Abstract

This study investigates the use of ozonized water as a novel reaction medium for generating Maillard reaction products (MRPs) from fructose and glycine, comparing their physicochemical properties and antioxidant performance with those produced in phosphate buffer. Heating in ozonized water delayed early Maillard stages, as indicated by slower browning, lower A294 and A420 absorbance, and higher L* values. However, prolonged heating led to intensified reddish-brown coloration and elevated intermediate formation, suggesting ozone-modified reaction pathways. pH declined more sharply in the ozone system, while conductivity increased significantly after 60 min, reflecting accelerated late-stage reactions. Antioxidant activity, assessed via DPPH and ABTS assays, developed more slowly in the ozone system but reached comparable levels to the buffer after 120 min. In emulsion models, MRPs from either system alone exhibited pro-oxidant effects, while blends, especially those produced using ozonized water and buffer at ratios of 75:25 and 50:50, significantly enhanced oxidative stability. Zeta-potential analysis showed that emulsions containing MRP blends had less negative initial charges but exhibited greater stability over 3 days compared to those with individual treatments. These findings highlight the potential of ozonized water to modulate Maillard reaction kinetics and suggest that blending MRPs from different reaction media can enhance antioxidant functionality and emulsion stability in complex food systems.