Review of non-enzymatic browning and antioxidant capacity in processed foods
Review of non-enzymatic browning and antioxidant capacity in processed foods
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DOI：
10.1016/s0924-2244(01)00014-0
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发表时间：
2000-09-01
影响因子：
15.3
通讯作者：
Lerici, CR
中科院分区：
文献类型：
--
作者：
Manzocco, L;Calligaris, S;Lerici, CR
布朗宁反应是一个有趣的研究领域，在食品技术，营养和健康的影响。一些非酶布朗宁反应，如美拉德反应的发展，最近已与具有强抗氧化能力的化合物的形成。本文讨论了非酶布朗宁与抗氧化化合物形成的关系。颜色和抗氧化性能之间的简单正相关或复杂相关取决于产品的成分和技术历史。这些变量之间的复杂关系通常在多组分和配制食品中获得，其中许多反应的同时发展，相互作用或主导美拉德反应本身，可以以相反的方式影响产品的整体抗氧化性能和颜色。(C)2001爱思唯尔科技有限公司版权所有。
Browning reactions represent an interesting research area for the implications in food technology, nutrition and health. The development of some non-enzymatic browning reactions,such as Maillard reaction, has been recently associated to the formation of compounds with strong antioxidant capacity. In this paper, the relation between colour changes due to non-enzymatic browning and the formation of compounds with antioxidant activity is discussed. Simple positive or complex correlation between colour and antioxidant properties can be found depending on composition and technological history of the product. Complex relations between these variables are generally obtained in multi-component and in formulated foods, where the simultaneous development of a number of reactions, interacting or prevailing Maillard reaction itself, can affect in opposite ways the overall antioxidant properties and colour of the product. (C) 2001 Elsevier Science Ltd. All rights reserved.