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. Both fresh and stored Mānuka honey were examined, as well as clover honey with DHA added and artificial honey with DHA added were exposed to nine differing pressures and holding times and were then analysed for comparison to the untreated honey samples. The results showed no definite trends of either a decrease in DHA nor an increase in MGO. Therefore, HPP has little to no effect for the acceleration of conversion of DHA to MGO within honey.

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