Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Open accessAbstract
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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High heat and prolonged cooking time enhance the rate and amount of AGE production in diets.
“For example, high heat and prolonged cooking time enhance the rate and amount of AGE production in diets20.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [20]
Factors affecting the AGE content of food depend on protein, fat, and sugar content and types of processing and cooking methods, predominantly temperature and duration.
“Factors affecting the AGE content of food depends on the content of protein, fat, and sugar and the types of processing and cooking methods employed, predominantly on the temperature and duration of preparation.[26,27]”
From The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction (2021) · cites this paper as [26]
Prolonged high temperatures such as processing some dairy products and roasting and frying increase production of dietary AGEs.
“Prolonged high temperatures such as those used in the processing of some dairy products and cooking techniques like roasting and frying increase the production of dietary AGEs.[26,27]”
From The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction (2021) · cites this paper as [26]
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Cited by
Sorted by citations
Rungratanawanich, W., Qu, Y., Wang, X., Essa, M. M., & Song, B.-J. (2021) · Experimental & Molecular Medicine · doi:10.1038/s12276-021-00561-7 · Cited by 411 · see citing works
The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction
Sergi, D., Boulestin, H., Campbell, F. M., & Williams, L. M. (2021) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201900934 · Cited by 194 · see citing works
Fernando, D. H., Forbes, J. M., Angus, P. W., & Herath, C. B. (2019) · International Journal of Molecular Sciences · doi:10.3390/ijms20205037 · Cited by 184 · see citing works
- Authors
- Lund, M. N., & Ray, C. A.
- Affiliations
- University of Copenhagen (DK)
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- 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
- hybrid
- doi.org
- 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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