A review of the impact of Maillard reaction on food quality and safety and the detection of its products
A comprehensive review was conducted on the multiple impacts of the Maillard reaction and its products in food processing,along with an exploration of its relationship with food quality and safety.Additionally,a sum-mary of typical innovative reaction product detection technologies was provided.It was noted that this reaction gen-erated brown polymers(e.g.,5-hydroxymethylfurfural)or nitrogen-containing copolymers(melanoidins),indu-cing browning in food systems,and produced substances(e.g.,ketones,aldehydes,alkyl compounds)signifi-cantly affecting food flavor.Furthermore,the reaction could not only alter the structural properties of food(e.g.,reducing protein fluorescence and surface hydrophobicity)but also create carriers with specific functionalities(e.g.,emulsion gelation carriers).While the reaction contributed positively to the generation of antioxidant com-pounds and the elimination of allergens in food,it may also lead to the formation of potentially harmful substances such as advanced glycation end products,acrylamide,heterocyclic amines,and 5-hydroxymethylfurfural.Current-ly,major detection techniques for Maillard reaction products include spectroscopy,chromatography,and fluores-cence compound characterization methods.Fluorescent compounds,as important intermediates in the Maillard reac-tion,can be utilized to construct fluorescent probes for real-time monitoring.Future research should delve deeper into the formation mechanisms and influencing factors of harmful substances or further optimize the accuracy and efficiency of these detection methods to provide more comprehensive theoretical support for the continuous develop-ment of food processing technology.
国家科技期刊平台
NSTL
万方数据
维普
