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- Title
A review of the impact of Maillard reaction on food quality and safety and the detection of its products.
- Authors
YUAN Bin; JIN Hui; PIAN Lin; GAO Sijin; HUANG Zehua
- Abstract
A comprehensive review was conducted on the multiple impacts of the Maillard reaction and its products in food processing, along with an exploration of its relationship with food quality and safety. Additionally, a summary of typical innovative reaction product detection technologies was provided. It was noted that this reaction generated brown polymers (e. g., 5-hydroxymethylfurfural) or nitrogen-containing copolymers (melanoidins), inducing browning in food systems, and produced substances (e. g., ketones, aldehydes, alkyl compounds) significantly affecting food flavor. Furthermore, the reaction could not only alter the structural properties of food (e. g., reducing protein fluorescence and surface hydrophobicity) but also create carriers with specific functionalities (e. g., emulsion gelation carriers). While the reaction contributed positively to the generation of antioxidant compounds and the elimination of allergens in food, it may also lead to the formation of potentially harmful substances such as advanced glycation end products, acrylamide, heterocyclic amines, and 5-hydroxymethylfurfural. Currently, major detection techniques for Maillard reaction products include spectroscopy, chromatography, and fluorescence compound characterization methods. Fluorescent compounds, as important intermediates in the Maillard reaction, can be utilized to construct fluorescent probes for real-time monitoring. Future research should delve deeper into the formation mechanisms and influencing factors of harmful substances or further optimize the accuracy and efficiency of these detection methods to provide more comprehensive theoretical support for the continuous development of food processing technology.
- Subjects
MAILLARD reaction; FOOD quality; FOOD safety; ADVANCED glycation end-products; ALKYL compounds
- Publication
Journal of Light Industry, 2024, Vol 39, Issue 2, p60
- ISSN
2096-1553
- Publication type
Article
- DOI
10.12187/2024.02.008