Food browning

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Browning a Fuji apple over 32 minutes in time lapse

Food browning describes the brown discoloration of food . It arises from different chemical reactions . Food browning is divided into enzymatic browning (under the action of enzymes ) and non-enzymatic browning (without the action of enzymes).

properties

In the production and storage of food, food browning is one of the most important chemical reactions. In addition to its coloring, food browning affects the taste , nutritional content and value of a food. While many food browning are undesirable and as part of spoilage of the food are considered, there is also desired browning in the production of food, for example in the baking of bread or in browning of meat or potatoes . In the industrial production of food, various methods are used to avoid undesirable food browning.

Enzymatic browning

Example reaction of polyphenol oxidase

Enzymatic browning results from the oxidation of phenolic substances in the presence of atmospheric oxygen to quinones by polyphenol oxidase and occurs in particular in fruit , vegetables , fish and seafood . The cofactors of polyphenol oxidase are copper ions . As a result of the reactions of the polyphenol oxidase, the electrophilic quinones react with the nucleophilic amino groups. Polymeric melanoidins are then formed via non-enzymatic reactions . The browning rate correlates with the concentration of polyphenol oxidase in the food. Therefore, methods to reduce food browning by inhibiting polyphenol oxidase are being investigated. In addition to polyphenol oxidase, quinones are also formed by laccase .

Non-enzymatic browning

Example reaction of the Maillard reaction with asparagine
Example reaction of caramelization with sucrose

Non-enzymatic browning primarily relates to the reaction of amine- containing substances (such as amino acids , peptides and proteins ) with the carbonyl groups of reducing sugars , ascorbic acid (vitamin C), the oxidation products of ascorbic acid or oxidized fats via the Maillard reaction . Browning is accelerated with dry cooking techniques such as roasting, baking or deep-frying. The various reactions take place in parallel. In addition, foods are browned via the caramelization reaction .

Food browning inhibition

Inhibition of enzymatic browning

Acids such as citric acid and ascorbic acid from lemon juice lower the pH value and remove the copper ions from the active center of polyphenol oxidase , for example in apples. Citric acid is also a chelator and binds copper ions, and some proteins also bind copper ions. As an antioxidant, ascorbic acid lowers the concentration of oxygen through reaction. Cooking food leads to a denaturation of proteins, including polyphenol oxidase, whose enzyme activity is lost. Chilling and freezing lower the enzyme activity of polyphenol oxidase. Oxygen deprivation through vacuum packaging or protective gas packaging also inhibits tanning. The enzymatic browning can be reduced by inhibitors of polyphenol oxidase. Therefore, inhibitors of polyphenol oxidase and the reaction catalyzed by it are investigated, such as ascorbic acid, methyl-trans-cinnamic acid , 2 R , 3 R - dihydromyricetin , omeprazole , benzylidene acetone , benzylacetone , 4-phenyl-2-butanol , various hydroxypyridinones , glycolic acid , salicylic acid , abscisic acid , phytic acid , clove oil and the contained eugenol , the amino acid cysteine , the tripeptide glutathione ( glutamic -Cystein- glycine , abbreviated notation ECG), the Maillard reaction products from glucose or fructose with cysteine or glutathione which heptapeptide isoleucine - glutamine - serine - Proline - Histidine - Phenylalanine -Phenylalanine (abbreviated form: IQSPHFF), propyl gallate , sodium metabisulphite , extracts of chilli peppers , pineapple and heated onions , heated extracts of nectarines , as well as extract of mussel .

Inhibition of non-enzymatic browning

There are several methods that can slow down non-enzymatic tanning. This includes chemical modification and the removal of reactants and reaction products , avoiding oxidation by adding antioxidants (e.g. ascorbic acid) and changing the composition of the food.

literature

  • E. Dworschák: Nonenzyme browning and its effect on protein nutrition. In: Critical reviews in food science and nutrition. Volume 13, Number 1, 1980, pp. 1-40, doi : 10.1080 / 10408398009527292 , PMID 6996923 .

Individual evidence

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