Abstract
The Maillard reaction, also known as the ‘non-enzymatic browning reaction’, involves a reaction between reducing sugars and amino compounds, including amino acids and proteins. The Maillard reaction has been increasingly used in the production of traditional Chinese medicine and food. This study thoroughly examines the mechanism of the reaction, the factors that influence it and the techniques used for extracting, separating and purifying Maillard reaction products (MRPs) in food and Chinese medicine processing. Additionally, the article explores the physiological functions of MRPs, highlighting their antioxidant, hepato-protective, antibacterial, immune-boosting, anti-mutagenic, anti-inflammatory, health-promoting, detoxifying and antiviral effects. MRPs have diverse outcomes because of various influencing factors; they can contain trace amounts of potentially harmful constituents, such as acrylamide, 5-hydroxymethylfurfural and advanced glycosylation products. The study also includes a comparative analysis of common methods used for the separation and purification of concentrated MRPs. These methods consist of ultrafiltration, macroporous resin, gel chromatography, ion exchange chromatography and dialysis. Results indicate that each method has advantages and disadvantages, and thus careful consideration should be placed on specific applications. Furthermore, a future outlook for the research and development of Maillard reaction and its products is proposed. Given that the physiological activities of MRPs are diverse, thorough qualitative and quantitative analysis of the reaction mechanisms, influencing factors and pharmacologically active ingredients is needed. This study offers valuable insights into the advancement of MRPs for industries involved in food and traditional Chinese medicinal material processing. These insights can be effectively utilised in healthcare and clinical practice, offering innovative ideas for scientific and technological professionals involved in research and development.
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