Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products

doi:10.7506/spkx1002-6630-20190911-138

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (19): 327-333.doi: 10.7506/spkx1002-6630-20190911-138

• Reviews • Previous Articles Next Articles

Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products

QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; 3. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China; 4. College of Food Science and Technology, Oregon State University, Corvallis 97331-6602, USA)

Online:2020-10-15 Published:2020-10-23

Abstract

Abstract: Aroma compounds from the Maillard reaction (MR) between protein and monosaccharide during food processing are widely applied in the field of foods. MR can also occur between chitosan and monosaccharide, and the resulting reaction products (melanoidins) have stronger antibacterial and antioxidant activity than chitosan. However, there are few studies worldwide in this regard. Thus, the objective of this article is to review the latest progress in the preparation of Maillard reaction products (MRPs) between chitosan and monosaccharide and their antibacterial and antioxidant activity, which will provide a theoretical basis for wide application the MRPs in the field of food processing and preservation.

Key words: chitosan; monosaccharide; Maillard reaction products; antioxidation; bacteriostasis

CLC Number:

TS254.4

QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai. Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products[J]. FOOD SCIENCE, 2020, 41(19): 327-333.

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Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products

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