美拉德反应对食品品质与安全的影响及其产物检测研究进展

苑彬; 金慧; 骈琳; 高思今; 黄泽华

doi:10.12187/2024.02.008

April 2024

Article Contents

YUAN Bin, JIN Hui, PIAN Lin, et al. A review of the impact of Maillard reaction on food quality and safety and the detection of its products[J]. Journal of Light Industry, 2024, 39(2): 60-68. doi: 10.12187/2024.02.008

Citation: YUAN Bin, JIN Hui, PIAN Lin, et al. A review of the impact of Maillard reaction on food quality and safety and the detection of its products[J]. Journal of Light Industry, 2024, 39(2): 60-68. doi: 10.12187/2024.02.008 shu

A review of the impact of Maillard reaction on food quality and safety and the detection of its products

YUAN Bin ¹ ,
JIN Hui ² ,
PIAN Lin ³ ,
GAO Sijin ² ,
HUANG Zehua ²

1. College of Intelligent Manufacturing, Henan Polytechnic, Zhengzhou 450046, China;
2. College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China;
3. College of International Education, Henan University of Technology, Zhengzhou 450001, China

Received Date: 2023-08-27
Accepted Date: 2023-10-11

Abstract

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 summary of typical innovative reaction product detection technologies was provided. It was noted that this reaction generated brown polymers (e.g., 5-hydroxymethylfurfural) or nitrogen-containing copolymers (melanoidins), inducing browning in food systems, and produced substances (e.g., ketones, aldehydes, alkyl compounds) significantly 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 compounds 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. Currently, major detection techniques for Maillard reaction products include spectroscopy, chromatography, and fluorescence compound characterization methods. Fluorescent compounds, as important intermediates in the Maillard reaction, 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 development of food processing technology.
- Maillard reaction,
- food quality,
- food safety,
- detection method
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A review of the impact of Maillard reaction on food quality and safety and the detection of its products

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References

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