A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems

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The effect of pressure (0.1, 15, 50 and 100 MPa) and temperature (43, 53, 63 °C) on the formation rate (k) of Maillard α-dicarbonyls (absorbance at 294) and melanoidins (absorbance at 420 nm), was studied during hyperbaric storage (HS) of glucose-glycine model solutions (pH 6). While increasing storage temperature increased k values according to the Arrhenius equation (Ea ~ 85 kJ mol−1), increasing pressure decreased reaction rates as predicted by the Eyring model (Va ~ 11 mL mol−1). Pressure did not affect reaction temperature sensitivity, indicating no significant mechanism changes under hyperbaric conditions. A combined model predicting the effect of concomitant changes of temperature and pressure on Maillard reaction rate was implemented and validated within and outside (20–25 °C, 20–200 MPa) its building range. Results indicate HS to limit Maillard browning in food, with possible practical applications, and the potential to develop predictive models based on temperature-accelerated HS trials. The capability of hyperbaric storage to impair Maillard reaction rate extends the scope of this multi-tasking technology to the prevention of color alterations due to non-enzymatic browning. The latter is expected to be of industrial relevance in the case of perishable foods affected by this phenomenon, such as thermally-treated milk. In these matrices, the technology could concomitantly guarantee microbiological safety, protein functionalization, and Maillard browning impairment.