Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators
This study aims to develop a novel and rapid method which uses enzymatic spectrophotometric assay and high-performance liquid chromatography (HPLC) for differentiating adulterated milk from pure fresh milk. Furthermore, this study will use the lactulose and Maillard-derived compounds as indicators t...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324003739 |
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| author | Jou-Hsuan Ho Ming-Yu Chou Yung-Jia Chan Chi-Fa Chow Tan-Ang Lee Wen-Chien Lu Ming-Fu Wang Po-Hsien Li |
| author_facet | Jou-Hsuan Ho Ming-Yu Chou Yung-Jia Chan Chi-Fa Chow Tan-Ang Lee Wen-Chien Lu Ming-Fu Wang Po-Hsien Li |
| author_sort | Jou-Hsuan Ho |
| collection | DOAJ |
| description | This study aims to develop a novel and rapid method which uses enzymatic spectrophotometric assay and high-performance liquid chromatography (HPLC) for differentiating adulterated milk from pure fresh milk. Furthermore, this study will use the lactulose and Maillard-derived compounds as indicators to distinguish reconstituted milk from fresh milk. In bottle-sterilized milk, lactulose concentration decreased with the increasing addition of reconstituted skim milk. In addition, the content of lactulose in raw, low-temperature long-time (LTLT), and high-temperature short-time (HTST) skim milk samples increased with the proportion of reconstituted milk. Furosine, which had a retention time (RT) of 4.686 min in standard solution, had the RTs of 4.908, 4.926, 4.940, and 4.973 min in raw, LTLT, HTST, and bottle-sterilized milk samples, respectively. The RT peak increased along with the content of reconstituted milk in raw, LTLT, and HTST milk samples but decreased in bottle-sterilized milk. In conclusion, this work represents an important step toward detecting adulterated milk and tightening food safety regulations. |
| format | Article |
| id | doaj-art-2b5a23f1ee7847d9a1bd76dc31f4a23d |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-2b5a23f1ee7847d9a1bd76dc31f4a23d2024-12-16T05:37:25ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-0118101336Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicatorsJou-Hsuan Ho0Ming-Yu Chou1Yung-Jia Chan2Chi-Fa Chow3Tan-Ang Lee4Wen-Chien Lu5Ming-Fu Wang6Po-Hsien Li7Department of Food Science, Tunghai University, Taichung, 407224, TaiwanInternational Aging Industry Research & Development Center (AIC), Providence University, Taichung, 43301, TaiwanCollege of Biotechnology and Bioresources, Da-Yeh University, No. 168 University Rd, Dacun, Changhua, 51591, TaiwanDepartment of Animal Science and Biotechnology, Tunghai University, Taichung, 407224, TaiwanDepartment of Food Science, Tunghai University, Taichung, 407224, TaiwanDepartment of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, No. 217, Hung-Mao-Pi, Chia-Yi City, 60077, TaiwanInternational Aging Industry Research & Development Center (AIC), Providence University, Taichung, 43301, Taiwan; Department of Food and Nutrition, Providence University, Taichung, 43301, Taiwan; Corresponding author. International Aging Industry Research & Development Center (AIC), Providence University, Taichung, 43301, Taiwan.Department of Food and Nutrition, Providence University, Taichung, 43301, Taiwan; Corresponding author.This study aims to develop a novel and rapid method which uses enzymatic spectrophotometric assay and high-performance liquid chromatography (HPLC) for differentiating adulterated milk from pure fresh milk. Furthermore, this study will use the lactulose and Maillard-derived compounds as indicators to distinguish reconstituted milk from fresh milk. In bottle-sterilized milk, lactulose concentration decreased with the increasing addition of reconstituted skim milk. In addition, the content of lactulose in raw, low-temperature long-time (LTLT), and high-temperature short-time (HTST) skim milk samples increased with the proportion of reconstituted milk. Furosine, which had a retention time (RT) of 4.686 min in standard solution, had the RTs of 4.908, 4.926, 4.940, and 4.973 min in raw, LTLT, HTST, and bottle-sterilized milk samples, respectively. The RT peak increased along with the content of reconstituted milk in raw, LTLT, and HTST milk samples but decreased in bottle-sterilized milk. In conclusion, this work represents an important step toward detecting adulterated milk and tightening food safety regulations.http://www.sciencedirect.com/science/article/pii/S2666154324003739LactuloseMaillard-derived compoundFurosineReconstituted skim milk |
| spellingShingle | Jou-Hsuan Ho Ming-Yu Chou Yung-Jia Chan Chi-Fa Chow Tan-Ang Lee Wen-Chien Lu Ming-Fu Wang Po-Hsien Li Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators Journal of Agriculture and Food Research Lactulose Maillard-derived compound Furosine Reconstituted skim milk |
| title | Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators |
| title_full | Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators |
| title_fullStr | Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators |
| title_full_unstemmed | Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators |
| title_short | Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators |
| title_sort | discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators |
| topic | Lactulose Maillard-derived compound Furosine Reconstituted skim milk |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324003739 |
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