Kinetic modeling of Maillard reaction system subjected to pulsed electric field

Abstract

Abstract The kinetics in color formation, pH decline and antioxidant activity as assessed by DPPH radical in model Maillard reaction induced by pulsed electric field was investigated in this paper. Glucose–glycine aqueous solutions (pH 9.0) were subjected to pulsed electric field treatment at different electric intensities (of 10–50 kV/cm, respectively) and treatment times (of 0.8–4.0 ms, respectively). Results showed that color formation and DPPH radical scavenging ability followed zero-order and first-order kinetics, however, glucose consumption and pH decline followed adequately first-order kinetics. These results demonstrated that the first-order kinetics was a much more reasonable model to fit the pulsed electric field promoting Maillard reaction. Industrial Relevance Glucose-glycine aqueous solutions (pH 9.0) were subjected to PEF treatment at different electric intensities of 10–50 kV/cm and treatment times of 0.8–4.0 ms. The kinetic modeling was established based on color formation, pH decline and antioxidant activity as assessed by DPPH radical. These results of this study reinforce the idea that pulsed electric field might be a good candidate as controlling Maillard reaction in food processing.