Melanoidine

Melanoidins are brown, high-molecular-weight polymers formed through the Maillard reaction, a chemical process occurring between reducing sugars and amino acids during the heating of foods. This non-enzymatic browning is responsible for the distinctive color, flavor, and aroma found in various thermally processed food products. They are commonly present in baked goods, roasted coffee, malted barley, toasted breads, and caramel.

These polymers play a significant role in food chemistry by contributing to the texture and shelf-life of products, as well as providing specific sensory characteristics such as roasted, savory, or bitter notes. Because the Maillard reaction depends on specific reactants and temperature conditions, the chemical structure of melanoidins is complex and variable.

Beyond their culinary impact, melanoidins are studied for their potential biological effects. Research indicates they possess antioxidant properties, which may assist in neutralizing free radicals within the body. Additionally, they exhibit behavior similar to dietary fiber, potentially functioning as prebiotics by promoting the growth of beneficial gut bacteria. Studies also suggest that melanoidins can chelate metal ions, which may influence the bioavailability of minerals in the diet.