Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions
Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12–0.14), medium (0.16–0.17), and high (0.31...
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MDPI AG
2024-12-01
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| author | Doll Chutani Todor Vasiljevic Thom Huppertz Eoin Murphy |
| author_facet | Doll Chutani Todor Vasiljevic Thom Huppertz Eoin Murphy |
| author_sort | Doll Chutani |
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| description | Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12–0.14), medium (0.16–0.17), and high (0.31–0.36) levels of water activity (a<sub>w</sub>), while FD powders targeted low a<sub>w</sub> (0.12). Maillard reaction indicators were studied after drying and during storage for up to 28 days at 20, 40, or 60 °C by measuring free -NH<sub>2</sub> groups, as an indicator of available lysine, and 5-hydroxymethylfurfural (HMF). After drying, levels of residual free -NH<sub>2</sub> groups were ~15% higher in ESD and FD powders than in their CSD counterparts. CSD powders also had ~14% higher HMF concentrations compared to their ESD and FD counterparts. Storage led to reductions in free -NH<sub>2</sub> groups and increases in HMF content in all powders, the extent of which increased with increasing storage temperature. Reductions in free -NH<sub>2</sub> groups followed first-order reaction kinetics at 20 and 40 °C but second-order reaction kinetics at 60 °C. Lactose crystallization was detected in high-a<sub>w</sub> CSD powders after 14 d at 40 °C and in both CSD and ESD powders after 7 d at 60 °C. Overall, we found that ESD is a gentle drying technology which enables production of powders with lower Maillard reaction markers. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-12-01 |
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| series | Molecules |
| spelling | doaj-art-db2e9346334c4678b48e6b2c982251ac2024-12-27T14:42:53ZengMDPI AGMolecules1420-30492024-12-012924599410.3390/molecules29245994Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard ReactionsDoll Chutani0Todor Vasiljevic1Thom Huppertz2Eoin Murphy3Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, IrelandAdvanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Sport, Health and Engineering, Victoria University, Melbourne, VIC 8001, AustraliaFood Quality & Design, Agrotechnology & Food Sciences Group, Wageningen University & Research, 6708 WG Wageningen, The NetherlandsFood Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, IrelandElectrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12–0.14), medium (0.16–0.17), and high (0.31–0.36) levels of water activity (a<sub>w</sub>), while FD powders targeted low a<sub>w</sub> (0.12). Maillard reaction indicators were studied after drying and during storage for up to 28 days at 20, 40, or 60 °C by measuring free -NH<sub>2</sub> groups, as an indicator of available lysine, and 5-hydroxymethylfurfural (HMF). After drying, levels of residual free -NH<sub>2</sub> groups were ~15% higher in ESD and FD powders than in their CSD counterparts. CSD powders also had ~14% higher HMF concentrations compared to their ESD and FD counterparts. Storage led to reductions in free -NH<sub>2</sub> groups and increases in HMF content in all powders, the extent of which increased with increasing storage temperature. Reductions in free -NH<sub>2</sub> groups followed first-order reaction kinetics at 20 and 40 °C but second-order reaction kinetics at 60 °C. Lactose crystallization was detected in high-a<sub>w</sub> CSD powders after 14 d at 40 °C and in both CSD and ESD powders after 7 d at 60 °C. Overall, we found that ESD is a gentle drying technology which enables production of powders with lower Maillard reaction markers.https://www.mdpi.com/1420-3049/29/24/5994electrostatic spray dryingfreeze-dryingspray dryingMaillard reactionsreaction kineticsfree -NH<sub>2</sub>-groups |
| spellingShingle | Doll Chutani Todor Vasiljevic Thom Huppertz Eoin Murphy Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions Molecules electrostatic spray drying freeze-drying spray drying Maillard reactions reaction kinetics free -NH<sub>2</sub>-groups |
| title | Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions |
| title_full | Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions |
| title_fullStr | Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions |
| title_full_unstemmed | Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions |
| title_short | Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions |
| title_sort | electrostatic spray drying of a milk protein matrix impact on maillard reactions |
| topic | electrostatic spray drying freeze-drying spray drying Maillard reactions reaction kinetics free -NH<sub>2</sub>-groups |
| url | https://www.mdpi.com/1420-3049/29/24/5994 |
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