The Experts below are selected from a list of 4911 Experts worldwide ranked by ideXlab platform
Antonio Dario Troise - One of the best experts on this subject based on the ideXlab platform.
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The quality of Low Lactose Milk is affected by the side proteolytic activity of the lactase used in the production process
Food Research International, 2016Co-Authors: Antonio Dario Troise, Enrica Bandini, Roberta De Donno, Geert Meijer, Marco Trezzi, Vincenzo FoglianoAbstract:Lactose intolerance syndrome can be efficiently tackled consuming Low Lactose products. Lactase is the key tool to manufacture Low Lactose Milk (LLM): its addition during Milk processing can be done “in batch”, i.e. before thermal treatment, or directly “in pack” after sterilization. In this paper data on sensory properties, Maillard Reaction products (MRPs) and free amino acids formation were obtained on six commercial Italian LLMs over six months storage. They showed that the side proteolytic activity of lactase caused the release of amino acids with a significant higher MRPs and off-flavors formation in four out of five samples produced by adding the enzyme in the pack after thermal treatment. We concluded that the in pack addition of lactase after Milk sterilization can have negative sensorial and nutritional consequences mainly related to the enzyme side proteolytic activity especially for prolonged storage time.
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Evolution of protein bound Maillard reaction end-products and free Amadori compounds in Low Lactose Milk in presence of fructosamine oxidase i
Food Chemistry, 2016Co-Authors: Antonio Dario Troise, Martina Buonanno, Alberto Fiore, Simona Maria Monti, Vincenzo FoglianoAbstract:Thermal treatments and storage influence Milk quality, particularly in Low Lactose Milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in Milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in Low Lactose Milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I Lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.
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New tools in modulating Maillard reaction from model systems to food
2015Co-Authors: Antonio Dario TroiseAbstract:New tools in modulating Maillard reaction from model systems to food The Maillard reaction (MR) supervises the final quality of foods and occupies a prominent place in food science. The first stable compounds, the Amadori rearrangement products (APs) and Heyns rearrangement products (HPs), represent the key molecules from which a myriad of reactions takes place and each of them contributes to the formation of Maillard reaction end-products (MRPs) or advanced glycation end products (AGEs). Several papers have dealt with the control of the MR in foods ranging from the thermal loading reduction, to the use of alternative process technologies, reactants impact or enzymes, as well as to the monitoring of the end-products formation by multiresponse modeling. The strategies used up to now aim at common goals: the reduction of potentially toxic compounds and the promotion of desired molecules formation as well as flavor, aroma, color and texture attributes. In other words the ultimate target is the promotion of food quality by tuning the MR. This thesis introduces four alternative strategies that are able to control the final extent of the MR in foods. The possibility to segregate reactants by encapsulating some minor components and thus delaying the MR was highlighted in Chapter 2. The encapsulation of sodium chloride, ascorbic acid, PUFA and iron inside hydrophobic capsules was used as a possible example: the core material release over the time delayed the reaction rates. The results obtained through the treatment with the enzyme fructosamine oxidase (Faox) I and II which is able to deglycate free Amadori products and capitalize the local unfolding of lysine peptide bound residues were reported in Chapter 3. Data showed that Faox can reduce the formation ofNe-(Carboxymethyl)-L-lysine and bound hydroxymethylfurfural in model system and in Low Lactose Milk. The effects obtained with the addition of spray-dried olive oil mill wastewaters in Milk was illustrated in Chapter 4. This ingredient acts as a source of phenylethanoids, which can trap a-hydroxycarbonyls and a-dicarbonyls and can form adducts with amino groups after the oxidation of phenolic rings into quinone. The use of this functional ingredient before Milk thermal treatment resulted in a reduction of off-flavor, reactive carbonyls species and bound MRPs. The possibilities offered by the location of MR reactants in microemulsion was investigated in Chapter 5. The oil/water partition coefficient of amino acids played a key role in the formation of Amadori compounds. The anchoring effect of tricaprylin and Tween 20 toward aliphatic amino acids in microemulsion systems was evaluated and compared to a control aqueous solution of amino acids and glucose. Results confirmed the hypothesis: the higher the partition coefficient the Lower the formation of aliphatic amino acids Amadori compounds. All of the four proposed strategies involved location and interaction of reagents, reactants, intermediates and final products. As a result each strategy depicted a specific route for the control of the final extent of the MR. Many steps are still necessary to scale up these methodologies into the food production chain, however new ways for obtaining foods of superior quality have been paved.
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Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and Low Lactose UHT Milk
Amino Acids, 2014Co-Authors: Antonio Dario Troise, Giovanni Roviello, Alberto Fiore, Vincenzo Fogliano, Nina A. Dathan, Anna Di Fiore, Simonetta Caira, Marina Cuollo, Giuseppina De Simone, Simona M. MontiAbstract:Fructosamines, also known as Amadori products, are formed by the condensation of glucose with the amino group of amino acids or proteins. These compounds are precursors of advanced glycation end products (AGEs) that can be formed either endogenously during aging and diabetes, and exogenously in heat-processed food. The negative effects of dietary AGEs on human health as well as their negative impact on the quality of dairy products have been widely described, therefore specific tools able to prevent the formation of glycation products are needed. Two fructosamine oxidase enzymes isolated from Aspergillus sp. namely, Faox I and Faox II catalyze the oxidative deglycation of Amadori products representing a potential tool for inhibiting the Maillard reaction in dairy products. In this paper, the ability of recombinant Faox I and II in limiting the formation of carboxy-methyl lysine (CML) and protein-bound hydroxymethyl furfurol (b-HMF) in a commercial UHT Low Lactose Milk and a beta-lactoglobulin (β-LG) glucose model system was investigated. Results show a consistent reduction of CML and b-HMF under all conditions. Faox effects were particularly evident on b-HMF formation in Low Lactose commercial Milk. Peptide analysis of the β-LG glucose system identified some peptides, derived from cyanogen bromide hydrolysis, as suitable candidates to monitor Faox action in Milk-based products. All in all data suggested that non-enzymatic reactions in dairy products might be strongly reduced by implementing Faox enzymes.
Vincenzo Fogliano - One of the best experts on this subject based on the ideXlab platform.
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The quality of Low Lactose Milk is affected by the side proteolytic activity of the lactase used in the production process
Food Research International, 2016Co-Authors: Antonio Dario Troise, Enrica Bandini, Roberta De Donno, Geert Meijer, Marco Trezzi, Vincenzo FoglianoAbstract:Lactose intolerance syndrome can be efficiently tackled consuming Low Lactose products. Lactase is the key tool to manufacture Low Lactose Milk (LLM): its addition during Milk processing can be done “in batch”, i.e. before thermal treatment, or directly “in pack” after sterilization. In this paper data on sensory properties, Maillard Reaction products (MRPs) and free amino acids formation were obtained on six commercial Italian LLMs over six months storage. They showed that the side proteolytic activity of lactase caused the release of amino acids with a significant higher MRPs and off-flavors formation in four out of five samples produced by adding the enzyme in the pack after thermal treatment. We concluded that the in pack addition of lactase after Milk sterilization can have negative sensorial and nutritional consequences mainly related to the enzyme side proteolytic activity especially for prolonged storage time.
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Evolution of protein bound Maillard reaction end-products and free Amadori compounds in Low Lactose Milk in presence of fructosamine oxidase i
Food Chemistry, 2016Co-Authors: Antonio Dario Troise, Martina Buonanno, Alberto Fiore, Simona Maria Monti, Vincenzo FoglianoAbstract:Thermal treatments and storage influence Milk quality, particularly in Low Lactose Milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in Milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in Low Lactose Milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I Lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.
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Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and Low Lactose UHT Milk
Amino Acids, 2014Co-Authors: Antonio Dario Troise, Giovanni Roviello, Alberto Fiore, Vincenzo Fogliano, Nina A. Dathan, Anna Di Fiore, Simonetta Caira, Marina Cuollo, Giuseppina De Simone, Simona M. MontiAbstract:Fructosamines, also known as Amadori products, are formed by the condensation of glucose with the amino group of amino acids or proteins. These compounds are precursors of advanced glycation end products (AGEs) that can be formed either endogenously during aging and diabetes, and exogenously in heat-processed food. The negative effects of dietary AGEs on human health as well as their negative impact on the quality of dairy products have been widely described, therefore specific tools able to prevent the formation of glycation products are needed. Two fructosamine oxidase enzymes isolated from Aspergillus sp. namely, Faox I and Faox II catalyze the oxidative deglycation of Amadori products representing a potential tool for inhibiting the Maillard reaction in dairy products. In this paper, the ability of recombinant Faox I and II in limiting the formation of carboxy-methyl lysine (CML) and protein-bound hydroxymethyl furfurol (b-HMF) in a commercial UHT Low Lactose Milk and a beta-lactoglobulin (β-LG) glucose model system was investigated. Results show a consistent reduction of CML and b-HMF under all conditions. Faox effects were particularly evident on b-HMF formation in Low Lactose commercial Milk. Peptide analysis of the β-LG glucose system identified some peptides, derived from cyanogen bromide hydrolysis, as suitable candidates to monitor Faox action in Milk-based products. All in all data suggested that non-enzymatic reactions in dairy products might be strongly reduced by implementing Faox enzymes.
Paulo Henrique Rodrigues - One of the best experts on this subject based on the ideXlab platform.
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ft raman and chemometric tools for rapid determination of quality parameters in Milk powder classification of samples for the presence of Lactose and fraud detection by addition of maltodextrin
Food Chemistry, 2016Co-Authors: Paulo Henrique Rodrigues, Kamila De Sa Oliveira, Carlos Eduardo Rocha De Almeida, Luiz Fernando Cappa De Oliveira, Rodrigo Stephani, Michele Da Silva Pinto, Antonio Fernandes De Carvalho, Italo Tuler PerroneAbstract:FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of Lactose and identify Milk powder samples adulterated with maltodextrin (2.5–50% w/w). Raman measurements can easily differentiate samples of Milk powder, without the need for sample preparation, while traditional quality control methods, including high performance liquid chromatography, are cumbersome and sLow. FT-Raman spectra were obtained from samples of whole Lactose and Low-Lactose Milk powder, both without and with addition of maltodextrin. Differences were observed between the spectra involved in identifying samples with Low Lactose content, as well as adulterated samples. Exploratory data analysis using Raman spectroscopy and multivariate analysis was also developed to classify samples with PCA and PLS-DA. The PLS-DA models obtained alLowed to correctly classify all samples. These results demonstrate the utility of FT-Raman spectroscopy in combination with chemometrics to infer about the quality of Milk powder.
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ft raman and chemometric tools for rapid determination of quality parameters in Milk powder classification of samples for the presence of Lactose and fraud detection by addition of maltodextrin
Food Chemistry, 2016Co-Authors: Paulo Henrique Rodrigues, Kamila De Sa Oliveira, Carlos Eduardo Rocha De Almeida, Luiz Fernando Cappa De Oliveira, Rodrigo Stephani, Michele Da Silva Pinto, Antonio Fernandes De Carvalho, Italo Tule PerroneAbstract:FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of Lactose and identify Milk powder samples adulterated with maltodextrin (2.5–50% w/w). Raman measurements can easily differentiate samples of Milk powder, without the need for sample preparation, while traditional quality control methods, including high performance liquid chromatography, are cumbersome and sLow. FT-Raman spectra were obtained from samples of whole Lactose and Low-Lactose Milk powder, both without and with addition of maltodextrin. Differences were observed between the spectra involved in identifying samples with Low Lactose content, as well as adulterated samples. Exploratory data analysis using Raman spectroscopy and multivariate analysis was also developed to classify samples with PCA and PLS-DA. The PLS-DA models obtained alLowed to correctly classify all samples. These results demonstrate the utility of FT-Raman spectroscopy in combination with chemometrics to infer about the quality of Milk powder.
Italo Tuler Perrone - One of the best experts on this subject based on the ideXlab platform.
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ft raman and chemometric tools for rapid determination of quality parameters in Milk powder classification of samples for the presence of Lactose and fraud detection by addition of maltodextrin
Food Chemistry, 2016Co-Authors: Paulo Henrique Rodrigues, Kamila De Sa Oliveira, Carlos Eduardo Rocha De Almeida, Luiz Fernando Cappa De Oliveira, Rodrigo Stephani, Michele Da Silva Pinto, Antonio Fernandes De Carvalho, Italo Tuler PerroneAbstract:FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of Lactose and identify Milk powder samples adulterated with maltodextrin (2.5–50% w/w). Raman measurements can easily differentiate samples of Milk powder, without the need for sample preparation, while traditional quality control methods, including high performance liquid chromatography, are cumbersome and sLow. FT-Raman spectra were obtained from samples of whole Lactose and Low-Lactose Milk powder, both without and with addition of maltodextrin. Differences were observed between the spectra involved in identifying samples with Low Lactose content, as well as adulterated samples. Exploratory data analysis using Raman spectroscopy and multivariate analysis was also developed to classify samples with PCA and PLS-DA. The PLS-DA models obtained alLowed to correctly classify all samples. These results demonstrate the utility of FT-Raman spectroscopy in combination with chemometrics to infer about the quality of Milk powder.
Italo Tule Perrone - One of the best experts on this subject based on the ideXlab platform.
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ft raman and chemometric tools for rapid determination of quality parameters in Milk powder classification of samples for the presence of Lactose and fraud detection by addition of maltodextrin
Food Chemistry, 2016Co-Authors: Paulo Henrique Rodrigues, Kamila De Sa Oliveira, Carlos Eduardo Rocha De Almeida, Luiz Fernando Cappa De Oliveira, Rodrigo Stephani, Michele Da Silva Pinto, Antonio Fernandes De Carvalho, Italo Tule PerroneAbstract:FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of Lactose and identify Milk powder samples adulterated with maltodextrin (2.5–50% w/w). Raman measurements can easily differentiate samples of Milk powder, without the need for sample preparation, while traditional quality control methods, including high performance liquid chromatography, are cumbersome and sLow. FT-Raman spectra were obtained from samples of whole Lactose and Low-Lactose Milk powder, both without and with addition of maltodextrin. Differences were observed between the spectra involved in identifying samples with Low Lactose content, as well as adulterated samples. Exploratory data analysis using Raman spectroscopy and multivariate analysis was also developed to classify samples with PCA and PLS-DA. The PLS-DA models obtained alLowed to correctly classify all samples. These results demonstrate the utility of FT-Raman spectroscopy in combination with chemometrics to infer about the quality of Milk powder.
