Enzymatic Spoilage

Enzymes:

Enzymes are biological catalysts that accelerate chemical reactions in living

organisms but do not undergo any change themselves during that
process.They are proteins that have a three-dimensional structure that allows
them to bind to specific molecules, called substrates, and convert them into
products. Enzymes play a vital role in many biological processes, such as
metabolism, digestion, and cellular signaling.

Enzymes are complex organic substances produced by living cells. There are
many different enzymes. Each one is able to 'break down' or produce a
chemical change in some other organic substance.

One may affect cellulose, another may work on sugar, and still another may '
break down' flesh.

Enzymatic spoilage :

Enzymatic spoilage is a type of food spoilage that occurs when enzymes in the
food break down its components, causing changes in flavor, texture, and
nutritional value. Enzymatic spoilage can occur in fresh foods, such as fruits
and vegetables, as well as in processed foods, such as meat, dairy, and grain
products.

One example of enzymatic spoilage is the browning of fruits and vegetables.

This occurs when the enzyme polyphenol oxidase (PPO) catalyzes the oxidation
of phenolic compounds in the food, resulting in a brown color and a loss of
nutritional value. For example, when an apple is cut or bruised, PPO is released
from the damaged cells and begins to break down the phenolic compounds in
the apple, leading to browning.

Polyphenol oxidase (PPO) is an enzyme that is found in many fruits and

vegetables. It is responsible for the browning that occurs when these foods are
cut, bruised, or otherwise damaged. When PPO is exposed to oxygen in the air,
it catalyzes the oxidation of phenolic compounds in the food, resulting in a
brown color and a loss of nutritional value.
One example of PPO in fruits is the browning of apples. When an apple is cut
or bruised, the damaged cells release PPO, which then reacts with oxygen in
the air to convert phenolic compounds in the apple, such as catechins and
chlorogenic acid, into quinones. These quinones then react with other
compounds in the apple to form brown pigments, leading to the familiar
brown discoloration of the apple flesh.

Similarly, PPO is responsible for the browning of bananas when they are cut or
bruised. In this case, PPO converts phenolic compounds such as dopamine and
catechins into quinones, which then react with amino acids in the banana to
form brown pigments.

PPO is also present in vegetables such as potatoes and mushrooms. In

potatoes, PPO is responsible for the browning that occurs when the potato is
cut or exposed to air. PPO converts the phenolic compounds in the potato,
such as chlorogenic acid and caffeic acid, into quinones, which then react with
amino acids in the potato to form brown pigments.

In mushrooms, PPO is responsible for the brown discoloration that occurs

when the mushrooms are damaged or exposed to air. PPO converts the
phenolic compounds in the mushroom, such as tyrosine and phenylalanine,
into quinones, which then react with other compounds in the mushroom to
form brown pigments.

In summary, PPO is an enzyme that is responsible for the browning that occurs
in many fruits and vegetables. This process occurs when PPO catalyzes the
oxidation of phenolic compounds in the food, resulting in a loss of nutritional
value and an undesirable appearance.

Another example of enzymatic spoilage is the rancidity of fats and oils. This
occurs when the enzyme lipase catalyzes the hydrolysis of the ester bonds in
the fat.

Rancidity is a type of food spoilage that occurs when fats and oils in food
become oxidized, leading to a variety of undesirable changes in flavor, aroma,
and nutritional value. The oxidation of fats and oils can be caused by a number
of factors, including exposure to air, heat, light, and moisture, as well as the
presence of enzymes or microorganisms.
One example of rancidity is the spoilage of nuts and seeds. Nuts and seeds
contain a high amount of fat, which makes them susceptible to rancidity.
When nuts and seeds are exposed to air, the oxygen in the air reacts with the
unsaturated fatty acids in the nuts and seeds, causing them to become
oxidized. This oxidation leads to the development of a rancid flavor, as well as
the breakdown of nutrients such as vitamin E.

Another example of rancidity is the spoilage of oils and fats used in cooking.
When oils and fats are exposed to heat, they can become oxidized, leading to
the development of a rancid flavor and aroma. This can be particularly
problematic in deep-frying, where the oil is heated to high temperatures for
extended periods of time. In addition, oils and fats can also become oxidized
when they are exposed to light and air, such as when they are stored in clear
plastic containers or left open in the kitchen.

Another example of enzymatic spoilage is the degradation of protein in meat,

fish, and dairy products. Proteases are enzymes that break down proteins into
smaller peptides and amino acids. When these enzymes are activated in meat,
fish, or dairy products, they can cause spoilage by breaking down the proteins
in these foods.

In meat, proteases can cause tenderization, but if not controlled, can lead to
excessive softening and degradation of the meat. Proteases can be activated
by temperature, pH, and other environmental factors. If meat is stored at high
temperatures or for an extended period of time, the proteases can break down
the proteins, resulting in a loss of texture, flavor, and nutritional value. This
process can result in a "meaty" or "funky" aroma and taste, as well as a soft or
mushy texture.

In dairy products, proteases can cause spoilage by breaking down the milk
proteins, such as casein and whey proteins. This process can lead to the
formation of bitter peptides and amino acids, as well as a decrease in
nutritional value. Enzymatic spoilage can be controlled in dairy products
through pasteurization, sterilization, or the addition of preservatives.

Enzymatic spoilage can be controlled by various methods, including:

Heat treatment:
01).Enzymes are often heat sensitive, and exposure to high temperatures can
denature them, preventing them from causing spoilage. For example,
blanching vegetables before freezing them can help inactivate enzymes that
could lead to spoilage during storage.

pH control: Enzymes are often sensitive to changes in pH, and adjusting the pH
of the food can help control their activity. For example, adding acids or bases
can help lower or raise the pH, respectively, and control the activity of
enzymes.

Chemical inhibitors: Certain chemicals can be added to foods to inhibit the

activity of enzymes. For example, sulfites are often added to wine to prevent
the activity of enzymes that could lead to spoilage.

Freezing: Freezing can be an effective way to slow down or halt enzymatic

activity. Enzymes are less active at low temperatures, and freezing can help
preserve the quality of foods by preventing enzymatic spoilage.

Proper storage: Proper storage can also help control enzymatic spoilage. Foods
should be stored in cool, dry environments to help prevent the activation of
enzymes that could lead to spoilage. Additionally, foods that are susceptible to
enzymatic spoilage, such as fruits and vegetables, should be consumed or
processed as quickly as possible after harvest to minimize the amount of time
they are exposed to enzymatic activity.