Effect of pulsed electric field on Maillard reaction and hydroxymethylfurfural production

As an emerging nonthermal processing technology, the application of pulsed electric field (PEF) has received increasing attention not only for its capability to inactivate enzymes and microorganisms or to enhance mass transfer during the extraction process but also for its potential to inhibit the formation of chemical contaminants during processing, such as the formation of hydroxymethylfurfural (HMF). HMF is a potential carcinogen to humans that can be produced via the Maillard reaction (MR). Compared with thermal treatment, PEF can minimize the extent of MR, reducing the contents of HMF. However, in some cases, MR and HMR may be promoted, closely associated with PEF conditions and food matrices. This chapter discusses the effects of PEF treatments on MR in different types of foods to explore the possible applications of PEF in food products that undergo MR and to minimize the production of harmful compounds associated.

Fil: Mousavi Khaneghah, Amin. Universidade Estadual de Campinas. Facultad de Engenharia de Alimentos. Departamento de Tecnología de Alimentos; Brasil

Fil: Gavahian, Mohsen. Food Industry Research And Development Institute; China

Fil: Xia, Qiang. Shanghai Jiao Tong University; China

Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Fil: Rosello Soto, Elena. Universidad de Valencia; España

Fil: Barba, Francisco J.. Universidad de Valencia; España