Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China

Abstract

Pasteurization and sterilization, normally carried out in milk, can induce the Maillard reaction, which can produce substances that are harmful to health. Quantitation of initial, intermediate, and advanced Maillard reaction products in milk was conducted for pasteurization (low-temperature long-time [LTLT], high-temperature short-time [HTST]) and sterilization (ultra-high temperature [UHT], in-bottle sterilization [BS]) methods. Total lysine and lactose decreased by 32.8% and 6.7% in BS milk, respectively. The generation of furosine in sterilized milk and pasteurized milk ranged from 2.5- to 5.0-fold and 1.4- to 2.8-fold higher, respectively, than those in raw milk. 5-(Hydroxymethyl)furfural increased by 4.7- and 8.4-fold in UHT and BS milk, and 2-furaldehyde (F) was not quantified in raw and LTLT milk. The concentrations of Nε-(carboxymethyl)lysine (CML) was nearly 4.4- to 6.7-fold higher than that of Nε-(carboxyethyl)lysine in the heated milk samples. CML in UHT and BS milk were around 1.4–fold and 1.6-fold higher than that in raw milk, respectively. The concentration of these Maillard reaction products in sterilized milk was significantly higher than those in raw, LTLT, and HTST milk. The results of this study could improve safety control in the dairy industry with respect to pasteurization and sterilization procedures.