Abstract
Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.
Highlights
The Maillard reaction has been named after the French physicist and chemist Louis Camille Maillard (1878–1936) who initially described it
Hodge (1953) first described the steps involved in Maillard reaction products (MRPs), known as advanced glycation end-products (AGEs), formation
Some reports have suggested that MRPs such as high carboxymethyl lysine (CML) promote diabetes and cardiovascular diseases while acrylamide acts as a carcinogen [4,5,6]
Summary
The Maillard reaction has been named after the French physicist and chemist Louis Camille Maillard (1878–1936) who initially described it. It is often defined as nonenzymatic browning reaction. While foods are processed or cooked at high temperature, a chemical reaction occurs between amino acids and reducing sugars which generate different flavours and brown colour (Figure 1). It is often used in food industry for giving food different taste, colour, and aroma. Hydroxymethylfurfural (HMF) fission products such as pyruvaldehyde and diacetyl are formed in this intermediate stage.
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