Recent advances of ultrasound-assisted Maillard reaction

Hang Yu; Qili Zhong; Yang Liu; Yahui Guo; Yunfei Xie; Weibiao Zhou; Weirong Yao

doi:10.1016/j.ultsonch.2019.104844

Recent advances of ultrasound-assisted Maillard reaction

Ultrason Sonochem. 2020 Jun:64:104844. doi: 10.1016/j.ultsonch.2019.104844. Epub 2020 Jan 15.

Authors

Hang Yu¹, Qili Zhong², Yang Liu², Yahui Guo², Yunfei Xie², Weibiao Zhou³, Weirong Yao⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China. Electronic address: hangyu@jiangnan.edu.cn.
² State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
³ Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore. Electronic address: chmzwb@nus.edu.sg.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.

PMID: 31953006
DOI: 10.1016/j.ultsonch.2019.104844

Abstract

Maillard reaction (MR) is one of the most important chemical reactions in the food science domain with a long history of more than 100 years. As for ultrasound-assisted MR (US-MR), it has gradually drawn attention in a recent decade. Purpose of this paper is to provide a systematic review on recent advances of US-MR in model systems, glycation of protein, and food processing. Fundamental studies on simple MR model systems (i.e. reducing sugar and amino acid) have reported a promoted generation of colored and volatile MR products (MRPs). Critical steps influenced by US and possible mechanisms have been elucidated simultaneously. Other studies focused on modification of proteins which undergoes a glycation between proteins and saccharides as the initial stage of MR. Since the MR rate is extremely low in the presence of protein and saccharide, US becomes a promising mean of promoting the glycation. As a result, a number of functional properties of glycated protein obtained by US are significantly promoted, which extend their utilization in the food industry. The rest of studies reviewed in this article are concentrated on applying US to process real foods. Many attributes changed during US-assisted processing are induced by MR. Positive aspects brought by the promoted US-MR include enhanced antioxidant capacity and organoleptic properties (e.g. desirable color, low bitterness, enhanced flavor, etc.), as well as inhibited hazards (e.g. advanced glycation end-products, acrylamide, etc.) formed in the processed foods. Meanwhile, the promoted MR by US may also inevitably bring some negative aspects to the processed foods due to unfavored yellowish/browning colors, off-flavors and hazard components.

Keywords: Flavor generation; Food processing; Kinetic model; Maillard reaction; Protein glycation; Ultrasound.

Publication types

Review