyl-2-furaldehyde in thermolyzed sucrose. Carcinogenesis 14: 773–775.
• [44] Miyakawa, Y., Nishi Y., Kato K., Sato H., Takahashi M., Hayashi Y., 1991. Initiating activity of eight pyrolysates of carbohydrates in a two stage mouse skin tumorigenesis model. Carcinogenesis 12: 1169–1173.
• [45] Claeys, W., Van Loey, A., Hendrickx, M., 2003. Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content. Journal of Dairy Research 70(1): 85–90.
• [46] Consonni, R., Gatti, A., 2004. 1H NMR studies on Italian balsamic and traditional balsamic vinegars. Journal of Agricultural and Food Chemistry 52(11): 3446–3450.
• [47] Driffield, M., Chan, D., Macarthur, R., MacDonald, S., Brereton, P., Wood, R., 2005. Single laboratory validation of a method for the determination of hydroxymethylfurfural in honey by using solid-phase extraction cleanup and liquid chromatography. Journal of ADAC International 88(1): 121–127.
• [48] Li, Y., Lu, X., 2005. Investigation on the origin of 5- HMF in Shengmaiyin decoction by RP-HPLC method. Journal of Zhejiang University Science B 6(10): 1015–1021.
• [49] Pichler, N., Murkovic, M., 2004. Determination of 5- hydroxymethyl- 2-furaldehyde (HMF) in sweet wine and Balsamic vinegar. News and References Archives 11–22.
• [50] Shinoda, Y., Komura, H., Homma, S., Murata, M., 2005. Browning of model orange juice solution: factors affecting the formation of decomposition products. Bioscience, Biotechnology and Biochemistry 69(11): 2129–2137.
• [51] White, J.W.J., 1979. Spectrophotometric method for hydroxymethylfurfural in honey. Journal of AOAC International 62(3): 509–526.
• [52] Association of Official Analytical Chemists, Official Methods of Analysis, 1996. Official Methods of Analysis of AOAC International, 4426.
• [53] Gökmen, V., Senyuva, H.Z., 2006. Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 54: 2845–2849.
• [54] Teixidio, E., Moyano, E., Santos, F.J. and Galceran, M.T., 2008. Liquid chromatography multi-stage mass spectrometry for the analysis of 5- hydroxymethylfurfural in foods. Journal of Chromatography A 1185: 102–108.
• [55] Teixido, E., Santos, F.J., Puignou, L., Galceran, M.T., 2006. Analysis of 5-hydroxymethylfurfural in foods by gas chromatography–mass spectrometry. J. Chromatogr. A 1135 (1): 85–90.
• [56] Mistry, V.V., Pulgar, J.B., 1996. Physical and storage properties of high milk protein powder. International Dairy Journal 6: 195–203.
• [57] Morales, F.J., Romero C., Jimėnez-Pėrez, S., 2000. Characterization of industrial processed milk by analysis of heat-induced changes. International Journal of Food Science and Technology 35 (2): 193-200.
• [58] Cifuentes, A., 2006. Recent advances in the application of capillary electro migration methods for food analysis. Electrophoresis 27 (1): 283–303.
• [59] Garcia-Canas, V., Cifuentes, A., 2008. Recent advances in the application of capillary electro migration methods for food analysis. Electrophoresis 29 (1): 294–309.
• [60] Morales, F.J., Jimenez-Perez, S., 2001. Hydroxymethylfurfural determination in infant milkbased formulas by micellar electrokinetic capillary chromatograph. Food Chemistry 72: 525–531.