Deep in Drop: How Microenvironments Shape Reactions and Products

Samenvatting (Engelstalig)

This research systematically investigated the Maillard reaction within all-aqueous two-phase systems (ATPSs). Using both synthetic polymer-salt and natural deep eutectic solvent (NADES)-salt systems as model microreactors, it demonstrated that spatial compartmentalization of reactants profoundly influences reaction pathways and product profiles. Key findings reveal that interfacial reactions and selective partitioning in these emulsions can steer the chemistry toward specific flavor compounds while suppressing undesired by-products. The significance of this work lies in providing a fundamental understanding of how microenvironmental design in structured foods can be leveraged for precision control over food quality, targeted flavor development, and the creation of sustainable food systems.