Use of sacrificial anode technology to mitigate non-enzymic Maillard browning
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- 作者：George P. Rizzi ; georgerizzi@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Maillard reaction ; Sacrificial anode ; Metals ; Electrochemistry ; Browning mitigation
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：205-208
- 全文大小：259 K
文摘
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Maillard browning was reduced in model systems containing electropositive metals such as Mg, Mn, Al and Sn.
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Metals may act as sacrificial anodes to suppress the formation of dehydroreductones, key browning agents.
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The behavior of metals in Maillard reactions provided more evidence for electrochemical activity in the reactions.
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Results provide a scientific explanation for the observed reduced browning behavior caused by metallic coatings in food packaging.