Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11027386 | Food Chemistry | 2019 | 51 Pages |
Abstract
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation reactions, which lead to the formation of off-flavor, due to side-reaction products that potentially have toxic effects and reduce shelf-life. The Maillard reaction products (MRPs) are widely produced in foods containing reducing sugars and amino-bearing compounds during thermal processing and storage. MRPs possess excellent antioxidant ability in many food products, through chelation of metal ions, breakdown of radical chains and hydrogen peroxide, and scavenging of reactive oxygen species. This review presents an overview of the antioxidant activity of MRPs in model and real food systems. It also provides the pros and cons of the Maillard reaction, some available antioxidant assays to evaluate the antioxidative ability of MRPs, and parameters influencing their functional properties. In addition, metal chelation-based antibrowning ability of MRPs to inhibit the enzymatic browning reaction in fruits and vegetables is discussed.
Keywords
AAPHHRSARPsMRPsXTTTBABHATBARSPPPABTSFRAPSASPGRACECMLHMWAGEsPODMDAABAPLMWSDSOVAPRSWPITBHQDPPHhrpSBHTPPOβ-LgORACAntibrowning2,2′-azobis(2-methylpropionamidine) dihydrochloride2,2′-azobis(2-amidinopropane) dihydrochlorideBSADPPH radical scavengingPyrogallol redα-Laα-Lactalbuminβ-Lactoglobulinbovine serum albuminangiotensin converting enzymeThiobarbituric acidPolyunsaturated fatty acidsPUFAUltravioletHydrogen atom transferOvalbuminLipid oxidationtert-butyl hydroquinoneWPHHydroxyl radical scavengingFree radicalsHydroxyl radicalperoxyl radicalRelative humiditysodium dodecyl sulfateMetal chelationoxygen radical absorbing capacityWater activitymalondialdehydeMaillard reaction productsadvanced glycation end-productsthiobarbituric acid reactive substancesAntioxidant mechanismWhey protein hydrolysatebutylated hydroxyanisolebutylated hydroxytolueneMaillard reactionhigh molecular weightlow molecular weightPeroxidaseWhey protein isolatePorcine plasma proteinPolyphenol oxidaseferric reducing/antioxidant powerReducing capacityHAT
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Majid Nooshkam, Mehdi Varidi, Moein Bashash,