LAUSR

Abstract Melanoidins are the randomly polymerized condensed anionic, non-enzymatic product of maillard reaction between amino and carbonyl group at elevated temperature. It occurs particularly during the food processing and wastewater released from distilleries and various fermented industries. Their synthesis is influenced by several factors because they alter the reaction path and change the product composition. Moreover, melanoidins have been known to be beneficial at low concentrations in food products due to their several properties in a biological system. But, when they are released into the environment at a high concentration from fermentation industries they cause a serious threat to land and aquatic ecosystem. This review encompasses the detailed chemical reaction of melanoidin synthesis and its functional properties to various substances present in nature with implications to its impact on the environment and their role in maintaining the nutritional and flavoring properties in food products.