Cited by 871Potato Plant ResearchAdvanced Glycation End Products researchProteins in Food Systems

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

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Lund, Marianne N., Ray, Colin A.·2017·Journal of Agricultural and Food Chemistry

Abstract

Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. Numerous different strategies for controlling Maillard reactions in foods have been attempted during the past decades. In this paper, recent advances in strategies for controlling the Maillard reaction and subsequent downstream reaction products in food systems are critically reviewed. The underlying mechanisms at play are presented, strengths and weaknesses of each strategy are discussed, and reasonable reaction mechanisms are proposed to reinforce the evaluations. The review includes strategies involving addition of functional ingredients, such as plant polyphenols and vitamins, as well as enzymes. The resulting trapping or modification of Maillard targets, reactive intermediates, and advanced glycation endproducts (AGEs) are presented with their potential unwanted side effects. Finally, recent advances in processing for control of Maillard reactions are discussed.

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Research works printed but not linked: 6

  1. Maillard, L.-C. Action des acides amines sur les sucres. Formation des melanoidins par voie methodologique. C. R. Acad. Sci. 1912, 154, 66-68.
  2. Lo, T. W. C.; Westwood, M. E.; McLellan, A. C.; Selwood, T.; Thornalley, P. J. Binding and modification of proteins by methylglyoxal under physiological conditions. J. Biol. Chem. 1994, 269 (51), 32299-32305.
  3. van Boekel, M. A. J. S. Kinetic aspects of the Maillard reaction: a critical review. Nahrung 2001, 45 (3), 150-159.
  4. Tessier, F. J.; Jacolot, P.; Niquet-Leridon, C. Research Commentaries for the Members of The International Maillard Reaction Society: open questions around the carboxymethyllysine. IMARS Highlights 2014, 9 (3), 14-20.
  5. Brownlee, M.; Vlassara, H.; Kooney, A.; Ulrich, P.; Cerami, A. Aminoguanidine prevents diabetes-induced arterial weeks, advanced glycosylation products. Science 1986, 232 (4758), 1629-1632.
  6. PhIP). J. Agric. Food Chem. 2014, 62, 12045-12051.

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Authors
Lund, M. N., & Ray, C. A.
Affiliations
University of Copenhagen (DK)
Venue
Journal of Agricultural and Food Chemistry
Published
2017-05-23
Volume
65
Issue
23
Pages
4537-4552
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
OpenAlex
W2619610986
Cited by
871
References
158
Citations by year
2026: 136 · 2025: 126 · 2024: 136 · 2023: 106 · 2022: 120 · 2021: 90 · 2020: 77 · 2019: 48 · 2018: 28 · 2017: 3 · 2012: 1
FWCI
4.63
Type
journal article
Language
en
Open access
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion, other-oa)
  • PubMed (publishedVersion)
  • Research at the University of Copenhagen (University of Copenhagen) (publishedVersion, other-oa)
Funders
  • Mejeribrugets ForskningsFond (NA)
  • Innovationsfonden (5184-00023B)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
Maillard reaction, advanced glycation end products, reactive intermediates, plant polyphenols, vitamins, food color, sensory properties, protein digestibility, food processing
MeSH terms
Food Analysis, Food Technology, Hot Temperature, Humans, Maillard Reaction

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