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

Food Frontiers

Long‐Teng Hu¹  Bing Xia¹  Zhao‐Jun Wei¹  Zhi‐Jing Ni¹  Kiran Thakur¹  Xiang Liu¹ 

[1] School of Food and Biological Engineering Hefei University of Technology Hefei China;

关键词: acrylamide;    AGEs;    bioactive compound;    biological activity;    Maillard reaction;    safety control;   

DOI  :  10.1002/fft2.43

来源: DOAJ

【 摘 要 】

Abstract 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.

【 授权许可】

Unknown