The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.
The effect of high pressure-high temperature (HPHT) processing on the formation of acrylamide and other Maillard-type reaction compounds was investigated in order to elucidate the impact of HPHT conditions on the different stages of the Maillard reaction. This study was performed in equimolar asparagine-glucose model systems that were treated at various HP/HT conditions (100-115 °C, 400-700 MPa, 0-60 min), and, for comparison, the model system was also heat-treated at ambient pressure. On the treated samples, the concentration of acrylamide, reactants, hydroxymethylfurfural, organic acids, and melanoidins was determined and the pH prior to and after treatment was measured. Based on the measured responses, the retarding effect of high pressure on the overall Maillard reaction was demonstrated; no or little differences were observed between 400 and 700 MPa. The study was conducted in two types of buffer, i.e. phosphate and MES buffer. In case of acrylamide, aspartic acid and browning, a higher concentration was generated in the MES buffer system, but these differences with the phosphate buffer system could be ascribed to pH changes resulting from the application of combined high pressure and high temperature. Based on the results, acrylamide formation is not expected to pose a major hazard to HPHT-treated products.
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center, Center for Microbial and Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
Kristel
K
De Vleeschouwer
Iesel
I
Van der Plancken
Ann
A
Van Loey
Marc E
ME
Hendrickx
D020106:Acrylamide / Q000737:chemistry*; D001216:Asparagine / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005947:Glucose / Q000737:chemistry; D015416:Maillard Reaction; D008956:Models, Chemical; D011312:Pressure
D020106:Acrylamide; D001216:Asparagine; D005947:Glucose