Biochemical Color changes in Food systems

RAMONA MASSOUD¹ HAMIDREZA NIKBAKHT² ARMITA MASSOUD³

1) Department of Food Science & Technology, Standard organization, Tehran, Iran
2) Pegah. Dairy Industry, Tehran, Iran
3) Department of Emergency Medicine, Tabriz University of Medical Sciences, Tabriz, Iran

Publication : The 3rd International Conference on Engineering Sciences and Technology(3icoesat.com)
Abstract :
Abstract Physical properties such as color, flavor, aroma and texture look very important from the consumer’s point of view. Color is the most important quality attribute in food and bioprocess industries, and it influences consumer’s choice and preferences. Food color is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Different approaches applied to describe the changes in food colors, including enzymatic and non-enzymatic browning, maillard, caramelization and oxidation of ascorbic acid. Some changes are pleasant and some others are undesirable. These changes occur in various situations. Browning include different reactions in which complex mixture of compounds are obtained in very different amounts and cause important changes in food color, flavor, texture, and nutritional value, with positive and negative consequences. This review discusses the biochemical changes in color during browning and also the techniques to prevent and control it in food systems.
Keywords : Keywords: Color Browning Maillard Caramelization Oxidation of ascorbic acid