Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing

Maillard reaction occurs in bakery products during heating process, especially between reducing sugars carbonyls with amino compounds to produce pleasant aromas, favorable colors, and flavors. MR also produces toxic or harmful substances, including advanced glycosylation end products (AGEs) in the last stage of MR. Body AGEs can be divided into exogenous and endogenous sources. Food source AGEs inhibitors such as polyphenols can capture (or remove) active dicarbonyl groups and scavenging free radical, etc. New processing techniques and optimizing oven performance can also be applied to control AGEs. In this review, AGEs in bakery products were systematically described from the sources, formation mechanism, detection methods, influencing factors and inhibition mechanism and methods. Baking ingredients, processing conditions, types of ovens, process technologies (conduction, convection, radiation, vacuum-combined cooling), which contribute to AGEs generation and affect the AGEs content. This research provides new solution for AGEs control and its application in new processing technology.