{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:43:20Z","timestamp":1787028200732,"version":"build-2736575974"},"reference-count":33,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2016,12,7]],"date-time":"2016-12-07T00:00:00Z","timestamp":1481068800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Enteral formulas are foods designed for medical uses to feed patients who are unable to eat normally. They are prepared by mixing proteins, amino acids, carbohydrates and fats and submitted to sterilization. During thermal treatment, the Maillard reaction takes place through the reaction of animo acids with reducing sugars. Thus, although glutamine and arginine are usually added to improve the nutritional value of enteral formulas, their final concentration may vary. Thus, in the present paper the early, intermediate, and advanced states of the Maillard reaction were studied in model systems by measuring loss of free amino acids through the decrease of fluorescence intensity with o-phtaldialdehyde (OPA), 5-Hydroximethylfurfural (HMF), furfural, glucosylisomaltol, fluorescence, and absorbance at 420 nm. The systems were prepared by mixing glutamine or arginine with dextrinomaltose (similar ingredients to those used in special enteral formula), and heated at 100 \u00b0C, 120 \u00b0C and 140 \u00b0C for 0 to 30 min. The recorded changes in the concentration of furanic compounds was only useful for longer heating times of high temperatures, while absorbance and fluorescence measurements were useful in all the assayed conditions. In addition, easiness and sensitivity of absorbance and fluorescence make them useful techniques that could be implemented as indicators for monitoring the manufacture of special enteral formulas. Glucosylisomaltol is a useful indicator to monitor the manufacture of glutamine-enriched enteral formulas.<\/jats:p>","DOI":"10.3390\/foods5040086","type":"journal-article","created":{"date-parts":[[2016,12,8]],"date-time":"2016-12-08T10:39:01Z","timestamp":1481193541000},"page":"86","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems"],"prefix":"10.3390","volume":"5","author":[{"given":"Silvia","family":"Pastoriza","sequence":"first","affiliation":[{"name":"Departamento de Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jos\u00e9","family":"Rufi\u00e1n-Henares","sequence":"additional","affiliation":[{"name":"Departamento de Nutrici\u00f3n y Bromatolog\u00eda, Instituto de Investigaci\u00f3n Biosanitariaibs.GRANADA, Universidad de Granada, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bel\u00e9n","family":"Garc\u00eda-Villanova","sequence":"additional","affiliation":[{"name":"Departamento de Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eduardo","family":"Guerra-Hern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Departamento de Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2016,12,7]]},"reference":[{"key":"ref_1","unstructured":"Rombeau, J.L. (1997). Enteral and Tube Feeding, Saunders Company. [3rd ed.]."},{"key":"ref_2","unstructured":"Mora, R.J. (1997). Soporte Nutricional Especial, Panamericana. [2nd ed.]."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1097\/00075197-199903000-00015","article-title":"Glutamine: Establishing clinical indications","volume":"2","author":"Griffiths","year":"1999","journal-title":"Curr. Opin. Clin. Nutr. Metabol. Care"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1177\/0148607197021004208","article-title":"Glutamine-enriched enteral diet enhances bacterial clearance in protracted bacterial peritonitis, regardless of glutamine form","volume":"2","author":"Furukawa","year":"1997","journal-title":"JPEN"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"635","DOI":"10.1590\/S1807-59322010000600012","article-title":"Possible links between intestinal permeablity and food processing: A potential therapeutic niche for glutamine","volume":"65","author":"Rapin","year":"2010","journal-title":"Clinics"},{"key":"ref_6","first-page":"610","article-title":"Nutritional support in critically ill patients","volume":"220","author":"Grant","year":"1994","journal-title":"Am. Surg."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"226S","DOI":"10.1177\/014860719001400514","article-title":"Role of arginine in trauma, sepsis and immunity","volume":"14","author":"Kirk","year":"1990","journal-title":"JPEN"},{"key":"ref_8","first-page":"244","article-title":"Arginine stimulates lymphocyte immune responses in healthily humans","volume":"90","author":"Barbul","year":"1990","journal-title":"Surgery"},{"key":"ref_9","first-page":"34","article-title":"Maillard reaction in enteral formula processing furosine, loss of o-phthaldialdehyde reactivity and fluorescence","volume":"35","year":"2002","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1046\/j.1471-0307.2002.00039.x","article-title":"Furosine content, loss of o-phthaldiadehyde reactivity, fluorescence and colour in stored enteral formulas","volume":"55","year":"2002","journal-title":"Int. J. Dairy Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/0308-8146(82)90069-3","article-title":"Chemical changes in food by the Maillard reaction","volume":"9","author":"Baltes","year":"1982","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1007\/s00726-006-0388-9","article-title":"Free glutamine as a major precursor of brown products and fluorophores in Maillard reaction systems","volume":"33","author":"Niquet","year":"2007","journal-title":"Amino Acids"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/S0956-7135(03)00096-3","article-title":"Evaluation of amino group losses for monitoring storage of infant cereals containing milk","volume":"15","year":"2004","journal-title":"Food Control"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"3140","DOI":"10.1021\/jf305451p","article-title":"Carbonylation of myofibrillar proteins through the Maillard pathway: Effect of reducing sugars and reaction temperature","volume":"61","author":"Villaverde","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"ref_15","first-page":"2998","article-title":"Changes in furfural compounds during storage of infant milks","volume":"46","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"3049","DOI":"10.1081\/JLC-100107356","article-title":"Determination of furfural compounds in enteral formula","volume":"24","year":"2001","journal-title":"J. Liq. Chrom. Relat. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1007\/BF01197723","article-title":"HPLC separation of some characteristic components in reaction mixtures of disaccharides and amines model system for milk and cereal products","volume":"194","author":"Ledl","year":"1992","journal-title":"Z. Lebensm.-Unters.  Forsch."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"7282","DOI":"10.1021\/jf020461z","article-title":"Glucosylisomaltol, a new indicator of browning reaction in baby cereals and bread","volume":"50","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1093\/jaoac\/89.1.161","article-title":"Application of a fast high-performance liquid chromatography method for simultaneous determination of furanic compounds and glucosylisomaltol in breakfast cereals","volume":"89","author":"Morales","year":"2006","journal-title":"J. AOAC Int."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1016\/0308-8146(95)00245-6","article-title":"Fluorescence associated with Maillard reaction in milk and milk-resembling systems","volume":"57","author":"Morales","year":"1996","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"675","DOI":"10.1016\/S0958-6946(97)00071-X","article-title":"A study on advanced Maillard reaction in heated casein\/sugar solutions: Fluorescence accumulation","volume":"7","author":"Morales","year":"1997","journal-title":"Int. Dairy J."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"5354","DOI":"10.1021\/jf040088q","article-title":"Generation of furosine and color in infant\/enteral formula-resembling systems","volume":"52","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1016\/j.foodcont.2005.02.011","article-title":"Colour measurement as indicator for controlling the manufacture and storage of enteral formulas","volume":"17","year":"2006","journal-title":"Food Control"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"685","DOI":"10.1016\/j.foodchem.2005.06.033","article-title":"Available lysine and fluorescence in heated milk proteins\/dextrinomaltose or lactose solutions","volume":"98","year":"2006","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1543","DOI":"10.1021\/jf00043a028","article-title":"Changes in free monosaccharides during storage of dried milk","volume":"42","author":"Troyano","year":"1994","journal-title":"J. Agric. Food. Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.foodchem.2009.06.038","article-title":"Effect of carbohydrate DE on blocked lysine and furosine in a liquid nutritional product","volume":"119","author":"McEwen","year":"2010","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"738","DOI":"10.1016\/j.foodchem.2008.04.051","article-title":"Study of nonenzymic browning in \u03b1-amino acid and \u03b3-aminobutyric acid\/sugar model systems","volume":"111","author":"Lamberts","year":"2008","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1111\/j.1365-2621.1984.tb10432.x","article-title":"Maillard browning in common amino acids and sugars","volume":"49","author":"Ashoor","year":"1984","journal-title":"J. Food Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1007\/BF01186494","article-title":"Investigations on the reaction of amino-acids with a-dicarbonyl compounds. I. Reactivity of amino-acids in the reaction with a-dicarbonyl compounds","volume":"168","author":"Piloty","year":"1979","journal-title":"Z. Lebensm.-Unters.  Forsch."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1016\/0308-8146(94)90188-0","article-title":"Caramelisation in food and beverages","volume":"51","author":"Kroh","year":"1994","journal-title":"Food Chem."},{"key":"ref_31","first-page":"341","article-title":"Formation of 2-acetil-3-D-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying","volume":"4","author":"Resmini","year":"1993","journal-title":"Ital. J. Food Sci."},{"key":"ref_32","unstructured":"Pastoriza, S., \u00c1lvarez, J., V\u00e9gv\u00e1ri, A., Montilla-G\u00f3mez, J., Cruz-L\u00f3pez, O., Delgado-Andrade, C., and Rufi\u00e1n-Henares, J.A. (2016). Relationship between HMF intake and SMF formation in vivo: An animal and human study. Mol. Nutr. Food Res."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1306","DOI":"10.1080\/02652030802163406","article-title":"Assessment of hydroxymethylfurfural intake in the Spanish diet","volume":"25","year":"2008","journal-title":"Food Addit. Contam."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/5\/4\/86\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T19:28:07Z","timestamp":1760210887000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/5\/4\/86"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,12,7]]},"references-count":33,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2016,12]]}},"alternative-id":["foods5040086"],"URL":"https:\/\/doi.org\/10.3390\/foods5040086","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,12,7]]}}}