Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellanaL.)

Food raw materials and products contain inhibitors of oxidation reactions, both in the lipidic phase and the aqueous phase. The most important inhibitors are phenolic antioxidants. During food processing and storage, concentrations of antioxidants in the two phases reach an equilibrium. Phenolics react with lipidic free radicals, being converted into antioxidant free radicals, quinones, polymers and copolymers. Some degradation products possess an antioxidant activity, too. The relative antioxidant activity decreases with decreasing concentration of oxygen in the system and with increasing temperature. Antioxidants are more rapidly decomposed in surface layers. Health aspects of antioxidant degradation products are often neglected as the safety of antioxidant degradation products is mostly unknown.

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Protein modification by the degradation products of ascorbate: formation of a novel pyrrole from the Maillard reaction of l-threose with proteins

Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology ◽

10.1016/0167-4838(95)00161-m ◽

1995 ◽

Vol 1253 (1) ◽

pp. 75-84 ◽

Cited By ~ 44

Author(s):

Ramanakoppa H. Nagaraj ◽

Vincent M. Monnier

Keyword(s):

Maillard Reaction ◽

Protein Modification ◽

Degradation Products

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Purification and Partial Characterization of Melanoidins Fractions from Toasted Oak Heartwood, Comparison with Melanoidins from Roasted Coffee

Journal of Food Research ◽

10.5539/jfr.v7n6p37 ◽

2018 ◽

Vol 7 (6) ◽

pp. 37 ◽

Cited By ~ 2

Author(s):

M. F. Nonier ◽

N. Vivas ◽

N. Vivas de Gaulejac ◽

C. Mouche ◽

C. Rossy Huguet ◽

...

Keyword(s):

Antioxidant Activities ◽

Degradation Products ◽

Partial Characterization ◽

Maillard Reaction Products ◽

Reaction Products ◽

Roasted Coffee ◽

Oak Wood ◽

Processing And Storage ◽

And Storage

During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group. Melanoidins formed, influence food quality, mainly their colour, their flavour, and their antioxidant activities. Melanoidins are complex Maillard reaction products. We developed a method to isolate coffee melanoidins and melanoidins from toasted oak wood. We noted that coffee is richer in melanoidin compounds than oak wood. We presented a partial characterization of melanoidins fractions from toasted oak heartwood, and a comparison with melanoidins from roasted coffee. Mass spectra of the fractions isolated from toasted oak wood indicate the presence of pentose and hexose-based oligosaccharides with different degrees of polymerisation. The presence of the oligosaccharide moieties, as well as their degradation products found in the oak wood melanoidins, supports the postulated carbohydrate-based origin of melanoidins.

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

Molecules ◽

10.3390/molecules24020272 ◽

2019 ◽

Vol 24 (2) ◽

pp. 272 ◽

Cited By ~ 5

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.

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