Abstract
Beer melanoidins, the final products of the Maillard reaction (MR), play a critical role in determining the flavor stability of beer due to their antioxidant properties. This study investigated the structure, stability, and antioxidant activity of lager beer melanoidins (LBM) and ale beer melanoidins (ABM). The results revealed that ABM possessed a higher browning index and molecular weight, attribute to its relatively intense MR. However, this intensity also led to a more unfolded and disordered structure in ABM. Conversely, LBM outperformed ABM in the FAST index, thermal stability, and total antioxidant activity because the low alcohol content in lager beer reduced oxidation and thermal degradation while boosting the stability and antioxidant activity of melanoidins. As a result, it would offer a novel possibility to improve beer flavor stability by optimizing the brewing process to modify the structural and functional characteristics of melanoidins.
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