Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods

2007 ◽  
Vol 51 (4) ◽  
pp. 423-430 ◽  
Author(s):  
Helmut F. Erbersdobler ◽  
Veronika Somoza
Keyword(s):  
Maillard Reaction ◽  
Nutritional Quality ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals Quantification of Maillard reaction products in animal feed

2019 ◽  
Vol 246 (1) ◽  
pp. 253-256
Author(s):  
Thomas Hofmann ◽  
Anne Christin Engling ◽  
Siriwan Martens ◽  
Olaf Steinhöfel ◽  
Thomas Henle
Keyword(s):  
Heat Treatment ◽  
Maillard Reaction ◽  
Nutritional Quality ◽  
Animal Feed ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Carboxymethyl Lysine ◽  
Technological Processing ◽  
The Impact

AbstractIndividual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

scholarly journals Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 272 ◽  
Author(s):  
Zhonghui Han ◽  
Jianxin Gao ◽  
Xiaomin Wang ◽  
Wenxiang Wang ◽  
Jing Dong ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Fermented Milk ◽  
Lactobacillus Species ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Total Percentage ◽  
Pearson's R ◽  
And Storage ◽  
Pearson’S R

To improve the quality and safety of brown fermented milk (BFM), the formation and alterations of potentially harmful Maillard reaction products (MRPs), including 3-deoxyglucosone (3-DG), methylglyoxal (MGO), 5-(hydroxymethyl)-2-furfural (HMF), acrylamide and flavour components were investigated during the browning, fermentation and commercial storage. MRPs were shown to be produced mainly during the browning stage. The levels of different substances varied during the fermentation and commercial storage stage. The proportion and type of carboxylic acids in the flavour components significantly increased during the fermentation stage. Browning index of milk during the browning stage was shown to be positively associated with the 3-DG (Pearson’s r = 0.9632), MGO (Pearson’s r = 0.9915), HMF (Pearson’s r = 0.9772), and acrylamide (Pearson’s r = 0.7910) levels and the total percentage of the flavour components from four different categories (Pearson’s r = 0.7407). Changes in physicochemical properties of BFM during production not only contribute to predict the formation of potentially unhealthy MRPs, but also Lactobacillus species used for the fermentation should be carefully selected to improve the quality of this product.

scholarly journals Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products

Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4557 ◽  
Author(s):  
Jawhar Hafsa ◽  
Mohamed ali Smach ◽  
Mansour Sobeh ◽  
Hatem Majdoub ◽  
Aziz Yasri
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Apple Juice ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Color Differences ◽  
Ft Ir

Chitosan-galactose Maillard reaction (CG) were prepared by heating at 100 °C for 3 hrs in a model system containing chitosan (CH) and 1%, 1.5% and 2% (w/v) of galactose. The results showed that the absorbance at 294 and 420 nm, the fluorescence intensity and the color differences of CG Maillard reaction products (MRPs) increased significantly with the increase of galactose concentration, which indicated the development of MRPs. In addition, FT-IR analysis showed that the degree of deacetylation of CG-MRPs was reduced with the increasing galactose ratio by the schiff base (–C=N) formation, indicating that the galactose has been attached to the amino group of chitosan. Likewise, the antioxidant activities (DPPH, chelating ability and reducing power) of CG-MRPs were investigated. Notably, the effect of galactose concentration in CG-MRPs was found to enhance the antioxidant activity, indicating that CG-2% exhibited the highest antioxidant activity in the range of 0.25–2.0 mg/mL. Furthermore, the apple juice supplemented with CG-MRPs could significantly improve the antioxidant activities, and CG-2% in apple juice showed the better antioxidant capacity at the concentration of 1.0 mg/mL. Thus, we conclude that CG-MRPs addition may greatly improve the antioxidant quality of apple juice.

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components

scholarly journals Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111091 ◽  
Author(s):  
Marija Perusko ◽  
Sami Ghnimi ◽  
Ana Simovic ◽  
Nikola Stevanovic ◽  
Mirjana Radomirovic ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Camel Milk ◽  
Inlet Temperature ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Spray Dried

scholarly journals Age-related accumulation of Maillard reaction products in human articular cartilage collagen

2000 ◽  
Vol 350 (2) ◽  
pp. 381 ◽  
Author(s):  
Nicole VERZIJL ◽  
Jeroen DEGROOT ◽  
Esther OLDEHINKEL ◽  
Ruud A. BANK ◽  
Suzanne R. THORPE ◽  
...  
Keyword(s):  
Articular Cartilage ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Human Articular Cartilage ◽  
Reaction Products ◽  
Age Related
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