Maillard browning kinetics under hyperbaric storage: Influence of pH and sugar type

The effect of hyperbaric storage (HS) on Maillard browning kinetics remains largely unexplored. A single study showed that Arrhenius- and Eyring-based models can predict browning in glucose-glycine systems (pH 6) under HS, but their robustness to compositional changes is unknown. The aim of this work was to study the compositional dependence of the efficacy of this modelling approach. To this aim, solutions containing glucose or fructose and glycine, with pH 6 or 8, were stored up to 216 h at different pressures (0.1-100 MPa) and temperatures (43-63 °C). Zero-order kinetic rates relevant to absorbance increase (294, 420 nm) were then estimated and modelled.Changes in sugar type and solution pH affected browning activation energy ((Formula presented) ) with minor effects on the activation volume ((Formula presented) ). The effect of temperature on (Formula presented) and the influence of pressure on (Formula presented) were found negligible. A model based on the combination of Arrhenius and Eyring equations was finally proven able to predict the Maillard browning rate even at storage conditions completely outside its building range.Although further validation in complex food matrices is required, the acquired results suggest the possibility of applying the tested modelling approach to Maillard-reactive food matrices with varying composition and for diverse scopes.