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Chapter 9

There are two main types of non-enzymatic browning reactions: caramelization and the Maillard reaction. Caramelization involves the heating of sugars alone and results in flavors and brown pigments. The Maillard reaction involves sugars and amino acids and generates a variety of flavor and color compounds over time. The rate of the Maillard reaction is influenced by temperature, pH, water activity, oxygen levels, metal ions, and sugar and amino acid types and concentrations. Excessive browning can negatively impact food aesthetics, nutrition, and potentially safety.

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122 views

Chapter 9

There are two main types of non-enzymatic browning reactions: caramelization and the Maillard reaction. Caramelization involves the heating of sugars alone and results in flavors and brown pigments. The Maillard reaction involves sugars and amino acids and generates a variety of flavor and color compounds over time. The rate of the Maillard reaction is influenced by temperature, pH, water activity, oxygen levels, metal ions, and sugar and amino acid types and concentrations. Excessive browning can negatively impact food aesthetics, nutrition, and potentially safety.

Uploaded by

maya adam
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NON ENZYMATIC

BROWNING
Two Major Types Of
Non-Enzymatic Browning Reactions

• Caramelization
• Maillard browning
Reactions During Caramelization

• Anomeric equilibration (alpha, beta)


• Pyran, furan equilibration
• Sucrose inversion – Hydrolysis
• Aldose, ketose interconversions
pyran furan
• Inter- and intramolecular condensation
• Dehydration
• Skeletal fragmentation
• Browning
CARAMELIZATION

Flavoring Caramelization

buffer
sucrose syrup inversion, fragmentation
heat
(maltol, etc)
CARAMELIZATION

Caramel pigments

• Glucose Partially Heat Caramel


syrup neutralized colloid
pH

• Used to color colas. They are not naturally brown but have these
pigments added to color them.
CLEAR COLAS

• See the Wikipedia entry on Pepsi Crystal here


http://en.wikipedia.org/wiki/Crystal_Pepsi

• A disaster-see the marketing section


of the Wikipedia entry
MAILLARD REACTION
Amadori compounds
• Partial stability in comparison with imines (the cyclic molecular structures)

• Amadori rearrangement leads to furanose (hemiacetal) - has stability to mutarotation

• React further with second sugar molecule → glycosylamine formation + conversion to di-D-
ketosylamino acids (“diketose amino acids”) by an Amadori rearrangement

• Amadori products: intermediates formed in the course of the Maillard reaction. Eg.
Deoxyosones

• As an analytical indicator of the extent of the heat treatment of food.

• Amadori compounds are degraded to (1-, 3-, and 4-deoxydicarbonyl compounds /deoxyosones)
in the pH range 4–7

• - Vary concentration - depends on the reaction conditions (pH value, temperature, time, type
and concentration of the educts) → change in the product spectrum (Eg. color, taste, odor)
Degradation of Amadori compounds
Strecker Reaction

α-dicarbonyl compounds (Eg. Deoxyosones) + amino acids


↓
Strecker aldehydes (aroma potential) + CO2 + α-aminoketones

• Occurs in foods at higher concentrations of free amino acids or drastic reaction


conditions (Eg. higher temperatures, under pressure)

• Strecker aldehydes: methional, phenylacetaldehyde, 3- and 2-methylbutanal and


methylpropanal

• Other compounds formed via the Strecker degradation and influence the aroma of
food: H2S, NH3, 1-pyrroline and cysteamine
MAILLARD BROWNING REACTION VARIABLES

Temperature
• Generally, the higher the temperature, the greater the browning

pH
• As pH goes down, so does browning. Due to protonation of the
reactive amino group, making it unreactive.
UNDER NEAR NEUTRAL CONDITIONS
UNDER ACIDIC CONDITIONS
CONT..
• Water
CONT..
Oxygen
• Seems to have little effect

Metal ions
• Cu(I), Cu(II) and Fe(II), Fe(III) speed up the reaction.
• Other metals seems to have little effect.
• Can control the with metal chelators (e.g., EDTA).
Sugar Open chain Melanoidin
Glucose 1 1
Fructose - 1.2
Galactose 3.4 2.0
Xylose 7.1 5.5
Arabinose 7.1 6.7
Ribose 354 Very high
A PRACTICAL EXAMPLE OF THE EFFECT OF
MAILLARD BROWNING IN COOKIES
CONTROL OF BROWNING

• Create unfavorable conditions for the reactions to


take place

Water → low or high


pH → lower, decreases browning
Temperature→ the lower the temperature, the less
the browning
CONT..
Removal of substrates

• Glucose oxidase→ removes the open chain form by converting it to


gluconic acid.This technology is used in preserving dried egg whites.

• Ribose oxidase→ this enzyme activity occurs in Lactobacillus


pentoaceticum and is used to prevent fish from browning.
SULFITE BROWNING INHIBITORS

• Principally sulfur dioxide or bisulfite.

• These sulfur compounds react with HMF near the end of


the decomposition of the Amadori compound and divert
it to a non-reactive product, that is one that cannot be
converted into melanoidin pigments.
SULFITE INHIBITOR REACTION
WHY WORRY ABOUT MAILLARD BROWNING

Aesthetics

• Overly browned foods are not aesthetically attractive and may


not be accepted

• Also, due to the pyrazines produced by the Strecker


degradation, these highly browned foods may have odd, off
flavors and also not be accepted
CONT..
Nutritional effects

• Amino acids that participate in the Maillard reactions are lost from a
nutritional point of view.

• This may be especially important where the amino acid is very


reactive and in foods where it is already in very low concentration.

• This would be the case for L- lysine in cereals.


REASON FOR THE REACTIVITY OF L-LYSINE
CONT..
Mutagenicity

• This is not yet settled in the literature. Some researchers find


mutagenic products in browned model systems, others do not.

• But there is still the possibility that highly browned food may
contain potential mutagens.

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