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The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural

  • Rajeev K. SinglaEmail author
  • Ashok K. Dubey
  • Sara M. Ameen
  • Shana Montalto
  • Salvatore Parisi
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

One of the most discussed areas concerning the chemistry of foods is represented by the Maillard reaction. Studies concerning Maillard reaction are currently in progress with new and exciting promises when speaking of additional pathways in the ambit of the so-called non-enzymatic browning. Three different grouped stages are considered in the Maillard reaction, from the reaction between nitrogen-containing molecules such as amino acids (lysine, arginine, and histidine) and reducing sugars on the other side to brownish polymers named melanoidins. One of the obtained intermediates, 5-hydroxymethylfurfural, is historically linked with the browning effect in several fluid foods, but important safety aspects like hygiene concerns (genotoxic and mutagenic damages) have been mentioned in this ambit. Consequently, the detection of this intermediate in foods by means of spectrophotometric, colorimetric, and gas- or liquid chromatography methods should be discussed.

Keywords

Amino compound Gas chromatography HPLC Hydroxymethylfurfural Maillard reaction Melanoidins Reducing sugar 

Abbreviations

HPLC

High-performance liquid chromatography

HMF

5-hydroxymethylfurfural

EFSA

European Food Safety Authority

FAO

Food and Agriculture Organization of the United Nations

JECFA

Joint FAO/WHO Expert Committee on Food Additives and Contaminants

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Copyright information

© The Author(s) 2018

Authors and Affiliations

  • Rajeev K. Singla
    • 1
    Email author
  • Ashok K. Dubey
    • 1
  • Sara M. Ameen
    • 2
  • Shana Montalto
    • 3
  • Salvatore Parisi
    • 4
  1. 1.Division of Biological Sciences and EngineeringNetaji Subhas Institute of TechnologyDwarkaIndia
  2. 2.Medical Research Laboratories, Faculty of ScienceHelwan UniversityCairoEgypt
  3. 3.Food Safety ConsultantFloridiaItaly
  4. 4.Industrial ConsultantPalermoItaly

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