Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 23, Pages 4537-4552Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b00882
Keywords
Maillard; protein glycation; plant polyphenols; alpha-dicarbonyls; protein modifications; advanced glycation endproducts; food
Funding
- Innovation Fund Denmark [5184-00023B]
- Danish Dairy Research Foundation
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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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