Vitamins as antioxidants in processed foods
Oxidation, a series of chemical reactions yielding undesirable and products (off odors, colors, and flavors), may occur in many fruits and vegetables and foods high in fat and oil during exposure to air, light, heat, heavy metals, certain pigments or alkaline conditions. Enzymatic browning may occur in some fruits and vegetables, particularly apples, banana, peaches, pear, and potatoes, which contain phenolase enzymes. When these fruits and vegetables are cut or sliced and exposed to air, the phenolases catalyze oxidation of phenolics compounds to ortho-quinone compounds, which then polymerize, forming brown pigments.
Oxidation in lipids (autoxidation) and in fat and oil containing foods, on the other hand, occurs as a result of the susceptibility of fatty acids (building blocks of fats and oils) to oxidations and subsequent formation of reactive compounds referred to as “free radicals”.
The free radicals promote the development of a series of chemical reactions which lead to the production of off-flavors, colors, odors, and rancidity. While both saturated and unsaturated fatty acids are susceptible to oxidation, unsaturated fatty acids are significantly more susceptible than their saturated counterparts at room temperatures and at elevated temperatures.
Antioxidants, as defined by Food and Drug Administration are “substances used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation.” Some oxidations have more than one function. For example, Ascorbic acids may function as a free-radical chain terminator, and oxygen scavenger, or a metal chelator. Under certain conditions, it may act as a promoter for oxidation.
Vitamins as antioxidants in processed foods
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Sunday, June 29, 2008
Most Popular Articles
-
Panning is an artisan chocolate-making method that requires slowly pouring chocolate over a round tumbling pan full of nuts, fruits, or any ...
-
Bactofugation is a process used to eliminate bacteria contained in milk using centrifugal force. It is a special form of separation of micro...
-
Expeller cocoa bitter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
-
Brie, a cheese that is surface ripened by mold, is very similar to Camembert. Differences exist, however, in the internal ripening and in th...
-
Cottage cheese is a nutritious food product which when properly made and cared for, is valued highly by the consuming public. In a vat, sk...