Search results
Results from the WOW.Com Content Network
Browning Fuji apple - 32 minutes in 16 seconds (video). Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
Present in the chloroplasts and mitochondria of all parts of an apple, [32] PPO is the major enzyme responsible for enzymatic browning of apples. [36] Due to an increase in consumer demand for pre-prepared fruits and vegetables, a solution for enzymatic browning has been a targeted area of research and new product development. [37]
The key role of catechol oxidase in enzymatic browning makes it a common target for inhibition. While a number of inhibitory strategies exist such as high temperature treatments(70-90 °C) to eliminate catechol oxidase catalytic activity, [ 6 ] a popular strategy is decreasing the pH with citric acid .
The browning reactions that occur when meat is roasted or seared are complex and occur mostly by Maillard browning [11] with contributions from other chemical reactions, including the breakdown of the tetrapyrrole rings of the muscle protein myoglobin. Maillard reactions also occur in dried fruit [12] and when champagne ages in the bottle. [13]
Oxidative enzymes are responsible for the browning of fruits like apples. When the surface of apples are exposed to the oxygen in the air, the oxidative enzymes like polyphenol oxidase and catechol oxidase oxidize the fruit (electrons are lost to the air).
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. [2]
Flavor, color, and aroma developments during production are attributed to non-enzymatic Maillard browning. [30] Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.