Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt

[Display omitted] •Baked milk and baked yogurt undergo extensive baking to promote Maillard reaction (MR).•With the promoted MR, brownish color and unique flavor are formed in the two products.•Advanced glycation end-products (AGEs) are extensively formed in the two products.•Resveratrol is developed as a potential inhibitor of AGEs in the two products.•No significant alteration of color and flavor with resveratrol in the two products. Baked milk and baked yogurt are two newly developed dairy products in the market. Throughout the processing, a long-time-high-temperature baking procedure was involved to enhance the formation of a brownish color and desirable flavors; meanwhile, advanced glycation end-products (AGEs) were extensively produced through Maillard reaction (MR). Resveratrol was first developed as a potential inhibitor of AGEs formation. The resveratrol at 1 μmol/L was achieved the highest inhibitory rate against the formation of dicarbonyl compounds in the baked milk (3-deoxyglucosone (3-DG): 68.77%, methylglyoxal (MG): 50.46%) and baked yogurt (3-DG: 35.50%, MG: 37.11%). Furthermore, the inhibitory effect of resveratrol on the formation of four AGEs was observed compared with those without adding resveratrol. The content of NƐ-(carboxymethyl)lysine (CML) and NƐ-(hydroxyethyl) lysine (CEL) as the two commonly detected AGEs were decreased by higher than 30% and 27% in the baked milk and baked yogurt, respectively, when the concentration of resveratrol was 0.1 μmol/L. Moreover, the generation of furosine was significantly inhibited by 1 μmol/L resveratrol, which was decreased to less than 40% and 60% in the baked milk and baked yogurt, respectively. The generation of pyrraline, in particular, was completely inhibited at a resveratrol concentration ranging from 0.1 to 10 μmol/L. Furthermore, the additional level of 0.1 μmol/L resveratrol achieved a high inhibitory effect of AGEs, and such an additional level would not alter the color and flavor profile of the baked milk and baked yogurt. Considering the high solubility of resveratrol in milk fat, it is speculated that resveratrol mainly acted at an early stage of the degradation, i.e., through the inhibition of the autocatalytic lipid oxidation that generates dicarbonyl compounds but played less as a dicarbonyl compounds scavenger. Significance of this study is developing resveratrol as the additive to inhibit the AGEs formation in the baked milk and baked yogurt without altering overall color and