Storage stability assessment of freeze-dried royal jelly by furosine determination.
The effect of freeze-drying and the assessment of the storage stability of freeze-dried royal jelly (RJ) were investigated by the determination of furosine and blocked lysine. The level of furosine in the RJ samples collected from cells at different times (1, 2, and 3 days after grafting) showed that the Maillard reaction had already occurred in the hive as indicated by the increase in furosine: from 9.6 to 20.8 mg/100 g of protein. Freeze-dried RJ was more prone to the early stage of the Maillard reaction than fresh RJ, as confirmed by the significantly higher furosine values found after 12 months, both at 4 degrees C (253.4 versus 54.9 mg/100 g of protein) and at room temperature (884.3 versus 332.5 mg/100 g of protein). After 18 months at room temperature, the lyophilized samples reached a furosine level of 1440.4 mg/100 g of protein, which corresponded to the blocked lysine levels, amounting to 24% of total lysine.
Messia
Maria Cristina
MC
DISTAAM, Università del Molise, Via De Sanctis snc, 86100 Campobasso, Italy.
Caboni
Maria Fiorenza
MF
Marconi
Emanuele
E
D000818:Animals; D001516:Bees; D004355:Drug Stability; D005227:Fatty Acids / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D005612:Freeze Drying; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis*; D013696:Temperature; D013997:Time Factors; D000099219:Royal Jelly
D005227:Fatty Acids; D008239:Lysine; D000099219:Royal Jelly; C018948:furosine