DOABLE: Effect of Maillard reaction and lipid peroxidation on AGE formation in dairy-plant oil blends
The Maillard reaction and lipid peroxidation are two of the most important chemical reactions that take place in food systems. Both reactions are interlinked and share some reaction pathways and reactive intermediates. The major focus for the dairy industry was on the Maillard reaction due to nutritional loss, shelf life limitation and a growing awareness of potential harmful advanced glycation end products (AGE).
In the recent years, the interest in the dairy industry to blend dairy products with plant oils and fats is rapidly increasing. Plant oils are used to create affordable dairy products such as filled milk, but also for functionality reasons in dairy and butter spreads. The availability and price of plant oils and fats also makes them important ingredients for recombined products. A long ambient shelf life is required for most of these products and they therefore undergo a high heat treatment and at the same time can be exposed to oxidation. The extent and interplay between Maillard reaction and lipid peroxidation in these products is largely unknown. A synergistic effect of the Maillard reaction with lipid oxidation could result in an increased level of AGE products which are associated with inflammatory diseases.
This project will create a fundamental understanding of the extent and interplay of the Maillard reaction and lipid peroxidation in blend of dairy products and plant oils and fats. This knowledge is crucial to develop strategies to limit AGE formation in blended products. A major focus of the project will be on the interaction of reactive carbonyls which can both derive from the Maillard reaction and lipid peroxidation on the formation of N(ε)-carboxymethyl lysine, an important marker in the Maillard reaction which has been associated with several diseases.