Maillard reaction: an ever green hot topic in food and biological science

The reaction Gibbs energy (ΔrG) is a crucial parameter that determines whether a reaction will occur spontaneously or not. It can be used to categorize reactions into two types: exergonic and endergonic.Exergonic reactions are those in which ΔrG is less than zero. This implies that these reactions can occur spontaneously without an external input of energy. In biological systems, a typical example of an exergonic reaction is the oxidation of carbohydrates. This reaction produces simple...

All chemical reactions begin with a reactant, the general term for one or more substances entering the reaction. Sodium and chloride ions, for example, are the reactants in the production of table salt. One or more substances produced by a chemical reaction are called the product. Chemical reactions follow the law of conservation of mass, which means that matter cannot be created nor destroyed in a chemical reaction. The components of the reactants—the number of atoms and the elements—are all...

The Diels–Alder reaction is thermally reversible, meaning that the reaction reverts to the starting diene and dienophile under suitable temperatures. The forward reaction gives a cyclohexene derivative and is favored at low to medium temperatures. The reverse process, also called retro-Diels–Alder reaction, is a ring-opening process favored at high temperatures.

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

The first law of thermodynamics holds that energy can neither be created nor destroyed—it can only change form. An organism's essential function is to consume (ingest) energy and molecules in the foods we eat, convert some of it into fuel for movement, sustain our body functions, and build and maintain our body structures. There are two types of reactions that accomplish this: anabolism and catabolism.
Anabolism is the process of combining smaller, simpler molecules into larger, more complex...

Baeyer–Villiger oxidation converts aldehydes to carboxylic acids and ketones to esters. The reaction uses peroxy acids or peracids and is often catalyzed by acid. The reaction is named after its pioneers, Adolf von Baeyer and Victor Villiger. The reaction is achieved by a wide range of peracids such as m-chloroperoxybenzoic acid (mCPBA), perbenzoic acid (C6H5COOOH), peracetic acid (CH3COOOH), hydrogen peroxide (H2O2), and tert-butyl hydroperoxide (t-BuOOH).
The carbonyl center is activated by...