The Maillard reaction and food quality deterioration

Perez-Locas, Carolina; Yaylayan, Varoujan A.

doi:10.1533/9781845699260.1.70

Cited by 40 publications

(29 citation statements)

References 79 publications

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“…Alkaline conditions promote the formation of several products which contribute to the organoleptic properties of the product, as explained above [10,32,33].…”

Section: Factors Which Affect the Maillard Reactionmentioning

confidence: 96%

“…Moreover, Schiff's bases are chemically unstable and can be subject to additional isomerization, a reaction known as the Amadori rearrangement, which leads to the production of lactoulosyl-lysine (Amadori product) and the loss of nutritional value due to essential amino acid blockage [10,25,26]. The Amadori rearrangement occur under slight acid conditions, which are reached when formic acid produced by parallel reactions between lactose molecules accumulates [27,28].…”

Section: The Maillard Reactionmentioning

confidence: 99%

“…Reductones, furfurals, aldehydes and other intermediate products react readily with amines to give "polymeric" high molecular mass, dark pigments called melanoidins [10]. The positive and negative aspects of melanoidins will be discussed later.…”

Section: The Maillard Reactionmentioning

confidence: 99%

“…Powdered infant formulas are especially predisposed to the initiation and propagation of the Maillard reaction due to their unique composition, their exposure to high temperatures, and their prolonged storage period [9,10]. Due to the nutritional importance of powdered infant formula and the negative effects the Maillard reaction has been shown to have on them, the purpose of this overview is to evaluate the consequences of Maillard reaction occurrence in powdered infant formulas.…”

Section: Introductionmentioning

confidence: 99%

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The Maillard Reaction in Powdered Infant Formula

Nunes¹,

Martins²,

Perrone³

et al. 2019

JFNR

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Powdered infant formulas are manufactured by dissolving dried ingredients in water or skimmed milk, which is then followed by pasteurization, homogenization, concentration in a vacuum evaporator and drying in spray dryer. Due to this large number of thermal processes, the formulas are subject to a series of reactions that can negatively impact their quality, among them the Maillard reaction. It is the result of chemical reactions between a carbonyl group of the reducing sugar and a free amino group of the protein or amino acid. During prolonged heating or storage of the powdered infant formula, a wide variety of reactive compounds are formed, which can then polymerize with protein residues and form dark pigments or melanoidins. The Maillard reaction is affected by several factors including pH, temperature, water activity, type of reducing sugar and presence of metals. It can result in numerous consequences, such as: an unavailability of amino acids, solubility loss, increase the allergenicity of certain proteins, and even impediment of mineral absorption. Much research is still needed to understand the consequences of the Maillard reaction in powdered infant formulas in order to find solutions that provide foods with high nutritional properties and are safe for the consumer.

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“…Alkaline conditions promote the formation of several products which contribute to the organoleptic properties of the product, as explained above [10,32,33].…”

Section: Factors Which Affect the Maillard Reactionmentioning

confidence: 96%

Section: The Maillard Reactionmentioning

confidence: 99%

Section: The Maillard Reactionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Maillard Reaction in Powdered Infant Formula

Nunes¹,

Martins²,

Perrone³

et al. 2019

JFNR

View full text Add to dashboard Cite

show abstract

“…This can occur either by increasing the headspace concentration of existing compounds, by the production of new malodorants via chemical transformation, e.g. Maillard or Strecker chemistry, [85][86][87] or by a combination of both. Methven et al [88] demonstrated the influence of sulfur amino acids on the volatile components of cooked salmon, having identified in excess of 100 compounds in the analysis of the headspace above the fish.…”

Section: Body Effluentsmentioning

confidence: 99%

Chemical composition of household malodours – an overview

Hammond

2013

Flavour & Fragrance J

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Modern lifestyles create plentiful opportunities for malodour generation and proliferation. A domestic dwelling provides a number of micro‐environments in which a range of malodour‐producing activities such as laundry, food preparation and necessary bodily functions take place. With a significant proportion of time spent indoors, there is increasing exposure to these micro‐environments. Knowledge of the chemical composition and, in particular, the key malodour components present in these situations, is crucial to understand how to limit their impact. This is a multi‐disciplinary undertaking, encompassing analytical measurements, physical–organic chemistry, biology and sensory evaluation. As a consequence information can be dispersed over a number of sources in the literature and is not always readily recognizable as malodour related. The current review addresses this situation, examining the state of knowledge of household malodour composition, covering in detail areas such as food preparation and disposal, indoor air concentrations and building emissions, and body effluents. Examples to illustrate these areas are presented and discussed. Copyright © 2013 John Wiley & Sons, Ltd.

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The Maillard reaction and food quality deterioration

Cited by 40 publications

References 79 publications

The Maillard Reaction in Powdered Infant Formula

The Maillard Reaction in Powdered Infant Formula

Chemical composition of household malodours – an overview

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