Effect of emerging processing technologies on maillard reactions

Mohamed Koubaa, Shahin Roohinejad, Tanyaradzwa E. Mungure, Bekhit Alaa El-Din, Ralf Greiner, Kumar Mallikarjunan

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations

Abstract

Thermal treatment is one of the main unit operations applied to improve the microbiological quality of food products. It utilizes the lethal effects of heat against thermosensitive microorganisms, both pathogens and spoilage organisms; however, at the same time it induces degradation of the organoleptic and nutritional properties of foods due to non-enzymatic Maillard reactions. These reactions occur between amino compounds and reducing sugars, and are intensified with the increase of temperature. Some research studies have investigated the potential use of emerging technologies such as pulsed electric fields, ohmic heating and high hydrostatic pressure to reduce the occurrence of non-enzymatic browning in foods during processing. Despite the numerous advantages of emerging technologies over conventional ones, their impact on Maillard reactions is complex and not well understood with both positive and negative impacts. This chapter reviews the impact of emerging technologies on Maillard reactions in foods.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food Chemistry
PublisherElsevier
Pages76-82
Number of pages7
ISBN (Electronic)9780128140451
ISBN (Print)9780128140260
DOIs
StatePublished - Jan 1 2018

Keywords

  • Emerging technologies
  • Maillard reactions
  • Organoleptic properties

Fingerprint Dive into the research topics of 'Effect of emerging processing technologies on maillard reactions'. Together they form a unique fingerprint.

Cite this