Reactants encapsulation and Maillard Reaction

A.D. Troise, V. Fogliano

Research output: Contribution to journalArticleAcademicpeer-review

21 Citations (Scopus)

Abstract

In the last decades many efforts have been addressed to the control of Maillard Reaction products in different foods with the aim to promote the formation of compounds having the desired color and flavor and to reduce the concentration of several potential toxic molecules. Encapsulation, already applied in food industry for different purposes, can be used as a strategy to get the controlled release of some compounds promoting the Maillard Reaction development in order to mitigate the formation of some undesired compounds. In this review the underneath reaction mechanism, the activity of various reactants, the encapsulation strategies and some possible applications in food processing were discussed highlighting the potentialities of encapsulated ingredients in the modulation of Maillard Reaction.
Original languageEnglish
Pages (from-to)63-74
JournalTrends in Food Science and Technology
Volume33
DOIs
Publication statusPublished - 2013

Keywords

  • model dough systems
  • in-water emulsions
  • n-epsilon-carboxymethyllysine
  • polyunsaturated fatty-acids
  • ascorbic-acid
  • acrylamide formation
  • lipid oxidation
  • high-pressure
  • amino-acid
  • microencapsulated ingredients

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