Review of non-enzymatic browning and antioxidant capacity in processed foods

Browning reactions represent an interesting research area for the implicati ons in food technology, nutrition and health. The development of some non-e nzymatic browning reactions,such as Maillard reaction, has been recently as sociated to the formation of compounds with strong antioxidant capacity. In this paper, the relation between colour changes due to non-enzymatic brown ing and the formation of compounds with antioxidant activity is discussed. Simple positive or complex correlation between colour and antioxidant prope rties can be found depending on composition and technological history of th e product. Complex relations between these variables are generally obtained in multi-component and in formulated foods, where the simultaneous develop ment of a number of reactions, interacting or prevailing Maillard reaction itself, can affect in opposite ways the overall antioxidant properties and colour of the product. (C) 2001 Elsevier Science Ltd. All rights reserved.