A review of Maillard reactions in spray dryers

Zhou, Zelin; Langrish, T.A.G.

doi:10.1016/j.jfoodeng.2021.110615

Cited by 29 publications

(20 citation statements)

References 91 publications

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“…Recent reviews on this research area have mainly focused on the MR during processing ( 18 , 19 ), or their effects on functional and biological properties ( 2 , 20 ), without elaborating the flavor compounds obtained by the MR. To bridge the knowledge gap, we aim to introduce the MR and different MF, with an emphasis on the flavor substances. The influencing factors, flavor formation mechanism of MRPs, and widely used flavor detection methods are also analyzed.…”

Section: Introductionmentioning

confidence: 99%

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

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During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.

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Section: Introductionmentioning

confidence: 99%

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

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“…Maillard reactions in spray dryers may be affected by many factors, including temperatures, moisture contents, water activities, compositions of the foods and the characteristics of the spray dryer (Zhou & Langrish, 2021). In the case of the spray drying for bovine milk, free lysine groups attached to proteins and lactose will react with each other.…”

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confidence: 99%

“…In the case of the spray drying for bovine milk, free lysine groups attached to proteins and lactose will react with each other. Other materials in the milk may also act as catalysts and change the reaction pathways (Akagawa, Miura, & Suyama, 2002;Zhou & Langrish, 2021). Maillard reactions consist of three different stages.…”

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confidence: 99%

Color formation and Maillard reactions during the spray drying process of skim milk and model systems

Zhou

Langrish

2021

J Food Process Engineering

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The thermal degradation of fresh skim milk, reconstituted skim milk and two model systems with different lactose/WPI ratios in a new design of spray dryer has been investigated. The extent of thermal degradation has been measured by the formation of Advanced Maillard reaction products, as assessed by a fluorometric method. Significant changes have been found when the inlet temperature increased from 180 C to 190 C, suggesting that temperature may play an important role in the kinetics of milk degradation in spray dryers. The non-uniform distribution of particle residence time in the pilot-scale dryer suggested that the design and operation of the spray dryer used for drying may also affect the extent of thermally induced reactions during the spray-drying process. Results from the spray drying of model systems with different lactose/WPI ratios suggested that WPI concentration may be the rate-limiting factor. Colourimetric analysis of the samples suggested a strong correlation between the formation of advanced Maillard reaction products and the color intensities of the spray-dried products. Practical ApplicationsA correlation exists between the color intensity of the spray-dried products and formation of advanced Maillard reaction products, which can be potentially further developed as a rapid, cost-effective quality evaluation method for spray-dried products. The discussion of the effect of spray drying conditions on the wall-deposition and re-entrainment process and thus the particle residence time distribution may also assist in improving the spray-drying process for thermally sensitive products. | INTRODUCTIONSpray drying is a common method used for drying liquid feedstocks.One of the key applications of spray drying is in the final stage of milk powder production. Other than the requirements for a low final moisture content and other physical properties of dried products, the flavor, the nutritional values, and the appearance of the dried milk are also important, so the loss of volatile components and heat-induced degradation should be minimized during the spray-drying process.Heat-induced degradation includes denaturation and aggregation of proteins (e.g., caseins, whey proteins), Maillard reactions, enzyme inactivation and lactulose isomerization (Jaskulski, Atuonwu, Tran,

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“…Currently, the main applications of EW in food industry include gel improvers in surimi, meat products and flour products and foam agents in the production of cake, ice cream, biscuits, chocolate and mousse (Gharbi et al ., 2019; Raikos et al ., 2007; Tao et al ., 2018). However, the glucose in EW will bring a series of adverse reactions to egg products, including the loss of nutritional value, the formation of nitrogenous brown pigment, the formation of potential mutagenic products and flavour product (Zhou et al ., 2021). Therefore, it is necessary to desugar the EW liquid.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the functionality of egg white liquid with different desugaring treatments

Wang

Chang

et al. 2022

Int J of Food Sci Tech

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Summary Desugaring is a necessary step to prevent undesirable attributes of the egg white (EW) products. In this study, the effects of yeast fermentation and glucose oxidase (GOD) method on the functionalities of EW were compared. Yeast fermentation treatment led to the formation of poor EW gel with low hardness due to the porous structure brought by increased foam capacity (FC). In contrast, GOD treatment increased the hardness of EW gel by increasing the surface hydrophobicity (H0) and ordered secondary structure and decreased the foaming capacity and stability of EW by decreasing absolute potential. In addition, the foam structure became more compact after yeast fermentation compared to GOD treatment. However, the water holding capacity (WHC) of both EW gels with desugaring treatments decreased due to the porosity of the internal gel network confirmed by scanning electron microscopy. These results provide a guide for the selection of sugar‐free EW liquid in the subsequent application.

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A review of Maillard reactions in spray dryers

Cited by 29 publications

References 91 publications

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Color formation and Maillard reactions during the spray drying process of skim milk and model systems

Comparison of the functionality of egg white liquid with different desugaring treatments

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