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Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction

Authors :
Valentina Melini
Domizia Vescovo
Francesca Melini
Antonio Raffo
Source :
Applied Sciences, Vol 14, Iss 6, p 2647 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycation end products (AGEs). Bakery products are major staples consumed daily by people from all walks of life and of all ages; the identification of strategies to hamper acrylamide formation in bread and bread-like products is thus crucial for public health. Several strategies have been proposed to inhibit the MR in food processing, including biochemical approaches such as the use of enzymes; innovative technologies such as ohmic heating, pulsed electric field, high pressure processing, or encapsulation of metal ions; and the chemical modification of reactants, intermediates, or products of MR. Recently, phenolic compounds have been reported to have an inhibitory effect on the formation of harmful by-products resulting from the MR. The aim of this paper is, therefore, to provide a state-of-the-art overview of the use of phenolic compounds in the formulation of bakery products to inhibit the MR. A systematic review of the most up-to-date scientific literature was thus performed. It emerged that the inhibitory action was mainly investigated in bread. Phenolic extracts and powders obtained from plant-based foods have been included in the formulation of bakery products. The effect of pure phenolic standards was also considered.

Details

Language :
English
ISSN :
20763417
Volume :
14
Issue :
6
Database :
Directory of Open Access Journals
Journal :
Applied Sciences
Publication Type :
Academic Journal
Accession number :
edsdoj.5e89fc7dfafb41c0b4f2e9475b672bf9
Document Type :
article
Full Text :
https://doi.org/10.3390/app14062647