Food Browning and Its Prevention:  An Overview

Abstract

Enzymatic and nonenzymatic browning reactions of amino acids and proteins with carbohydrates, oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. The loss in nutritional quality and potentially in safety is attributed to destruction of essential amino acids, decrease in digestibility, inhibition of proteolytic and glycolytic enzymes, interaction with metal ions, and formation of antinutritional and toxic compounds. Studies in this area include influence of damage to essential amino acids on nutrition and food safety, nutritional damage as a function of processing conditions, and simultaneous formation of deleterious and beneficial compounds. These compounds include kidney-damaging Maillard reaction products, mutagens, carcinogens, antimutagens, antioxidants, antibiotics, and antiallergens. This overview covers the formation, nutrition, and safety of glycated proteins, characterized browning products, and heterocyclic amines. Possible approaches to inhibiting browning reactions and preventing adverse effects of browning during food processing and food consumption, including protection against adverse effects of heterocyclic amines by N-acetylcysteine, caffeine, chlorophyll, conjugated linoleic acid, lignin, and tea extracts, are also described. This research subject covers a complex relationship of the chemistry, biology, and pathology of browning products and the impact on human nutrition and health. Future study should differentiate antinutritional and toxicological relationships, define individual and combined potencies of browning products, and develop means to prevent the formation and to minimize the adverse manifestations of the most antinutritional and toxic compounds. Such studies should lead to better and safer foods and improved human health.

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

“…The main reducing sugar in white chocolate is lactose, a disaccharide formed by glucose and galactose found in milk in concentrations of 4.5-5.0 g/100 ml (Messia et al 2007). In white chocolate, the initial stage of the Maillard reaction involves interaction between the ε-NH 2 of protein-bound lysine with lactose to form lactuloselysine [ε-(deoxylactose)lysine] (Friedman 1996;Van Boekel 1998). Decrease in reducing sugars (mainly lactose from milk solids) during storage of white chocolate is possibly associated to its involvement in non-enzymatic browning.…”

Determination of Antioxidant Capacity, Total Phenolics and Antimicrobial Properties of Spray-Dried Guava Extract for Value-Added Processing

“…Although guava poses enormous health benefits still a major drive in the research and development of guava as important fruit is far behind the other exotic fruits [5]. The utility of guava as functional foods are increasing day by day with the main traditional use preferred as an anti-diarrhoeal agent for treatment of gastroenteritis, dysentery, stomache, antibacterial colic pathogenic germs of the intestine, other medicinal properties of guava includes treatment of diabetes, hypertension, inflammation etc [6]. The fresh fruit is preferred for consumption but seasonal availability limits consumption of fruit throughout the year.…”

Análise de imagem em química analítica: empregando metodologias simples e didáticas para entender e prevenir o escurecimento de tecidos vegetais

“…Com base nas referências bibliográficas sobre química de alimentos 3 , preservação e princípios de enzimologia em alimentos 12 , metodologia de Monte Carlo 7 , aplicações de diversas metodologias de análise de imagens [13][14][15][16][17][18] e diversos artigos de prevenção da oxidação em tecidos vegetais [19][20][21][22][23][24][25] , foi desenvolvido um CD-ROM com material didático em formato html contendo uma introdução sobre o tema, toda a metodologia abordada e os resultados obtidos, bem como questões a respeito do estudo desenvolvido.…”