Maillard reaction product and its complexation with environmental pollutants: A comprehensive review of their synthesis and impact. (September 2021)

• Record Type: Journal Article
• Authors: Singh, Kshitij; Tripathi, Sonam; Chandra, Ram
• Is Part Of: Bioresource technology reports. Volume 15(2021)
• Publication Date: 2021-09
• Subjects: Melanoidin -- Maillard reaction -- Sulfur compound -- Heavy metals -- Organic compound; Biomass energy -- Periodicals; Biotransformation (Metabolism) -- Periodicals; Agricultural wastes -- Periodicals; Factory and trade waste -- Periodicals; Organic wastes -- Periodicals; Waste products as fuel -- Periodicals; Waste products as fuel; Organic wastes; Factory and trade waste; Biotransformation (Metabolism); Biomass energy; Agricultural wastes; Periodicals; Electronic journals; 662.88
• DOI: 10.1016/j.biteb.2021.100779
• Languages: English
• ISSNs: 2589-014X

Abstract

Abstract: Melanoidins are the randomly polymerized condensed anionic, non-enzymatic product of maillard reaction between amino and carbonyl group at elevated temperature. It occurs particularly during the food processing and wastewater released from distilleries and various fermented industries. Their synthesis is influenced by several factors because they alter the reaction path and change the product composition. Moreover, melanoidins have been known to be beneficial at low concentrations in food products due to their several properties in a biological system. But, when they are released into the environment at a high concentration from fermentation industries they cause a serious threat to land and aquatic ecosystem. This review encompasses the detailed chemical reaction of melanoidin synthesis and its functional properties to various substances present in nature with implications to its impact on the environment and their role in maintaining the nutritional and flavoring properties in food products. Graphical abstract: Unlabelled Image Highlights: Detailed mechanism and chemical pathway of melanoidin formation Various environmental factors affecting chemical pathway of maillard reaction products Functional properties of MRP with various compounds in environment Melanoidin in food during thermal processing of foods and beverages Impact of maillard reaction products in environment