Microbial Inactivation with Heat Treatments

Titikshya, Sushree; Sahoo, Monalisa; Kumar, Vivek; Naik, S. N.

doi:10.1002/9781119776437.ch2

Cited by 2 publications

(1 citation statement)

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“…Heating food improves its properties by altering molecules with high temperatures, resulting in better shelf life and organoleptic properties, such as colour, texture, and flavour. This process is used in various food products such as fried, baked, roasted, dried, pasteurized, sterilized, and ultra-high temperature-treated foods [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Zulhaq Paradiman,

Tahir,

Dirpan

2024

BIO Web Conf.

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The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.

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