Food polyphenols and Maillard reaction: regulation effect and chemical mechanism

Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages with the development of a cascade of chemical reacti...

Full description

Saved in:
Bibliographic Details
Published in:Critical reviews in food science and nutrition 2024-06, Vol.64 (15), p.4904-4920
Main Authors: Han, Zisheng, Zhu, Mengting, Wan, Xiaochun, Zhai, Xiaoting, Ho, Chi-Tang, Zhang, Liang
Format: Article
Language:English
Subjects:
Acrylamide
Acrylamide - chemistry
Advanced glycation end products
Amadori compounds
Amino acids
Amino Acids - chemistry
carbonyl trapping
Cascade chemical reactions
Chemical reactions
Color
dicarbonyls
Flavonoids
Flavonoids - chemistry
Flavors
Food
Food Handling - methods
Food processing
Food safety
Furaldehyde - analogs & derivatives
Furaldehyde - chemistry
Hot Temperature
Humans
Hydroxycinnamic acid
Hydroxymethylfurfural
Maillard Reaction
Polyphenols
Polyphenols - chemistry
Processed foods
Scavenging
Substitution reactions
Substrates
Sugar
Taste
volatile compounds
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages with the development of a cascade of chemical reactions. During thermal reaction of food ingredients, sugar, protein and amino acids are usually the main substrates, and polyphenols co-existed in food could also participate in the Maillard reaction as a modulator. Polyphenols including flavan-3-ols, hydroxycinnamic acids, flavonoids, and tannins have shown various effects throughout the process of Maillard reaction, including conjugating amino acids/sugars, trapping α-dicarbonyls, capturing Amadori rearrangement products (ARPs), as well as decreasing acrylamide and 5-hydroxymethylfurfural (5-HMF) levels. These effects significantly influenced the flavor, taste and color of processed foods, and also decreased the hazard products' level. The chemical mechanism of polyphenols-Maillard products involved the scavenging of radicals, as well as nucleophilic addition and substitution reactions. In the present review, we concluded and discussed the interaction of polyphenols and Maillard reaction, and proposed some perspectives for future studies.
ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2022.2146653