**8. Recovery of food industrial effluents by membrane process and water reuse**

The drivers for implementation of water reuse practices in food industries is essential due to increasing demands on declining freshwater supplies, severe water shortages and dry periods, and the fact that water quality discharge regulations have become stricter. In addition, environmental and economical aspects are incentives to treat food wastewater with water reuse purpose (Casani et al., 2005).

Food industry looks at membrane processes for wastewater treatments to produce purified water for recycle or reuse due to their characteristics as techniques that can be implemented in any food plant and because they can be combined with other unit operations (hybrid processes (Sarkar et al, 2006). Table 6 summarizes some important results of recycling water and cleaning effluents by membrane technology.

Typical wastewaters in food industries come from different parts of the plant and they are submitted to a wide fluctuation in flow and composition depending on the type of food industry and size and even, on the moment in which the plant is working (different steps of "cleaning in place", heating, sterilization, etc.). They do not contain toxic compounds (except in wastewater from washing fruits and vegetables in which pesticides can be a water contaminant) but they are characterized by high values in biological oxygen demand (BOD) and chemical oxygen demand (COD) as well as total dissolved solids (TSS) in some cases. Those high contents come from organic (proteins, carbohydrates, fats) and inorganic (salts, additives, dyes) compounds.

**8.1 Recovery of cleaning-in-place solutions** 

uses can be limited.

Special attention can give at the recovery cleaning solutions from wastewater of food industries. A large amount of acids and alkalis in cleaning and sanitizing steps are used in dairy industry. The consumption of NaOH, HNO3 and detergents/disinfectants in a dairy industry that processes 1.5 million liters of milk per day is around 3 500, 1 000 and 1 000 kg per day respectively (Fernández et al., 2010). More than 40% of the total pollution caused by a dairy industry comes from their cleaning in place units (Henk, 1993). Particularly, the cleaning in place (CIP) used in food industries consists in a number of steps that depends on the type of product, but the final waste streams collected from each of these stages are usually treated together and show COD values of 400-600 mgO2.L-1 (Daufin et al., 2001). There are a number of works describing how to recover contaminated cleaning solutions by membranes (Choe et al., 2005; Fernández et al., 2010; Gésan-Guiziou et al., 2002, 2007; Merin et al., 2002; Räsänen et al., 2002). Dresch et al. (2001) pointed out the NF technology as a promising technique compared to decantation, centrifugation and microfiltration (0.1µm cut-off) for the regeneration of waste NaOH solutions from an industrial CIP system. However, Gésan-Guiziou et al. (2007) reported that MF could be more adequate operation based on that the surfactant contained in the spent detergent is only slightly rejected by the membrane and costs of MF operation are much lower (lower TMP) compared to UF and NF costs, in spite of that the COD permeate when using MF was much higher and its possible

263

When using NaOH or HNO3 solutions in alkaline and acid cleaning steps, their recovery in the permeate is not very difficult, because the rejection of these compounds on an ultrafiltration or even in a NF are very low, obtaining a permeate stream than can be reused in the CIP and being the rest of foulants retained by the membrane. However, when the cleaning agent is composed by other chemicals (antiscalants, anionic/cationic detergents, antifoaming compounds, surfactants, etc.) their recovery in the permeate stream is not so evident (Wendler et al., 2002). The use of MF, UF or NF techniques depends on if surfactants want to be recovered in the permeate o in the concentrate streams. If surfactants are below their critical micelle concentration (CMC) they will not be retained by any of these techniques, but if they are above CMC, MF and UF techniques retain these components and the permeate stream will lose its cleaning properties. Some works based on NF processes with the aim of surfactants recovery in the permeate stream have been published in the last years (Boussu et al., 2007, Forstmeier et al., 2002; Kaya et al., 2006, 2009). In those cases permeate flux and surfactant rejection are strongly dependent on the membrane material (membrane isoelectric point - IEP) and feed conditions (pH, concentration, etc.) due to that NF processes are not only governed by steric reasons and charge interaction between solutes and membrane surface plays an important role in transmission and membrane selectivity. Diluted caustic and acidic washing solutions (showing COD between 8 000 and 10 000 mgO2.L-1) can be recovered by NF membranes with molecular weight cut off (MWCO) between 150 and 300 Da. Permeate flow rates are moderate (between 7 and 12 Lh-1m-2) at pressures around 0.9 MPa (Räsänen et al., 2002). NF shows robust performance for the recovery of caustic solutions when faced with large variations of solution composition, as it happens at industrial CIPs (Dresch et al., 1999; Gésan-Guiziou et al., 2002). In some published research, transmission of NaCl higher than 99% was measured when variable feed composition (COD between 100 and 11 000 mgO2.L-1) and suspended matter between 0.4 and 5.6 gL-1 was nanofiltered with ceramic membranes of 1 000 MWCO obtaining high

permeate flow rates (40–110 Lh-1m-2) at 70ºC and 0.4 MPa transmembrane pressure.


Table 6. Promising applications of membranes in wastewater treatment of food industry

#### **8.1 Recovery of cleaning-in-place solutions**

268 Food Industrial Processes – Methods and Equipment

**Combined membrane treatments** 

Cartridge filtration-NF-RO-UVoxidation

NF-UV

UF and RO

Two NF steps Water use in

MBR-NF, RO Unspecified

MF, UF, NF, RO Rinsing beans

NF Unspecified

NF Drinking

mill, washing, MF, UF, NF, RO Drinking

Two NF steps-UV SBR, MBR, UF and RO in different combinations

**Water recycling** 

Drinking

boilers

Boiler make up water

Drinking

**source** 

condensates from concentration and drying steps

machines, chess processing

Beverage/bottle rinsing, brewing room , bright beer reservoir

Fruit and vegetable processing/rinsing beans, cereal processing

Tomato/cleaning, sorting and moving the processed

Fruit juices/ bottle washing, fruit processing, juice production and cleaning of tanks, pipes

Vegetable oil/olive

Meat and seafood/ slaughterhouse fish and crustaceans and tuna cooking

Table 6. Promising applications of membranes in wastewater treatment of food industry

Unspecified Scharnagl et al., (2000); Muro et

Koo et al., (2011) Dairy/Flash coolers Cartridge filtration-

al., (2010) MF, UF, NF

**Reference Industry/wastewater** 

Chmiel at al., (2003) Dairy/Vapor

(2002c); Tay & Jeyaseelan, (1995) Milk/Bottles

Mavrov et al., (1997), (2000); Chmiel et al., (2000); Čuda et al., (2006); Vourch et al., (2008)

Rögener et al., (2002a), (2002b),

Mavrov and Bélières, (2000); Braeken et al., (2004); Simate et al., (2011); Cornelissen, (2002);

Rajkumar et al., (2010); Muro et

Iaquinta et al., (2006), (2009); Mänttäri & Nyström, (2000)

Noronha et al. (2002); Blöcher et

Mohammadi & Esmaeelifar, (2004); Galambos et al., (2004); Akdemir & Ozer, (2009); Mantzavinos & Kalogerakis, (2005); Rajkumar et al., (2010)

Fähnrich et al., (1998); Cui & Muralidhara, 2010; Cheryan, 1998; Afonso and Bórquez (2002a); Bohdziewicz et al. ( 2002), (2003), Bohdziewicz & Sroka, (2005a), (2005b), (2006), Kuca & Szaniawska, (2009); Walha et al., (2009); Dumay et al., (2008).

Blöcher et al., (2002)

al., (2009)

al., (2002)

Turano et al. (2002)

Special attention can give at the recovery cleaning solutions from wastewater of food industries. A large amount of acids and alkalis in cleaning and sanitizing steps are used in dairy industry. The consumption of NaOH, HNO3 and detergents/disinfectants in a dairy industry that processes 1.5 million liters of milk per day is around 3 500, 1 000 and 1 000 kg per day respectively (Fernández et al., 2010). More than 40% of the total pollution caused by a dairy industry comes from their cleaning in place units (Henk, 1993). Particularly, the cleaning in place (CIP) used in food industries consists in a number of steps that depends on the type of product, but the final waste streams collected from each of these stages are usually treated together and show COD values of 400-600 mgO2.L-1 (Daufin et al., 2001).

There are a number of works describing how to recover contaminated cleaning solutions by membranes (Choe et al., 2005; Fernández et al., 2010; Gésan-Guiziou et al., 2002, 2007; Merin et al., 2002; Räsänen et al., 2002). Dresch et al. (2001) pointed out the NF technology as a promising technique compared to decantation, centrifugation and microfiltration (0.1µm cut-off) for the regeneration of waste NaOH solutions from an industrial CIP system. However, Gésan-Guiziou et al. (2007) reported that MF could be more adequate operation based on that the surfactant contained in the spent detergent is only slightly rejected by the membrane and costs of MF operation are much lower (lower TMP) compared to UF and NF costs, in spite of that the COD permeate when using MF was much higher and its possible uses can be limited.

When using NaOH or HNO3 solutions in alkaline and acid cleaning steps, their recovery in the permeate is not very difficult, because the rejection of these compounds on an ultrafiltration or even in a NF are very low, obtaining a permeate stream than can be reused in the CIP and being the rest of foulants retained by the membrane. However, when the cleaning agent is composed by other chemicals (antiscalants, anionic/cationic detergents, antifoaming compounds, surfactants, etc.) their recovery in the permeate stream is not so evident (Wendler et al., 2002). The use of MF, UF or NF techniques depends on if surfactants want to be recovered in the permeate o in the concentrate streams. If surfactants are below their critical micelle concentration (CMC) they will not be retained by any of these techniques, but if they are above CMC, MF and UF techniques retain these components and the permeate stream will lose its cleaning properties. Some works based on NF processes with the aim of surfactants recovery in the permeate stream have been published in the last years (Boussu et al., 2007, Forstmeier et al., 2002; Kaya et al., 2006, 2009). In those cases permeate flux and surfactant rejection are strongly dependent on the membrane material (membrane isoelectric point - IEP) and feed conditions (pH, concentration, etc.) due to that NF processes are not only governed by steric reasons and charge interaction between solutes and membrane surface plays an important role in transmission and membrane selectivity.

Diluted caustic and acidic washing solutions (showing COD between 8 000 and 10 000 mgO2.L-1) can be recovered by NF membranes with molecular weight cut off (MWCO) between 150 and 300 Da. Permeate flow rates are moderate (between 7 and 12 Lh-1m-2) at pressures around 0.9 MPa (Räsänen et al., 2002). NF shows robust performance for the recovery of caustic solutions when faced with large variations of solution composition, as it happens at industrial CIPs (Dresch et al., 1999; Gésan-Guiziou et al., 2002). In some published research, transmission of NaCl higher than 99% was measured when variable feed composition (COD between 100 and 11 000 mgO2.L-1) and suspended matter between 0.4 and 5.6 gL-1 was nanofiltered with ceramic membranes of 1 000 MWCO obtaining high permeate flow rates (40–110 Lh-1m-2) at 70ºC and 0.4 MPa transmembrane pressure.

minerals by membranes process in filtration stages: UF and NF. The results of membrane process to treatment of whey depended on the operating conditions, but the temperature effect was greater in the ultrafiltration process. 80% of proteins from whey were recovered with the membrane of 15 kDa operating to 2.4 Lh-1 to 30ºC and 1.5 bar. The NF process showed that the transmembrane pressure affect lactose rejection, obtaining itself 70% of

265

Respect to wastewaters from fish processing, effluents contain a large amount of potentially valuable proteins. These proteins can be concentrated by means of ultrafiltration (UF) and recycled into the fish meal process, improving its quality and the economic benefits from the raw material, whereas the treated water can be discharged into the sea or reused in the plant. An extensive review of the application of pressure-driven membrane separation processes in the treatment of seafood processing effluents and recovery of proteins therein was presented by Alfonso & Bórquez, (2002b). Two effluents from a fish meal plant located in Talcahuano, Chile, were characterized. A mineral tubular membrane, Carbosep M2 (MWCO = 15 kDa) was used in the UF experiments. The operating conditions were optimized in total recirculation mode, and the subsequent concentration experiments were carried out at 4 bar pressure, 4 ms-1, crossflow velocity, ambient temperature and natural pH. The results show that UF reduces the organic load from the fish meal wastewaters and allows the recovery of valuable raw materials comprising proteins. Dumay´s work focuses on the treatment of washing waters coming from surimi manufacturing using ultrafiltration technology at a laboratory scale. Four membrane materials (poly-ether sulfone, polyacrilonytrile, poly vinylidene fluoride and regenerated cellulose) and 5 MWCO (from 3 to 100 kDa) were studied at bench laboratory scale using the pilot Rayflow® 100, commercialised by Rhodia Orelis. The investigation deals with the ability for membranes to offer a high retention of biochemical compounds (proteins

Wastewaters produced in the food industry depend upon the particular site activity. Animal processors and rendering plants will generate effluents with different characteristics to those from fruit/vegetable washers and edible oil refiners (suspended/colloidal and dissolved

MF and UF systems can reduce suspended solids and microorganisms, whilst UF/RO combinations can also remove dissolved solids and provide a supply of process water and simultaneously reducing waste streams. UF systems can get more than 90% reduction in BOD and less than 5 mg.L-1 in residual solids and less than 50 mg.L-1 in grease and oil. NF systems are being used in a number of applications thank to the quick development in new membrane materials. In case of RO process, BOD removal rate of 90-99% is possible

The favourable characteristics (modular) of membrane technologies allow to use different techniques as it has be seen all along this chapter. These hybrid processes can include traditional techniques as centrifugation, cartridge filtration, disinfection and different membrane techniques building a "cascade design" very used in many of the applications reviewed. The risk of membrane damage due to the contact with particles, salt conglomerates, chemicals or others substances must be minimized to prevent short

solids, organic pollution and oil and greases as well as microbial contamination).

providing a low cost controlled source of bacteria-free water.

yield with the membrane of 0.150 kDa, using a flow of Lh-1 to 25 ºC and 1.8 bar.

and lipids) (Dumay et al., 2008).

**9. Conclusions** 

Regarding to the acidic detergents used in food industries CIPs, some results have been published (Novalic et al., 1998). Two HNO3 spent solutions were investigated with NF. Higher COD cleaning solution of 18 500 mgO2.L-1 was obtained after a cleaning step without previous alkaline step. The other solutions was lower in COD (1 800 mg O2.L-1) and was obtained after a previous alkaline cleaning step. Two effluents were nanofiltered at 50 ºC and 3.0 MPa and at maximum recovery rate of 75%.

In other studies, several salts (Ca(NO3)2 and (Mg(NO3)2) were analyzed in the cleaning solution. However low COD solution essayed was nanofiltered at a rate of 40 Lh-1m-2 and final COD was low (450 mgO2.L-1). Kaya et al. (2009) used NF (1 000 Da cut-off) to treat a detergent composed by anionic and nonionic surfactants, dyes and salts from a dishwasher detergent. Maximum fluxes (around 120 Lh-1m-2, 25 ºC, 1.2 MPa) were obtained at pH of 5, near to the membrane IEP. However, surfactants have hydrophobic interactions with anionic dyes (tartrazine) what explains higher rejection than expected (Kartal & Akbas, 2005; Zahrim et al., 2011). Authors found also strong influence of temperature and pH on the flux decay along the experiments. Initial higher fluxes at higher temperatures (40ºC) rapidly decay due to pores blocking by surfactant monomers and rejections reduces with temperatures due to an increase in solutes diffusion or expansion of membrane structure a higher temperatures (organic membranes).

For other hand, large dairy companies (food companies in general) are changing the conventional cleaning agents for those novel single-phase detergents. These new formulations are expensive but CIP steps are shorter and only have one or two steps (cleaning and disinfection). Single-phase detergents are designed by detergent companies and formulations are not available but alkalis or acids, surfactants, complexant agents and de-foamers usually are included. Recovery of these detergents is not easy because all the components should be permeate through the membrane and to should separate from the rest of foulants, what might be retained. Some authors have been studied the recovery of these detergents by NF processes using a spent single-detergent from a milk company (Fernández et al., 2010). In spite of that NF membrane (200 Da cut-off) maintains constant permeate flux rate (around 45 Lh-1m-2) at 0.9 MPa, 70ºC and 75% recovery rate after 1800 hours running, infrared studies demonstrated that some compounds present in the fresh single phase detergent are partially retained by the membrane.

#### **8.2 Recovering of the other valuables constituents of wastewater of food industry**

An overview of types and applications of membrane separation techniques to recover of proteins and functional compounds from wastewater cheese and fish processing are showed in this section.

Chollangi & Hossain (2007) evaluated the fractionation of dairy wastewater into lactoseenriched and protein-enriched streams using ultrafiltration membrane technique. Three membranes of MWCO of 3, 5 and 10 kDa of regenerated cellulose material were used to determine the efficiency of the process. The performance was determined under various processing conditions that include the operating temperature and TMP across the membrane and the concentration of lactose in the feed solution. It was found that the 3, 5 and 10 kDa membranes provided 70–80%, 90–95% and 100% recovery of lactose in permeate, respectively from made-up solution of pure lactose. The 10 kDa membrane results showed a 100% recovery of lactose from wastewater sample. Muro et al. (2010) worked with residual whey from a cheese industry, it was fractioned to recover proteins, lactose and minerals by membranes process in filtration stages: UF and NF. The results of membrane process to treatment of whey depended on the operating conditions, but the temperature effect was greater in the ultrafiltration process. 80% of proteins from whey were recovered with the membrane of 15 kDa operating to 2.4 Lh-1 to 30ºC and 1.5 bar. The NF process showed that the transmembrane pressure affect lactose rejection, obtaining itself 70% of yield with the membrane of 0.150 kDa, using a flow of Lh-1 to 25 ºC and 1.8 bar.

Respect to wastewaters from fish processing, effluents contain a large amount of potentially valuable proteins. These proteins can be concentrated by means of ultrafiltration (UF) and recycled into the fish meal process, improving its quality and the economic benefits from the raw material, whereas the treated water can be discharged into the sea or reused in the plant. An extensive review of the application of pressure-driven membrane separation processes in the treatment of seafood processing effluents and recovery of proteins therein was presented by Alfonso & Bórquez, (2002b). Two effluents from a fish meal plant located in Talcahuano, Chile, were characterized. A mineral tubular membrane, Carbosep M2 (MWCO = 15 kDa) was used in the UF experiments. The operating conditions were optimized in total recirculation mode, and the subsequent concentration experiments were carried out at 4 bar pressure, 4 ms-1, crossflow velocity, ambient temperature and natural pH. The results show that UF reduces the organic load from the fish meal wastewaters and allows the recovery of valuable raw materials comprising proteins. Dumay´s work focuses on the treatment of washing waters coming from surimi manufacturing using ultrafiltration technology at a laboratory scale. Four membrane materials (poly-ether sulfone, polyacrilonytrile, poly vinylidene fluoride and regenerated cellulose) and 5 MWCO (from 3 to 100 kDa) were studied at bench laboratory scale using the pilot Rayflow® 100, commercialised by Rhodia Orelis. The investigation deals with the ability for membranes to offer a high retention of biochemical compounds (proteins and lipids) (Dumay et al., 2008).

#### **9. Conclusions**

270 Food Industrial Processes – Methods and Equipment

Regarding to the acidic detergents used in food industries CIPs, some results have been published (Novalic et al., 1998). Two HNO3 spent solutions were investigated with NF. Higher COD cleaning solution of 18 500 mgO2.L-1 was obtained after a cleaning step without previous alkaline step. The other solutions was lower in COD (1 800 mg O2.L-1) and was obtained after a previous alkaline cleaning step. Two effluents were nanofiltered at 50 ºC

In other studies, several salts (Ca(NO3)2 and (Mg(NO3)2) were analyzed in the cleaning solution. However low COD solution essayed was nanofiltered at a rate of 40 Lh-1m-2 and final COD was low (450 mgO2.L-1). Kaya et al. (2009) used NF (1 000 Da cut-off) to treat a detergent composed by anionic and nonionic surfactants, dyes and salts from a dishwasher detergent. Maximum fluxes (around 120 Lh-1m-2, 25 ºC, 1.2 MPa) were obtained at pH of 5, near to the membrane IEP. However, surfactants have hydrophobic interactions with anionic dyes (tartrazine) what explains higher rejection than expected (Kartal & Akbas, 2005; Zahrim et al., 2011). Authors found also strong influence of temperature and pH on the flux decay along the experiments. Initial higher fluxes at higher temperatures (40ºC) rapidly decay due to pores blocking by surfactant monomers and rejections reduces with temperatures due to an increase in solutes diffusion or expansion of membrane structure a

For other hand, large dairy companies (food companies in general) are changing the conventional cleaning agents for those novel single-phase detergents. These new formulations are expensive but CIP steps are shorter and only have one or two steps (cleaning and disinfection). Single-phase detergents are designed by detergent companies and formulations are not available but alkalis or acids, surfactants, complexant agents and de-foamers usually are included. Recovery of these detergents is not easy because all the components should be permeate through the membrane and to should separate from the rest of foulants, what might be retained. Some authors have been studied the recovery of these detergents by NF processes using a spent single-detergent from a milk company (Fernández et al., 2010). In spite of that NF membrane (200 Da cut-off) maintains constant permeate flux rate (around 45 Lh-1m-2) at 0.9 MPa, 70ºC and 75% recovery rate after 1800 hours running, infrared studies demonstrated that some compounds present in the fresh

**8.2 Recovering of the other valuables constituents of wastewater of food industry**  An overview of types and applications of membrane separation techniques to recover of proteins and functional compounds from wastewater cheese and fish processing are showed

Chollangi & Hossain (2007) evaluated the fractionation of dairy wastewater into lactoseenriched and protein-enriched streams using ultrafiltration membrane technique. Three membranes of MWCO of 3, 5 and 10 kDa of regenerated cellulose material were used to determine the efficiency of the process. The performance was determined under various processing conditions that include the operating temperature and TMP across the membrane and the concentration of lactose in the feed solution. It was found that the 3, 5 and 10 kDa membranes provided 70–80%, 90–95% and 100% recovery of lactose in permeate, respectively from made-up solution of pure lactose. The 10 kDa membrane results showed a 100% recovery of lactose from wastewater sample. Muro et al. (2010) worked with residual whey from a cheese industry, it was fractioned to recover proteins, lactose and

and 3.0 MPa and at maximum recovery rate of 75%.

higher temperatures (organic membranes).

in this section.

single phase detergent are partially retained by the membrane.

Wastewaters produced in the food industry depend upon the particular site activity. Animal processors and rendering plants will generate effluents with different characteristics to those from fruit/vegetable washers and edible oil refiners (suspended/colloidal and dissolved solids, organic pollution and oil and greases as well as microbial contamination).

MF and UF systems can reduce suspended solids and microorganisms, whilst UF/RO combinations can also remove dissolved solids and provide a supply of process water and simultaneously reducing waste streams. UF systems can get more than 90% reduction in BOD and less than 5 mg.L-1 in residual solids and less than 50 mg.L-1 in grease and oil. NF systems are being used in a number of applications thank to the quick development in new membrane materials. In case of RO process, BOD removal rate of 90-99% is possible providing a low cost controlled source of bacteria-free water.

The favourable characteristics (modular) of membrane technologies allow to use different techniques as it has be seen all along this chapter. These hybrid processes can include traditional techniques as centrifugation, cartridge filtration, disinfection and different membrane techniques building a "cascade design" very used in many of the applications reviewed. The risk of membrane damage due to the contact with particles, salt conglomerates, chemicals or others substances must be minimized to prevent short

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It seems likely that the application of membrane systems in the food industry will continue growing rapidly. In particular, wastewater treatments will become more important in the next years because of the increasing cost of mains water and effluent sewer disposal. A membrane wastewater treatment system can be a major contribution to a food sector and its introduction may feature as part of the continuous improvement plans within an environmental management system.

#### **10. References**


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It seems likely that the application of membrane systems in the food industry will continue growing rapidly. In particular, wastewater treatments will become more important in the next years because of the increasing cost of mains water and effluent sewer disposal. A membrane wastewater treatment system can be a major contribution to a food sector and its introduction may feature as part of the continuous improvement plans within an

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**15** 

275

*Brazil* 

**Pros and Cons** 

Deborah Markowicz Bastos, Érica Monaro,

*Nutrition Department, School of Public Health, São Paulo University* 

Érica Siguemoto and Mariana Séfora

**Maillard Reaction Products in Processed Food:** 

The Maillard reaction was first reported in 1912 by Louis-Camille Maillard, who described that upon gently heating sugars and amino acids in water, a yellow-brown color developed. The reaction that leads to these colorful compounds, firstly described from a simple observation, is actually the result of a complicated pathway of chemical reactions. The Maillard reaction is often described in food systems but it also occurs in living organisms, and in this case, it is called glycation. In biological systems, the ramifications of the Maillard reaction have been observed and analyzed, as this reaction has become important in the

The consumption of Maillard Reaction Products (MRPs) has increased in recent decades and there are evidences that these substances are absorbed and may participate in pathological processes such as, cataract, diabetes, degenerative diseases, atherosclerosis and chronic renal failure. On the other hand, these compounds are responsible for essential sensory attributes of thermally processed food products, contributing to their appearance, flavor, aroma and

This chapter will cover the chemistry of Maillard reaction products generation, the role of these products in food acceptability, the analysis of these compounds both in food products and in the human body and the biological activities attributed to these compounds, since this is a contemporary and controversy subject in food science and

Since the first description of a browning reaction of glycine with glucose by Louis Maillard, the knowledge on chemical structures derived from the reaction of carbonylic and amino

Amino-carbonyl and related interactions of food constituents comprise those changes commonly termed as "non-enzymatic browning reactions". Specifically, reactions of amines, amino acids, peptides, and proteins with reducing sugars and vitamin C (Maillard reaction, caramelization, ascorbic acid degradation) and quinones (enzymatic browning) cause

field of food science and medicine (Finot, 2005; Gerrard, 2002a).

**2. The chemistry of Maillard reaction products generation** 

deterioration of food during storage and processing (Friedman, 1996).

compounds has considerably increase (Nass *et al*., 2007).

**1. Introduction** 

texture.

nutrition field.

