Antioxidant potential of Maillard reaction products formed by irradiation of chitosan–glucose solution

Chitosan–glucose solution was exposed to gamma radiation to doses up to 100 kGy. Formation of Maillard reaction products (MRPs) was monitored by measuring changes in UV absorbance, browning and fluorescence. The amino group and reducing sugar content of the solution decreased with increasing dose of radiation suggesting reaction between carbonyl and amino groups. There was a marked increase in the reducing power of the solution which correlated with high DPPH and superoxide radical scavenging activity. Chitosan–glucose MRPs provided good protection to β-carotene against bleaching indicating its high antioxidant potential. 5-Hydroxymethylfurfural, a known cytotoxic product formed by heat-induced Maillard reaction was not detected in MRPs formed by irradiation of chitosan–glucose solution. These MRPs also showed antibacterial activity against Escherichia coli, Staphylococcus aureus, Pseudomonas fluorescens and Bacillus cereus.