The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey, and cow yoghurt whey—highlighting their applicability in food preservation and waste valorisation. Whey samples were subjected to the MR at 140 °C for 90 min, showing significant amino acid and sugar consumption, particularly arginine, histidine, and lactose. Using a library of potential antioxidant MRPs (molecular weight < 250 Da), 28 key compounds, including 2-pyrrolecarboxaldehyde and maltol isomer, were identified, primarily in cow cheese whey. A complementary high-molecular-weight MRP library (≥250 Da) identified 72 additional antioxidant compounds, with distinct production patterns linked to whey type. Multivariate analyses confirmed that whey type strongly influences MRP profiles. These results highlight the potential of MR to transform whey by-products into valuable sources of natural antioxidants. This approach offers sustainable strategies for enhancing food preservation, reducing food waste, and supporting the targeted use of MRPs in the food industry.

The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food flavour, aroma, and colour. Some MRPs exhibit antioxidant properties, prompting interest in their potential as natural food preservatives. This study aimed to develop a method for detecting and identifying antioxidant MRPs using high-pressure liquid chromatography (HPLC) coupled with high-resolution mass spectrometry (HRMS). By improving chromatographic conditions, the separation of antioxidant MRPs was optimised using known antioxidant MRPs as reference signals. This work also examined the effects of pH, reaction time, and different sugar–amino acid combinations on the production and composition of antioxidant MRPs. Results indicated that neutral to basic pH facilitated faster reactions, with pH 7 selected as optimal. A library of 50 m/z signals for potential antioxidant MRPs was created, and the best combinations of amino acids and sugars for their production were identified. These findings pave the way for more precise analyses of antioxidant MRPs, with future research focusing on isolating and characterising specific MRPs to understand their structures and mechanisms, ultimately contributing to the development of functional foods with natural antioxidant properties.

This study investigated the impact of pulsed electric fields (PEFs) on the phytochemical, antioxidant, and antimicrobial properties of extracts obtained from fresh and dried sage ( Salvia officinalis L.). Extracts were characterized in terms of dry matter, phenolic content, and further profiled using HPLC‐HRMS. Fresh sage extracts were richer in chlorophylls and chlorophyllides, whereas dried sage extracts contained significantly higher levels of total phenolics and pheophytins. Principal component analysis highlighted clear compositional differences between extracts obtained from fresh and dried sage. Although PEF had a limited impact on phenolic extraction from fresh sage, a pronounced increase was observed when applied to dried sage, likely due to electroporation facilitating solvent penetration in tissues collapsed upon drying. Antioxidant efficiency, expressed as chain‐breaking phenolic ratios (DPPH, ABTS, and FRAP), increased with PEF intensity for both matrices, with extracts from fresh sage showing the most pronounced improvement. Antimicrobial testing demonstrated selective efficacy against gram‐positive bacteria ( Bacillus cereus and Staphylococcus aureus ), with extracts from dried sage generally exhibiting stronger inhibition due to its higher phenolic content, whereas only the fresh sage extract treated at 8 kV/cm showed partial activity against Pseudomonas aeruginosa . No extract inhibited Escherichia coli or Salmonella enterica growth. Overall, PEF proved to be a valuable processing tool to enhance the extraction and functional properties of sage phytochemicals.