Abstract
One of the most discussed areas concerning the chemistry of foods is represented by the Maillard reaction. Studies concerning Maillard reaction are currently in progress with new and exciting promises when speaking of additional pathways in the ambit of the so-called non-enzymatic browning. Three different grouped stages are considered in the Maillard reaction, from the reaction between nitrogen-containing molecules such as amino acids (lysine, arginine, and histidine) and reducing sugars on the other side to brownish polymers named melanoidins. One of the obtained intermediates, 5-hydroxymethylfurfural, is historically linked with the browning effect in several fluid foods, but important safety aspects like hygiene concerns (genotoxic and mutagenic damages) have been mentioned in this ambit. Consequently, the detection of this intermediate in foods by means of spectrophotometric, colorimetric, and gas- or liquid chromatography methods should be discussed.
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Abbreviations
- HPLC:
-
High-performance liquid chromatography
- HMF:
-
5-hydroxymethylfurfural
- EFSA:
-
European Food Safety Authority
- FAO:
-
Food and Agriculture Organization of the United Nations
- JECFA:
-
Joint FAO/WHO Expert Committee on Food Additives and Contaminants
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Singla, R.K., Dubey, A.K., Ameen, S.M., Montalto, S., Parisi, S. (2018). The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural. In: Analytical Methods for the Assessment of Maillard Reactions in Foods. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-76923-3_2
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