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Maillard Reaction: New Knowledge in Process Contaminants in Foods and...
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Maillard Reaction: New Knowledge in Process Contaminants in Foods and Effects on Biological Systems

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 July 2021) | Viewed by 5226

Special Issue Editors

Dr. Marta Mesías

E-Mail Website
Guest Editor
Characterization, Quality and Safety Department, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 6, 28040 Madrid, Spain
Interests: food science; Maillard reaction; food safety; thermal food processing; chemical contaminants
Special Issues, Collections and Topics in MDPI journals
Dr. Cristina Delgado-Andrade

E-Mail Website
Guest Editor
Estación Experimental del Zaidín (EEZ), Spanish National Research Council (CSIC), Granada, Spain
Interests: Maillard reaction; glycation; chemical process contaminants; acrylamide; bioaccessibility; in vivo effects
Special Issues, Collections and Topics in MDPI journals
Dr. Francisco J. Morales

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Interests: food quality; food safety; thermal processing; Maillard reaction; glycation; process contaminants; acrylamide; advanced glycation end-products; melanoidins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The formation of chemical contaminants associated with the development of the Maillard reaction during food processing has aroused great interest in recent decades, being the object of study of numerous investigations. Despite the advances, many tasks remain to be done concerning the food matrix effects on the formation of Maillard-derived compounds and mitigation strategies, their metabolism and biotransformation, the elucidation of the chemical structures of many of them, and the relationship with specific toxicological actions or the development of reliable and standardized chromatographic methods for analysis in foods that allow estimation of the exposure through diet and its associated risk.

This Special Issue is open to contributions aimed at exploring recent advances on these chemical process contaminants in foods. The Issue’s scope includes novel insights into their chemistry of formation and elimination, effective mitigation strategies, new analytical techniques, the risk/benefit approach, and exposure assessment, in order to enhance our understanding of these compounds and their dietary exposure.

Dr. Marta Mesías
Dr. Cristina Delgado-Andrade
Dr. Francisco J. Morales
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (2 papers)

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Research

13 pages, 688 KiB  
Article
Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings
by Lucía González-Mulero, Marta Mesías, Francisco J. Morales and Cristina Delgado-Andrade
Foods 2021, 10(9), 2008; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092008 - 26 Aug 2021
Cited by 9 | Viewed by 2604
Abstract
In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, [...] Read more.
In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposure, probably due to the more stringent controls exercised on culinary processes in this context. The higher levels recorded for households and catering services highlight the need for greater awareness of culinary processes and for measures to be adopted in these settings to limit the formation of acrylamide in food preparation. Full article
(This article belongs to the Special Issue Maillard Reaction: New Knowledge in Process Contaminants in Foods and Effects on Biological Systems)
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13 pages, 1792 KiB  
Article
Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells
by Yaya Wang, Lu Dong, Yan Zhang, Junping Wang, Jin Wang, Wenwen Pang and Shuo Wang
Foods 2021, 10(6), 1365; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061365 - 12 Jun 2021
Cited by 4 | Viewed by 1913
Abstract
Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility. Furthermore, advanced glycation end products (AGEs) formed by the Maillard reaction [...] Read more.
Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility. Furthermore, advanced glycation end products (AGEs) formed by the Maillard reaction are associated with long-term diabetes-related complications. In this study, we established a heat processing reaction system for α-DCs and glutenin by simulating common food processing conditions. An in vitro digestion model was used to study the digestibility of glycated glutenin; whereupon the effects of the digestion products on macrophage inflammatory response were further investigated. It was found that reaction conditions, including temperature, treatment duration, pH, and reactant mass ratio, can significantly affect the digestibility of glycation glutenin, in which the mass ratio of reactants has the most significant influence. We demonstrated that when the mass ratio of glutenin to methylglyoxal (MGO) was 1:3, the level of inflammation induced by glycated glutenin was the highest. The mass ratio of reactants significantly affects the digestibility of glycation glutenin and the level of macrophage-induced inflammatory response. This suggests that it is possible to protect the nutritional value of protein and improve food safety by controlling the heat processing conditions of wheat products. Full article
(This article belongs to the Special Issue Maillard Reaction: New Knowledge in Process Contaminants in Foods and Effects on Biological Systems)
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