Investigating Phenolic Compound Enrichment in Bakery Products as a New Method for Controlling the Maillard Reaction

Belge Stabler^*
*Correspondence: Belge Stabler, Department of Medical Biochemistry, Istanbul Atlas University, 34403 Istanbul, Turkey, Email:

Introduction

In the realm of baking, both professional bakers and home aficionados strive for the ideal harmony of flavour, aroma and texture. The Maillard reaction, a complicated chemical process that happens when amino acids and reducing sugars combine under heat, is one important factor affecting these sensory qualities. Excessive Maillard reaction can result in unwanted effects such browning, off tastes, and nutritional loss, even though it is necessary for the creation of desired flavors and smells in baked goods. Investigating alternate strategies to regulate the Maillard reaction in baked goods has gained popularity in recent years. Phenolic molecules, which are naturally occurring antioxidants present in a variety of plant-based meals, can be enhanced via one such method. In addition to reducing the negative consequences of an excessive Maillard reaction, these chemicals have demonstrated encouraging promise for improving the nutritional profile and sensory qualities of baked goods. Prior to exploring how phenolic chemicals regulate the Maillard reaction, it is critical to comprehend the basic principles of this intricate chemical process. When heat is present, the Maillard reaction takes place between reducing carbohydrates like glucose and fructose and amino acids, usually lysine and arginine. Numerous flavor compounds, such as furans, pyrazines, and thiols, are produced as a result of this reaction and add to the distinctive flavor and aroma of baked goods [1,2].

Description

There are some disadvantages to the Maillard reaction. When baking, extended or high heat exposure frequently results in excessive browning, nutritional value loss, and the development of potentially hazardous substances like acrylamide. Thus, there is a lot of interest in figuring out how to control the Maillard process without sacrificing the nutritional value and sensory appeal of baked goods. The ability of phenolic chemicals, which are found in large quantities in fruits, vegetables, whole grains, and nuts, to alter the Maillard reaction has drawn interest. These substances can scavenge free radicals and prevent other molecules, particularly those implicated in the Maillard reaction, from oxidizing because they have antioxidant qualities. There are a number of theories explaining how phenolic chemicals affect the Maillard reaction.

First, phenolic compounds have the ability to directly react with reactive carbonyl intermediates that are created in the early phases of the Maillard process, which prevents the reaction cascade from continuing. Furthermore, metal ions like iron and copper, which are known catalysts for the Maillard reaction, can be chelated by phenolic compounds, slowing down the process. Additionally, the anti-glycation effect of phenolic substances is intimately linked to the Maillard reaction. Advanced Glycation End-products (AGEs) are created when reducing sugars and protein amino groups undergo a non-enzymatic reaction known as glycation. These substances are linked to a number of diseases, such as diabetes and aging. Phenolic chemicals can indirectly affect the Maillard reaction and its subsequent impacts on sensory qualities and nutritional quality by preventing glycation [2].

Phenolic chemicals present a viable approach to managing the Maillard process in bakery formulations while also enhancing the end goods' nutritional profile and sensory qualities. Using naturally phenolic compound-rich components in bakery compositions, such as whole grains, fruits and nuts, are one strategy. For instance, whole grain flours are a great option for increasing the antioxidant content of baked goods because they have higher quantities of phenolic compounds than refined flours. Additionally, certain phenolic-rich components, like cocoa, citrus fruits, and berries, can be added to baked goods to provide distinctive smells and scents as well as antioxidant advantages. For example, adding blueberries or dried cranberries to muffins increases their phenolic content and improves their fruity flavour, which may help to reduce the Maillard reaction. Using concentrated sources of phenolic compounds, like plant-based extracts or powders, to fortify baked goods is an additional strategy. Without substantially changing the finished products' sensory qualities, these extracts can be added to doughs, batters, or fillings to provide antioxidant activity. For instance, adding green tea extract to cookie dough may increase its antioxidant content while also giving the cookies a faint tea flavour [3].

Enhancing bakery goods with phenolic compounds can have a significant impact on their nutritional value and sensory qualities in addition to regulating the Maillard reaction. Depending on where they come from, phenolic chemicals add fruity, nutty, or flowery aromas to baked goods, enhancing their overall flavour character. Furthermore, by postponing lipid oxidation and staling, the antioxidant properties of phenolic compounds can help maintain the freshness and shelf-life of baked goods. Beyond the nutritional advantages of conventional baked goods, phenolic-enriched bakery products have additional health benefits. Numerous health-promoting benefits, such as anti-inflammatory, anti-cancer, and cardioprotective qualities, have been linked to phenolic compounds. Consequently, eating baked goods enhanced with phenolic compounds may help maintain a more balanced diet and maybe lower the risk of chronic illnesses linked to inflammation and oxidative stress. Although adding phenolic compounds to bakery goods shows promise as a unique method of controlling the Maillard reaction, there are a number of issues that need to be resolved to maximize its application. Because phenolic compounds can degrade under specific circumstances, one problem is making sure they remain stable and bioavailable during baking and storage. Thus, to maximize their positive benefits, phenolic-rich substances must be carefully chosen, and processing methods must be suitable [4,5].

Conclusion

Furthermore, more research is required to clarify the precise mechanisms by which phenolic compounds modulate the Maillard reaction and affect the sensory and nutritional qualities of bakery products. This includes examining how phenolic compounds interact with other ingredients in bakery formulations and how they affect the body's ability to digest and absorb nutrients. Additionally, consumers' sensory acceptance of phenolic-enriched bakery products is still a crucial factor to take into account because, although phenolic compounds can improve the flavor and aroma of baked goods, their presence may also impart unfamiliar or undesirable tastes to some people. For this reason, sensory evaluation studies are crucial to comprehending consumer preferences and refining the formulation of phenolic-enriched bakery products to ensure broad acceptance.

In summary, adding phenolic compounds to bakery goods is a promising way to regulate the Maillard process while also improving the products' nutritional value and sensory appeal. Bakers can lessen the negative effects of excessive browning and flavour development during baking by utilizing the antioxidant qualities of phenolic compounds, producing baked goods that are not only delicious but also healthier. The addition of phenolic compounds to bakery recipes has the potential to completely change how we view and savour baked goods as this field of study develops, adding a new level of flavor, scent, and nutritional advantages.

Acknowledgement

None.

Conflict of Interest

There are no conflicts of interest by author.

References

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