Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies
The Maillard reaction imparts appealing aroma, color and texture to foods such as bread and coffee; however, in milk and dairy products, the Maillard reaction decreases their nutritional value and generates various harmful compounds, including furosine, furfural, and advanced glycation end-products...
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China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-031.pdf |
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| author | XU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing |
| author_facet | XU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing |
| author_sort | XU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing |
| collection | DOAJ |
| description | The Maillard reaction imparts appealing aroma, color and texture to foods such as bread and coffee; however, in milk and dairy products, the Maillard reaction decreases their nutritional value and generates various harmful compounds, including furosine, furfural, and advanced glycation end-products (AGEs), which are associated with chronic diseases in humans. Understanding the formation mechanisms of harmful Maillard reaction products in dairy products and establishing control methods for these compounds are crucial for improving the quality of dairy products. This article elaborates on the biohazardous nature of harmful Maillard reaction products in dairy products, and focuses on the formation pathways of furosine, 5-hydroxymethylfurfural, and AGEs. Furthermore, the advantages and disadvantages of the methods used for the detection of harmful products from Maillard reaction are reviewed, as well as recent advances in the area. Lastly, this review highlights the current strategies for controlling harmful products from Maillard reaction in dairy products. The aim of this paper is to provide scientific guidance for monitoring and controlling harmful products of Maillard reaction in dairy products. |
| format | Article |
| id | doaj-art-988eaff9a10f4abbaa8f8b23c83caa89 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-988eaff9a10f4abbaa8f8b23c83caa892025-02-05T09:08:33ZengChina Food Publishing CompanyShipin Kexue1002-66302025-02-0146327428310.7506/spkx1002-6630-20240708-080Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control StrategiesXU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing0(1. Shenzhen Chenguang Dairy Co. Ltd., Shenzhen 518107, China; 2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China)The Maillard reaction imparts appealing aroma, color and texture to foods such as bread and coffee; however, in milk and dairy products, the Maillard reaction decreases their nutritional value and generates various harmful compounds, including furosine, furfural, and advanced glycation end-products (AGEs), which are associated with chronic diseases in humans. Understanding the formation mechanisms of harmful Maillard reaction products in dairy products and establishing control methods for these compounds are crucial for improving the quality of dairy products. This article elaborates on the biohazardous nature of harmful Maillard reaction products in dairy products, and focuses on the formation pathways of furosine, 5-hydroxymethylfurfural, and AGEs. Furthermore, the advantages and disadvantages of the methods used for the detection of harmful products from Maillard reaction are reviewed, as well as recent advances in the area. Lastly, this review highlights the current strategies for controlling harmful products from Maillard reaction in dairy products. The aim of this paper is to provide scientific guidance for monitoring and controlling harmful products of Maillard reaction in dairy products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-031.pdfdairy products; maillard reaction; furosine; furfurals; advanced glycation end-products |
| spellingShingle | XU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies Shipin Kexue dairy products; maillard reaction; furosine; furfurals; advanced glycation end-products |
| title | Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies |
| title_full | Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies |
| title_fullStr | Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies |
| title_full_unstemmed | Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies |
| title_short | Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies |
| title_sort | research progress on harmful products from maillard reaction in dairy products generation pathways detection methods and control strategies |
| topic | dairy products; maillard reaction; furosine; furfurals; advanced glycation end-products |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-031.pdf |
| work_keys_str_mv | AT xuwenlongxieyijiapanyangliaolijuanhuangminyangyinxiwuyongtailibing researchprogressonharmfulproductsfrommaillardreactionindairyproductsgenerationpathwaysdetectionmethodsandcontrolstrategies |