Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products
Hongbo Li, Yuanyuan Zhang, Y. Jiang, Jia Xin Li, Chen Li, Yang Zhao, Chunshuang Li, Ren Qing Duo Jie, Justyna Żulewska, Hongjuan Li, Jinghua Yu
Abstract
Brown fermented milk (BFM) is favored by consumers in the dairy market for its unique burnt flavor and brown color. However, Maillard reaction products (MRPs) from high temperature baking are also noteworthy. In this study, tea polyphenols (TP) were initially developed as potential inhibitors of MRPs formation in BFM. The results showed that the flavor profile of BFM did not change after adding 0.08% (wt/wt) of TP, and its inhibition rates on 5-hydroxymethyl-2-furaldehyde (5-HMF), glyoxal (GO), methylglyoxal (MGO), N ε -carboxymethyl lysine (CML) and N ε -carboxyethyl lysine (CEL) were 60.8%, 27.12%, 23.44%, 57.7% and 31.28%, respectively. After 21 d of storage, the levels of 5-HMF, GO, MGO, CML and CEL in BFM with TP were 46.3%, 9.7%, 20.6%, 5.2%, and 24.7% lower than the control group, respectively. Moreover, there was a smaller change in their color and the browning index was lower than that of the control group. The significance of this study was to develop TP as additives to inhibit the production of MRPs in brown fermented yogurt without changing color and flavors, thereby making dairy products safer for consumers.