نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
واکنش میلارد یا قهوه‌ای شدن غیرآنزیمی معمولاً در فرایندهای حرارتی، نگهداری و ... در فراورده‌های غذایی رخ می‌دهد و آنچه از این واکنش به دست می‌آید در این فراورده‌ها باقی می‌ماند. تولیدکنندگان محصولات غذایی اغلب از محصولات تولیدی در واکنش میلارد برای بهبود رنگ، بافت و افزایش عطر و طعم باهدف افزایش دلپذیری و محبوبیت فراورده‌های غذایی استفاده می‌کنند. محصولات تولیدی در واکنش میلارد به غیر از جنبه‌های مثبت، آثار جهش‌زایی، سرطان‌زایی و سیتوتوکسیک نیز دارند. آکریل‌آمید، فوران و 5- هیدروکسی متیل فورفورال از ترکیبات بالقوه زیان‌آور حاصل از واکنش میلارد شناسایی شده‌اند. گروه‌های غذایی متنوعی که از لحاظ ترکیبات توکسینوژنیک ارزیابی شده‌اند غالباً مصرف بالایی در جوامع انسانی دارند، از این رو استراتژی‌های کاهش این ترکیبات باید در اولویت فرایند تولید محصولات غذایی قرار گیرند. این مقاله مروری است بر ترکیبات ضد تغذیه‌ای حاصل از واکنش میلارد در محصولات غذایی صنعتی و سنتی کشورهای مختلف.
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
Analysis of the Maillard Reaction Anti-nutritional Compounds in Industrial and Traditional Food Products of Different Countries
نویسندگان [English]
- Adele Mohamadi 1
- Mohammad Ghorbani 2
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran.
2 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran.
چکیده [English]
Maillard reaction, or non-enzymatic browning, usually occurs during the thermal processing, storage, and other food processing operations, which can lead to the formation and retaining of Maillard reaction/non-enzymatic products reaction in foods. Food producers usually implement Maillard 's reaction products to improve the color, texture, and aroma of the various food products, leading to high acceptability and popularity. Nevertheless, the Maillard reaction products may induce mutagenic, carcinogenic, and cytotoxic effects; for instance, Acrylamide, furan, and 5-Hydroxymethyl furfural are identified as potential harmful Maillard-forming compounds. Different groups of food products which are analyzed toxinogenetically, have a high consumption rate in the human societies and therefore the strategies for the minimization of these compounds should be prioritized in the production process of food products. Thus, in this revision, the antinutritional compounds produced via the Maillard reaction in industrial and traditional food products of different countries are studied.
کلیدواژه‌ها [English]
- Maillard
- Food products
- Acrylamide
- Furan
- 5-Hydroxymethyl furfural
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