Thermal Processing of Oilseeds: Multidimensional Impacts on Maillard Reaction Chemistry, Nutritional Safety, and Technological Innovations in Quality Control
Li, Xinyu; Liu, Xinyue; Kong, Zhiqianget al.
2025 • In Trends in Food Science and Technology, 162, p. 105104
[en] Background: Oilseeds are essential global food resources, frequently subjected to thermal processing to enhance functionality and shelf stability. However, these thermal treatments trigger complex biochemical cascades, notably the Maillard reaction, which significantly impacts the nutritional and sensory properties of oilseed-derived products. The formation of Maillard reaction products (MRPs) introduces both beneficial bioactive compounds and potentially harmful advanced glycation end-products (AGEs), necessitating a balanced processing approach.
Scope and approach: This review critically examines the interplay between thermal processing parameters and MRP evolution in oilseed matrices, emphasizing their implications for food quality. The study explores modern analytical approaches, including AI-driven predictive modeling and hyperspectral computer vision systems, for real-time monitoring of MRP formation kinetics and color changes during processing. Furthermore, the review discusses the dual impact of heat exposure on bioactive compound degradation and the generation of potentially harmful AGEs, such as acrylamide
and 5-hydroxymethylfurfural.
Key findings: Progressive thermal exposure induces nonlinear degradation of heat-sensitive phytochemicals while promoting AGE formation, highlighting the need for precision thermal engineering. Optimized processing conditions—temperatures below 140°C with dwell times under 30 minutes—are recommended to balance bioactive retention and mitigate MRP-associated risks. Emerging machine learning techniques and computer vision-enhanced automation present opportunities for next-generation smart processing frameworks. These advancements lay the foundation for nutritionally
optimized oilseed products by intelligently modulating Maillard reaction pathways while addressing key food safety concerns in lipid-rich matrices.
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Li, Minmin
Language :
English
Title :
Thermal Processing of Oilseeds: Multidimensional Impacts on Maillard Reaction Chemistry, Nutritional Safety, and Technological Innovations in Quality Control
This study was supported by the Beijing Nova Program (20230484293) and the National Natural Science Foundation of China [grant number 32272443], the Youth Innovation of the Chinese Academy of Agricultural Sciences (Y2022QC12).
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