Maillard browning was reduced in model systems containing electropositive metals such as Mg, Mn, Al and Sn.
Metals may act as sacrificial anodes to suppress the formation of dehydroreductones, key browning agents.
The behavior of metals in Maillard reactions provided more evidence for electrochemical activity in the reactions.
Results provide a scientific explanation for the observed reduced browning behavior caused by metallic coatings in food packaging.