A review of Maillard reaction in food and implications to kinetic modelling

Martins, Sara I.F.S.; Jongen, W.M.F.; Boekel, M.A.J.S. van

doi:10.1016/s0924-2244(01)00022-x

Cited by 1,156 publications

(843 citation statements)

References 40 publications

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“…They are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity (Amarowicz, 2009). In this way, the darkness of some honeys can be mainly attributed to the melanoidin which may indicate long periods of storage and/or honey heating processes (Borrelli, Visconti, Mennella, Anese, & Fogliano, 2002; Martins & Jongen, 2001). …”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Imtara

Elamine

Lyoussi

2018

Food Science & Nutrition

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Physicochemical characteristics, main minerals, and antioxidant activity were determined for Palestinian honey samples belonging to different floral and geographical origins. The features of the analyzed samples were within the established international standards for honey quality control. One clear exception was the hydroxymethylfurfural (HMF) of the Ziziphus sample purchased from the Jericho region, which is the lowest city in the word characterized by a hot desert climate. The observed HMF value was 81.86 ± 2.64 mg/kg being two folds the maximum allowed in honey samples (40 mg/kg). As a second objective of the present work, the parameters were divided into two groups with different discriminatory power. The assessed physicochemical parameters, and the antioxidant activities, specific to the botanical origin discrimination, were used to run the first PCA. A strong correlation could be seen between the bioactive compounds and the antioxidant activities despite the geographical origin of the samples. Thyme and Ziziphus samples were the best samples, while citrus sample presented the lowest activity. Regarding the geographical discrimination, Ash and mineral contents in addition to the electrical conductivity were used. The output PCA conserved high represent ability of the data in the two‐first components being 82.72% and 9.60%. A little discrimination between the samples produced in the north and those produced in the south of the country, but it was not perfect. The intervention of the botanical variability could be the reason.

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Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Imtara

Elamine

Lyoussi

2018

Food Science & Nutrition

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“…During seed germination, hydrolysis of reserve substances such as starch and proteins take place, producing dextrins/monosaccharides and peptides/free amino acids, respectively; products that are then mobilized from cotyledons to developing embryonic axis (Bau et al 1997). The carbonyl groups of released reducing sugars and the free amino groups of resulting amino acids or peptides are implicated in the first stage of the complex Maillard reaction (Martins et al 2000). In addition, it is well known that an increase in temperature leads to an increase in the rate of the Maillard reaction, as it has been demonstrated in different sugar-amino acid model systems (Benzing-Purdie et al 1985;Martins et al 2000).…”

Section: Effect Of Malting Conditions On Mrps Formationmentioning

confidence: 99%

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

2016

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In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23°C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100-190°C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145°C for 30 min, whereas a more intensive thermal treatment (190°C) diminished the levels of all evaluated variables. Thus, malting with a moderate thermal treatment could be considered as an effective process to enrich antioxidants in quinoa grains for their further use as functional ingredient in the production of gluten-free foods and beverages.

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“…temperature and duration, pH and water content), and by consequence, the specific properties of MRP products formed [37,38]. Antimicrobial activity of MRPs against several microorganisms, including Aeromonas hydrophila, Staphylococcus aureus, Listeria monocytogens [14], Helicobacter pylori [17], Bacillus stearothermophilus [28], Salmonella enterica [14] and Escherichia coli [13] MRPs generated from different sugar-amino acids modeling systems, including arginine-xylose, histidine-glucose [13], glucose-glycine [14], glucose-phenylalanine, glucose-lysine, glucose-tryptophan, glucosealanine, and glucose-tyrosine [19] have been reported.…”

Section: Factors Regulating Antimicrobial Efficacy Of Mrpsmentioning

confidence: 99%

Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

Mu¹,

Wang²,

Kitts³

2016

Integr Food Nutr Metab

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activity also resulted in notable antimicrobial activity [13]. From these and other studies it is important to fully understand the inhibitory effect of Maillard reaction against bacteria and possible mechanism(s) of activity. The objective of this paper is to provide a comprehensive description of the antimicrobial properties of MRPs, related factors that influence the inhibitory effect of MRPs, and demonstrated mechanisms of antimicrobial effect of MRPs. Reaction scheme and products formed in MRIn general, food product matrices possess subtle differences in pH and water activity, which in turn influence the final composition of different MRPs during thermal processing. The diverse range of physical, chemical or biological properties of soluble pre-and final stage melanoidins, or mixtures thereof, which result from varied reaction conditions leads to a cascade of redox reactions that generate a complex mixture of molecules. This represents a major challenge for food scientists to conclude specific structure-function of MRPs with antimicrobial activity. Initiation of the MR is greatest at slightly basic pH, a requirement for the nucleophilic reaction by the amino nitrogen lone-pair electron condensing with a carbonyl carbon on the reducing sugar. The result is the formation of glycosylamine, which dehydrates to a Schiff base and then to Amadori rearrangement. If pH is acidic, the rearrangement of Amadori to 1,2 enolization is facilitated. This is in contrast to subsequent formation of many different chemical AbstractThe Maillard reaction (MR) is a non-enzymatic browning reaction that occurs between carbonyl and amino groups present in foods that are processed or cooked at high temperatures; the result being a vast number of reaction products, termed Maillard reaction products (MRPs). Whereas initial stages of the reaction produce small molecular weight, colorless products; some being volatile and contributing to odor, extending the reaction with prolonged exposure to heat will result in the MR reaching final stages and generating high molecular weight products that contribute to color and flavor, important sensory attributes. Many specific MRPs also impart a range of biological properties; the most recently noted being antioxidant capacity and to a comparatively lesser extent antimicrobial activity. The potential antimicrobial activity of MRPs appears to be dependent on the strain of microorganism and internal/external factors that influence the physicochemical reactions occurring between microbe and the MRP, albeit, the mechanism(s) offered by MRPs is somewhat unclear. The objective of this paper is to summarize the evidence that MRPs evoke antimicrobial activity when certain conditions exist in foods that facilitate an inhibitory potential. We review the current knowledge of factors that influence the inhibitory effect of MRPs on microorganism growth and proliferation, proposed mechanisms of antimicrobial properties of MRPs, and discussion of future relevant applications.

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A review of Maillard reaction in food and implications to kinetic modelling

Cited by 1,156 publications

References 40 publications

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds

Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

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