PROCESSED FOODS WHERE MAILLARD REACTIONS OCCUR ITS PLACE IN OUR NUTRITION AND HEALTH DIMENSION

Abstract

The most important of the non-enzymatic browning reactions occurring in processed foods is the Maillard reaction. This reaction between glycine and glucose is a complex reaction, although it is first explained simply in this way. Maillard reaction causes colour, taste and odour changes in foods. Maillard reaction takes place even in home-made bread as well as in ready processed foods. This reaction, which occurs after heat treatment, is carried out to make foods long-lasting and to give desired properties such as colour to foods. In addition to these properties that it gives to foods, positive and negative properties occur in foods. Acrylamide released during the Maillard reaction is one of the carcinogenic substances harmful to food. This reaction, which negatively affects the nutrient content and quality, occurs in every heat- treated food and becomes important for every human being. When the negative properties are observed, it is seen that such ideas and applications are not favoured because of the undesirable and unpleasant effects on food, although efforts are made to reduce these effects. In addition to the negative features of the Maillard reaction reaction, positive features have also been found in the studies. In this study, the importance of Maillard reaction, which has an important place in foods, has been processed, information about acrylamide, which is a carcinogenic substance, has been given and the effects of reaction foods on our nutrition and our health have been mentioned

Keywords

• Maillard Reaction
• Processed Foods
• Acrylamide.

References

1. Abdulmunem, A. R., Samin, P. M., Rahman, H. A., Hussien, H. A., & Mazali, I. I. (2020). Enhancing PV Cell’s electrical efficiency using phase change material with copper foam matrix and multi-walled carbon nanotubes as passive cooling method. Renewable Energy, 160, 663–675.
2. Ames, J. (1990). Control of the Maillard reaction in food systems. Trends in Food Sci Technol(1). Anese, M., Parpinel, M., Franceschi, S., Nicoli, M., & Lerici, C. (1997). Loss and/or formation of antioxidants during food processing and storage. Cancer Lett.(114).
3. Arusoğlu, G. (2015). Akrilamid oluşumu ve insan sağlığına etkileri. Akademik Gıda, 13(1), 61-71.
4. Boekel, M. (1998). Effect of heating on Maillard reactions in milk. Food Chemistry.
5. Bozkurt, H., Göğüş, F., & Eren, S. (1998). Kinetic modelling of maillard browning reactions in molasses. Turk J Eng and Environ.
6. Brownlee, M., Vlassara, H., & Cerami, A. (1984). Nonenzymatic glycosylation and the pathogenesis of diabetic complications. Ann. Intern. Med.
7. Buera, M., Chirife, J., Resnik, S., & Lozano, R. (1987). Nonenzymatic browning in liquid model systems of high water activity: Kinetics of colour changes due to to caramelisation of various single sugars. Journal of Food Science.
8. Burdurlu, S., & Karadeniz, F. (24-26 May 2006). Occurrence and importance of acrylamide in foods. Turkey 9th Food Congress.

9. Cengiz, M., & Gündüz, C. (2013). Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples. Food and Chemical Toxicology, 60, 514-519. Cerny, C. (2010). Thermal generation of flavour active volatiles in food. The Chemistry and Biology of Volatiles, 386. Chau, C., Lii, D., & Yen, G. (1993). Isolation and characterisation of most antimutagenic Maillard reaction products derived from xylose and lysine. Agricultural and Food Chemistry.
10. Chobert, J., Genot, C., Haertle, T., & Chevalier, F. (2001). Scavenging of free radicals, antimicrobial, and cytotoxic activities of the maillard reaction products of β-lactoglobulin glycated with several sugars. Journal of Agricultural and Food Chemistry(49).
11. del Castillo, M., Villamiel, M., & Corzo, N. (2006). Food Biochemistry and Food Processing. In Y. Hui (Ed.), Browning Reactions. Oxford, UK,: Blackwell Publishing.
12. Ehling, S., & Shibamoto, T. (2005). Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with colour formation amounts of pyrazines formed and antioxidant properties of extracts. Journal of Agricultural and Food Chemistry(53).
13. Elgun, A., & Ertugay, Z. (2002). Grain Processing Technology. Atatürk University Publications, p. 407.
14. Erbaş, M. (2002). Maillard Reaction and Hydroxymethylfurfural (HMF) Formation in Bakery Products. Cereal Products Technology Congress and Exhibition. Gaziantep, Turkey.
15. Erkaya, T., & Şengül, M. (2012). Cow Milk Allergens and Control Methods. Academic Food. Eskin, N. (1990). Biochemistry of food processing: Browning reactions in foods. In " Biochemistry of Foods", second.
16. Fayle, S., & Gerrard, J. (2002). The Maillard Reaction. (Belton, Ed.) Royal Society of Chemistry. Friedman, M. (2005). Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food. (M. Friedman, & D. Mottram, Eds) Chemistry and Safety of Acrylamide in Food.
17. Friedman, M., & Levin, C. (2008). Review of methods for the reduction of dietary content and toxicity of acrylamide. Journal of Agricultural and Food Chemistry. doi:6113-6140.
18. Hardy, J., Parmentier, M., & Fanni, J. (1999). Functionality of nutrients and thermal treatments of food. Proceedings of the Nutrition Society.
19. Hodge, J. (1953). Chemistry of browning reactions in model systems. Journal of Agriculture and Food Chemistry.
20. Mastrocola, D., Manzocco, L., Nicoli, M., Lerici, C., & Calligaris, S. (2001). Review of non- enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci. Technol(11).
21. Michalak, J., Gujska, E., & Kuncewicz, A. (2013). RP-HPLC-DAD studies on acrylamide in cereal-based baby foods. Journal of Food Composition and Analysis, 32(1), 68-73.
22. Mlotkiewicz, J. (1998). The role of the Maillard Reaction in the food industry. In: The Maillard Reaction in Foods and Medicine. (J. O'Brien, M. Crabbe, & J. Ames, eds) The Royal Society of Chemistry Special Publication, 223. Mottram, D. (1994). Flavour compounds formed during the Maillard reaction. Thermally Generated Flavours: Maillard microvawe and extrusion process. American Chemical Society.
23. Nizamlıoğlu, N., & Nas, S. (2019). Gıdalarda Akrilamid Oluşum Mekanizmaları, Gıdaların Akrilamid İçeriği ve Sağlık Üzerine Etkileri. Akademik Gıda, 17(2), 232-242. doi:10.24323/akademik-gida.613588.
24. Nursten, H. (2005). The Maillard Reaction: Chemistry, Biochemistry and Implications. Royal Soc of Chem, 213. Owen, R. (1996). Food Chemistry (3rd b.).
25. Ölmez, H., Tuncay, F., Özcan, N., & Demirel, S. (2008). A survey of acrylamide levels in foods from the Turkish Pedreschi, F., Mery, D., & Marique, T. (2008). Quality Evaluation and Control of Potato Chips and French Fries. Elsevier Inc.
26. Poretta, S. (1991). Food. Determination of 5-(Hydroxymethyl)-2-Furfural in Tomato Products: Proposal of a Rapid HPLC Method and Its Comparision with Colourimetric Method(39).
27. Sergen, A. (2010). Modelling The Maillard Reaction in Model Systems and Fried Potatoes by Using Artificial Neural Network With Recpect to Acrylamide. Colour and Antioxidant Capacity.
28. Shibamoto, T., & Lee, K. (2002). Toxicology and antioxidant activities of nonenzymatic browning reaction products: Review. Food Reviews International. doi:10.1081/FRI-120014356 Simons, S., Koutsidis, G., Thong, Y., Haldoupis, Y., Monica-Lazaro, J., Wedzicha, B., & Mottram, D. (2009). Investigation on the effects of amino acids on acrylamide pyrazines and Michael addition products in model systems. Journal of Agricultural Food Chemistry.
29. Journal of Food Composition and Analysis, 21(7), 564-568.
30. Süvari, M. (2015). Farklı kavurma sıcaklıklarının bazı kuruyemişlerde akrilamid oluşumuna etkisi. Yüksek Lisans Tezi. Tekirdağ: Namık Kemal Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı.
31. Woodruff, S., Goodman, S., Uribarri, J., Chen, X., Cai, W., & Pyzik, R. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. doi:110:911-916
32. Yıldız, O., Şahin, M., Aliyazıcıoğlu, R., Kara, M., Tarhan, Ç., & Kolaylı, S. (2010). Maillard Reactions and the Importance of Reaction Products in Foods. Academic Food, 44-51