Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

Echavarría, Ana Paola; Pagán, Jordi; Ibarz, Albert

doi:10.1007/s12393-012-9057-9

Cited by 161 publications

(107 citation statements)

References 158 publications

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“…The BI showed a continuous significant increase with heating time. The above results suggest that browning of the CB could be due to Maillard reaction which give rise to particularly complex mix of various compounds of different molecular weights (Maillard reaction products), which include not only aldehydes, ketones, dicarbonyls, acryl amides, and heterocyclic amines, but also melanoidins and advanced glycation end products, which are polymeric products formed at the advanced steps of MR. All these compounds contribute to increase the browning index of CB with heating time (Wang et al, 2011;Echavarría et al, 2012). Table 2 shows that the pH decreased with time, indicating a greater activity of H + ions.…”

Section: Discussionmentioning

confidence: 97%

Nueva Regla De Mezclado Para El Análisis De La Influencia De Una Formulación Sobre La Viscosidad Del Crudo Extrapesado

Suárez¹

2018

Rev. Mex. Ing. Quim.

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Section: Discussionmentioning

confidence: 97%

Nueva Regla De Mezclado Para El Análisis De La Influencia De Una Formulación Sobre La Viscosidad Del Crudo Extrapesado

Suárez¹

2018

Rev. Mex. Ing. Quim.

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“…Other studies about the antioxidant properties of MRPs suggest that melanoidins are the main contributors to the antioxidant capacity 10,27 . This can explain the similarity of the observed profiles between antioxidant capacity Concerning the cooking time and temperature, we have also to take in account that the degradation of ascorbic acid in food is one of the major sources of furan compounds 35,36 .…”

Section: Effect Of Phmentioning

confidence: 97%

Induction Of Antioxidant Capacity And Hydroxymethylfurfural Content Variations By Modifications Of Cooked Fruit Processing.

Kevers¹,

Brack

Pincemaïl³

et al. 2015

JAA

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ABSTRACT:Liège syrup is a Belgian traditional cooked fruit foodstuff, produced mainly from apples and pears. The process includes several hours of heating at high temperature during which complex chemical reactions occur, such as Maillard condensation between reducing sugars and amino acids. Aiming at understanding the modifications of the fruit juices during heating, different parameters were monitored throughout the process.It was shown that hydoxymethylfurfural was formed during the first step of concentration by heating. At the end of the process, hydroxymethylfurfural had totally disappeared and the deep brown color of the product suggested that this compound was transformed into melanoidins. A parallel increase in antioxidant capacity was also observed. To determine optimal conditions to reach high melanoidin content and high antioxidant capacity, different in vitro model systems were compared. It was shown that different combinations of an amino acid with glucose or fructose led to different levels of hydroxymethyfurfural, of melanoidins and antioxidant capacity. After heating of apple or pear puree, an increase of the antioxidant capacity and the hydroxymethylfurfural and melanoidin contents was observed when the heating time was doubled. An increase of the pH from 5 to 9 in apple marmalade's also induced an increase in antioxidant capacity and in hydroxymethylfurfural and melanoidins. However it was not the case in pear marmalade where only the increase in antioxidant capacity was observed. These results suggest that some parameters of the processing could be modified to improve the health-promoting effect of this traditional food (antioxidant properties and composition in hydroxymethylfurfural and melanoidins). The main factors affecting the quality of the final product were the cooking times, the temperature, the pH, the addition of reducing sugars or amino acids.

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“…It is often defined as the non-enzymatic browning reaction, and has been important in the preparation or presentation of many types of food (Miller et al, 2013). The Maillard reaction is a series of complex reactions occurring between the carbonyl compounds with amino compounds (Martins et al, 2000), which can generate volatile small molecules and brown macromolecules, and has significant impact on the food color and aroma (Cerny & Guntz-Dubini, 2013;Echavarría et al, 2012). Therefore, the study of Maillard reaction has the instructive significance to the control of the color and aroma of the final products in food industry.…”

Section: Introductionmentioning

confidence: 99%

The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

Zhou

2016

Food Sci. Technol

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The transformation law of the Maillard reaction products with three different reactants ratios -equimolar reactants, excess L-glutamic acid and excess L-ascorbic acid reaction respectively, five different temperatures, and different time conditions for the L-ascorbic acid / L-glutamic acid system were investigated. Results showed that, the increase of the reaction time and temperature led to the increase of the browning products, uncoloured intermediate products, as well as aroma compounds. Compared with the equimolar reaction system, the excess L-ascorbic acid reaction system produced more browning products and uncoloured intermediate products, while the aroma compounds production remained the same. In the excess L-glutamic acid system, the uncoloured intermediate products increased slightly, the browning products remained the same, while the aroma compounds increased.Keywords: Maillard reaction; ascorbic acid; glutamic acid; aroma compound; browning product.Practical Application: Dur findings can optimize the manufacture conditions for the control of the color and aroma of the final products in rich L-ascorbic acid and L-glutamic acid food.

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Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

Cited by 161 publications

References 158 publications

Nueva Regla De Mezclado Para El Análisis De La Influencia De Una Formulación Sobre La Viscosidad Del Crudo Extrapesado

Nueva Regla De Mezclado Para El Análisis De La Influencia De Una Formulación Sobre La Viscosidad Del Crudo Extrapesado

Induction Of Antioxidant Capacity And Hydroxymethylfurfural Content Variations By Modifications Of Cooked Fruit Processing.

The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

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