Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I

Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in low lactose milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 °C. Faox I lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.

A review of one-step fluorescent cyanoacrylate techniques

A review of recent research in the use of one-step fluorescent cyanoacrylate techniques is presented. Advantages and disadvantages of such techniques in comparison to two-step processes are discussed. Further studies and new experimental data are presented to aid this review: three one-step cyanoacrylate products (Lumicyano, PolyCyano UV and PECA Multiband) containing a fluorescent dye were tested to evaluate their effectiveness in developing latent fingermarks on polyethylene bags by means of a pseudo operational trial. The results were compared to the traditional two-step process of cyanoacrylate fuming followed by staining with ethanol-based basic yellow 40 (BY40). The study was conducted using sequential treatments of an initial fuming cycle, a second cycle and finally BY40 staining. LumicyanoTM and PolyCyano UV performed similarly before BY40 staining, with both providing good contrast and visibility under fluorescence. PECA Multiband, however, did not develop as many fingermarks and proved to be problematic for the fuming cabinet. Subsequent BY40 staining of fingermarks developed by all three one-step processes enabled the visualisation of new fingermarks.