Article open access publication

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.

Journal of Agricultural and Food Chemistry, American Chemical Society (ACS), ISSN 0021-8561

Volume 65, 23, 2017

DOI:10.1021/acs.jafc.7b00882, Dimensions: pub.1085616396, PMID: 28535048,

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  1. (1) University of Copenhagen, grid.5254.6, KU

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Denmark

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Europe

Description

Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. Numerous different strategies for controlling Maillard reactions in foods have been attempted during the past decades. In this paper, recent advances in strategies for controlling the Maillard reaction and subsequent downstream reaction products in food systems are critically reviewed. The underlying mechanisms at play are presented, strengths and weaknesses of each strategy are discussed, and reasonable reaction mechanisms are proposed to reinforce the evaluations. The review includes strategies involving addition of functional ingredients, such as plant polyphenols and vitamins, as well as enzymes. The resulting trapping or modification of Maillard targets, reactive intermediates, and advanced glycation endproducts (AGEs) are presented with their potential unwanted side effects. Finally, recent advances in processing for control of Maillard reactions are discussed.

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NORA University Profiles

University of Copenhagen

Danish Open Access Indicator

2017: Realized

Research area: Science & Technology

Danish Bibliometrics Indicator

2017: Level 2

Research area: Science & Technology

Dimensions Citation Indicators

Times Cited: 104

Field Citation Ratio (FCR): 21.41

Relative Citation ratio (RCR): 5.42

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