As a result of Maillard reactions, high molecular weight compounds known melanoidins are formed from the proteins and sugars in food. Amino acids and reducing sugars combine, making them common ingredients in meals, fruit juices, coffee, and baked products that are consumed on a regular basis. Food melanoidins can affect human health, thus it's critical to assess and understand their chemical composition. Understanding the relationship between melanoidins' structural analysis and their activity was the main objective of this work. According to our observations, melanoidins have an antibacterial effect on the microorganisms E. coli and S. aureus. Melanoidins demonstrated excellent antibacterial action against E. coli at low doses, whereas S. aureus was more resistant at higher concentrations. These data suggested that melanoidins have a significant level of activity against gram-negative bacteria. The antioxidant capacity of melanoidins was assessed using the ABTS test. The bread melanoid exhibited the lowest antioxidant value, whereas the Gly - Glc melanoid model system had the strongest antioxidant property. Fourier transform Infrared (FTIR) spectroscopy was utilized to identify the functional groups of melanoidins and to analyze these groups. HPLC was used to identify melanoidins. We investigated the structural and functional properties of melanoidins utilizing spectroscopic methods such as FTIR spectroscopy, UV-Visible Spectroscopy, Scanning Electron Microscopy, and biochemical approaches. Studies on their biological activities and structures have enhanced our understanding of them; yet the complexity of the structures and variety of melanoidins provide the greatest obstacle to the knowledge.