FURFURAL, HYDROXYMETHYLFURFURAL AND FUROSINE AS MAILLARD REACTION MARKERS IN FRUIT BASED FOODS INCLUDING JAMS AND BABY FOOD

Abstract

The Maillard reaction occurs between amino acids and reducing sugars and goes through a series of reactions to form various products (MRPs – Maillard reaction products). The reaction is well-known for browning it causes in thermally treated foodstuffs. Many factors influence the type of MRPs formed: pH, sugar content, and processing conditions (temperature, pressure, duration). The compounds formed exhibit different biological properties, some are harmful to organisms and some are considered to be beneficial.

MRPs may also occur in jams and fruit-based baby foods at the level of mg/100 g. As these products are popular among consumers at every age including babies, many studies focus on the evaluation of Maillard reaction on their quality. In this review we have discussed the occurrence, factors affecting the process of formation of chosen MRPs, furosine and hydroxymethylfufural, in fruit jams as well as their influence on the organism.