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Thermal processing of Oilseeds: Multidimensional impacts on Maillard reaction chemistry, nutritional safety, and technological innovations in quality control

文献类型： 外文期刊

作者： Xinyu Li;Xinyue Liu;Zhiqiang Kong;Lin Li;Long Li;Marie Laure Fauconnier;Minmin Li

作者机构：

关键词： Maillard reaction chemistry;Nutritional safety;Oilseed matrices;Smart processing technologies;Thermal processing

期刊名称： Trends in Food Science and Technology

ISSN： 0924-2244

年卷期： 2025 年 162 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Background: Oilseeds are essential global food resources, frequently subjected to thermal processing to enhance functionality and shelf stability. However, these thermal treatments trigger complex biochemical cascades, notably the Maillard reaction, which significantly impacts the nutritional and sensory properties of oilseed-derived products. The formation of Maillard reaction products (MRPs) introduces both beneficial bioactive compounds and potentially harmful advanced glycation end-products (AGEs), necessitating a balanced processing approach. Scope and approach: This review critically examines the interplay between thermal processing parameters and MRP evolution in oilseed matrices, emphasizing their implications for food quality. The study explores modern analytical approaches, including AI-driven predictive modeling and hyperspectral computer vision systems, for real-time monitoring of MRP formation kinetics and color changes during processing. Furthermore, the review discusses the dual impact of heat exposure on bioactive compound degradation and the generation of potentially harmful AGEs, such as acrylamide and 5-hydroxymethylfurfural. Key findings: Progressive thermal exposure induces nonlinear degradation of heat-sensitive phytochemicals while promoting AGE formation, highlighting the need for precision thermal engineering. Optimized processing conditions—temperatures below 140 °C with dwell times under 30 min—are recommended to balance bioactive retention and mitigate MRP-associated risks. Emerging machine learning techniques and computer vision-enhanced automation present opportunities for next-generation smart processing frameworks. These advancements lay the foundation for nutritionally optimized oilseed products by intelligently modulating Maillard reaction pathways while addressing key food safety concerns in lipid-rich matrices.

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