Electrostatic spray drying of whey protein-carbohydrate systems: Influence of pH, water activity, and storage temperature on Maillard reactions

Simple item page
dc.contributor.authorChutani, Doll
dc.contributor.authorRani, Poonam
dc.contributor.authorHuppertz, Thom
dc.contributor.authorMurphy, Eoin
dc.contributor.funderTeagasc
dc.date.accessioned2026-06-30T13:50:02Z
dc.date.available2026-06-30T13:50:02Z
dc.date.issued2026-04-16
dc.description.abstractMaillard reactions continue during storage of dairy powders, but controlling mechanisms in low-moisture systems remain unclear. This study investigated whether drying technology directly determines reaction progression or acts indirectly by establishing the matrix's physicochemical state. Whey protein-carbohydrate solutions (lactose or lactose-glucose mixtures, pH 6.0 or 8.0) were freeze-dried or spray-dried (electrostatic or conventional) to defined water activities, stored at 20 or 40 °C and Maillard markers monitored. Differences observed immediately after drying reflected pre-vitrification reactions, with greater early-stage reactions in conventional spray drying. During storage, reaction progression depended mainly on the relationship between storage temperature and glass transition temperature (Tg) rather than drying technology. When storage temperature approached Tg, molecular mobility increased and glucose reactivity dominated, while initial pH had little influence. Overall, observations indicate a mobility-limited reaction regime post-matrix vitrification. Post-drying, Maillard markers reflected the influence of pre-vitrification reactions, whereas storage changes depended primarily storage temperature relative to Tg.en
dc.description.sponsorshipTeagasc|2020218|Walsh Scholarships Programme
dc.description.versionPublished Version
dc.format.extent14
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid106662
dc.identifier.authororcidChutani, Doll
dc.identifier.authororcidRani, Poonam
dc.identifier.authororcidHuppertz, Thom
dc.identifier.authororcidMurphy, Eoin
dc.identifier.citationChutani, D, Rani, P, Huppertz, T & Murphy, E 2026, 'Electrostatic spray drying of whey protein-carbohydrate systems: Influence of pH, water activity, and storage temperature on Maillard reactions', International Dairy Journal, vol. 179, 106662, pp. 1-14. https://doi.org/10.1016/j.idairyj.2026.106662
dc.identifier.doi10.1016/j.idairyj.2026.106662
dc.identifier.endpage14
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journal
dc.identifier.otherRIS: urn:1B6D0019F74A244EB19F498D04D489B0
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/18980
dc.identifier.volume179
dc.language.isoen
dc.publisherElsevier B.V.
dc.relation.urihttps://www.scopus.com/pages/publications/105036236282
dc.relation.urihttps://www.scopus.com/pages/publications/105036236282?origin=resultslist
dc.rights© 2026, the Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license ( http://creativecommons.org/licenses/by/4.0/ ).
dc.rights.accessrightsopen access
dc.rights.licensenameAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.statusPeer reviewed
dc.subject5 hydroxymethyl furfurals
dc.subject5-Hydroxymethylfurfural
dc.subjectBrowning index
dc.subjectConventional spray drying
dc.subjectElectrostatic spray
dc.subjectElectrostatic spray drying
dc.subjectElectrostatics
dc.subjectFood storage
dc.subjectFree amino groups
dc.subjectFreeze drying
dc.subjectGlass transition
dc.subjectGlucose
dc.subjectGlycosylation
dc.subjectLactose
dc.subjectLow temperature drying
dc.subjectMaillard reaction
dc.subjectMaillard reactions
dc.subjectProteins
dc.subjectSpray drying
dc.subjectSpray-drying
dc.subjectStability
dc.subjectTemperature
dc.subjectVitrification
dc.subjectWhey proteins
dc.subject[FoodNutritionalSciences]
dc.titleElectrostatic spray drying of whey protein-carbohydrate systems: Influence of pH, water activity, and storage temperature on Maillard reactionsen
dc.typeArticle (peer-reviewed)
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
1-s2.0-S0958694626001160-mmc1.docx
Size:
497.91 KB
Format:
Microsoft Word XML
Download
Thumbnail Image
Name:
1-s2.0-S0958694626001160-main.pdf
Size:
4.35 MB
Format:
Adobe Portable Document Format
Download
Collections
School of Food and Nutritional Sciences