Reactants encapsulation and Maillard Reaction

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• 作者：Antonio Dario Troise ; Vincenzo Fogliano
• 刊名：Trends in Food Science and Technology
• 出版年：2013
• 出版时间：September, 2013
• 年：2013
• 卷：33
• 期：1
• 页码：63-74
• 全文大小：1219 K

文摘

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.