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Frontiers of Agricultural Science and Engineering    2018, Vol. 5 Issue (3) : 321-329     https://doi.org/10.15302/J-FASE-2017182
REVIEW
Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food
Jing TENG, Xiaoqian HU, Ningping TAO, Mingfu WANG()
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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Abstract

As one of the dominant reactions occurring during thermal treatment of food, the Maillard reaction not only leads to the formation of aroma, browning color and taste compounds, but also contributes to the formation of some unpleasant toxic substances including acrylamide, heterocyclic amines and advanced glycation end products. Polyphenols, one of the most abundant antioxidants in the human diet, are contained in different kinds of foods. In this review, some recent studies on the impact of dietary polyphenols on the formation of acrylamide, heterocyclic amines and advanced glycation end products formed during the Maillard reaction are summarized, including the research work conducted with both chemical model systems and real food model systems; the possible inhibitory mechanisms of different polyphenols are also summarized and discussed in this review. Basically we found that some dietary polyphenols not only scavenge free radicals, but also react with reactive carbonyl species, thus lowering the formation of toxic Maillard reaction products. This review provides a useful theoretical foundation for the application of polyphenols in food safety, and suggests some directions for further study of natural products as inhibitors against the formation of toxic substances in thermally processed food.

Keywords advanced glycation end products      acrylamide      food safety      heterocyclic amine      Maillard reaction      polyphenols     
最新录用日期:    在线预览日期:    发布日期: 2018-07-31
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Jing TENG
Xiaoqian HU
Ningping TAO
Mingfu WANG
引用本文:   
Jing TENG,Xiaoqian HU,Ningping TAO, et al. Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food[J]. Front. Agr. Sci. Eng. , 2018, 5(3): 321-329.
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https://journal.hep.com.cn/fase/EN/10.15302/J-FASE-2017182     OR     https://journal.hep.com.cn/fase/EN/Y2018/V5/I3/321
Fig.1  Structures of some popular dietary polyphenols
Fig.2  The postulated pathway for acrylamide formation via the Maillard reaction and probable inhibitory mechanism of polyphenols against the formation of acrylamide
Fig.3  (a) Structures of some abundant heterocyclic amines formed during thermal processing of food; (b) the probable inhibitory mechanism of selected polyphenolics against the formation of 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine.
Fig.4  The possible pathways for AGE formation as well as inhibitory strategy and structures of some typical reactive carbonyl compounds and AGEs
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