Modeling food matrix effects on chemical reactivity: Challenges and perspectives

Abstract

The same chemical reaction may be different in terms of its position of the equilibrium (i.e., thermodynamics) and its kinetics when studied in different foods. The diversity in the chemical composition of food and in its structural organization at macro-, meso-, and microscopic levels, that is, the food matrix, is responsible for this difference. In this viewpoint paper, the multiple, and interconnected ways the food matrix can affect chemical reactivity are summarized. Moreover, mechanistic and empirical approaches to explain and predict the effect of food matrix on chemical reactivity are described. Mechanistic models aim to quantify the effect of food matrix based on a detailed understanding of the chemical and physical phenomena occurring in food. Their applicability is limited at the moment to very simple food systems. Empirical modeling based on machine learning combined with data-mining techniques may represent an alternative, useful option to predict the effect of the food matrix on chemical reactivity and to identify chemical and physical properties to be further tested. In such a way the mechanistic understanding of the effect of the food matrix on chemical reactions can be improved.

Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)

“…Markowski et al () reported that different varieties of carrots with the same dimensions responded differently during drying treatments causing a variation in drying characteristics. The differences are due to divergence in the varieties, food matrix, structure, tissue, and chemical composition within the crop as explained further by Capuano, Oliviero, and van Boekel (). The authors explained in detail that all the variations will generate different levels of chemical reactions within the food matrix when subjected to thermal treatments, such as drying, which consequently may influence the drying behavior due to changes in thermal properties.…”

Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

“…Variability in losses during thermal processing may be due to the differences in food composition, the presence of metal cations, pH, residual headspace in the package or dissolved oxygen content in the food. Capuano et al () reported that factors such as different tissue structure, mechanical damage during harvesting, intrinsic enzyme (ascorbate oxidase) and sulfhydryl group content, and the presence of metal ions, such as Fe 3+ and Cu 2+ can affect the thermal stability of vitamin C in various foods. Herbig and Renard () observed a slightly higher stability of vitamin C and a lower degradation rate in carrot puree at pH 5.5 than for apple puree serum at pH 3.5 when heated at 80 °C for several hours.…”

“…Vitamin C, also known as L-ascorbic acid, cannot be endogenously synthesized in human body, and is an essential dietary component that is necessary for many biological and physiological functions (Capuano, Oliviero, & van Boekel, 2018). However, it is the most labile vitamin, and is highly susceptible to oxidation.…”

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

“…It is expected that protein hydrolysates, as a mixture of defined peptides, would not suffer further modifications, since the linear sequences are affected by sequence decomposition processes, such as hydrolysis itself or fermentation. The heterogeneous chemical composition of a food, as well as its molecular structure, is related to different chemical reaction behaviors [215] and, in consequence, its functionality.…”