Using front face fluorescence for rapid estimation of furosine concentration in heat treated milk: a kinetic study
Journal
International Dairy Journal
ISSN
0958-6946
Date Issued
2026-02
Author(s)
C. González-Gallardo
N. Ayala
F. Ali
A. Zamora
J. Saldo
M. Castillo
Abstract
This study focused on characterizing the kinetics of furosine formation during milk heat treatment and establishing correlations between furosine concentration and native autofluorescent markers to develop predictive models with inline applicability.
Furosine generation and fluorescence changes were monitored at 70, 80, and 90 °C. At 90 °C, furosine increase and tryptophan fluorescence loss followed apparent zero-order kinetics.
The activation energy, Ea, and thermal coefficient Q10 of furosine formation were estimated at 15.72 kJ mol-1and 1.15, respectively.
Heat treatment significantly affected autofluorescent marker intensity. Using these data, fluorescence-based models were developed to predict furosine concentration, with the best performance at 90 °C. A model incorporating riboflavin and tryptophan fluorescence intensities was validated through leave-one-out cross-validation, yielding an R2of 0.87 and a standard error of 5.59 mg/100 g protein.
Overall, front-face fluorescence shows strong potential as a process analytical technology to estimate furosine inline and heat-induced changes in milk.
Furosine generation and fluorescence changes were monitored at 70, 80, and 90 °C. At 90 °C, furosine increase and tryptophan fluorescence loss followed apparent zero-order kinetics.
The activation energy, Ea, and thermal coefficient Q10 of furosine formation were estimated at 15.72 kJ mol-1and 1.15, respectively.
Heat treatment significantly affected autofluorescent marker intensity. Using these data, fluorescence-based models were developed to predict furosine concentration, with the best performance at 90 °C. A model incorporating riboflavin and tryptophan fluorescence intensities was validated through leave-one-out cross-validation, yielding an R2of 0.87 and a standard error of 5.59 mg/100 g protein.
Overall, front-face fluorescence shows strong potential as a process analytical technology to estimate furosine inline and heat-induced changes in milk.