Food Biochemistry and Food Processing (2 edition)

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BLBS102-c04 BLBS102-Simpson March 21, 2012 11:59 Trim: 276mm X 219mm Printer Name: Yet to Come


4 Browning Reactions 61

Table 4.2.Inhibitors and Processes Employed in the Prevention of Enzymic Browning

Inhibition Targeted Toward the Enzyme Inhibition Targeted Toward the Substrate

Processing Enzymes Inhibitors Removal of Oxygen Removal of Phenols

Inhibition Targeted
Toward the Products

Heating


  1. Steam and
    water blanching
    (70–105◦C)

  2. Pasteurization
    (60–85◦C)


Chelating agents


  1. Sodium azide

  2. Cyanide

  3. Carbon monoxide

  4. Halide salts (CaCl 2 ,
    NaCl)

  5. Tropolone

  6. Ascorbic acid

  7. Sorbic acid

  8. Polycarboxylic acids
    (citric, malic, tartaric,
    oxalic, and succinic
    acids)

  9. Polyphosphates (ATP
    and pyrophosphate)

  10. Macromolecules (por-
    phyrins, proteins,
    polysaccharides)

  11. EDTA

  12. Kojic acid


Processing


  1. Vaccum treatment

  2. Immersion in water,
    syrup, brine


Complexing agents


  1. Cyclodextrins

  2. Sulphate polysac-
    charides

  3. Chitosan


Reducing agents


  1. Sulphites(SO 2 ,
    SO 32 −,HSO 3 −,
    S 2 O 52 −)

  2. Ascorbic acid and
    analogs

  3. Cysteine and other
    thiol compounds


Cooling


  1. Refrigeration

  2. Freezing (− 18 ◦C)


Aromatic carboxylic acids


  1. Benzoic acids

  2. Cinnamic acids


Reducing agents


  1. Ascorbic acid

  2. Erythorbic acid

  3. Butylated hydrox-
    yanisole (BHA)

  4. Butylated hydroxy-
    toluene (BTH)

  5. Tertiarybutyl hy-
    droxyquinone

  6. Propyl gallate


Enzymatic modification


  1. O-methyltransferase

  2. Protocatechuate 3,
    4-dioxigenase


Amino acids, peptides,
and proteins

Dehydration Aliphatic alcohol Chitosan
Physical methods


  1. Freeze drying

  2. Spray drying

  3. Radiative drying

  4. Solar drying

  5. Microwave drying


Chemical methods


  1. Sodium chloride
    and other salts

  2. Sucrose and other
    sugars

  3. Glycerol

  4. Propylene glycol

  5. Modified corn syrup


Peptides and amino acids

Maltol

Irradiation


  1. Gamma rays up to
    1 kGy (Cobalt 60 or
    Cesium 137)

  2. X-rays

  3. Electron beams

  4. Combined treat-
    ments using irradia-
    tion and heat


Substituted resorcinols

(Continued)
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