Maillard reaction products as “natural antibrowning” agents in fruit and vegetable technology

Abstract

The effects of Maillard reaction products (MRPs), synthesized from a sugar (pentose, hexose, or disaccharide) and either a cysteine-related compound, an amino acid, or a sulfur compound, were investigated on polyphenoloxidase (PPO) activity from apple, mushroom, and eggplant. The optimal conditions for the production of inhibitory MRPs were performed using two-factor and five-level central experimental designs. It resulted that thiol-derived MRPs were highly prone to give rise to inhibitory compounds of PPO activity. Technological assays were also performed to test the efficiency of selected MRPs in the prevention of enzymatic browning in raw and minimally processed fruits and vegetables.

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

“…Preliminary studies revealed that MRPs prepared by glucose showed greater TAC and PPO inhibition than those obtained from fructose ( P < 0.05) (data not shown). Other researchers have previously reported similar results 2, 10…”

“…The MRPs have been found to have antioxidant properties 7. MRPs formed from glycine and glucose, cysteine‐related compounds and various monosaccharides have been reported as natural antibrowning agents 2, 8–10…”

N and S co-doped porous carbon spheres prepared using l-cysteine as a dual functional agent for high-performance lithium–sulfur batteries

“…While both amines and thiols of the L-cysteine can react with the aldehyde group of the glucose molecule and give rise to a variety of products which result in the early formation of nucleation seeded larger size. 13,14 The detailed process is being investigated. A high-resolution TEM image shows their amorphous nature ( Fig.…”

Sulfur‐Containing Compounds Heated under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect on Quality of Shrimp during Iced Storage

“…MRPs derived from cysteine and glutathione exhibited the higher PPO inhibitory activity than those obtained from glycine and methionine. Thiol‐derived MRPs contained PPO inhibitory compounds (Billaud and others 2005). Additionally, MRPs from cysteine–glucose heated for 1 h appeared to be the most effective inhibitor toward apple PPO (Tan and Harris 1995).…”