UNIVERSIDAD TÉCNICA DE AMBATO

FACULTAD DE CIENCIA E INGENIERÍA EN

ALIMENTOS

Nombre: Anahí Neira

Curso: 7mo Alimentos
Fecha: 07/04/19.

NON-ENZYMATIC BROWNING
 During the preparation and processing of food
 The importance of this reaction in the production of foods is amply illustrated by its
contribution to the flavor, color, and aroma of coffee, caramel, bread, and breakfast
cereals.

Maillard Reaction
 The formation of brown pigments and melanoidins was first observed by the French
chemist Louis Camille.
 This reaction was subsequently referred to as the Maillard reaction and essentially
covers all those reactions involving compounds with amino groups and carbonyl
groups present in foods.
 These include amines, amino acids, and proteins interacting with sugars, aldehydes,
and ketones, as well as with products of lipid oxidation.
 The importance of this reaction in living systems has also been the subject of
extensive studies over the past 30 years.

PIGMENT FORMATION
 The reactions involved in the conversion of 1-amino-1-deoxy-1-ketose derivatives
to brown pigments or melanoidins are extremely complex and incompletely
understood.

MAILLARD REACTIONeLIPID INTERACTIONS

 Lipids are common food components present intrinsically or added as ingredients.
  The mechanism of flavor variation due to such interactions is being studied in both
model and food systems.
 Degradation products from lipid oxidation and the Maillard reaction give rise to
certain aromatic compounds.
 Lipid oxidation results in the formation of aldehydes, etones, and other compounds.

CARAMELIZATION
 Caramelization is another example of non-enzymatic browning involving the
degradation of sugars and generally proceeds simultaneously with the Maillard
reaction.
 Caramelization of sugars contributes markedly to the production of brown pigments
and may lead to an overestimation of the Maillard reaction and its associated
properties in foods.
 Caramel colors used for coloring foods vary in color from very dark brown to black.

ASCORBIC ACID OXIDATION

 The browning of citrus juices and concentrates also involves Maillard-type reactions
between amino acids and sugars present in citrus products.
 This section will focus on the degradation of ascorbic acid in citrus products in
addition to their role, together with amino compounds, in the browning of
dehydrated cabbage.
 Ascorbic acid plays a central role in the browning of citrus juices and concentrates,
for example, lemon and grapefruit. The reaction of ascorbic acid in fruit juices and
concentrates is very much dependent on pH, as the browning process is inversely
proportional to pH over a range of 2.0 -3.5

BIBLIOGRAFIA:
Eskin, N.A.M., Henderson, H.M., Townsend, R.J., 1971. Biochemistry of Foods, Academic
Press, New York, p. 96.