title: New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review.
abstract: Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects. This review provides a new perspective to the Maillard reaction apart from its ubiquitous function in enhancing food flavour, taste and appearance. It focuses on the recent application of Maillard reaction products as an inexpensive and excellent source of emulsifiers as well as superior encapsulating matrices for the entrapment of bioactive compounds. Additionally, it will also discuss the latest approaches employed to perform the Maillard reaction as well as several important reaction parameters that need to be taken into consideration when conducting the Maillard reaction. © 2016 Society of Chemical Industry.
authors: Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Malaysia.
authors: Yee-Ying
authors: YY
authors: Lee
authors: Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Malaysia.
authors: Teck-Kim
authors: TK
authors: Tang
authors: Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Malaysia.
authors: Eng-Tong
authors: ET
authors: Phuah
authors: Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Malaysia.
authors: Noorjahan Banu Mohamed
authors: NB
authors: Alitheen
authors: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Malaysia.
authors: Chin-Ping
authors: CP
authors: Tan
authors: Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Malaysia.|Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Malaysia.
authors: Oi-Ming
authors: OM
authors: Lai
mesh_terms: D045703:Emulsifying Agents / Q000737:chemistry*; D005525:Food-Processing Industry / Q000379:methods; D015416:Maillard Reaction
chemical_list: D045703:Emulsifying Agents
keywords: Maillard reaction; Maillard reaction products (MRPs); application; microencapsulation emulsion