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

Kathuria, Deepika; Hamid,; Sunakshi,; Thakur, Abhimanyu

doi:10.1016/j.foodcont.2023.109911

Cited by 31 publications

(8 citation statements)

References 139 publications

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“…This observation can be reasonably explained by the potential participation of the introduced glucose in nonenzymatic browning reactions, and to some extent the increase in temperature (supplementary information, Figure SI‐1). Glucose, being a reducing sugar, can undergo Maillard reactions with amino acids and contribute to the formation of browning compounds (Kathuria et al, 2023). The major amino acids in mango juice include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine (Maldonado‐Celis et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pravallika,

Shaik,

Alzahrani

et al. 2024

J Food Process Engineering

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Ready‐to‐drink (RTD) mango beverage enriched with short‐chain fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a soluble prebiotic fiber. The impact of pulsed light (PL) technology on microbial inactivation, enzyme activity, and quality attributes in scFOS‐enriched mango RTD beverages was investigated. Effective PL fluence of 0.12–1.2 J/cm2 was employed on mango beverage in order to maximize the retention of nutritional properties along with inactivation of microbial and enzymatic activity. There is complete inactivation of microbial load and enzymatic activity with 72.45, 84.17, 88, 78.79, and 77.63% retention of ascorbic acid, antioxidants, total phenolics, total flavonoids, and total carotenoids in 6% scFOS mango beverage at an effective fluence of 1.2 J/cm2. There is no wide change in TSS, pH, and TA in all the PL treatments. The scFOS increased viscosity, and it also protected bioactives, namely, carotenoids, ascorbic acid, and phenolics, from photoxidation caused by PL. Results showed that scFOS allowed a substantial reduction in added sugar and increased soluble fiber content in the beverage. Sensory score of 3 and 6% scFOS‐enriched beverages were closely comparable with control. The study showcases the potential of scFOS to enhance the nutritional profile of beverages. It also highlights the effectiveness of PL processing in pasteurization fruit beverages, meeting stakeholders' demands for microbial safety, enzymatic stability, and nutrient retention.Practical applicationsThe practical applications of this research hold significant promise for the food and beverage industry. The innovative formulations of ready‐to‐drink (RTD) mango beverages not only reduce added sugar by up to 52% but also increase fiber content from 0.6 to 6%, meeting consumer demands for healthier options. The integration of pulsed light technology effectively targets microbial and enzyme inactivation, complying with Food and Drug Administration standards and offering a viable processing method. The incorporation of short‐chain fructooligosaccharides enhances the protection of bioactive compounds during pulsed light treatment, ensuring higher retention of antioxidants, vitamins, and other valuable components. This advancement contributes to improved nutritional profiles while maintaining sensory appeal. These findings have the potential to revolutionize RTD beverage production, addressing health‐conscious consumer preferences, and enhancing product quality.

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Section: Resultsmentioning

confidence: 99%

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pravallika,

Shaik,

Alzahrani

et al. 2024

J Food Process Engineering

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“…The increased b* and BI values of the Yanggaeng samples with added tempeh can be attributed to the inherent browning characteristics of tempeh. It is possible that the darker color is generated by the Maillard reaction ( Kathuria et al, 2023 ) due to the additional protein content of tempeh and the sugars in Yanggaeng. If the Maillard reaction is enhanced in tempeh-added Yanggaeng, then the flavor and aroma would also be altered ( Zhang et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

Amelly,

Lee,

Jang

et al. 2023

Prev. Nutr. Food Sci.

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In this study, we investigated the physicochemical and antioxidative properties of the traditional Korean confectionery, Yanggaeng, when various amounts of tempeh powder (TP) were added. We replaced a portion of the white bean paste in Yanggaeng with TP at percentages of 0% (CON), 2% (TP2), 4% (TP4), and 6% (TP6) by total weight. The proximate composition results showed that TP6 exhibited the highest crude ash and crude protein contents, but its moisture content and carbohydrate content were the lowest compared to the CON. Tempeh addition altered the colorimetric properties by increasing the L* value, b* value, and browning index; however, tempeh addition did not alter the a* value. The results also showed that tempeh addition gradually decreased the pH of Yanggaeng. The Brix value was the highest in TP2; in TP4 and TP6, the Brix value gradually decreased, and these formulations exhibited lower Brix values than the CON. Furthermore, tempeh addition gradually induced antioxidative capacities, as evidenced by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. The results of this study demonstrate that the addition of tempeh to Yanggaeng alters its physicochemical properties and antioxidative capacity.

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“…Trapping is possible due to the presence of hydroxyl groups that react with the reactive carbonyl compounds, forming adducts through electrophilic aromatic-substitution reactions; this allows the progression of the Maillard reaction to be inhibited. The effectiveness of trapping depends on the number and position of hydroxyl groups present in the phenolic compound [20].…”

Section: Trapping or Elimination Of Intermediates Of Maillard Reactionsmentioning

confidence: 99%

Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction

Melini,

Vescovo,

Melini

et al. 2024

Applied Sciences

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The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycation end products (AGEs). Bakery products are major staples consumed daily by people from all walks of life and of all ages; the identification of strategies to hamper acrylamide formation in bread and bread-like products is thus crucial for public health. Several strategies have been proposed to inhibit the MR in food processing, including biochemical approaches such as the use of enzymes; innovative technologies such as ohmic heating, pulsed electric field, high pressure processing, or encapsulation of metal ions; and the chemical modification of reactants, intermediates, or products of MR. Recently, phenolic compounds have been reported to have an inhibitory effect on the formation of harmful by-products resulting from the MR. The aim of this paper is, therefore, to provide a state-of-the-art overview of the use of phenolic compounds in the formulation of bakery products to inhibit the MR. A systematic review of the most up-to-date scientific literature was thus performed. It emerged that the inhibitory action was mainly investigated in bread. Phenolic extracts and powders obtained from plant-based foods have been included in the formulation of bakery products. The effect of pure phenolic standards was also considered.

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

Cited by 31 publications

References 139 publications

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pulsed light processing of low sugar, added fiber RTD mango beverage

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction

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