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Thermal processing of Oilseeds: Multidimensional impacts on Maillard reaction chemistry, nutritional safety, and technological innovations in quality control

文献类型： 外文期刊

作者： Li, Xinyu 1 ; Liu, Xinyue 1 ; Kong, Zhiqiang 3 ; Li, Lin 1 ; Li, Long 1 ; Fauconnier, Marie-Laure 4 ; Li, Minmin 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Lab Agroprod Qual Safety Risk Assessment,Minist A, Beijing 100193, Peoples R China

2.Shenyang Agr Univ, Food Sci Coll, Shenyang 110866, Peoples R China

3.Chinese Acad Agr Sci, Inst Plant Protect, State Key Lab Biol Plant Dis & Insect Pests, Beijing 100193, Peoples R China

4.Univ Liege, Gembloux Agrobiotech, Chem Nat Mol, Passage Deportes 2, B-5030 Gembloux, Belgium

关键词： Oilseed matrices; Thermal processing; Maillard reaction chemistry; Nutritional safety; Smart processing technologies

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.4； 五年影响因子：18.4 ）

ISSN： 0924-2244

年卷期： 2025 年 162 卷

页码：

收录情况： SCI

摘要： Background: Oilseeds are essential global food resources, frequently subjected to thermal processing to enhance functionality and shelf stability. However, these thermal treatments trigger complex biochemical cascades, notably the Maillard reaction, which significantly impacts the nutritional and sensory properties of oilseedderived products. The formation of Maillard reaction products (MRPs) introduces both beneficial bioactive compounds and potentially harmful advanced glycation end-products (AGEs), necessitating a balanced processing approach. Scope and approach: This review critically examines the interplay between thermal processing parameters and MRP evolution in oilseed matrices, emphasizing their implications for food quality. The study explores modern analytical approaches, including AI-driven predictive modeling and hyperspectral computer vision systems, for real-time monitoring of MRP formation kinetics and color changes during processing. Furthermore, the review discusses the dual impact of heat exposure on bioactive compound degradation and the generation of potentially harmful AGEs, such as acrylamide and 5-hydroxymethylfurfural. Key findings: Progressive thermal exposure induces nonlinear degradation of heat-sensitive phytochemicals while promoting AGE formation, highlighting the need for precision thermal engineering. Optimized processing conditions-temperatures below 140 degrees C with dwell times under 30 min-are recommended to balance bioactive retention and mitigate MRP-associated risks. Emerging machine learning techniques and computer visionenhanced automation present opportunities for next-generation smart processing frameworks. These advancements lay the foundation for nutritionally optimized oilseed products by intelligently modulating Maillard reaction pathways while addressing key food safety concerns in lipid-rich matrices.

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