Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies

Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free amine in food products. This reaction alters the organoleptic properties and possess negative health consequences due to production of mutagenic compounds as well as makes lysine unavailable. Numerous attempts have been made for controlling Maillard reaction in the past decades. In present article, the Maillard reaction occurring in different products like cereals, fruits and vegetables, milk, meat, etc., has been discussed. In addition, the recent advances in strategies for mitigating Maillard reaction in food system has been reviewed critically. The underlying mechanism, strength and weakness of each strategies including use of polyphenols, non-thermal techniques, enzymes, food additives that influence the food quality and safety have been discussed. The trapping of Maillard targets, altering the initial or intermediate Maillard products prevents the food product from Maillard browning during processing and storage.

Automated summary

The article discusses the occurrence of Maillard reaction in various food products and reviews the strategies for mitigating the reaction. These strategies include the use of polyphenols, non-thermal techniques, enzymes, and food additives, which can improve the quality and safety of food.