数字农科院2.0

Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation

文献类型： 外文期刊

作者： Shi, Boshan;Guo, Xue;Liu, Hongyan;Jiang, Kexin;Liu, Lingyi;Yan, Ning;Farag, Mohamed A.;Liu, Lianliang

作者机构：

关键词： Maillard reaction;Traditional fried food;Sensory properties;AGEs;Control strategy;Gut homeostasis

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 438 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which promotes the color, flavor and sensory characteristics formation. In the meanwhile, Maillard reaction intermediates and advanced glycation end products (AGEs) have a negative impact on food sensory quality and gut homeostasis. This negative effect can be influenced by food composition and other processing factors. Whole grain products are rich in poly-phenols, which can capture carbonyl compounds in Maillard reaction, and reduce the production of AGEs during frying. This review summarizes the Maillard reaction production intermediates and AGEs formation mechanism in fried food and analyzes the factors affecting the sensory formation of food. In the meanwhile, the effects of Maillard reaction intermediates and AGEs on gut homeostasis were summarized. Overall, the innovative pro-cessing methods about the Maillard reaction are summarized to optimize the sensory properties of fried foods while minimizing the formation of AGEs.

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