Food Biochemistry and Food Processing

4 Browning Reactions M. Villamiel, M. D. del Castillo, and N. Corzo 71 Introduction Enzymatic Browning Properties of Polyphenol ...

72 Part I: Principles and juices. Lettuce and other green leafy vegetables; potatoes and other starchy staples such as sweet po- ...

4 Browning Reactions 73 oxidase activity (Fig. 4.1). The p-diphenol oxidase– catalyzed reaction follows a Bi Bi mechanism (Whi- ...

74 Part I: Principles (Marshall et al. 2000). Structures of common pheno- lic compounds present in foods are shown in Fig- ure 4 ...

4 Browning Reactions 75 Sulfites are the most efficient multifunctional agents in the control of enzymatic browning of foods. Th ...

76 Part I: Principles Table 4.2.Inhibitors and Processes Employed in the Prevention of Enzymic Browning Inhibition Targeted towa ...

4 Browning Reactions 77 antibrowning agents. Honey (Chen et al. 2000); papaya latex extract (De Rigal et al. 2001); banana leaf ...

78 Part I: Principles O 2 (Soliva-Fortuny et al. 2001) seem to be adequate approaches to improving the shelf life of foods by in ...

4 Browning Reactions 79 Figure 4.5.Initial stages of the Maillard reaction and acrylamide formation (Friedman 2003). ...

80 Part I: Principles proteins with the carbonyl group of reducing sugars (aldose), with loss of a molecule of water, leading, v ...

4 Browning Reactions 81 also has been studied more recently (Carabasa- Giribet and Ibarz-Ribas 2000, Mundt and Wedzicha 2003). S ...

82 Part I: Principles limited, despite their presence at increased concen- trations (Ames 1990). Numerous studies have de- monst ...

4 Browning Reactions 83 Maillard reaction products have been found in hon- ey (Antoni et al. 2000) and in tomato purees (Anese e ...

84 Part I: Principles acids as catalysts, higher yields of HMF are pro- duced from fructose than from glucose. Also, only the fr ...

4 Browning Reactions 85 down of oligo- and polysaccharides to nonvolatile reaction products. Homoki-Farkas et al. (1997) stud- i ...

86 Part I: Principles elimination at C-4 from this compound and decar- boxylation to give rise to 3-deoxypentosone, which is fur ...

4 Browning Reactions 87 1995, 1997; Rogacheva et al. 1995; Koseki et al. 2001). The presence of metals, especially Cu^2 and Fe^ ...

88 Part I: Principles However, in general, the largest losses for noncitrus foods will occur during heating (Fennema 1976). The ...

4 Browning Reactions 89 products, which are unstable and are present in very low concentrations. According to the mechanism prop ...

90 Part I: Principles carbohydrate model system was increased at tem- peratures in the range 80–120°C. The effect of pH on brown ...