Screening of antioxidant Maillard reaction products using HPLC-HRMS and study of reaction conditions for their production as food preservatives

The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food flavour, aroma, and colour. Some MRPs exhibit antioxidant properties, prompting interest in their potential as natural food preservatives. This study aimed to develop a method for detecting and identifying antioxidant MRPs using high-pressure liquid chromatography (HPLC) coupled with high-resolution mass spectrometry (HRMS). By improving chromatographic conditions, the separation of antioxidant MRPs was optimised using known antioxidant MRPs as reference signals. This work also examined the effects of pH, reaction time, and different sugar–amino acid combinations on the production and composition of antioxidant MRPs. Results indicated that neutral to basic pH facilitated faster reactions, with pH 7 selected as optimal. A library of 50 m/z signals for potential antioxidant MRPs was created, and the best combinations of amino acids and sugars for their production were identified. These findings pave the way for more precise analyses of antioxidant MRPs, with future research focusing on isolating and characterising specific MRPs to understand their structures and mechanisms, ultimately contributing to the development of functional foods with natural antioxidant properties