Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food

doi:10.15302/J-FASE-2017182

Front. Agr. Sci. Eng.

2018, Vol. 5

Issue (3) : 321-329 https://doi.org/10.15302/J-FASE-2017182

REVIEW

Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food

Jing TENG, Xiaoqian HU, Ningping TAO, Mingfu WANG(

)

College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

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Abstract

As one of the dominant reactions occurring during thermal treatment of food, the Maillard reaction not only leads to the formation of aroma, browning color and taste compounds, but also contributes to the formation of some unpleasant toxic substances including acrylamide, heterocyclic amines and advanced glycation end products. Polyphenols, one of the most abundant antioxidants in the human diet, are contained in different kinds of foods. In this review, some recent studies on the impact of dietary polyphenols on the formation of acrylamide, heterocyclic amines and advanced glycation end products formed during the Maillard reaction are summarized, including the research work conducted with both chemical model systems and real food model systems; the possible inhibitory mechanisms of different polyphenols are also summarized and discussed in this review. Basically we found that some dietary polyphenols not only scavenge free radicals, but also react with reactive carbonyl species, thus lowering the formation of toxic Maillard reaction products. This review provides a useful theoretical foundation for the application of polyphenols in food safety, and suggests some directions for further study of natural products as inhibitors against the formation of toxic substances in thermally processed food.

Keywords advanced glycation end products acrylamide food safety heterocyclic amine Maillard reaction polyphenols

Corresponding Author(s): Mingfu WANG

Just Accepted Date: 24 November 2017 Online First Date: 14 December 2017 Issue Date: 31 July 2018

Cite this article:

Jing TENG,Xiaoqian HU,Ningping TAO, et al. Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food[J]. Front. Agr. Sci. Eng. , 2018, 5(3): 321-329.

URL:

https://academic.hep.com.cn/fase/EN/10.15302/J-FASE-2017182
https://academic.hep.com.cn/fase/EN/Y2018/V5/I3/321

Fig.1 Structures of some popular dietary polyphenols

Fig.2 The postulated pathway for acrylamide formation via the Maillard reaction and probable inhibitory mechanism of polyphenols against the formation of acrylamide

Fig.3 (a) Structures of some abundant heterocyclic amines formed during thermal processing of food; (b) the probable inhibitory mechanism of selected polyphenolics against the formation of 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine.

Fig.4 The possible pathways for AGE formation as well as inhibitory strategy and structures of some typical reactive carbonyl compounds and AGEs

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