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Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany

View Article: PubMed Central - PubMed

ABSTRACT

Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs – lactulose, furosine, and acid-soluble β-lactoglobulin (β-Lg) – in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and condensed milk products. While β-Lg was not appropriate to evaluate the heat load of these products, furosine and especially lactulose increased with rising intensity of heat treatment, and are appropriate to distinguish between several heating categories analyzed. Pasteurized (n = 8) and “heat treated” (n = 5) whipping cream samples showed lowest furosine (48 ± 14/ 45 ± 19 mg.100 g−1 protein) and low lactulose (29 ± 10/57 ± 28 mg.L−1) concentrations, followed by ESL whipping cream (n = 10), ESL coffee cream (n = 1), and UHT whipping cream (n = 10) (furosine = 72 ± 37/71/161 ± 30 mg.100 g−1 protein; lactulose = 56 ± 41/161/195 ± 39 mg.L−1), respectively. Sterilized condensed milk samples (n = 14) showed the highest concentrations of both TTIs and could be clearly separated from UHT treated samples (n = 5) (furosine = 491 ± 196/216 ± 46 mg.100 g−1 protein; lactulose = 1997 ± 658/409 ± 161 mg.L−1), whereas the so-called heat-treated samples (n = 9) had a heat load in between showing an extreme range of variation for both TTIs.

No MeSH data available.


RP-HPLC chromatograms (λ = 280 nm) of furosine in whipping cream samples (group I) on the left side (a pasteurized–52.9 mg. 100 g −1 protein, b UHT–176.6 mg. 100 g −1 protein) and in condensed milk/coffee cream samples (group II) on the right side (c ESL–70.9 mg. 100 g −1 protein, d sterilized–789.1 mg. 100 g −1 protein), respectively
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Fig2: RP-HPLC chromatograms (λ = 280 nm) of furosine in whipping cream samples (group I) on the left side (a pasteurized–52.9 mg. 100 g −1 protein, b UHT–176.6 mg. 100 g −1 protein) and in condensed milk/coffee cream samples (group II) on the right side (c ESL–70.9 mg. 100 g −1 protein, d sterilized–789.1 mg. 100 g −1 protein), respectively

Mentions: Seventy retail samples including 41 whipping cream samples (for furosine data of pasteurized and ESL samples; see Boitz and Mayer 2015) and 29 coffee cream/milk and condensed milk samples were analyzed for their furosine concentrations using an existing RP-HPLC method with few modifications in sample preparation because of higher fat content and higher viscosity, especially of condensed milk samples. Figure 2 shows chromatograms of two examples of differently processed whipping cream samples (group I) as well as two examples of coffee cream/milk and condensed milk samples (group II), respectively. While no (or only a slight) dilution was necessary for proper detection of whipping cream samples (Fig. 2a, b), coffee cream/milk samples and condensed milk samples had to be diluted to avoid an overload of the HPLC column (Fig. 2c, d). Nevertheless, for the undiluted whipping cream samples, peak area increased with increasing intensity of heat treatment. The “ESL” coffee cream sample showed the smallest furosine peak and lowest amount within group II (Fig.2c; 70.9 mg.100 g−1 protein) and could be clearly separated from all other samples in group II.Fig. 2


Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany
RP-HPLC chromatograms (λ = 280 nm) of furosine in whipping cream samples (group I) on the left side (a pasteurized–52.9 mg. 100 g −1 protein, b UHT–176.6 mg. 100 g −1 protein) and in condensed milk/coffee cream samples (group II) on the right side (c ESL–70.9 mg. 100 g −1 protein, d sterilized–789.1 mg. 100 g −1 protein), respectively
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC5037155&req=5

Fig2: RP-HPLC chromatograms (λ = 280 nm) of furosine in whipping cream samples (group I) on the left side (a pasteurized–52.9 mg. 100 g −1 protein, b UHT–176.6 mg. 100 g −1 protein) and in condensed milk/coffee cream samples (group II) on the right side (c ESL–70.9 mg. 100 g −1 protein, d sterilized–789.1 mg. 100 g −1 protein), respectively
Mentions: Seventy retail samples including 41 whipping cream samples (for furosine data of pasteurized and ESL samples; see Boitz and Mayer 2015) and 29 coffee cream/milk and condensed milk samples were analyzed for their furosine concentrations using an existing RP-HPLC method with few modifications in sample preparation because of higher fat content and higher viscosity, especially of condensed milk samples. Figure 2 shows chromatograms of two examples of differently processed whipping cream samples (group I) as well as two examples of coffee cream/milk and condensed milk samples (group II), respectively. While no (or only a slight) dilution was necessary for proper detection of whipping cream samples (Fig. 2a, b), coffee cream/milk samples and condensed milk samples had to be diluted to avoid an overload of the HPLC column (Fig. 2c, d). Nevertheless, for the undiluted whipping cream samples, peak area increased with increasing intensity of heat treatment. The “ESL” coffee cream sample showed the smallest furosine peak and lowest amount within group II (Fig.2c; 70.9 mg.100 g−1 protein) and could be clearly separated from all other samples in group II.Fig. 2

View Article: PubMed Central - PubMed

ABSTRACT

Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs – lactulose, furosine, and acid-soluble β-lactoglobulin (β-Lg) – in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and condensed milk products. While β-Lg was not appropriate to evaluate the heat load of these products, furosine and especially lactulose increased with rising intensity of heat treatment, and are appropriate to distinguish between several heating categories analyzed. Pasteurized (n = 8) and “heat treated” (n = 5) whipping cream samples showed lowest furosine (48 ± 14/ 45 ± 19 mg.100 g−1 protein) and low lactulose (29 ± 10/57 ± 28 mg.L−1) concentrations, followed by ESL whipping cream (n = 10), ESL coffee cream (n = 1), and UHT whipping cream (n = 10) (furosine = 72 ± 37/71/161 ± 30 mg.100 g−1 protein; lactulose = 56 ± 41/161/195 ± 39 mg.L−1), respectively. Sterilized condensed milk samples (n = 14) showed the highest concentrations of both TTIs and could be clearly separated from UHT treated samples (n = 5) (furosine = 491 ± 196/216 ± 46 mg.100 g−1 protein; lactulose = 1997 ± 658/409 ± 161 mg.L−1), whereas the so-called heat-treated samples (n = 9) had a heat load in between showing an extreme range of variation for both TTIs.

No MeSH data available.