Abstract：
Advanced glycation end products (AGEs) are a diverse group of compounds formed endogenously and exogenously due to non-enzymatic glycation of proteins and lipids. Although the effects of heating on AGE concentrations in foods are known, few studies have been published addressing the effects of new processing technologies on AGE formation. This work focuses on the current scientific knowledge about the impacts of novel technologies on AGE formation in food products. Most studies do not measure AGE content directly, evaluating only products of the Maillard reaction. Moreover, these studies do not compare distinct operational conditions associated with novel technologies. This lack of information impacts negatively the establishment of process-composition relationships for foods with safe AGE dietary intakes. Overall, the outcomes of this review suggest that the use of novel technologies is a promising alternative to produce food products with a lower AGE content.
摘要：
晚期糖基化终产物(AGEs)是由于蛋白质和脂质的非酶糖基化而内源性和外源性形成的一组不同的化合物。虽然加热对食品中AGE浓度的影响是已知的，很少有研究发表新的加工技术对AGE形成的影响。这项工作着重于有关新技术对食品中AGE形成的影响的当前科学知识。大多数研究不直接测量AGE含量，仅评估美拉德反应的产物。此外，这些研究没有比较与新技术相关的不同操作条件。这种信息的缺乏对具有安全AGE饮食摄入的食品的过程-组成关系的建立产生负面影响。总的来说,本综述的结果表明,使用新技术是生产AGE含量较低的食品的有希望的替代方法.
