Antimicrobial activity Maillard reaction

F. Chevalier, J.-M. Chobert, C. Genot, and T. Haertle, Scavenging free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of P-lactoglobulin glycated with several sugars, J. Agric. Food Chem., 2001, 49, 5031-5038. 

Stecchini, M.L., Giavedoni, P., Sarais, I., and Lerici, C.R. 1993. Antimicrobial activity of Maillard reaction products against Aeromonas hydrophilia. Ital. J. Food Sci. 2, 147—150. 

Nakamura et al. (1992b) also reported that the antioxidative effect of ovalbumin was remarkably enhanced by covalent binding of dextran or galactomannan through a controlled Maillard reaction (Table 9). From the above results, it can be considered that conjugates formed by the interaction between protein and polysaccharide at mild conditions are very useful for the food industry in terms of their emulsifying, antioxidative and antimicrobial activities. 

SO2 is not only antimicrobially active, but inhibits discoloration by blocking compounds with a reactive carbonyl group (Maillard reaction nonenzymatic browning) or by inhibiting oxidation of phenols by phenol oxidase enzymes (enzymatic browning). 

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