Formation of advanced glycation end products by novel food processing technologies: A review

• Published in: Food chemistry Vol. 393; p. 133338
• Main Authors: Prestes Fallavena, Lucas, Poerner Rodrigues, Naira, Damasceno Ferreira Marczak, Ligia, Domeneghini Mercali, Giovana
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-11-2022
• Subjects: AGEs; Food processing; Maillard reaction; Non-thermal technologies; Thermal technologies; Maillard reaction; AGEs; Food processing; Thermal technologies; Non-thermal technologies
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133338

•AGEs are compounds formed due to non-enzymatic glycation of proteins and lipids.•Many studies are based on Maillard reaction products to indirect evaluate AGE formation.•LC-MS/MS is the most appropriate assay to quantify AGE in foods.•Non-thermal technologies promote less AGE generation due to the absence of heating.•New thermal technologies are faster, which may decrease the rates of AGE formation.
Advanced glycation end products (AGEs) are a diverse group of compounds formed endogenously and exogenously due to non-enzymatic glycation of proteins and lipids. Although the effects of heating on AGE concentrations in foods are known, few studies have been published addressing the effects of new processing technologies on AGE formation. This work focuses on the current scientific knowledge about the impacts of novel technologies on AGE formation in food products. Most studies do not measure AGE content directly, evaluating only products of the Maillard reaction. Moreover, these studies do not compare distinct operational conditions associated with novel technologies. This lack of information impacts negatively the establishment of process–composition relationships for foods with safe AGE dietary intakes. Overall, the outcomes of this review suggest that the use of novel technologies is a promising alternative to produce food products with a lower AGE content.