M.D.

S UNIVERSITY, AJMER

ASSIGNMENT

TOPIC - BROWNING REACTIONS IN FOODS

SUBJECT - FOOD SCIENCE
SUBMITTED TO - SWATI MA’AM
SUBMITTED BY - BABITA VERMA
M.SC (F&N) SEM IIIrd
Browning Reactions In Foods
 BROWNING REACTIONS IN FOODS
The development of brown colour in some vegetables during
peeling and cutting and the development of dark brown colour in
ten and cocoa during processing has been known for a long time.
Many food products develop light brown colour during heat
processing. e.g., biscuits, breakfast cercals, etc.
The browning reactions taking place in foods may be grouped
under two heads:
(I) Enzymic browning and (2) Nonentynic browning
 ENZYMIC BROWNING
The rapid darkening of the cut surface of apple, brinjal (egg plant) and potato
are examples of enzymic browning. Normally, the natural phenolic compounds
present in intact tissues do not come into conract with the phenot oxidases
present in some tissues.
When the tissue is injured or cut and the cut surface is exposed to air, phenol
oxidase enzymes released at the surface act on the polyphenols present
oxidising them to orthoquinones.The orthoquinone rapidly polymerize to form
brown pigments.
polyphenolase is used to describe all tho enzymes present in foods and having
polyphenol oxidase activity.
 Mode of action of polyphenolase
Polyphenolase contains copper as a prosthetic group.the optimum pH for activity is
5 and 7.The enzyme catalyses two types of reactions described below :
Oxidation of monophenol to orincaigherol: Tyrosine is oxidised first to di-
hydroxy phenylalanine (dopa).

Polyphenolase
Tyrosine —---------------------------------------> Dopa(di-hydroxy
Phenylalanine)
(Orthodiphenol)
Oxidation of orthodiphenol compounds to quinone: Poly-phenolase oxidises some
orthophenol compounds to the corresponding quinones.

Oxidation of caffeie acid and chlorogenic acid: The two compounds occur in coffee an
many other foods. They are oxidised by polyphenolase to the corresponding Orthoquinone
Oxidation of catechins: Catechins ocour in small amounts in many foods and in large
amounts in tea and cocoa. Catchins contain orthodiphenolic group in ring-B and
orthophenolic groups can be formed in ring-A by the action of polyphenolase.
They are further oxidised to quinones. Catechins have been found to be oxidised rapidly b
the phenolase enzyme present in tea, cocoa, potato, etc.
Secoundry reactions of the O-quionones:-O-quinones formed from catechins,
chlorogeno acid, cafleic acid, etc., are themselves coloured from red to reddish brown,
other secondary reactions take place leading to intensely coloured products.
These include:
(1) Condensation of O quinones with amino compounds and proteins ; and
(2) Polymerization and condensation of quinones with the phenolic compounds.

Complexing with amino compounds and proteins:-When quinones: react with

secondary amines strong purple-coloured compounds are obtained. In the case of
mush-rom polyphenolase, the compound responsible for the apparance of the purple
colour when the enzyme oxidises catcchol has bien identified as proline. - In the case of
proteins, the quinone reacts with the end amino group of lysine in intact proteins giving
coloured, compounds. The quinone also reacts with the free SH-group in intact proteins
giving coloured compounds.
Polymerisation of polyphenols with quinone:- The quinones formed from catechins
react with polyphenols yieiding polymerised products known as ‘condensed tannins’
which are highly coloured.
Melanin formation
Formation of melanin (a dark coloured highly complex polymer) takes placs when
tyrosine is oxidised by polyphenol oxidase. Melanin types of pigments are found in hair,
skin, etc.

Prevention of enzymic browning

The methods commonly used for the prevention of enzymic browning are the following:
(1) Thermal inactivation of poly-phenol oxidase,
(2) Elimination of O² from the system,
(3) Change of pH to prevent enzyme action and
(4) Use of antioxidants (ascorbic acid, sulphur dioxide) to retard oxidation of the
substrate.

Thermal inactivation of polyphenolase:- The enzyme is fairly heat-scable and requires to

be heated at 100°C for 2 to 10 min.blanching breaks the cellular structure and brings about
the contact of the enzyme with the substrate.
If the thermal dostrucion is not complete or rapid, the high temperature may accelerate
browning. For example, development of pink colour in lightly blanched leaks and onions
is more common for the reasons stated above.

Change of pH using acids :The optimal pH for polypheno-lase activity is between 6•0
and 7:0.Lowering of the pH to 4•0 by the addition of citric acid inhibits the phenolase
activity.

Use of antioxidants: Ascorbic acid retards browning by virtue of its reducing power. It
reduces O-quinones formed to the parent O-diphenols.
Use of Antioxidants:
Ascorbic acid retards Browning by virtue of its reducing power. It reduces O-
quinones formed to the parent O-diphenols.
SO² is known to inhabit polyphenoloxidase system.So² can also reduce the O-
quinones back to O-phenols or may form addition compounds with quinones and
prevent subsequent polymerisation.

There are some limitations to the use of SO² and bisulphites—

(1) they impart objectionable odour to the product;
(2) they bleach anthocyanin pigments present in the product thereby affecting the
appearance of the product; and
(3) they destroy thiamine (vitamin B¹). Further, the Food Laws of many countries
limit their use only to some food products.
Prevention of contact with oxygen:- This process is used when other methods are not
applicable or effective in controlling browning. A typical example is the prevention of
oxidative browning in avacado products.
Packaging the product under nitrogen prevent surface browning effectively.

NON-ENZYMIC BROWNING
The formation of brown discoloration in foods during heat processing and storage has been
observed for a long time. A mixture of reducing sugars and amino acids is heated. This
reaction (called MAILLARD reaction) is a major cause of browning.
Four distinct mechanisms are involved in non-enzymic browning in foods:
(1) MAILLARD reaction involving interaction between reducing sugars, amino acids and
proteins
(2) Reaction of oxidation products of ascorbic acid with proteins or amino acids
(3) Reaction of oxidation products of polyunsaturated fatty acids with amino acids and
proteins
(4) Caramelisation of sugars
Non-Enzymic Browning

Caramelisation
Coaditions for the browning reactions:-
Tho factors affecting the reaction of reducing sugars or oxidation products of ascorbic
acid or polyunsaturated fatty acids with proteins or amino acids are: (1) pH of the
medium; (2) Temperature and (3) Moisture content.
pH: The reaction is faster in neutral or slightly alkaling medium than in slight
acid, medium.
Temperature: As the temperature is raised, the reactionvelocity increases, a
linear relationship exists between the rate of reaction and temperature over a
range of 30-90°C.
Moisture: Tho reaction docs not take place at low moisture levels, i.e., 3 - 4 %
moisture.
The optimal moisture levels for the reaction range from 10 - 15 % in a
dehydrated product.
Reaction befveen reducing sugars and amino acids or proteins:-
The steps involved in the Maillard reaction between reducing sugars and amino
acids or proteins are as follows :
(a) condensation of the aldehyde or ketone group with the amino group ;
(b) rearrangement of condensation products
(c) dehydration of rearranged products
(d) further degradation; and
(e) polymerization to brown pigments.

Reaction between a-dicarbonyls with amino acids (strecker

reaction) :-
The reaction leads to the production of aldehydes which can again
react with amino acids.
In addition to providing aldehydes, the reaction is responsible for the production
of off-flavour in foods.
Reaction between reductones, amino acids and proteins:-
The formation of reductone from reducing sugars and the reaction of the
reductones with amino acids or proteins. The condensation products
polymerise to yield brown pigments.

Reaction of oxidation products of ascorbic acid with amino acids

or proteins:-
ascurbic acid or dehydro ascorbic acid, the following products which are highly
reactive are formed:
(a) furfural and
(b) osone of L-xylose. Radioactive tracer
studies have shown that when ascorbic acid rcacts. with glycine, a coloured
compound is formed with the liberation of CO² which is derived from ascorbie acid.
Reaction between oxidation products of polyuasnturated fatty
acids and amino acids:-
When polyunsaturated fatty acids undergo oxidation, the hydroperoxides formed
are broken down to aldehydes and ketones.
One, of the main products of autoxidised polyunsaturated fatty acids is
malonaldehyde. This reacts with amino acids and proteins, yielding coloured
products. Herring meals stored at room-temperature develop brown colour.

Browning due to caramelization of sugars:-

Sugars can undergo browning in the absencs of amino acid by the process of
caramelization but this reaction requires a high temperature of over 160°C.
Eventhough caramelization leads to browning of the product.
Prevertion of non-enzymic browning :-
The browning reaction can be prevented or retarded by the following
procedurcs:
(I) Storing the material at low temperature 0-5°C;
(2) Keeping the moisture content of dry products below 4 %
(3) Excluding oxygen in the case of products containing ascorbic acid
and fat to prevent their oxidation : and
(4) Addition of SO² or bisulphite in the case of dehydrated vegetables
and fruits.
Thank you