Journal ArticleDOI
Melanoidins produced by the Maillard reaction: Structure and biological activity
Heya Wang,He Qian,Weirong Yao +2 more
TLDR
A comprehensive look at what is known to date about melanoidin structure, the formation mechanism for these compounds, and the biological properties related to the beneficial health effects of melanoidins is provided.About:
This article is published in Food Chemistry.The article was published on 2011-10-01. It has received 504 citations till now. The article focuses on the topics: Melanoidin & Maillard reaction.read more
Citations
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Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
Helena Cristina Ferrer Carneiro,Renata V. Tonon,Carlos Raimundo Ferreira Grosso,Miriam Dupas Hubinger +3 more
TL;DR: In this paper, the potential of maltodextrin combination with different wall materials in the microencapsulation of flaxseed oil by spray drying, in order to maximize encapsulation efficiency and minimize lipid oxidation, was evaluated.
Journal ArticleDOI
Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): An overview of their mechanisms of formation
TL;DR: The aim of the present review is to group the main AGEs and ALEs and to describe, for each of them, the precursors and mechanisms of formation.
Journal ArticleDOI
Advanced glycation endproducts in food and their effects on health.
Malene W. Poulsen,Rikke Susanne Vingborg Hedegaard,Jeanette M. Andersen,Barbora de Courten,Barbora de Courten,Susanne Bügel,John Nielsen,Leif H. Skibsted,Lars O. Dragsted +8 more
TL;DR: The current review points out several research needs in order to address important questions on AGEs in foods and health.
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Emulsion stabilization using polysaccharide-protein complexes
TL;DR: In this paper, the authors present a review of polysaccharide-protein complexes and their ability to stabilise oil-in-water emulsions, and present three classes of complexes: naturally-occurring complexes in which protein residues are covalently attached to the polysccharide chains as is the case, for example, with gum Arabic; Maillard conjugates, which are formed by interaction of the reducing end of a poly-charide with an amine group on a protein forming a covalent bond; and electrostatic complexes formed between a
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Coffee melanoidins: structures, mechanisms of formation and potential health impacts
TL;DR: This paper systematizes the available information and provides a critical overview of the knowledge obtained so far about the structure of coffee melanoidins, mechanisms of their formation, and their potential health implications.
References
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Chemical characterization and antioxidant properties of coffee melanoidins.
TL;DR: The amount of melanoidins present in the brews increased as the intensity of the thermal treatment increased, while their molecular weight decreased, and the ability to prevent linoleic acid peroxidation was higher in the dark-roasted samples.
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Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material
TL;DR: In this paper, Lyophilised soluble coffees extracted by various methods from light, medium and dark-roasted arabica and robusta beans were evaluated for antioxidant activity (AA) using ABTS, Folin, DPPH and FRAP techniques.
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Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods
TL;DR: The higher contribution of melanoidins to the total antioxidant activity of coffees was shown to be caused by the LMW compounds linked noncovalently to the melanoidin skeleton, as data from BMC confirmed.
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Structure and antioxidant activity of high molecular weight Maillard reaction products from casein-glucose
TL;DR: Maillard reaction products (MRPs) were prepared from a casein-glucose reaction and ultrafiltrated to provide six fractions, and two fractions were obtained and analyzed for their reducing power and Fe 2+ chelating activity as mentioned in this paper.
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Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities
TL;DR: In this article, different soluble melanoidins and melanoidin fractions isolated from several amino acid-glucose model systems have been analyzed in order to gain more insights on these functional properties such as antioxidant, antimicrobial and antihypertensive activities.