The DOI matches its Crossref record; 90 of the 90 references it cites were found in a registry or an index.
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Abstract
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation reactions, which lead to the formation of off-flavor, due to side-reaction products that potentially have toxic effects and reduce shelf-life. The Maillard reaction products (MRPs) are widely produced in foods containing reducing sugars and amino-bearing compounds during thermal processing and storage. MRPs possess excellent antioxidant ability in many food products, through chelation of metal ions, breakdown of radical chains and hydrogen peroxide, and scavenging of reactive oxygen species. This review presents an overview of the antioxidant activity of MRPs in model and real food systems. It also provides the pros and cons of the Maillard reaction, some available antioxidant assays to evaluate the antioxidative ability of MRPs, and parameters influencing their functional properties. In addition, metal chelation-based antibrowning ability of MRPs to inhibit the enzymatic browning reaction in fruits and vegetables is discussed.
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Cites
A review of Maillard reaction in food and implications to kinetic modelling
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Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
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Cited by
Nooshkam, M., Varidi, M., & Verma, D. K. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109003 · Cited by 282
Self-citationTang, Q., Roos, Y. H., & Miao, S. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104464 · Cited by 137
Metadata
- Authors
- Nooshkam, M., Varidi, M., & Bashash, M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-03
- Volume
- 275
- Pages
- 644-660
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2889715461
- Cited by
- 438
- References
- 90
- FWCI
- 20.70
- Type
- journal article
- Language
- en
- Open access
- closed
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- Nooshkam, M., Varidi, M., & Bashash, M. (2019). The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chemistry. https://doi.org/10.1016/j.foodchem.2018.09.083
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
