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Abstract:

The chemistry of the Maillard reaction involves a complex set of steps, and its interpretation represents a challenge in basic and applied aspects of Food Science. Fluorescent compounds have been recognized as important early markers of the reaction in food products since 1942. However, the recent advances in the characterization of fluorophores' development were observed in biological and biomedical areas. The in vivo non-enzymatic glycosylation of proteins produces biological effects, promoting health deterioration. The characteristic fluorescence of advanced glycosylation end products (AGEs) is similar to that of Maillard food products and represents an indicator of the level of AGE-modified proteins, but the structure of the fluorescent groups is, typically, unknown. Application of fluorescence measurement is considered a potential tool for addressing key problems of food deterioration as an early marker or index of the damage of biomolecules. Fluorophores may be precursors of the brown pigments and/or end products. A general scheme of the Maillard reaction is proposed in this article, incorporating the pool concept. A correct interpretation of the effect of environmental and compositional conditions and their influences on the reaction kinetics may help to define the meaning of fluorescence development for each particular system. Copyright © Taylor and Francis Inc.

Registro:

Documento: Artículo
Título:Fluorescence from the maillard reaction and its potential applications in food science
Autor:Matiacevich, S.B.; Santagapita, P.R.; Buera, M.P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Advanced glycosylation; Aging; End products; Fluorescence; Foods; Maillard reaction; Non-enzymatic browning; animal; article; fluorescence; food; food analysis; glycation; human; methodology; rat; Animals; Fluorescence; Food; Food Analysis; Humans; Maillard Reaction; Rats
Año:2005
Volumen:45
Número:6
Página de inicio:483
Página de fin:495
DOI: http://dx.doi.org/10.1080/10408390591034472
Título revista:Critical Reviews in Food Science and Nutrition
Título revista abreviado:Crit. Rev. Food Sci. Nutr.
ISSN:10408398
CODEN:CRFND
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10408398_v45_n6_p483_Matiacevich

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Citas:

---------- APA ----------
Matiacevich, S.B., Santagapita, P.R. & Buera, M.P. (2005) . Fluorescence from the maillard reaction and its potential applications in food science. Critical Reviews in Food Science and Nutrition, 45(6), 483-495.
http://dx.doi.org/10.1080/10408390591034472
---------- CHICAGO ----------
Matiacevich, S.B., Santagapita, P.R., Buera, M.P. "Fluorescence from the maillard reaction and its potential applications in food science" . Critical Reviews in Food Science and Nutrition 45, no. 6 (2005) : 483-495.
http://dx.doi.org/10.1080/10408390591034472
---------- MLA ----------
Matiacevich, S.B., Santagapita, P.R., Buera, M.P. "Fluorescence from the maillard reaction and its potential applications in food science" . Critical Reviews in Food Science and Nutrition, vol. 45, no. 6, 2005, pp. 483-495.
http://dx.doi.org/10.1080/10408390591034472
---------- VANCOUVER ----------
Matiacevich, S.B., Santagapita, P.R., Buera, M.P. Fluorescence from the maillard reaction and its potential applications in food science. Crit. Rev. Food Sci. Nutr. 2005;45(6):483-495.
http://dx.doi.org/10.1080/10408390591034472