A critical evaluation of fluorescence as a potential marker for the Maillard reaction
During storage of foods and biological systems, fluorescent products are developed through the Maillard reaction, along with the brown pigments. Fluorescent products have been proposed as early indicators of this reaction. The aim of present work was to compare the kinetics of fluorescence and pigme...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_03088146_v95_n3_p423_Matiacevich |
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todo:paper_03088146_v95_n3_p423_Matiacevich2023-10-03T15:22:59Z A critical evaluation of fluorescence as a potential marker for the Maillard reaction Matiacevich, S.B. Pilar Buera, M. Fluorescent AGEs Fluorescent intermediates Maillard reaction Non-enzymatic browning amino acid glucose article chemical procedures chemical reaction color environmental factor fluorescence glycation kinetics performance During storage of foods and biological systems, fluorescent products are developed through the Maillard reaction, along with the brown pigments. Fluorescent products have been proposed as early indicators of this reaction. The aim of present work was to compare the kinetics of fluorescence and pigment development in order to define adequate early markers. Model glucose-aminoacid systems were prepared in several salts and buffers and stored at 55°C. Pigment and florescence development was evaluated as a function of time. The results showed that, under unfavourable conditions for the reaction (low pH, presence of retardant salts), fluorescence was detected after important colour changes had occurred. However, under favourable conditions for the reaction (neutral pH, accelerating salts) fluorescent products could be considered as adequate markers because they sensitively reflected early steps of the reaction. Compositional factors and/or environmental conditions are the key factors for defining the performance of fluorescence as an adequate early marker. © 2005 Elsevier Ltd. All rights reserved. Fil:Matiacevich, S.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilar Buera, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03088146_v95_n3_p423_Matiacevich |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Fluorescent AGEs Fluorescent intermediates Maillard reaction Non-enzymatic browning amino acid glucose article chemical procedures chemical reaction color environmental factor fluorescence glycation kinetics performance |
| spellingShingle |
Fluorescent AGEs Fluorescent intermediates Maillard reaction Non-enzymatic browning amino acid glucose article chemical procedures chemical reaction color environmental factor fluorescence glycation kinetics performance Matiacevich, S.B. Pilar Buera, M. A critical evaluation of fluorescence as a potential marker for the Maillard reaction |
| topic_facet |
Fluorescent AGEs Fluorescent intermediates Maillard reaction Non-enzymatic browning amino acid glucose article chemical procedures chemical reaction color environmental factor fluorescence glycation kinetics performance |
| description |
During storage of foods and biological systems, fluorescent products are developed through the Maillard reaction, along with the brown pigments. Fluorescent products have been proposed as early indicators of this reaction. The aim of present work was to compare the kinetics of fluorescence and pigment development in order to define adequate early markers. Model glucose-aminoacid systems were prepared in several salts and buffers and stored at 55°C. Pigment and florescence development was evaluated as a function of time. The results showed that, under unfavourable conditions for the reaction (low pH, presence of retardant salts), fluorescence was detected after important colour changes had occurred. However, under favourable conditions for the reaction (neutral pH, accelerating salts) fluorescent products could be considered as adequate markers because they sensitively reflected early steps of the reaction. Compositional factors and/or environmental conditions are the key factors for defining the performance of fluorescence as an adequate early marker. © 2005 Elsevier Ltd. All rights reserved. |
| format |
JOUR |
| author |
Matiacevich, S.B. Pilar Buera, M. |
| author_facet |
Matiacevich, S.B. Pilar Buera, M. |
| author_sort |
Matiacevich, S.B. |
| title |
A critical evaluation of fluorescence as a potential marker for the Maillard reaction |
| title_short |
A critical evaluation of fluorescence as a potential marker for the Maillard reaction |
| title_full |
A critical evaluation of fluorescence as a potential marker for the Maillard reaction |
| title_fullStr |
A critical evaluation of fluorescence as a potential marker for the Maillard reaction |
| title_full_unstemmed |
A critical evaluation of fluorescence as a potential marker for the Maillard reaction |
| title_sort |
critical evaluation of fluorescence as a potential marker for the maillard reaction |
| url |
http://hdl.handle.net/20.500.12110/paper_03088146_v95_n3_p423_Matiacevich |
| work_keys_str_mv |
AT matiacevichsb acriticalevaluationoffluorescenceasapotentialmarkerforthemaillardreaction AT pilarbueram acriticalevaluationoffluorescenceasapotentialmarkerforthemaillardreaction AT matiacevichsb criticalevaluationoffluorescenceasapotentialmarkerforthemaillardreaction AT pilarbueram criticalevaluationoffluorescenceasapotentialmarkerforthemaillardreaction |
| _version_ |
1807319025302110208 |