There are two important forms of reaction leading to browning are enzymatic phenol oxidation and nonenzymatic browning.
Enzymatic browning in many food systems usually causes the undesirable appearance, but with a knowledge of the type of reaction involved, it is easier to work out methods for controlling this change. Basically, enzymatic browning can be defined as an initial enzymatic oxidation of endogenous phenols into slightly colored quinones.
These quinones are then subjected to further reactions, enzymatically catalyzed or not, leading to the development of pigments. When the surfaces of fruits and vegetables are cut, the browning occurred and is caused by reactions of the o-quinones. These are oxidations that are catalyzed nonenzymatically, followed by polymerization of the oxidation products.
Enzymatic browning is mostly linked with polyphenol oxidases, which are able to act on phenols in the presence of oxygen.
Enzymatic Browning Reactions
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
October 23, 2020
The Most Popular Posts
-
Resveratrol is a naturally occurring polyphenol found in a range of plants, particularly in the skin of red grapes, blueberries, raspberries...
-
Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...
-
Theophylline in Natural Sources: Stimulant and Health Benefits in Cocoa, Tea, Guarana, and Kola NutsTheophylline is naturally present in cocoa beans, with Criollo cocoa beans containing up to 3.7 mg/g, making them a significant source of th...