Data for: The effect of brewer’s spent grain melanoidins on the formation of Maillard reaction products in food model systems

The Maillard reaction plays a critical role in determining the final quality of foods and is a key focus in food science research. Numerous studies have explored various strategies that have the common objectives of reducing the formation of potentially toxic compounds, enhancing the formation of desired molecules, and improving sensory attributes. This thesis introduces the use of melanoidins extracted from brewer’s spent grain, a widely available natural by-product of the brewing industry and a valuable source of functional ingredients, to control the extent of the Maillard reaction in foods.

The primary aim of this research is to evaluate melanoidins generated through optimised roasting of brewer's spent grain for their effect on mitigating the formation of potentially harmful dicarbonyls and advanced glycation end products in simplified model food systems during thermal treatment and storage.

This dataset consists of quantitative data resulting from:
-Spectrophotometric readings for antioxidant activity/total phenolic content experiments and the calculations to reach corresponding activities/concentrations of the target analytes based on the obtained calibration curves
-HPLC peak areas for the quantification of dicarbonyl compounds measured in the different model systems that were tested. The respective calculations to obtain the final concentrations as expressed in the thesis are within the same corresponding excel file.
-LC MS peak areas for the quantification of different advanced glycation end products and furosine measured in the different model systems that were tested. The respective calculations to obtain the final concentrations as expressed in the thesis are within the same corresponding excel file.

All these findings will help us assessing the effectiveness of brewer's spent grain melanoidins in limiting the extent of the Maillard reaction.