Effect of Maillard reaction products derived from 2′-fucosyllactose and amino acids on bread staling

초록

The effects of Maillard reaction products (MRPs) derived from 2′-fucosyllactose (2′-FL) and five amino acids on bread quality and staling were investigated. Fructose-derived MRPs were characterized by lower pH and more pronounced browning, resulting in a darker crumb colour, whereas 2′-FL-derived MRPs were associated with higher pH, less browning, and minimal colour change. Notably, the smallest colour difference and highest overall preference were obtained with the FL and threonine combination (p < 0.05). A total of 31 volatiles in MRPs and 46 volatiles in bread were identified by Gas chromatography–mass spectrometry (GC-MS). Relatively higher peak-area ratios of certain furan derivatives associated with bready and caramel-like notes were observed in 2′-FL-based formulations, particularly those containing threonine or phenylalanine (p < 0.05). During storage at 4 °C for 5 day, moisture loss, hardness increase, and starch retrogradation were reduced by MRPs. The most pronounced delay in staling and moisture retention were observed in the 2′-FL–arginine combination, which retained 908.83 g/kg of its initial moisture. Overall, 2′-FL-based MRPs, particularly those prepared with arginine and threonine, were showed to improve selected physicochemical properties and storage stability under the tested conditions. However, safety-related heat-induced contaminants were not evaluated, limiting the assessment of overall product quality. Copyright © 2026. Published by Elsevier Ltd.

키워드