International Dairy Journal最新文献

Enhanced detection of histamine in milk using ultrasound-microwave-assisted solidified floating organic droplet microextraction coupled with colorimetric analysis 超声微波辅助固化漂浮有机微滴微萃取-比色法检测牛奶中的组胺

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-01 DOI: 10.1016/j.idairyj.2025.106500

Zhixin Xie , Huaijie Zhang , Jianping Li , Siyuan Liu , Mingyao Pang , Bo Tian , Zhenmin Liu

This study developed a highly sensitive and simple method for detecting histamine (His) in milk by innovatively integrating the classical His-azo compound colorimetric method with ultrasound-microwave-assisted solidified floating organic droplet-based liquid-phase microextraction (UMA-SFOD-LPME) and low-temperature centrifugation. The method forms a colored His-azo compound, enriches it via UMA-SFOD-LPME, separates the extraction solvent by low-temperature centrifugation, and quantifies by ultraviolet–visible (UV–Vis) spectrophotometry. The UMA-SFOD-LPME was a spontaneous endothermic entropy-driven diffusion-controlled process. Moreover, this method could significantly enhance the recovery, achieve a low LOD of 0.14 mg/L and a LOQ of 0.47 mg/L for His in milk. The intra-day and inter-day precision were excellent at 0.96 %–1.46 % and 0.85 %–1.71 %, respectively. This integrated methodology is simple to operate, cost-effective, environmentally friendly, and significantly improves the sensitivity, accuracy, and reliability of traditional detection methods, providing a robust solution for the rapid and high-recovery detection of trace His in complex dairy matrices.

本研究创新性地将经典的His-偶氮化合物比色法与超声-微波辅助固化漂浮有机液滴液相微萃取（UMA-SFOD-LPME）和低温离心相结合，建立了一种检测牛奶中组胺（His）的高灵敏度、简便易行的方法。该方法形成有色的his -偶氮化合物，经UMA-SFOD-LPME富集，低温离心分离萃取溶剂，紫外-可见分光光度法定量。UMA-SFOD-LPME是一个自发的吸热熵驱动扩散控制过程。该方法回收率显著提高，牛奶中His的检出限为0.14 mg/L，检出限为0.47 mg/L。日内精密度为0.96% ~ 1.46%，日内精密度为0.85% ~ 1.71%。该综合方法操作简单、经济、环保，显著提高了传统检测方法的灵敏度、准确性和可靠性，为复杂乳制品基质中痕量His的快速、高回收率检测提供了可靠的解决方案。

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引用次数: 0

Characterization of monomethyl branched-chain fatty acid dynamics in human breast milk: A study across gestational maturity 人母乳中单甲基支链脂肪酸动力学的表征：一项跨妊娠期的研究

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-01 DOI: 10.1016/j.idairyj.2025.106502

Lina An , Renqiang Yu , Weidi Li , Xinyi Zhang , Yulu Zhang , Ye Yang , Xinyu Zeng , Xingguo Wang , Wei Wei

In this study, we analyzed the monomethyl branched-chain fatty acids (mmBCFAs) composition in human breast milk across different gestational ages and lactational periods using GC-MS technology. A total of 56 fatty acids were identified including 16 saturated fatty acids (SFAs), 15 monounsaturated fatty acids (MUFAs), 15 polyunsaturated fatty acids (PUFAs), and 10 mmBCFAs. The total mmBCFA content exhibited a gestational age-dependent increase, ranging from 0.25 to 0.27 % in early preterm to 0.42–0.55 % in full-term milk (P < 0.01). While gestational age exerted a dominant effect on specific mmBCFA levels (P < 0.05), lactational stage (colostrum vs transitional milk) showed only marginal influence. Principal component analysis revealed distinct clustering of milk samples by gestational age, with the most pronounced divergence between full-term and early preterm groups. These findings underscore the necessity of incorporating gestational age-specific mmBCFA micro-profiles into neonatal feeding protocols and preterm infant formula design.

在这项研究中，我们使用气相色谱-质谱技术分析了不同胎龄和哺乳期母乳中的单甲基支链脂肪酸（mmBCFAs）组成。共鉴定出56种脂肪酸，包括16种饱和脂肪酸（sfa）、15种单不饱和脂肪酸（MUFAs）、15种多不饱和脂肪酸（PUFAs）和10种mmBCFAs。总mmBCFA含量呈胎龄依赖性增加，早期早产儿为0.25 ~ 0.27%，足月乳为0.42 ~ 0.55% （P < 0.01）。虽然胎龄对特定mmBCFA水平起主导作用（P < 0.05），但哺乳期（初乳与过渡乳）的影响很小。主成分分析揭示了不同胎龄的牛奶样品聚类，足月和早期早产儿组之间最明显的差异。这些发现强调了将孕龄特异性mmBCFA微观特征纳入新生儿喂养方案和早产儿配方奶粉设计的必要性。

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引用次数: 0

Plasmalogens in bovine raw milk, human milk and bovine MFGM isolates 牛原料奶、人乳和牛MFGM分离株中的缩醛原

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-11-29 DOI: 10.1016/j.idairyj.2025.106499

Lin Ma, Bertram Y. Fong, Alastair K.H. MacGibbon

The reported decline of plasmalogens over the aging process has been implicated as a contributing factor in some neurogenerative diseases and cognitive decline, e.g., Alzheimer's and Parkinson's diseases. Dietary marine plasmalogen supplementation has been shown to improve cognition (memory). This study showed that bovine milk (BM) is also a potential source of dietary plasmalogens, containing ethanolamine plasmalogen (EtPlas) levels ranging from 4.3 to 7.1 μg mL^-1. These plasmalogens are enriched in human milk (HM) and milk fat globule membrane (MFGM) isolates. The average EtPlas levels in HM samples were 16.8 ± 7.5 μg mL^-1 and the most abundant EtPlas molecular species was C16:1/C20:4 (11.5 %); in bovine raw milk and MFGM isolates it was C16:1/C18:1 (19.0–25.9 %). EtPlas contributed to 20.7 % of total phosphatidylethanolamine in HM compared with 4 %–5 % for BM and MFGM isolates.

据报道，在衰老过程中，磷脂原的减少被认为是一些神经生成疾病和认知能力下降的一个促成因素，例如阿尔茨海默病和帕金森病。膳食中添加海洋plasmalogen已被证明可以改善认知（记忆）。该研究表明，牛乳（BM）也是饲粮中缩醛原的潜在来源，其乙醇胺缩醛原（EtPlas）含量在4.3 ~ 7.1 μg mL-1之间。这些缩醛原在人乳（HM）和乳脂球膜（MFGM）分离物中富集。HM样品中EtPlas的平均含量为16.8±7.5 μg mL-1， EtPlas最丰富的分子种类为C16:1/C20:4 (11.5%)；在牛原料乳和MFGM分离株中为C16:1/C18:1（19.0 ~ 25.9%）。在HM中，EtPlas占总磷脂酰乙醇胺的20.7%，而在BM和MFGM中，这一比例为4% - 5%。

引用次数: 0

Lactiplantibacillus plantarum NS2301M promotes adipose browning and demonstrates applicability as a functional adjunct culture in yogurt fermentation 植物乳杆菌NS2301M促进脂肪褐变，证明了作为酸奶发酵功能辅助培养物的适用性

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-11-27 DOI: 10.1016/j.idairyj.2025.106496

Garam Yang , Eunjeong Hong , Kiyeop Kim , Byungwook Son , Jonghoon Kim , Sejong Oh , Eungseok Kim

Functional probiotics combining physiological efficacy with dairy fermentation compatibility are desirable. Therefore, Lactiplantibacillus plantarum NS2301M (NS2301M)'s metabolic efficacy and applicability in dairy fermentations were evaluated. Oral administration of NS2301M to high-fat diet (HFD)-fed mice improved their insulin sensitivity and cold tolerance, and upregulated genes involved in oxidation and thermogenesis. Mechanistically, NS2301M suppressed HFD-induced Keap1 expression, which enhanced sirtuin 1 (SIRT1)-mediated deacetylation and activated peroxisome proliferator-activated receptor gamma (PPARγ). The resulting induction of PPARγ coactivator 1-alpha (PGC-1α) and Ucp1 expression promoted white adipose tissue browning, mitochondrial biogenesis, and oxygen consumption in adipocytes. To assess applicability in yogurt fermentation, NS2301M was co-cultured with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The findings demonstrated that NS2301M promotes adipose browning via Kelch-like ECH-associated protein 1 (Keap1) inhibition, while maintaining full compatibility as a functional adjunct culture in yogurt fermentation highlights its potential in developing functional fermented dairy products.

需要兼顾生理功效和乳制品发酵兼容性的功能性益生菌。为此，对植物乳杆菌NS2301M （NS2301M）的代谢功效及在乳制品发酵中的适用性进行了评价。口服NS2301M可改善高脂饮食小鼠的胰岛素敏感性和耐寒性，上调氧化和产热相关基因。机制上，NS2301M抑制hfd诱导的Keap1表达，从而增强sirtuin 1 （SIRT1）介导的去乙酰化和激活过氧化物酶体增殖体激活受体γ (PPARγ)。由此诱导PPARγ共激活因子1- α (PGC-1α)和Ucp1表达，促进白色脂肪组织褐变、线粒体生物发生和脂肪细胞的氧气消耗。为了评估NS2301M在酸奶发酵中的适用性，我们将NS2301M与德布吕氏乳杆菌亚种共培养。保加利亚链球菌和嗜热链球菌。研究结果表明，NS2301M通过抑制kelch样ECH-associated protein 1 （Keap1）促进脂肪褐变，同时作为一种功能性辅助培养物在酸奶发酵中保持完全的相容性，这突出了其在开发功能性发酵乳制品方面的潜力。

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引用次数: 0

Effect of kefir consumption on serum lipopolysaccharides, lipopolysaccharide binding protein and miRNA-155 levels in obese women 开菲尔对肥胖妇女血清脂多糖、脂多糖结合蛋白和miRNA-155水平的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-11-26 DOI: 10.1016/j.idairyj.2025.106497

Umit Nur Ozbay , Meric Coskun , Gulsah Sahin , Zeynep Banu Guzel Seydim , Basak Bolayir , Alev Eroglu Altinova , Mujde Akturk , Fusun Balos Toruner

Background

This study investigated the effects of kefir consumption on lipopolysaccharides (LPS), LPS-binding protein (LBP), and miRNA-155 expression in obesity.

Methods

Thirty-two obese women and 22 normal-weight controls were included. Obese participants on a calorie-restricted diet were assigned to a kefir group (250 ml twice daily for 4 weeks) or a non-kefir group. LPS, LBP, and miRNA-155 were measured.

Results

Reductions in BMI, body circumferences, and body fat were similar in both obese groups. Fasting plasma glucose decreased significantly only in the kefir group. Baseline LPS levels were similar. After 4 weeks, LPS decreased in both obese groups compared with controls (p = 0.002), with a significant reduction observed only in the kefir group (p = 0.049). LBP remained unchanged (p > 0.05). miRNA-155 expression was elevated in obese participants at baseline (p = 0.01), similar between kefir and non-kefir subgroups (p > 0.05), and decreased significantly only in the kefir group at follow-up (p = 0.005).

Conclusions

Kefir may serve as a complementary beverage in obesity management although it does not promote weight loss. Larger and longer-term studies are needed.

本研究探讨了开菲尔对肥胖患者脂多糖（LPS）、脂多糖结合蛋白（LBP）和miRNA-155表达的影响。方法选取32名肥胖女性和22名体重正常的对照组。限制卡路里饮食的肥胖参与者被分配到开菲尔组（每天两次250毫升，持续4周）或非开菲尔组。测定LPS、LBP和miRNA-155。结果两个肥胖组的BMI、体围和体脂的减少是相似的。只有开菲尔组空腹血糖显著降低。基线LPS水平相似。4周后，与对照组相比，两个肥胖组的LPS均有所下降（p = 0.002），只有开菲尔组的LPS显著降低（p = 0.049）。LBP保持不变（p > 0.05）。miRNA-155的表达在肥胖参与者中基线时升高（p = 0.01），在开菲尔亚组和非开菲尔亚组之间相似（p > 0.05），并且在随访时只有开菲尔组显著降低（p = 0.005）。结论skefir可作为肥胖治疗的补充饮料，但对减肥无促进作用。需要更大规模和更长期的研究。

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引用次数: 0

Effect of non-starter lactic acid bacteria, Marinilactibacillus psychrotolerans, on metabolites and bacterial microbiota of smear-ripened cheese during storage 非发酵剂乳酸菌耐冷乳酸杆菌对涂熟奶酪储存过程中代谢物和细菌微生物群的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-11-25 DOI: 10.1016/j.idairyj.2025.106498

Ryosuke Unno, Sakura Kamekura, Toshihiro Suzuki, Morio Ishikawa

This study evaluated the potential of Marinilactibacillus, a non-starter lactic acid bacterium that dominate Japanese smear-ripened cheese, as an adjunct culture to extend the shelf life of cheese. Smear-ripened cheeses inoculated with Marinilactibacillus psychrotolerans RV-2-3 (RV) and uninoculated controls were stored at 10 °C and compared weekly for fluctuations in components and bacterial microbiota. Changes in hydrophilic and volatile compounds observed before and after the best-before date in the controls were suppressed in the RV samples. Regarding the bacterial microbiota, the RV samples inhibited the growth of Brevibacterium, Brachybacterium, Microbacterium, Mammaliicoccus, and Halomonas, resulting in changes in the hydrophilic and volatile compounds. Additionally, the RV samples prevented the reduction of lactate and increased the levels of ammonia and pH. These results indicate that strain RV-2-3 has the potential to retain the sensory properties of cheese by suppressing the overgrowth of these bacteria and extending shelf life.

本研究评估了Marinilactibacillus（一种非发酵剂乳酸菌，主要用于日本涂熟奶酪）作为延长奶酪保质期的辅助培养物的潜力。接种耐冷海洋活性杆菌RV-2-3 （RV）和未接种对照的涂熟奶酪在10°C下保存，每周比较其成分和细菌微生物群的波动。在最佳食用日期前后观察到的亲水性和挥发性化合物的变化在RV样品中被抑制。在菌群方面，RV样品抑制了短杆菌、短杆菌、微杆菌、哺乳球菌和盐单胞菌的生长，导致亲水性和挥发性化合物的变化。此外，RV样品阻止了乳酸的减少，增加了氨和ph的水平。这些结果表明，菌株RV-2-3有可能通过抑制这些细菌的过度生长和延长保质期来保持奶酪的感官特性。

{"title":"Effect of non-starter lactic acid bacteria, Marinilactibacillus psychrotolerans, on metabolites and bacterial microbiota of smear-ripened cheese during storage","authors":"Ryosuke Unno, Sakura Kamekura, Toshihiro Suzuki, Morio Ishikawa","doi":"10.1016/j.idairyj.2025.106498","DOIUrl":"10.1016/j.idairyj.2025.106498","url":null,"abstract":"<div><div>This study evaluated the potential of <em>Marinilactibacillus</em>, a non-starter lactic acid bacterium that dominate Japanese smear-ripened cheese, as an adjunct culture to extend the shelf life of cheese. Smear-ripened cheeses inoculated with <em>Marinilactibacillus psychrotolerans</em> RV-2-3 (RV) and uninoculated controls were stored at 10 °C and compared weekly for fluctuations in components and bacterial microbiota. Changes in hydrophilic and volatile compounds observed before and after the best-before date in the controls were suppressed in the RV samples. Regarding the bacterial microbiota, the RV samples inhibited the growth of <em>Brevibacterium</em>, <em>Brachybacterium</em>, <em>Microbacterium</em>, <em>Mammaliicoccus</em>, and <em>Halomonas</em>, resulting in changes in the hydrophilic and volatile compounds. Additionally, the RV samples prevented the reduction of lactate and increased the levels of ammonia and pH. These results indicate that strain RV-2-3 has the potential to retain the sensory properties of cheese by suppressing the overgrowth of these bacteria and extending shelf life.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"173 ","pages":"Article 106498"},"PeriodicalIF":3.4,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

No circadian variation of common vitamins and minerals levels in term human milk at first month postpartum 产后第一个月足月母乳中常见维生素和矿物质水平无昼夜变化

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-11-25 DOI: 10.1016/j.idairyj.2025.106494

Mengjun Cui , Yipin Lyu , Jie Zhang , Renqiang Yu , Jianqiang Lai , Joe M. Regenstein , Peng Zhou

The field of chrononutrition in human milk focuses on characterizing the circadian rhythmicity of its bioactive components. The present study aims to provide a more realistic assessment of the dynamic changes of common vitamins and minerals in human milk throughout the day by rigorously screening the maternal and infant characteristics. Human milk was collected sequentially at 06:00–09:00, 12:00–15:00, 18:00–21:00 and 0:00–03:00 at 31 days postpartum. Common vitamins and minerals were analyzed in 80 human milk samples from 20 healthy lactating women screened according to parity, delivery type, lactation stage and maternal diet. The results suggested that the contents of common vitamins and minerals in human milk did not exhibit significant circadian variation at four different times of first month postpartum, including vitamin A, B₁, B₆, B₉, C, E, calcium, iron, zinc, copper and selenium.

母乳中时间营养的研究重点是表征其生物活性成分的昼夜节律性。本研究旨在通过严格筛选母亲和婴儿的特征，对母乳中常见维生素和矿物质全天的动态变化提供更现实的评估。于产后31 d分别于06:00-09:00、12:00-15:00、18:00-21:00、0:00-03:00采集人乳。对20名健康哺乳期妇女的80份母乳样本中常见的维生素和矿物质进行了分析，这些样本是根据胎次、分娩类型、哺乳期和母亲的饮食进行筛选的。结果表明，母乳中常见维生素和矿物质（维生素A、B1、B6、B9、C、E、钙、铁、锌、铜、硒）的含量在产后1个月的4个不同时期没有明显的昼夜变化。

引用次数: 0

Whey protein and stevia differentially alter gut microbiota composition and microbial metabolism of adults with metabolic syndrome in an in vitro human colonic model 在体外人类结肠模型中，乳清蛋白和甜菊糖不同地改变了代谢综合征成人肠道微生物群组成和微生物代谢

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-11-24 DOI: 10.1016/j.idairyj.2025.106495

Natalie Noble , Shiqi Zhang , Chao Guo , Li Chen , Huan Zhang , Jiangjiang Zhu

Metabolic syndrome, characterized by clustered metabolic risk factors, poses growing public health concerns. Recent research links it to gut dysbiosis, intestinal permeability, chronic inflammation and insulin resistance. Whey protein promotes probiotic growth and microbial diversity, while stevia, a non-caloric sweetener commonly added to whey, may disrupt gut microbiota balance and counteract whey's effects. This study investigated whey and stevia's impacts on gut microbiota composition from metabolic syndrome patients using an in-vitro human colonic model, genomics and metabolomics. Bray-Curtis Dissimilarity analysis revealed whey significantly altered gut beta diversity, while stevia did not, but counteracted whey-induced shifts. Both differentially modified genus and species composition: whey significantly increased Bacteroides and Lactococcus while stevia increased Streptococcus salivarius and Bacteroides. Metabolomics revealed distinct regulation of key metabolites including essential fatty acids and amino acids. These findings suggest differential impacts of whey and stevia on gut microbiota and metabolism, warranting further mechanistic investigation in metabolic syndrome.

代谢综合征以聚集性代谢危险因素为特征，引起越来越多的公共卫生关注。最近的研究将其与肠道生态失调、肠通透性、慢性炎症和胰岛素抵抗联系起来。乳清蛋白促进益生菌生长和微生物多样性，而甜菊糖，一种通常添加到乳清中的无热量甜味剂，可能会破坏肠道微生物群的平衡，抵消乳清的作用。本研究利用体外人类结肠模型、基因组学和代谢组学研究了乳清和甜菊糖对代谢综合征患者肠道微生物群组成的影响。布雷-柯蒂斯差异分析显示，乳清显著改变了肠道β多样性，而甜菊糖没有，但抵消了乳清诱导的变化。不同的属和种组成：乳清显著增加拟杆菌和乳球菌，而甜菊糖显著增加唾液链球菌和拟杆菌。代谢组学揭示了包括必需脂肪酸和氨基酸在内的关键代谢物的不同调节。这些发现表明乳清和甜菊糖对肠道微生物群和代谢的不同影响，需要进一步研究代谢综合征的机制。

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引用次数: 0

Effects of thermal processing on camel milk: An analysis of protein structure and In vitro digestibility characteristics 热处理对骆驼奶的影响：蛋白质结构及体外消化特性分析

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-11-22 DOI: 10.1016/j.idairyj.2025.106493

Lixue Zhang , Ning Wang , Guilong Yang , Guangqing Mu , Gangliang Chen , Xinling Li , Xuemei Zhu

Camel milk is rich in nutrients, with its composition being more similar to human milk, which makes it a valuable ingredient. Thermal processing is a critical step in dairy product manufacturing and may cause nutrient degradation. This study analyzed the protein structures and investigated the digestive characteristics (using a simulated in vitro digestion model) of both heat-treated and non-heat-treated camel milk samples. The results showed that thermal processing disrupted the camel milk protein structures and altered protein composition. Furthermore, in vitro gastrointestinal digestion analysis indicated that thermal treatment impacted lipid droplet digestion. The fatty acid release rates of heat-treated samples ranged from 39.92 % to 52.46 %, lower than that of raw camel milk (66.03 %). The electrophoresis results revealed distinct variations in the digestion of proteins. These findings provide critical insights for preserving protein structure and digestibility during camel milk products processing.

骆驼奶营养丰富，其成分与人奶更相似，这使其成为一种有价值的原料。热加工是乳制品生产的关键步骤，可能会导致营养物质的降解。本研究分析了热处理和非热处理骆驼奶样品的蛋白质结构，并研究了其消化特性（采用模拟体外消化模型）。结果表明，热处理破坏了骆驼奶的蛋白质结构，改变了骆驼奶的蛋白质组成。此外，体外胃肠消化分析表明，热处理对脂滴的消化有影响。热处理后的脂肪酸释放率为39.92% ~ 52.46%，低于生驼奶的66.03%。电泳结果显示蛋白质的消化有明显的变化。这些发现为在骆驼乳制品加工过程中保持蛋白质结构和消化率提供了重要的见解。

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引用次数: 0

Using front face fluorescence for rapid estimation of furosine concentration in heat treated milk: a kinetic study 用正面荧光快速测定热处理牛奶中糠氨酸的浓度：动力学研究

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-11-22 DOI: 10.1016/j.idairyj.2025.106490

C. González-Gallardo , N. Ayala , F. Ali , A. Zamora , J. Saldo , M. Castillo

This study focused on characterizing the kinetics of furosine formation during milk heat treatment and establishing correlations between furosine concentration and native autofluorescent markers to develop predictive models with inline applicability. Furosine generation and fluorescence changes were monitored at 70, 80, and 90 °C. At 90 °C, furosine increase and tryptophan fluorescence loss followed apparent zero-order kinetics. The activation energy, E_a, and thermal coefficient Q₁₀ of furosine formation were estimated at 15.72 kJ mol^-1 and 1.15, respectively. Heat treatment significantly affected autofluorescent marker intensity. Using these data, fluorescence-based models were developed to predict furosine concentration, with the best performance at 90 °C. A model incorporating riboflavin and tryptophan fluorescence intensities was validated through leave-one-out cross-validation, yielding an R² of 0.87 and a standard error of 5.59 mg/100 g protein. Overall, front-face fluorescence shows strong potential as a process analytical technology to estimate furosine inline and heat-induced changes in milk.

本研究的重点是表征牛奶热处理过程中糠氨酸形成的动力学，并建立糠氨酸浓度与天然自荧光标记物之间的相关性，以建立具有内联适用性的预测模型。在70、80和90°C时监测糠氨酸生成和荧光变化。在90°C时，糠氨酸增加和色氨酸荧光损失遵循明显的零级动力学。糠氨酸生成的活化能Ea为15.72 kJ mol-1，热系数Q10为1.15。热处理显著影响了自荧光标记的强度。利用这些数据，开发了基于荧光的模型来预测糠氨酸浓度，在90°C时性能最佳。结合核黄素和色氨酸荧光强度的模型通过留一交叉验证，得到R2为0.87，标准误差为5.59 mg/100 g蛋白。总的来说，正面荧光显示出强大的潜力，作为过程分析技术来估计牛奶中糠氨酸的在线和热诱导的变化。

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引用次数: 0