Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter
The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5, and they were released by the enzymatic hydr...
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Frontiers Media S.A.
2021
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oai:doaj.org-article:a4d5d5ca47854beda8a4efe6069e7b8f2021-11-11T10:13:43ZCharacterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter2296-861X10.3389/fnut.2021.753476https://doaj.org/article/a4d5d5ca47854beda8a4efe6069e7b8f2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.753476/fullhttps://doaj.org/toc/2296-861XThe effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5, and they were released by the enzymatic hydrolysis of the protein backbone and purified by gel filtration. They showed a significant degree of polydispersity, in general, with molecular weights (MWs) below 1,800 Da. DL produced at a higher pH released melanoidins with higher average MW after the enzymatic hydrolysis. They also presented darker colors (dE*ab, C*), more closely resembling those typical of the commercial product. Analysis of the fractions isolated by gel filtration using HPLC-DAD and multinuclear NMR showed an heterogeneous and complex composition. Even though structurally related, the 1H NMR spectra of melanoidins showed a higher degree of aromaticity at higher pH values. In conclusion, the pH employed in DL production affects the amount and structure of the colored products originated by MR reactions, and thus the color of the final product.Analía RodríguezPatricia LemaMaría Inés BessioGuillermo MoynaCristina OlivaroFernando FerreiraFernando FerreiraLuis Alberto PanizzoloFrontiers Media S.A.articleMaillard Reactiondairydulce de lechemelanoidinprocess parameterspHNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021) |
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DOAJ |
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DOAJ |
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EN |
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Maillard Reaction dairy dulce de leche melanoidin process parameters pH Nutrition. Foods and food supply TX341-641 |
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Maillard Reaction dairy dulce de leche melanoidin process parameters pH Nutrition. Foods and food supply TX341-641 Analía Rodríguez Patricia Lema María Inés Bessio Guillermo Moyna Cristina Olivaro Fernando Ferreira Fernando Ferreira Luis Alberto Panizzolo Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter |
| description |
The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5, and they were released by the enzymatic hydrolysis of the protein backbone and purified by gel filtration. They showed a significant degree of polydispersity, in general, with molecular weights (MWs) below 1,800 Da. DL produced at a higher pH released melanoidins with higher average MW after the enzymatic hydrolysis. They also presented darker colors (dE*ab, C*), more closely resembling those typical of the commercial product. Analysis of the fractions isolated by gel filtration using HPLC-DAD and multinuclear NMR showed an heterogeneous and complex composition. Even though structurally related, the 1H NMR spectra of melanoidins showed a higher degree of aromaticity at higher pH values. In conclusion, the pH employed in DL production affects the amount and structure of the colored products originated by MR reactions, and thus the color of the final product. |
| format |
article |
| author |
Analía Rodríguez Patricia Lema María Inés Bessio Guillermo Moyna Cristina Olivaro Fernando Ferreira Fernando Ferreira Luis Alberto Panizzolo |
| author_facet |
Analía Rodríguez Patricia Lema María Inés Bessio Guillermo Moyna Cristina Olivaro Fernando Ferreira Fernando Ferreira Luis Alberto Panizzolo |
| author_sort |
Analía Rodríguez |
| title |
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter |
| title_short |
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter |
| title_full |
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter |
| title_fullStr |
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter |
| title_full_unstemmed |
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter |
| title_sort |
characterization of melanoidins and color development in dulce de leche, a confectionary dairy product with high sucrose content: evaluation of ph effect, an essential manufacturing process parameter |
| publisher |
Frontiers Media S.A. |
| publishDate |
2021 |
| url |
https://doaj.org/article/a4d5d5ca47854beda8a4efe6069e7b8f |
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