Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation
The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey, and cow yoghurt whey—highlighting their appl...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/3/450 |
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| author | Sara Bolchini Tiziana Nardin Ksenia Morozova Matteo Scampicchio Roberto Larcher |
| author_facet | Sara Bolchini Tiziana Nardin Ksenia Morozova Matteo Scampicchio Roberto Larcher |
| author_sort | Sara Bolchini |
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| description | The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey, and cow yoghurt whey—highlighting their applicability in food preservation and waste valorisation. Whey samples were subjected to the MR at 140 °C for 90 min, showing significant amino acid and sugar consumption, particularly arginine, histidine, and lactose. Using a library of potential antioxidant MRPs (molecular weight < 250 Da), 28 key compounds, including 2-pyrrolecarboxaldehyde and maltol isomer, were identified, primarily in cow cheese whey. A complementary high-molecular-weight MRP library (≥250 Da) identified 72 additional antioxidant compounds, with distinct production patterns linked to whey type. Multivariate analyses confirmed that whey type strongly influences MRP profiles. These results highlight the potential of MR to transform whey by-products into valuable sources of natural antioxidants. This approach offers sustainable strategies for enhancing food preservation, reducing food waste, and supporting the targeted use of MRPs in the food industry. |
| format | Article |
| id | doaj-art-e2b672d0a22b4d13a530cf43ee011f3a |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-e2b672d0a22b4d13a530cf43ee011f3a2025-08-20T02:12:30ZengMDPI AGFoods2304-81582025-01-0114345010.3390/foods14030450Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product ValorisationSara Bolchini0Tiziana Nardin1Ksenia Morozova2Matteo Scampicchio3Roberto Larcher4Faculty of Agricultural, Environmental and Food Science, Free University of Bolzano, 39100 Bolzano, ItalyCentro di Trasferimento Tecnologico, Fondazione Edmund Mach, 38010 San Michele all’Adige, ItalyFaculty of Agricultural, Environmental and Food Science, Free University of Bolzano, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Science, Free University of Bolzano, 39100 Bolzano, ItalyCentro di Trasferimento Tecnologico, Fondazione Edmund Mach, 38010 San Michele all’Adige, ItalyThe Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey, and cow yoghurt whey—highlighting their applicability in food preservation and waste valorisation. Whey samples were subjected to the MR at 140 °C for 90 min, showing significant amino acid and sugar consumption, particularly arginine, histidine, and lactose. Using a library of potential antioxidant MRPs (molecular weight < 250 Da), 28 key compounds, including 2-pyrrolecarboxaldehyde and maltol isomer, were identified, primarily in cow cheese whey. A complementary high-molecular-weight MRP library (≥250 Da) identified 72 additional antioxidant compounds, with distinct production patterns linked to whey type. Multivariate analyses confirmed that whey type strongly influences MRP profiles. These results highlight the potential of MR to transform whey by-products into valuable sources of natural antioxidants. This approach offers sustainable strategies for enhancing food preservation, reducing food waste, and supporting the targeted use of MRPs in the food industry.https://www.mdpi.com/2304-8158/14/3/450Maillard reactionfood by-product valorisationantioxidantsmilk wheyhigh-resolution mass spectrometry |
| spellingShingle | Sara Bolchini Tiziana Nardin Ksenia Morozova Matteo Scampicchio Roberto Larcher Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation Foods Maillard reaction food by-product valorisation antioxidants milk whey high-resolution mass spectrometry |
| title | Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation |
| title_full | Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation |
| title_fullStr | Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation |
| title_full_unstemmed | Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation |
| title_short | Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation |
| title_sort | antioxidant maillard reaction products from milk whey a food by product valorisation |
| topic | Maillard reaction food by-product valorisation antioxidants milk whey high-resolution mass spectrometry |
| url | https://www.mdpi.com/2304-8158/14/3/450 |
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