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Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation

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Abstract

Traditional thermal processing often denatures protein, causing loss of active ingredients and nutrients in dairy products, even the formation of 5-hydroxymethylfurfural (5-HMF) and advanced glycation end products (AGEs). In this study, the high hydrostatic pressure (HHP) combined with moderate heat (50 °C) pre-incubation (MHHP) was utilized to explore the alternative processing to reduce the levels of 5-HMF and AGEs in milk. The mandatory microbial indicators including total viable count, coliform, Staphylococcus aureus, and Salmonella were assessed concurrently to ensure microbiological safety. Single-factor experiments of HHP (200–600 MPa, 3–20 min) suggested that HHP intensity was negatively correlated with the levels of 5-HMF and AGEs, while positively correlated with microbial inactivation of mandatory microbial indicators. Through orthogonal experiments, 50 °C pre-incubation for 20 min followed by 600 MPa for 15 min was ascertained as the optimal processing. Compared with commercially thermal processed milk, the levels of 5-HMF and AGEs in MHHP milk were significantly reduced (p < 0.05), but no significant difference in turbidity and pH. The MHHP treatment commendably preserved the protein content of milk compared to ultrahigh-temperature treatment. There were significant differences in the color and turbidity of milk due to different processing (p < 0.05). These results can provide the basic data to establish the novel processing for producing the high-quality milk in dairy industry.

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Funding

This work was supported by the grants from National Key R&D Program of China (No. 2018YFC1604203).

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Authors and Affiliations

  1. Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China

    Yuekun Wu, Mengyu Sun, Linqing Nie, Yan Zhang & Shuo Wang

  2. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, China

    Shiying Wu

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  1. Yuekun Wu
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  2. Shiying Wu
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  3. Mengyu Sun
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  4. Linqing Nie
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  5. Yan Zhang
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Correspondence to Yan Zhang or Shuo Wang.

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Wu, Y., Wu, S., Sun, M. et al. Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation. Eur Food Res Technol 249, 923–937 (2023). https://doi.org/10.1007/s00217-022-04184-8

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