Melanoidins as a potential functional food ingredient
M Mesías, C Delgado-Andrade - Current Opinion in Food Science, 2017 - Elsevier
Highlights•Melanoidins are final Maillard products well-distributed in thermally processed
foods.•Melanoidins are not biologically inert food constituents.•Different techniques allow
melanoidin extraction from foods and by-products.•Potential of melanoidins as a functional
ingredient is explored through literature.Melanoidins are high molecular weight, brown-
coloured and nitrogen-containing compounds generated in the late stages of the Maillard
reaction. These products are mainly responsible for specific colour and typical appearance …
foods.•Melanoidins are not biologically inert food constituents.•Different techniques allow
melanoidin extraction from foods and by-products.•Potential of melanoidins as a functional
ingredient is explored through literature.Melanoidins are high molecular weight, brown-
coloured and nitrogen-containing compounds generated in the late stages of the Maillard
reaction. These products are mainly responsible for specific colour and typical appearance …
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