High pressure processing – Waikato

High pressure processing – Waikato

High pressure processing – Waikato

The effect of high pressure processing (HPP) on the kinetics of the conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) was examined in New Zealand mānuka honey and models thereof. RP-HPLC was used to quantify DHA, MGO and hydroxymethylfurfural (HMF) after derivatisation with PFBHA or (in the case of MGO) additionally with OPD. Fresh and previously-stored mānuka honey, clover honey with DHA added and artificial honey with DHA added were subjected to nine different pressures and holding times and compared to untreated samples. There was no consistent trend of decrease in DHA or increase in MGO for any of the samples at any of the pressures and durations of treatment. HPP does not accelerate the conversion of DHA to MGO in honey.

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