Melanoidins present in traditional fermented foods and beverages

Abstract

Traditional fermented foods and beverages (TFFB) are an important dietary component consumed in large quantities worldwide. Currently, much attention has been focused on the health benefits of TFFB. Melanoidins, a class of bioactive substance produced in the final stage of the Maillard reaction, not only have a significant impact on sensory properties of TFFB but also contribute to the health effects. Melanoidins formed in the fermentation system with a long reaction time at low temperature could be different from those obtained from high-temperature, short-duration roasted systems due to the multiple formative stages and involvement of microorganisms and enzymes. In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties, structure characteristics, and biological activities of TFFB melanoidins are comprehensively reviewed, with predominant focus on TFFB that are typically brown like douchi, miso, cheonggukjang, soy sauce, huangjiu (Chinese rice wine), beer, vinegar, and sweet wine.The current challenges and prospective recommendations for the research of melanoidins in fermented systems are also presented. In future, people should pay more attention to the basic research on TFFB melanoidins, especially purification methods and formation mechanisms, further substantiation of health properties of TFFB melanoidins in vivo, and development of specific melanoidins to fulfill technological, productive, or health needs of consumers.

Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms

“…For instance, Pichia, Saccharomyces, Aspergillus, Rhizomucor, and Rhizopus in jiuqu (a sort of starter in Chinese baijiu), molds in soy sauce, and Bacillus subtilis in natto would secrete enzymes to hydrolyze starches and proteins of raw materials (38,122,123), respectively, and leads to hydrolysates undergoing Maillard reactions under appropriate conditions. Additionally, microorganisms also consume carbohydrates to produce corresponding metabolites, such as yeast and lactic acid bacteria, which could convert glucose into alcohol and lactic acid (124)(125)(126). Consequently, the formation of FFT during fermentation can be a dynamic transversion motivated by the action of microorganisms and enzymes.…”

Potentiality of Coffee (Coffea robusta) and its Bioactive Compounds in Memory Function: A Review

“…Coffee is the second most ample source of melanoidins (Figure 2) after bread. 108 Melanoidin is a class of polymer-like bioactive substance 109,110 present in C. robusta and formed in the last stage of the Maillard reaction, 109,110 where sugars and amino acids coalesce at low water activity and high temperature. 111 Melanoidins are brown-colored compounds 112 that can be measured at 420 nm 113 and have high molecular weight heterogeneous nitrogenous polymers 111 with carbohydrate-phenol structure.…”

“…111 Melanoidins are brown-colored compounds 112 that can be measured at 420 nm 113 and have high molecular weight heterogeneous nitrogenous polymers 111 with carbohydrate-phenol structure. 114 They have a significant impact on sensory properties of coffee and also grant many health benefits, 110,115 especially by stimulating brain activity. 69 As per Hu et al 115 report, the recent investigations on animal models exhibited antioxidant activities in brain.…”

Role of Proteins in the Formation of Melanoidins during Coffee Roasting

“…Because of its high nutritional relevance 12,13 and various functional properties, 3,14,15 including their influence on the coffee aroma, 16,17 coffee melanoidins are one of the most studied dietary melanoidins. 18 Structural studies have mainly been limited to the investigation of changes in the native components of melanoidins, such as phenols, 19−21 polysaccharides, 22,23 and proteins. 24 In previous studies, a contribution of proteins to the coffee melanoidins is clearly highlighted, 3,11,25 giving the proteins a regulatory role in the melanoidin formation process.…”

“…Because of its high nutritional relevance , and various functional properties, ,, including their influence on the coffee aroma, , coffee melanoidins are one of the most studied dietary melanoidins . Structural studies have mainly been limited to the investigation of changes in the native components of melanoidins, such as phenols, − polysaccharides, , and proteins .…”