Sürdürülebilir Kalkınma Amaçları

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• Derleme MakaleAçık Erişim2022Scopus SJRQ1/r/munzur/2350
  Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

  Aktağ, Işıl Gürsul; Hamzalıoğlu, Aytül; Kocadağlı, Tolgahan; Gökmen, Vural

  The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide.

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  AtıfScopus32·WoS26·OpenAlex31

  İncele
• MakaleYalnız künye2019Scopus SJRQ1/r/munzur/3271
  Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

  Aktağ, Işıl Gürsul; Hamzalıoğlu, Aytül; Gökmen, Vural

  This study aimed to survey the content of Maillard reaction products in different UHT-treated milk products and to assess how formation of these products and lysine blockage is affected by the composition. For this purpose, different commercial UHT milks including milk (whole, semi-skimmed and skimmed), lactose-hydrolyzed, protein-fortified, lactose-hydrolyzed protein fortified and follow-on infant milks were analyzed. Among the Maillard reaction products, dicarbonyl compounds, 5-hydroxymethylfurfural, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine were monitored. The results showed that fortification of UHT milks with protein and carbohydrates as well as hydrolysis of lactose promoted the Maillard reaction. Among the dicarbonyl compounds, 3-deoxyglucosone formation, which was the dominant dicarbonyl compound in milks, varied between 3.12–12.67 mg/L, 13.45–21.98 mg/L and 4.59–40.38 mg/L in lactose hydrolyzed, lactose-hydrolyzed protein-fortified and follow-on infant milks whereas it was 0.22-0.40 mg/L in milks, respectively. Similarly, 5-hydroxymethylfurfural could not be detected in milks, whereas mean 5-hydroxymethylfurfural concentration was found to be 56.3 mg/L and 31.5 mg/L in protein-fortified milks and lactose-hydrolyzed protein-fortified milks, respectively. Accordingly, % blocked lysine, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine content of different UHT milks were found to be significantly higher than milks (p < 0.05). This is the first study reporting the Maillard reaction products in protein-fortified and infant milks.

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  AtıfScopus55·WoS51·OpenAlex54

  İncele