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Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

Content Provider	Springer Nature Link
Author	Echavarría, A. P. Pagán, J. Ibarz, A.
Copyright Year	2012
Abstract	This paper is a review of the recent studies on Maillard reaction products, the formation mechanism for these compounds and melanoidin structure, the undesirable consequences in food especially in fruit juice processing, the desirable effects and the biological properties related to the beneficial health. Melanoidins are compounds generated in the late stages of the Maillard reaction from reducing sugars and proteins or amino acids during food processing and preservation. Recently, the effects of melanoidins on human health and the chemical characterization of the beneficial components have gained a lot of attention, and their implications on several levels, sensory, nutritional, toxicological and technological were investigated. Food melanoidins have been reported to be anionic, coloured compounds, and some of their key chromophores have been elucidated. The antioxidant activity and other biological effects of melanoidins from real foods and model systems have been widely studied. Despite this, very few different melanoidin structures have actually been described, and specific health effects have yet to be linked with chemically distinct melanoidins. The variety of Maillard reaction products formed during the reaction, in conjunction with the difficulty in purifying and identifying them, makes a thorough analysis of melanoidins challenging.
Starting Page	203
Ending Page	223
Page Count	21
File Format	PDF
ISSN	18667910
Journal	Food Engineering Reviews
Volume Number	4
Issue Number	4
e-ISSN	18667929
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-08-10
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Maillard reaction Melanoidins Fruit juices Biological effects-functions Food Science Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering

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