Chemistry of Maillard Reactions in Processed Foods (eBook)

Salvatore Parisi, PhD, FSPCA PCQI, obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Between 1994 and 2010, Dr Parisi has been involved in different chemical activities working and travelling in different countries around the world, including the United Kingdom, Spain, France, Czech Republic, and United States of America. Dr. Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods; he is also an associate of AOAC International, USA, Southern California Section, serving in the AOAC Official Methods of AnalysisSM (OMA) Expert Review Panel (ERP) for Fertilizers, the AOAC SPIFAN ERP for 2- and 3-MCPD & Glycidyl Esters, and eight different AOAC working groups. He also co-authored the “Stakeholders’ Guidance Document for Consumer Analytical Devices with a Focus on Gluten and Food Allergens”, recently published in the Journal of AOAC International. More recently, He has served as Special Guest Editor for the Journal of AOAC International in 2018 with a Section concerning antibiotics and antimicrobials in foods. At present, he is actively working at the Associazione ‘Componiamo il Futuro’ (COIF), Palermo, Italy. Weihui Luo is an analytical chemist working in food and non-food products and services. She studied at Fudan University with the final Bachelor in Applied Chemistry in 2008; subsequently, Weihui obtained the American Society for Quality (ASQ) certification as quality engineer in 2014 with peer recognition of her proficiency in quality control and quality assurance areas. After six years in different roles concerning analytical chemistry, Weihui worked as laboratory manager at Quo Qi Lab, Shanghai, China, until 2017. At present, she works at Kangdexin (KDX) Composite Material Group, China.  Her expertise includes quantitative chemical analysis of organic and metal pollutants in water and soil by chromatography and spectroscopy, and analyses in processed foods.

Contents 6
1 The Importance of Maillard Reaction in Processed Foods 8
Abstract 8
1.1 Food Processing and the Maillard Reaction 8
1.2 Food Processing Operations—A General Overview 9
1.2.1 Preliminary Operations 11
1.2.1.1 Preliminary Cooling 11
1.2.1.2 Wet and Dry Cleaning 13
1.2.1.3 Sorting and Grading 14
1.2.1.4 Peeling 15
1.2.2 Size Reduction 16
1.2.3 Mixing 19
1.2.4 Forming 20
1.2.5 Separation Processes 21
1.2.6 Fermentation Processes 23
1.2.7 Irradiation Processes 24
1.2.8 Non-thermal Processes 25
1.2.8.1 High-Intensity Pulsed Electric Fields 25
1.2.8.2 High Hydrostatic Pressure 26
1.2.8.3 Ultrasounds 27
1.2.8.4 High-Intensity Light 27
1.2.9 Thermal Treatments with Heat Application 28
1.2.9.1 Blanching 29
1.2.9.2 Dehydration 29
1.2.9.3 Dielectric Heating 30
1.2.9.4 Frying 30
1.2.9.5 Ohmic Heating 31
1.2.9.6 Pasteurisation 31
1.2.9.7 Sterilisation 31
1.2.9.8 Impact on Maillard Reaction and MRP Analytical Detection 32
1.2.10 Evaporation 33
1.2.11 Distillation 34
1.2.12 Extrusion 34
1.2.13 Cooking Procedures 36
1.2.14 Thermal Treatments with Heat Removal 37
1.2.14.1 Chilling 38
1.2.14.2 Freezing 38
References 39
2 Maillard Reaction in Processed Foods—Reaction Mechanisms 45
Abstract 45
2.1 Maillard Reaction Mechanisms and Food Processing—An Overview 46
2.2 Maillard Reaction and Food Processing—The First Step 49
2.3 Maillard Reaction in Acid or Neutral Conditions 51
2.4 Maillard Reaction in Alkaline Conditions—The Formation of Advanced Glycation End Products 52
2.5 Maillard Reaction and Alternative Pathways—The Acrylamide Way 54
References 55
3 Maillard Reaction and Processed Foods—Main Chemical Products 58
Abstract 58
3.1 The Detection of Main Maillard Reaction Products Depending on Processed Foods and Production Methods 58
3.2 Maillard Reaction and Processed Foods from Amadori Compounds to 5-Hydroxymethylfurfural, Furfural and Acrylamide 59
3.3 Maillard Reaction and Processed Foods—Melanoidins 61
References 63