Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review

Milk and dairy products can be affected by a series of chemical modifications induced by non-enzymatic browning and discoloration phenomena. In food science, non-enzymatic browning is also known as Maillard reaction and generates several classes of metabolites, potentially affecting the product's final quality. On the other hand, a pink/brown discoloration results in the potential rejection of a dairy product with a consequential economic loss to producers. Therefore, in this mini-review, we provide a comprehensive understanding of nonenzymatic browning and discoloration occurring in dairy products, by focusing on the broad spectrum of browning-associated metabolites. Within this scenario, omics approaches based on metabolomics and proteomics technologies become essential to provide more insights of the occurring chemical modifications. In addition, the potential researches in the future are also discussed. An updated and concise overview of the most recent metabolomics and proteomics-based findings evaluating the non-enzymatic browning and pink discoloration of dairy products was carried out, providing also constructive insights and inspiration for future studies on cheese browning.