Mitigation Strategies Against Maillard Reaction in Foods: Processing Options

Abstract

The importance of Maillard reactions in food processing is correlated with the appearance of sensorial alterations in foods: colours, flavours and odours can be seriously compromised. Maillard reaction-related modifications may be a distinctive advantage in certain foods. On the other side, the attention of researchers in the area of public health is often focused on safety aspects. Maillard-related modifications have a common point: they can be detected by the common food and beverage consumer without the need of peculiar analytical systems. Maillard reaction products can produce visible alterations or modifications on condition that nitrogen-containing molecules and reducing sugars are available at the same time, and that high thermal values are applied and possibly for prolonged times. Maillard reaction may be also mitigated by means of different technological approaches. With specific relation to food processing only, countermeasures have to be designed carefully having in mind the desired result. In fact, positive and negative effects can be ascribed to Maillard reaction products. This chapter gives an introduction to the problem of mitigation strategies for Maillard reaction in foods and beverages.