Evidence to indicate that maillard reaction products can provide selective antimicrobial activity

The Maillard reaction (MR) is a non-enzymatic browning reaction that occurs between carbonyl and amino groups present in foods that are processed or cooked at high temperatures; the result being a vast number of reaction products, termed Maillard reaction products (MRPs). Whereas initial stages of the reaction produce small molecular weight, colorless products; some being volatile and contributing to odor, extending the reaction with prolonged exposure to heat will result in the MR reaching final stages and generating high molecular weight products that contribute to color and flavor, important sensory attributes. Many specific MRPs also impart a range of biological properties; the most recently noted being antioxidant capacity and to a comparatively lesser extent antimicrobial activity. The potential antimicrobial activity of MRPs appears to be dependent on the strain of microorganism and internal/external factors that influence the physicochemical reactions occurring between microbe and the MRP, albeit, the mechanism(s) offered by MRPs is somewhat unclear. The objective of this paper is to summarize the evidence that MRPs evoke antimicrobial activity when certain conditions exist in foods that facilitate an inhibitory potential. We review the current knowledge of factors that influence the inhibitory effect of MRPs on microorganism growth and proliferation, proposed mechanisms of antimicrobial properties of MRPs, and discussion of future relevant applications.