Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food
As one of the dominant reactions occurring during thermal treatment of food, the Maillard reaction not only leads to the formation of aroma, browning color and taste compounds, but also contributes to the formation of some unpleasant toxic substances including acrylamide, heterocyclic amines and adv...
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| Format: | Article |
| Language: | English |
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Higher Education Press
2018-07-01
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| Series: | Frontiers of Agricultural Science and Engineering |
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| Online Access: | http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/1511514497836-545532002.pdf |
| _version_ | 1811241402933182464 |
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| author | Jing TENG, Xiaoqian HU, Ningping TAO, Mingfu WANG |
| author_facet | Jing TENG, Xiaoqian HU, Ningping TAO, Mingfu WANG |
| author_sort | Jing TENG, Xiaoqian HU, Ningping TAO, Mingfu WANG |
| collection | DOAJ |
| description | As one of the dominant reactions occurring during thermal treatment of food, the Maillard reaction not only leads to the formation of aroma, browning color and taste compounds, but also contributes to the formation of some unpleasant toxic substances including acrylamide, heterocyclic amines and advanced glycation end products. Polyphenols, one of the most abundant antioxidants in the human diet, are contained in different kinds of foods. In this review, some recent studies on the impact of dietary polyphenols on the formation of acrylamide, heterocyclic amines and advanced glycation end products formed during the Maillard reaction are summarized, including the research work conducted with both chemical model systems and real food model systems; the possible inhibitory mechanisms of different polyphenols are also summarized and discussed in this review. Basically we found that some dietary polyphenols not only scavenge free radicals, but also react with reactive carbonyl species, thus lowering the formation of toxic Maillard reaction products. This review provides a useful theoretical foundation for the application of polyphenols in food safety, and suggests some directions for further study of natural products as inhibitors against the formation of toxic substances in thermally processed food. |
| first_indexed | 2024-04-12T13:35:37Z |
| format | Article |
| id | doaj.art-87d38294db43432998c52becd79f9c61 |
| institution | Directory Open Access Journal |
| issn | 2095-7505 |
| language | English |
| last_indexed | 2024-04-12T13:35:37Z |
| publishDate | 2018-07-01 |
| publisher | Higher Education Press |
| record_format | Article |
| series | Frontiers of Agricultural Science and Engineering |
| spelling | doaj.art-87d38294db43432998c52becd79f9c612022-12-22T03:31:01ZengHigher Education PressFrontiers of Agricultural Science and Engineering2095-75052018-07-015332132910.15302/J-FASE-2017182Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in foodJing TENG, Xiaoqian HU, Ningping TAO, Mingfu WANG0College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaAs one of the dominant reactions occurring during thermal treatment of food, the Maillard reaction not only leads to the formation of aroma, browning color and taste compounds, but also contributes to the formation of some unpleasant toxic substances including acrylamide, heterocyclic amines and advanced glycation end products. Polyphenols, one of the most abundant antioxidants in the human diet, are contained in different kinds of foods. In this review, some recent studies on the impact of dietary polyphenols on the formation of acrylamide, heterocyclic amines and advanced glycation end products formed during the Maillard reaction are summarized, including the research work conducted with both chemical model systems and real food model systems; the possible inhibitory mechanisms of different polyphenols are also summarized and discussed in this review. Basically we found that some dietary polyphenols not only scavenge free radicals, but also react with reactive carbonyl species, thus lowering the formation of toxic Maillard reaction products. This review provides a useful theoretical foundation for the application of polyphenols in food safety, and suggests some directions for further study of natural products as inhibitors against the formation of toxic substances in thermally processed food.http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/1511514497836-545532002.pdfadvanced glycation end products|acrylamide|food safety|heterocyclic amine|Maillard reaction|polyphenols |
| spellingShingle | Jing TENG, Xiaoqian HU, Ningping TAO, Mingfu WANG Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food Frontiers of Agricultural Science and Engineering advanced glycation end products|acrylamide|food safety|heterocyclic amine|Maillard reaction|polyphenols |
| title | Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food |
| title_full | Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food |
| title_fullStr | Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food |
| title_full_unstemmed | Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food |
| title_short | Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food |
| title_sort | impact and inhibitory mechanism of phenolic compounds on the formation of toxic maillard reaction products in food |
| topic | advanced glycation end products|acrylamide|food safety|heterocyclic amine|Maillard reaction|polyphenols |
| url | http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/1511514497836-545532002.pdf |
| work_keys_str_mv | AT jingtengxiaoqianhuningpingtaomingfuwang impactandinhibitorymechanismofphenoliccompoundsontheformationoftoxicmaillardreactionproductsinfood |