Review of non-enzymatic browning and antioxidant capacity in processed foods

Browning reactions represent an interesting research area for the implications in food technology, nutrition and health. The development of some non-enzymatic browning reactions,such as Maillard reaction, has been recently associated to the formation of compounds with strong antioxidant capacity. In this paper, the relation between colour changes due to non-enzymatic browning and the formation of compounds with antioxidant activity is discussed. Simple positive or complex correlation between colour and antioxidant properties can be found depending on composition and technological history of the product. Complex relations between these variables are generally obtained in multi-component and in formulated foods, where the simultaneous development of a number of reactions, interacting or prevailing Maillard reaction itself, can affect in opposite ways the overall antioxidant properties and colour of the product. (C) 2001 Elsevier Science Ltd. All rights reserved.