Maillard reaction under high hydrostatic pressure: studies on the formation of protein-bound amino acid derivatives

Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction：A comparison study

“…This may be because the high temperature (heating and microwave) accelerated anthocyanins degradation and Maillard reaction, which enhanced BI. However, the non-significant of HHP treatment under 600 Mpa on anthocyanins degradation or Maillard reaction has been reported by Torres et al (2011) and Schwarzenbolz et al (2002).…”

Formation Risk of Toxic and Other Unwanted Compounds in Pressure‐Assisted Thermally Processed Foods

“…From this compound, acrylamide is formed following a complex reaction pathway including decarboxylation and a multistage elimination reaction (Zyzak and others 2003). The acrylamide reaction under high temperature and pressure has been under investigation for some time (Hill and others 1996; Isaacs and Coulson 1996; Schwarzenbolz and others 2000, 2002; Moreno and others 2003). Studies on the effect of sterilization PATP conditions have been limited to a few high pressure and temperature values with evaluations of some Maillard end of the reaction products such as flavor or browning compounds (Deters and others 2003; Heberle and others 2003).…”

“…Studies on the effect of sterilization PATP conditions have been limited to a few high pressure and temperature values with evaluations of some Maillard end of the reaction products such as flavor or browning compounds (Deters and others 2003; Heberle and others 2003). Others have evaluated the effect of pressure on different stages of the Maillard reaction showing that differential effects could be found, that is, increasing or decreasing the formation of intermediate or final products depending on the reaction stage evaluated (Isaacs and Coulson 1996; Schwarzenbolz and others 2000, 2002; Moreno and others 2003). A recent review on the Maillard reaction in foods processed by emerging technologies (Jaeger and others 2010) highlighted again the importance of studying the influence of PATP conditions on the kinetics of the Maillard reaction since pressure affects reaction rates, and in addition, the pressure‐induced pH shift during PATP treatments could also affect the amount of acrylamide formed.…”

Identification of N7‐(1‐Carboxyethyl)‐Arginine, a Novel Posttranslational Protein Modification of Arginine Formed at High Hydrostatic Pressure

“…In a recent publication3 we could show that the application of high temperatures and HHP clearly changed the composition of aroma compounds formed from thermally processed glucose/proline mixtures. It was also observed that HHP catalyzed the breakdown of the carbohydrate skeleton, leading to higher amounts of α‐dicarbonyl compounds, and so the following study was undertaken to elucidate the influence of HHP on the glycosylation of arginine; in the literature only a few data, indicating an increase in posttranslational modifications, are available on this topic 4…”