The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard ...reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers' choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins.
•Maillard reaction (MR) improve the water solubility of chitosan.•MR enhances the antimicrobial, antioxidant, and emulsifying properties of chitosan.•Chitosan-Maillard reaction products (MRPs) ...protect food against lipid oxidation.•Chitosan-MRPs inhibits the microbial spoilage and extend the shelf life of food.•Chitosan- MRPs can be used as a functional biomaterial for foods preservation.
This review provides an insight about the functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality. Maillard reaction is a promising and safe method to obtain commercial water-soluble chitosan’s through Schiff base linkage and Amadori or Heyns rearrangement. Likewise, chitosan derivatives exert an enhanced antimicrobial, antioxidant, and emulsifying properties due to the development of Maillard reaction products (MRPs) like reductones and melanoidins. Additionally, the application of chitosan-MRPs effectively inhibited the microbial spoilage, reduced lipid oxidative, and extended the shelf life and the quality of fresh food products. Therefore, understand the potential of chitosan-MRPs derivatives as a functional biomaterial to improve the postharvest quality and extending the shelf life of food products will scale up its application as a food preservative.
Lorena Simón Gracia
Angewandte Chemie (International ed.),
July 26, 2021, Letnik:
60, Številka:
31
Journal Article
Recenzirano
Odprti dostop
“The most important future application of my research is the development of a more efficient anticancer therapy with reduced side effects … My favorite example of chemistry in everyday life is the ...miracle of the Maillard reaction …“ Find out more about Lorena Simón Gracia in her Introducing … Profile.
•Antioxidant activity of Maillard reaction products is discussed.•Maillard reaction products have superb antioxidative property in food products.•Maillard reaction products possess antibrowning ...effect in fruits and vegetables.•Maillard reaction products can significantly retard food oxidation.
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation reactions, which lead to the formation of off-flavor, due to side-reaction products that potentially have toxic effects and reduce shelf-life. The Maillard reaction products (MRPs) are widely produced in foods containing reducing sugars and amino-bearing compounds during thermal processing and storage. MRPs possess excellent antioxidant ability in many food products, through chelation of metal ions, breakdown of radical chains and hydrogen peroxide, and scavenging of reactive oxygen species. This review presents an overview of the antioxidant activity of MRPs in model and real food systems. It also provides the pros and cons of the Maillard reaction, some available antioxidant assays to evaluate the antioxidative ability of MRPs, and parameters influencing their functional properties. In addition, metal chelation-based antibrowning ability of MRPs to inhibit the enzymatic browning reaction in fruits and vegetables is discussed.
A few protein- and polysaccharide-based particles have shown promising potential as stabilizers in multi-phase food systems. By incorporating polymer-based particles and modifying the wettability of ...colloidal systems, it is possible to create particle-stabilized emulsions with excellent stability. A Pickering emulsifier (AGMs) with better emulsifying properties was obtained by the Maillard reaction between acid-hydrolysed agar and gelatin. Laser confocal microscopy imaging revealed that AGMs particles can be used as solid emulsifiers to produce a typical O/W Pickering emulsion, with AGMs adsorbing onto the droplet surface to form a dense interfacial layer. Cryo-scanning electron microscopy analysis showed that AGMs self-assembled into a three-dimensional network structure, which prevented droplets aggregation through strong spatial site resistance, contributing to emulsion stabilization. These emulsions exhibited stability within a pH range of 1 to 11, NaCl concentrations not exceeding 300 mM, and at temperatures below 80 °C. The most stable emulsion oil-water ratio was 6:4 at a particle concentration of 0.75 % (w/v). AGMs-stabilized Pickering emulsion was utilized to create a semi-solid mayonnaise as a replacement for hydrogenated oil. Rheological analysis demonstrated that low-fat mayonnaise stabilized with AGMs exhibited similar rheological behavior to traditional mayonnaise, offering new avenues for the application of Pickering emulsions in the food industry.
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•Conjugation by Maillard reaction was achieved between agar and gelatin.•The conjugates possess better emulsion properties than the mixture of agar and gelatin.•Agar-gelatin Maillard products self-assemble into gel network stabilized emulsions.•The conjugates stabilized emulsion was stable against various environmental stresses.•Agar-gelatin Maillard products can be used in low-fat mayonnaise as a fat substitute.
Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a ...wide range of Maillard reaction products (MRPs) that contribute to flavor and bioactivity of foods. Even though the reactions between proteins and carbohydrates have been extensively investigated, the modifications of food protein-derived peptides and the subsequent impacts on flavor and bioactivity of foods have not been fully elucidated. In this review, the flavor and bioactive properties of food-derived peptides are reviewed. The formation mechanisms with respect to MRPs generated from food protein-derived peptides have been discussed. The state-of-the-art studies on impacts of the Maillard reaction on flavor and bioactivity of food protein-derived peptides are also discussed. In addition, some potential negative effects of MRPs are described.
“I chose chemistry as a career because it is such a multifaceted science where theory, practice, fun and art meet. Workdays are seldom the same and projects with expected outcomes often deliver ...unexpected results … My favorite example of chemistry in everyday life is the Maillard reaction to bring out the perfect flavor and color to coffee and Sunday roast …” Find out more about Anssi Peuronen in his Introducing … Profile.
Maillard reaction occurs during food processing and storage and accounts for flavor and browning formation. As significant Maillard reaction intermediates, Amadori rearrangement products (ARPs) are ...key flavor and browning precursors, and the focus of recent Maillard reaction research. Nowadays, more and more functions of ARPs were found, and their production and application would be expected.
This review presents an overview of previously published research on ARP formation and degradation to flavors and melanoidins. The information of ARP preparation and its key role in Maillard flavor and browning regulation is provided.
The preparation of ARPs has been attracted due to their importance in food science and application. The preparation of ARPs in aqueous medium via simultaneous dehydration-reaction, as well as natural deep eutectic solvent method, was proposed as green and efficient ways for availability in industrial production. The desirable taste enhancer and flavor precursor, ARPs, have great prospect of application as substitutes of monosodium glutamate and the flavoring of final Maillard reaction products. Controlled formation of process flavor and browning could be achieved by ARP application, which is highly preferred by consumers as indicated by hedonic information that fosters cooking motivation of food consumers. The interaction between ARP and browning inhibitors, and its resulted changes in Maillard reaction pathways and the function of products are proposed to be important scientific research topic. Additionally, flavor and browning formation of ARPs with involvement of additional carbonyl and amino compounds are regarded as significant research trends.
•Amadori rearrangement products (ARPs) are key pivot Maillard reaction intermediates.•Efficient methods were proposed for green industrial ARP production with high yield.•Controlled formation of processing flavor and color is achieved by ARP application.•Flavor formation pathways of ARP with additional compounds need to be investigated.•Characteristics of ARP reactions in oil phase or emulsions need to be investigated.
“A key experience in my education was the interdisciplinary training in different research groups with a diversity of research focus and culture … My favorite example of chemistry in everyday life is ...the Maillard reaction when cooking braised pork belly …” Find out more about Hong‐Jie Peng in his Introducing … Profile.
Bioactive peptides are released from meat proteins by enzymatic hydrolysis (i.e., gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such peptides attribute ...physiological functions to meat and meat products and are promising food ingredients for developing functional foods. Meat by-products (e.g., blood and collagen) are also good sources for generating bioactive peptides, since they are produced in large quantities and are rich in proteins. Although protein-derived bioactive peptides are attractive ingredients, their changes by the Maillard reaction during processing, cooking, and storage should be investigated. This article briefly reviews the production of bioactive peptides from meat and meat by-products. Such diverse peptides affects circulatory, nervous, alimentary, and immune systems. Then, the bioactivities of Maillard reaction products (MRPs) generated from protein hydrolysates are discussed. Special attention is paid to bioactivities of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) inhalation. As such activities, we have evaluated the impact of DMHF on blood pressure, moods, brainwaves, and dietary intake. Our efforts for understanding various aspects and implication of peptides and MRPs from meat proteins would open new avenues in the meat and food industry.
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