Abstract:

The Maillard reaction during food processing contributes to the formation of a number of heat-induced toxicants, including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural(5-HMF), which are associated with a variety of health risks. Accumulation and circulation of food-derived AGEs in the body are associated with the development of diabetic complications, meanwhile it could induce oxidative stress, inflammation, and atherosclerosis. The metabolite of 5-HMF, 5-sulfooxymethylfurfural (5-SMF), is potentially genotoxic and carcinogenic. Therefore, how to control the formation of these hazards in thermally processed foods has become a focus of attention in the food industry. In the present study, the formation mechanisms of AGEs and 5-HMF were reviewed in view of the two pathways of Maillard reaction and caramelization, and their detection methods in the last five years were summarized as well as the advantages and disadvantages of each method, to lay the foundation for the establishment of the universal detection method for the AGEs and 5-HMF. On the above basis, the inhibition strategies adopted in recent years were reviewed from three aspects of cutting down the supplies of precursors, blocking the transformation of intermediates, and removing the generated AGEs and 5-HMF, to provide theoretical basis for the control of AGEs and 5-HMF in food to safeguard the quality of heated foods.

Key words: advanced glycation end products (AGEs), 5-hydroxymethylfurfural (5-HMF), formation pathway, detection method, control measure