Maillard conjugates and their potential in food and nutritional industries: A review

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and antioxidan...

Full description

Saved in:
Bibliographic Details
Published in:Food frontiers 2020-12, Vol.1 (4), p.382-397
Main Authors: Liu, Xiang, Xia, Bing, Hu, Long‐Teng, Ni, Zhi‐Jing, Thakur, Kiran, Wei, Zhao‐Jun
Format: Article
Language:English
Subjects:
acrylamide
AGEs
bioactive compound
biological activity
Maillard reaction
safety control
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and antioxidant properties to the final food products. When uncontrolled, it can produce some harmful derivatives such as acrylamide, heterocyclic amine, advanced glycation end Products (AGEs), and other substances that can be detrimental to human health leading to cancer and chronic diseases. Herein, we reviewed the MR leading to different MRPs and factors affecting the MR and MRPs, their application in food model systems, their biological activities, and the formation mechanism and effective inhibition methods of common harmful MRPs. The updated overview can be useful to explore the rational use of MR, which can ameliorate its positive biological features with reduced adverse effects. The MR leading to different MRPs and factors affecting the MR and MRPs, their application in food model systems, their biological activities, and the formation mechanism and effective inhibition methods of common harmful MRPs.
ISSN:2643-8429
2643-8429
DOI:10.1002/fft2.43