09/06/2015

FRUITS & VEGETABLES

By : Ivone Fernandez

ripening of fruit
ripening of fruit
• accompanied by a change in color
• the synthesis of other pigments plays a big role
• green  another color
• degradation of chlorophyll
• lycopene content ↑
• appearance of concealed pigments • carotenoid content ↑ of citrus fruits and mangoes
• anthocyanin  enhanced by light

Chlorophyll
• Chlorophyll is degraded during tea processing.
Chlorophyllides and pheophorbides (brownish in color) are
present in fermented leaves, both being converted to
pheophytines (black) during the firing step.
• The progressive darkening is due to the oxidative
degradation of chlorophyll and the release of tannins 
enzymatic oxidation : fermentation
• The oxidative process is interrupted at the stage default by
heating so as to obtain a final product from the desired
magnesium-porphyrin in chlorophyll is responsible for characteristics.
the green of plants

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Carotenoids
• One of the most important classes of plant pigments
• Play a crucial role  defining quality parameters fruits & veg’s
• Of the 40 to 50 carotenoids typically consumed in the human diet.
• Main carotenoids : lutein, zeaxanthin, β-carotene, xanthophylls,
neoxanthin, violaxanthin
• Found in various coloured fruit and green leafy vegetables.
• Fourteen carotenoids have been identified in tea leaves. The content
decreases during the processing of black tea. Degradation of
neoxanthin, as an example, yields β-damascenone, a significant
contributor to tea aroma.

β-carotene PIGMENTS IN MEAT

• acts on plants to protect them from sunlight • Pigment analysis  the evaluation of meat freshness.
• Pigments :
• class of carotenoids, precursors of vitamin A (retinol) • myoglobin (purple-red),
• highly pigmented substances • oxymyoglobin (red)
• metmyoglobin (brown)
• color varies from red to orange, soluble (not solubilize in
water) and sensitive to light and heat
• found in many fruits, grains, oils and green leafy vegetables
in sweet potatoes, pumpkin, spinach, apricots, peppers and of
course the carrots.

• ability to bind oxygen

• the low partial pressure of O2
• gaseous mixture of CO and air
• Copper ions promote autoxidation of heme
• color stability

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Another natural change that unfavorably
affects the appearance, odor, and flavor of
food is browning.
First reaction :
Second reaction :
The quinones thus formed then begin to polymerize, forming
a brownish pigment responsible for the discoloration of
bruised or cut fruits and vegetables.
Sulfites are very effective in reducing
nonenzymatic browning
• Combine with & inactivate sugars + amino groups  halting the
Maillard reaction
• as bleaching agents; they remove the brown coloring that might
otherwise be developed as a result of Maillard reactions.
09/06/2015
Enzymatic Browning
• Occur naturally
• Enzymes + phenolic compounds
• Enzymes : polyphenol oxidases, or PPOs
• PPOs are copper-containing proteins that react readily with phenol-
based constituents of plant foods such as tyrosine and catechol
Prevent Enzymatic Browning
• One of the most effective additives  sulfite.
• Sulfite reacts with quinone to prevent polymerization
• Other additives : ascorbic acid, citric acid, 4-
hexylresorcinol (4HR), and ethylenediamine tetraacetic
acid (EDTA)
NATURAL PIGMENTS AS FOOD COLORANTS
• used to adjust or correct food discoloration or color
change during processing or storage.
• Carotenoids, red beet pigment and brown colored
caramels.
• Yellow and red colors are used the most.
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• Carotenoids & riboflavin  coloring pigments, while niacin

improves the color stability of fresh and cured and pickled
meat.

• Plant extracts and/or individual compounds are used.

• Food products which are often colored are confections,

beverages, dessert powders, cereals, ice creams and dairy
products.

PIGMENTS FOR TODAY

• ANTOSIANIN
• LYCOPENE
• MYOGLOBIN