Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2015, Article ID 526762, 6 pages
http://dx.doi.org/10.1155/2015/526762
Review Article

Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

1Graduate Program in Biological Sciences, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
2Graduate Program in Biochemistry and Medical Genetics, University of Manitoba, Winnipeg, MB, Canada R3E 0J9

Received 28 July 2014; Revised 18 December 2014; Accepted 24 December 2014

Academic Editor: Mitsuru Yoshida

Copyright © 2015 Nahid Tamanna and Niaz Mahmood. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. J. E. Hodge, “Dehydrated foods: chemistry of browning reactions in model systems,” Journal of Agricultural and Food Chemistry, vol. 1, no. 15, pp. 928–943, 1953. View at Publisher · View at Google Scholar · View at Scopus
  2. F. Natella, M. Nardini, I. Giannetti, C. Dattilo, and C. Scaccini, “Coffee drinking influences plasma antioxidant capacity in humans,” Journal of Agricultural and Food Chemistry, vol. 50, no. 21, pp. 6211–6216, 2002. View at Publisher · View at Google Scholar · View at Scopus
  3. S. Hiramoto, K. Itoh, S. Shizuuchi et al., “Melanoidin, a food protein-derived advanced Maillard reaction product, suppresses Helicobacter pylori in vitro and in vivo,” Helicobacter, vol. 9, no. 5, pp. 429–435, 2004. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  4. J. Meng, N. Sakata, S. Takebayashi et al., “Glycoxidation in aortic collagen from STZ-induced diabetic rats and its relevance to vascula damage,” Atherosclerosis, vol. 136, no. 2, pp. 355–365, 1998. View at Publisher · View at Google Scholar · View at Scopus
  5. E. Tareke, P. Rydberg, P. Karlsson, S. Eriksson, and M. Törnqvist, “Acrylamide: a cooking carcinogen?” Chemical Research in Toxicology, vol. 13, no. 6, pp. 517–522, 2000. View at Publisher · View at Google Scholar · View at Scopus
  6. K. J. Knecht, J. A. Dunn, K. F. McFarland et al., “Effect of diabetes and aging on carboxymethyllysine levels in human urine,” Diabetes, vol. 40, no. 2, pp. 190–196, 1991. View at Publisher · View at Google Scholar · View at Scopus
  7. A. Esmaillzadeh, M. Kimiagar, Y. Mehrabi, L. Azadbakht, F. B. Hu, and W. C. Willett, “Dietary patterns, insulin resistance, and prevalence of the metabolic syndrome in women,” The American Journal of Clinical Nutrition, vol. 85, no. 3, pp. 910–918, 2007. View at Google Scholar · View at Scopus
  8. M. Messina and V. Messina, “Soyfoods, soybean isoflavones, and bone health: a brief overview,” Journal of Renal Nutrition, vol. 10, no. 2, pp. 63–68, 2000. View at Publisher · View at Google Scholar · View at Scopus
  9. S. Žilić, B. A. Mogol, G. Akillioğlu, A. Serpen, N. Delić, and V. Gökmen, “Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean,” Journal of the Science of Food and Agriculture, vol. 94, no. 1, pp. 45–51, 2014. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  10. C.-J. C. Jackson, J. P. Dini, C. Lavandier et al., “Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu,” Process Biochemistry, vol. 37, no. 10, pp. 1117–1123, 2002. View at Publisher · View at Google Scholar · View at Scopus
  11. F. Evangelisti, C. Calcagno, and P. Zunin, “Relationship between blocked lysine and carbohydrate composition of infant formulas,” Journal of Food Science, vol. 59, no. 2, pp. 335–337, 1994. View at Publisher · View at Google Scholar · View at Scopus
  12. L. Pizzoferrato, P. Manzi, V. Vivanti, I. Nicoletti, C. Corradini, and E. Cogliandro, “Maillard reaction in milk-based foods: nutritional consequences,” Journal of Food Protection, vol. 61, no. 2, pp. 235–239, 1998. View at Google Scholar · View at Scopus
  13. H. Erbersdobler, Twenty Years of Furosine—Better Knowledge about the Biological Significance of Maillard Reaction in Food and Nutrition, Elsevier Science, Amsterdam, The Netherlands, 1986.
  14. M. Friedman, “Food browning and its prevention: an overview,” Journal of Agricultural and Food Chemistry, vol. 44, no. 3, pp. 631–653, 1996. View at Google Scholar · View at Scopus
  15. A. Olano, M. M. Calvo, and N. Corzo, “Changes in the carbohydrate fraction of milk during heating processes,” Food Chemistry, vol. 31, no. 4, pp. 259–265, 1989. View at Publisher · View at Google Scholar · View at Scopus
  16. S. Albalá-Hurtado, M. T. Veciana-Nogués, A. Mariné-Font, and M. C. Vidal-Carou, “Progress of browning reactions during storage of liquid infant milks,” Journal of Agricultural and Food Chemistry, vol. 47, no. 10, pp. 4033–4037, 1999. View at Publisher · View at Google Scholar · View at Scopus
  17. Y. Park and Y. Hong, “Comparison of the heat treatment intensity in infant formulae,” Korean Journal of Food Science and Technology, vol. 23, 1991. View at Google Scholar
  18. A. D. Troise, N. A. Dathan, A. Fiore et al., “Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk,” Amino Acids, vol. 46, no. 2, pp. 279–288, 2014. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  19. O. Z. De Vita, Encyclopedia of Pasta, vol. 26, University of California Press, 2009.
  20. P. della Repubblica, “Legge No 580 of 4th July 1967 on Disciplina per la lavorazione e commercio dei cereali, degli sfarinati, del pane e delle paste alimentari,” Gazzetta Ufficiale, no. 189, 1967. View at Google Scholar
  21. J. E. Dexter, R. R. Matsuo, and B. C. Morgan, “High temperature drying: effect on spaghetti properties,” Journal of Food Science, vol. 46, no. 6, pp. 1741–1746, 1981. View at Publisher · View at Google Scholar
  22. A. Baiano, A. Conte, and M. A. del Nobile, “Influence of drying temperature on the spaghetti cooking quality,” Journal of Food Engineering, vol. 76, no. 3, pp. 341–347, 2006. View at Publisher · View at Google Scholar · View at Scopus
  23. G. A. Reineccius, “The influence of Maillard reactions on the sensory properties of foods,” in The Maillard Reaction in Food Processing, Human Nutrition and Physiology, P. A. Finot, H. U. Aeschbacher, R. F. Hurrel, and R. Liardon, Eds., pp. 157–170, Birkhäuser, Basel, Switzerland, 1990. View at Google Scholar
  24. R. Beleggia, C. Platani, R. Papa et al., “Metabolomics and food processing: from semolina to pasta,” Journal of Agricultural and Food Chemistry, vol. 59, no. 17, pp. 9366–9377, 2011. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  25. J. L. García-Baños, N. Corzo, M. L. Sanz, and A. Olano, “Maltulose and furosine as indicators of quality of pasta products,” Food Chemistry, vol. 88, no. 1, pp. 35–38, 2004. View at Publisher · View at Google Scholar · View at Scopus
  26. K. I. Skog, M. A. E. Johansson, and M. I. Jägerstad, “Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake,” Food and Chemical Toxicology, vol. 36, no. 9-10, pp. 879–896, 1998. View at Publisher · View at Google Scholar · View at Scopus
  27. R. Sinha, M. G. Knize, C. P. Salmon et al., “Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness,” Food and Chemical Toxicology, vol. 36, no. 4, pp. 289–297, 1998. View at Publisher · View at Google Scholar · View at Scopus
  28. J. Lin, J. Wang, H. B. Grossman, M. Chen, C. P. Dinney, and X. Wu, “Red meat and heterocyclic amine intake, metabolic pathway genes, and bladder cancer risk,” Cancer Research, vol. 70, no. 8, supplement, p. 2825, 2010. View at Publisher · View at Google Scholar
  29. A. J. Cross, L. M. Ferrucci, A. Risch et al., “A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association,” Cancer Research, vol. 70, no. 6, pp. 2406–2414, 2010. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  30. K. Augustsson, K. Skog, M. Jägerstad, P. W. Dickman, and G. Steineck, “Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study,” The Lancet, vol. 353, no. 9154, pp. 703–707, 1999. View at Publisher · View at Google Scholar · View at Scopus
  31. N. J. Ollberding, L. R. Wilkens, B. E. Henderson, L. N. Kolonel, and L. le Marchand, “Meat consumption, heterocyclic amines and colorectal cancer risk: the Multiethnic Cohort Study,” International Journal of Cancer, vol. 131, no. 7, pp. E1125–E1133, 2012. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  32. A. Sander, J. Linseisen, and S. Rohrmann, “Intake of heterocyclic aromatic amines and the risk of prostate cancer in the EPIC-Heidelberg cohort,” Cancer Causes & Control, vol. 22, no. 1, pp. 109–114, 2011. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  33. B. G. Abdulkarim and J. S. Smith, “Heterocyclic amines in fresh and processed meat products,” Journal of Agricultural and Food Chemistry, vol. 46, no. 11, pp. 4680–4687, 1998. View at Publisher · View at Google Scholar · View at Scopus
  34. M. G. Knize and J. S. Felton, “Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat,” Nutrition Reviews, vol. 63, no. 5, pp. 158–165, 2005. View at Publisher · View at Google Scholar · View at Scopus
  35. K. W. Cheng, F. Chen, and M. Wang, “Heterocyclic amines: chemistry and health,” Molecular Nutrition & Food Research, vol. 50, no. 12, pp. 1150–1170, 2006. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  36. D. Mottram, “Some aspects of the chemistry of meat flavour,” in Flavor of Meat and Meat Products, pp. 210–230, Springer, Berlin, Germany, 1994. View at Google Scholar
  37. D. S. Mottram, “Flavour formation in meat and meat products: a review,” Food Chemistry, vol. 62, no. 4, pp. 415–424, 1998. View at Publisher · View at Google Scholar · View at Scopus
  38. J. Felton and M. Knize, “Heterocyclic-amine mutagens/carcinogens in foods,” in Chemical Carcinogenesis and Mutagenesis I, pp. 471–502, Springer, Berlin, Germany, 1990. View at Google Scholar
  39. G. Z. Liao, G. Y. Wang, Y. J. Zhang, X. L. Xu, and G. H. Zhou, “Formation of heterocyclic amines during cooking of duck meat,” Food Additives and Contaminants Part A: Chemistry, Analysis, Control, Exposure and Risk Assessment, vol. 29, no. 11, pp. 1668–1678, 2012. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  40. G. Z. Liao, G. Y. Wang, X. L. Xu, and G. H. Zhou, “Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast,” Meat Science, vol. 85, no. 1, pp. 149–154, 2010. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  41. R. Sinha, N. Rothman, C. P. Salmon et al., “Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings,” Food and Chemical Toxicology, vol. 36, no. 4, pp. 279–287, 1998. View at Publisher · View at Google Scholar · View at Scopus
  42. K. Puangsombat, P. Gadgil, T. A. Houser, M. C. Hunt, and J. S. Smith, “Heterocyclic amine content in commercial ready to eat meat products,” Meat Science, vol. 88, no. 2, pp. 227–233, 2011. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  43. M. G. Knize, R. Sinha, E. D. Brown et al., “Heterocyclic amine content in restaurant-cooked hamburgers, steaks, ribs, and chicken,” Journal of Agricultural and Food Chemistry, vol. 46, no. 11, pp. 4648–4651, 1998. View at Publisher · View at Google Scholar · View at Scopus
  44. L. M. Tikkanen, K. J. Latva-Kala, and R.-L. Heiniö, “Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions,” Food and Chemical Toxicology, vol. 34, no. 8, pp. 725–730, 1996. View at Publisher · View at Google Scholar · View at Scopus
  45. A. Crozier, H. Ashihara, and F. Tomás-Barbéran, Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health, John Wiley & Sons, New York, NY, USA, 2011.
  46. M. S. Butt and M. T. Sultan, “Coffee and its consumption: benefits and risks,” Critical Reviews in Food Science and Nutrition, vol. 51, no. 4, pp. 363–373, 2011. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  47. H.-D. Belitz, W. Grosch, and P. Schieberle, “Coffee, tea, cocoa,” Food Chemistry, pp. 938–970, 2009. View at Google Scholar
  48. R. Tressl, G. T. Wondrak, L.-A. Garbe, R.-P. Krüger, and D. Rewicki, “Pentoses and hexoses as sources of new melanoidin-like Maillard polymers,” Journal of Agricultural and Food Chemistry, vol. 46, no. 5, pp. 1765–1776, 1998. View at Publisher · View at Google Scholar · View at Scopus
  49. M. Daglia, R. Tarsi, A. Papetti et al., “Antiadhesive effect of green and roasted coffee on Streptococcus mutans' adhesive properties on saliva-coated hydroxyapatite beads,” Journal of Agricultural and Food Chemistry, vol. 50, no. 5, pp. 1225–1229, 2002. View at Publisher · View at Google Scholar · View at Scopus
  50. M. D. del Castillo, N. Corzo, and A. Olano, “Early stages of Maillard reaction in dehydrated orange juice,” Journal of Agricultural and Food Chemistry, vol. 47, no. 10, pp. 4388–4390, 1999. View at Publisher · View at Google Scholar · View at Scopus
  51. M. L. Sanz, M. Dolores del Castillo, N. Corzo, and A. Olano, “Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomato products,” Journal of Agricultural and Food Chemistry, vol. 48, no. 2, pp. 468–471, 2000. View at Publisher · View at Google Scholar · View at Scopus
  52. A. Wellner, C. Huettl, and T. Henle, “Formation of Maillard reaction products during heat treatment of carrots,” Journal of Agricultural and Food Chemistry, vol. 59, no. 14, pp. 7992–7998, 2011. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  53. V. Dueik and P. Bouchon, “Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends,” Journal of Food Science, vol. 76, no. 2, pp. E188–E195, 2011. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  54. M. Anese, L. Manzocco, M. C. Nicoli, and C. R. Lerici, “Antioxidant properties of tomato juice as affected by heating,” Journal of the Science of Food and Agriculture, vol. 79, no. 5, pp. 750–754, 1999. View at Publisher · View at Google Scholar
  55. T. Hofmann, W. Bors, and K. Stettmaier, “Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids,” Journal of Agricultural and Food Chemistry, vol. 47, no. 2, pp. 379–390, 1999. View at Publisher · View at Google Scholar · View at Scopus
  56. L. R. Fukumoto and G. Mazza, “Assessing antioxidant and prooxidant activities of phenolic compounds,” Journal of Agricultural and Food Chemistry, vol. 48, no. 8, pp. 3597–3604, 2000. View at Publisher · View at Google Scholar · View at Scopus
  57. C. Billaud, C. Maraschin, Y.-N. Chow, S. Chériot, M.-N. Peyrat-Maillard, and J. Nicolas, “Maillard reaction products as “natural antibrowning” agents in fruit and vegetable technology,” Molecular Nutrition and Food Research, vol. 49, no. 7, pp. 656–662, 2005. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  58. P. Gruber, S. Vieths, A. Wangorsch, J. Nerkamp, and T. Hofmann, “Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium),” Journal of Agricultural and Food Chemistry, vol. 52, no. 12, pp. 4002–4007, 2004. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  59. A. Pihlanto-Leppälä, “Bioactive peptides derived from bovine whey proteins: opioid and ace-inhibitory peptides,” Trends in Food Science and Technology, vol. 11, no. 9-10, pp. 347–356, 2000. View at Publisher · View at Google Scholar · View at Scopus
  60. J. A. Rufián-Henares and F. J. Morales, “Functional properties of melanoidins: in vitro antioxidant, antimicrobial and antihypertensive activities,” Food Research International, vol. 40, no. 8, pp. 995–1002, 2007. View at Publisher · View at Google Scholar · View at Scopus
  61. X. Hong, J. Meng, and R.-R. Lu, “Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose,” Journal of the Science of Food and Agriculture, vol. 95, no. 1, pp. 66–71, 2015. View at Publisher · View at Google Scholar · View at PubMed
  62. K. S. Kang, K. I. Su-Nam, J. Ham, W. Lee, N. Yamabe, and J. H. Lee, “Composition for preventing, improving, or treating renal disease including maillard browning reaction products of panax species plant extract,” Google Patents, 2013.
  63. V. T. Trang, V. H. Son, L. X. Thanh et al., “Functional properties of maillard reaction products in food: antimicrobial activity of aminoreductone against pathogenic bacteria,” Food Science and Technology Research, vol. 19, no. 5, pp. 833–841, 2013. View at Publisher · View at Google Scholar · View at Scopus
  64. A. Tauer, S. Elss, M. Frischmann, P. Tellez, and M. Pischetsrieder, “Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae,” Journal of Agricultural and Food Chemistry, vol. 52, no. 7, pp. 2042–2046, 2004. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  65. Cancer IAfRo, IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans. Overall Evaluations of Carcinogenicity: An Updating of IARC Monographs, vol. 1–42, World Health Organization, 1987.
  66. D. S. Mottram, B. L. Wedzicha, and A. T. Dodson, “Food chemistry: acrylamide is formed in the Maillard reaction,” Nature, vol. 419, no. 6906, pp. 448–449, 2002. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  67. R. H. Stadler, I. Blank, N. Varga et al., “Food chemistry: acrylamide from Maillard reaction products,” Nature, vol. 419, no. 6906, pp. 449–450, 2002. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  68. E. Tareke, P. Rydberg, P. Karlsson, S. Eriksson, and M. Törnqvist, “Analysis of acrylamide, a carcinogen formed in heated foodstuffs,” Journal of Agricultural and Food Chemistry, vol. 50, no. 17, pp. 4998–5006, 2002. View at Publisher · View at Google Scholar · View at Scopus
  69. E. Capuano, A. Ferrigno, I. Acampa, L. Ait-Ameur, and V. Fogliano, “Characterization of the Maillard reaction in bread crisps,” European Food Research and Technology, vol. 228, no. 2, pp. 311–319, 2008. View at Publisher · View at Google Scholar · View at Scopus
  70. D. V. Zyzak, R. A. Sanders, M. Stojanovic et al., “Acrylamide formation mechanism in heated foods,” Journal of Agricultural and Food Chemistry, vol. 51, no. 16, pp. 4782–4787, 2003. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus
  71. M. T. Masatcioglu, V. Gokmen, P. K. W. Ng, and H. Koksel, “Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates,” Journal of the Science of Food and Agriculture, vol. 94, no. 12, pp. 2562–2568, 2014. View at Publisher · View at Google Scholar · View at PubMed · View at Scopus