**6. Conclusion**

292 Food Industrial Processes – Methods and Equipment

cells, is associated with increased cellular proliferation (Marchetti, 2009). Besides, some studies demonstrate that AGEs may promote atherogenesis by oxidizing low density lipoproteins (LDL) (Basta *et al*.*,* 2004). Indeed, AGE form crosslinks with low-density lipoprotein (LDL), which become more atherogenic and less susceptible to absorption and subsequent clearance. In addition, LDL modified by AGEs is more easily captured by receptors located on macrophages, generating foam cells (cells with fat droplets and

It has also been suggested that AGEs are involved in neurodegenerative diseases, such as Alzheimer and Parkinson (Grillo & Colombato, 2008; Sato *et al.,* 2006b), arthritis *(Vytásek et al., 2010),* loss of bone mass (Ding *et al.,* 2006) and promotion of changes in the function

Considering AGEs as important mediators of pathological processes, investigations aiming to verify the action of chemical compounds against the synthesis of AGEs and its possible use in therapy of patients with several metabolic complications are in course of development. Substances present in foods, such as pyridoxamine, allyl cysteine (component of garlic extract), phenolic compounds, taurine and carnosine, showed significant anti-AGE effects, but, at present, there is no indication of food components able of reducting AGEs generation *in vivo* (Barbosa *et al.,* 2008). Despite of this, dietary therapies also appear to be an

effective alternative in the control of diseases associated with accumulation of AGEs.

Restricting the consumption of fried, grilled or baked foods seems to be the most effective way of decreasing AGEs endogenous *pool*. Dietary AGEs restriction seems to be a successful strategy in suppression of inflammatory molecules in diabetes, implying eventual prevention or delay of atherosclerosis (Vlassara *et al*., 2002). Several studies indicate that Maillard reaction products from the diet increase the endogenous AGEs pool and, whether this might become a health problem is yet controversial. There are many gaps that must be evaluated before conclusions can be drawn as, for example, the fate of MRPs in the organism. Notwithstanding, several researchers advocate towards the decrease of MRPs ingestion and, therefore, food industry has an important role by considering processes

On the other hand, there are authors who advocate for MRPs as substances that may promote benefits, such as increases in immunity and decreases in the toxicity of some nitrosamines. Figure 8 is a summary of the main biological effects attributed to Maillard

Some studies suggest the MRPs exert positive influence on the gut microbiota (Tuohy *et al.,* 2006). It has been shown that anaerobic bacteria, particularly *Bifidobacteria* strains, are able to use bread melanoidins as carbon source (Borrelli & Fogliano, 2005). Maillard Reaction products in roasted cocoa beans, for example, were able to inhibit the growth of *E. coli* spp.

Furthermore, MRPs exhibit antioxidant activity (Açar *et al.*, 2009; Chang *et al.,* 2011; Chawla *et al.*, 2009; Rao *et al.*, 2011; Summa *et al.*, 2008). Melanoidins from roasted coffee and biscuits exerted protective effects against oxidative stress on human hepatoma HepG2 cells (Goya *et al.*, 2007; Martín *et al.*, 2009). Regarding coffee antioxidant activity, more than 50% of the observed antioxidant activity is due to the low molecular weight compounds linked to the melanoidin skeleton, promoting a chelating ability that is also involved in the shelf life of the product (Delgado-Andrade & Morales, 2005). *In vivo*, a MRPs rich diet was able to suppress lipid peroxidation and to increase antioxidant activity of plasma, although it has

cholesterol) (Hartog *et al.,* 2007; Vasdev *et al*., 2007) (Figure 7).

and/or structure of DNA and RNA molecules (Li *et al.,* 2008).

towards the production of foods with lower contents of MRPs.

and *Enterobactercloaceae* (Summa *et al.*, 2008).

Reaction Products (MRPs) /Advanced Glycation End Products (AGEs).

For food industry, coping with the Maillard reaction and the effects of the reaction products in food and in health is important to the improvement and development of food products. This chapter discussed the positive and negative aspects of the Maillard reaction in food products. The positive contributions of the Maillard reaction are sensory attributes generation, such as color, flavor, aroma and texture. The negative aspects are off-flavor development, flavor loss, discoloration, and loss of protein nutritional value. In the food industry, the role of flavor and color either desirable or undesirable is the key in the manufacture of products of consistent sensory quality. Contradictory knowledge about the effects of Maillard Reaction Products on health indicates that studies are needed to further expand the AGEs and MRPs database as well as development of methods for reducing MRPs generation during home cooking and food processing. Understanding the chemical, nutritional and toxicological consequences of browning reactions and related transformations, *in vitro* and *in vivo,* can lead to better and safer foods and improved human health.

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**16** 

295

 *Brazil* 

**Content of Total Polyphenols in Biodynamic** 

**Organic Acid Lime (***Citrus latifolia* **Tanaka)** 

Ediane Maria Gomes Ribeiro and Gisela Maria Dellamora Ortiz

The main citrus producing countries according to FAO (2008) are China, Brazil and the United States, followed by Mexico, Spain and Italy. However, by species, Brazil is the first world producer of oranges and lemons by conventional tillage, followed by the United

In Brazil, the acid lime cv. *Tahiti* (*Citrus latifolia* Tanaka), also known as *Tahiti* lemon, is regarded as one of the commercially most important citric fruits, occupying over 30,000

The acid lime is used raw or in the form of juice, especially as an ingredient in the

Fig. 1. Leaves and fruits of *Citrus latifolia* Tanaka, cv. Tahiti (Bom Jesus Farm, São Paulo,

States, while China stands out in the production of tangerines.

composition of blends to enhance the flavor of beverages (FAO, 2008).

hectares of cultivated area (Fig.1) (Barros, 1986).

**1. Introduction** 

July, 2009).

Daniela Soares Viana, Lucia Maria Jaeger de Carvalho,

**Clarified by Microfiltration** 

*Federal University of Rio de Janeiro,* 

L-threonine/L-serine. *Food Chemistry*, Vol.119, No.1, March, pp.214–219, ISSN 0308- 8146.

Zeng, Y.; Zhang, X.; Guan, Y. & Yuanxia, S. (2011). Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose-Lysine and Fructose-Lysine Model Systems. *Journal of Food Science*, Vol.76, No.3, April, pp.398-403, ISSN 0022-1147.
