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The Role of Lipids in Nonenzymatic Browning

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The Role of Lipids in Nonenzymatic Browning Grasas y Aceites 35 Vol. 51. Fasc. 1-2 (2000), 35-49 The role of lipids in nonenzymatic browning By Francisco J. Hidalgo and Rosario Zamora Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain RESUMEN 1. INTRODUCTION El papel de los lípidos en el pardeamiento no enzimático When we select foods and when we eat, we En este trabajo se hace una revisión del papel de los lípidos en use all of our physical senses, including sight, el pardeamiento no enzimático de alimentos mediante el estudio de touch, smell, taste, and even hearing. These las reacciones proteína/lípido oxidado en comparación con otras senses allow us to determine food quality, which reacciones donde ocurre también este oscurecimiento: la reacción de Maillard, el pardeamiento producido por el ácido ascórbico, y las can be divided into three main categories: reacciones de las quinonas con los grupos amino. Los appearance, textural and flavor factors (Francis, mecanismos propuestos para estas reacciones de producción de 1999; Ghorpade et al. 1995; Potter and Hotchkiss, color y fluorescencia, así como la formación de melanoidinas, 1995). Appearance factors include such things as lipofuscinas y productos coloreados de bajo peso molecular son size, shape, wholeness, different forms of discutidos de forma comparada, concluyendo que el papel de los lípidos en estas reacciones no parece ser muy diferente del papel damage, gloss, transparency, color, and de los carbohidratos en el Maillard o de los fenoles en el par- consistency. Textural factors include handfeel and deamiento enzimático. Estas reacciones carbonil-amino parecen mouthfeel of firmness, softness, juiciness, ser un grupo de reacciones secundarias que ocurren de forma chewiness, grittiness. And flavor factors include gradual, son parcialmente reversibles, son universales e inevitables y ocurren en alimentos y en sistemas biológicos. Sin both sensations perceived by the tongue which embargo, la mayoría de estos resultados han sido obtenidos en include sweet, salty, sour, and bitter, and aromas sistemas modelo y estudios adicionales deberían ser abordados en perceived by the nose. Most of these factors have sistemas más cercanos a los alimentos y a lo seres vivos, lo que been thoroughly studied during the last decades debería repercutir en un mejor entendimiento del pardeamiento no because they are closely related to the enzimático y, en definitiva, nos daría una visión más completa de la bioquímica de los alimentos y de los seres vivos. acceptability of foods, and some of them are nowadays clearly understood. However, many PALABRAS-CLAVE: Interacciones proteína-lípido oxidado others are only partially understood and their study Pardeamiento no enzimático Reacción de Maillard continues at present. The objective of the present Reacciones amino-carbonilo. study is to update the contribution of nonenzymatic browning reactions to food colors by reviewing SUMMARY recent papers appeared in relation to the The role of lipids in nonenzymatic browning mechanisms involved in oxidized lipid/protein reactions. The role of lipids in nonenzymatic browning is studied by reviewing oxidized lipid/protein reactions in comparison with other reactions where the production of browning is known: the Maillard reaction, the ascorbic acid browning, and the quinone/amine 2. THE COLOR AS A FUNCTIONAL PROPERTY reactions. The mechanisms proposed in these reactions for production of color and fluorescence, as well as the formation of Color is often the first sensory quality by which melanoidins, lipofuscins, and low molecular weight colored foods are judged, and it may also provide an products are discussed comparatively, concluding that the role of lipids in these reactions does not seem to be very different to the indication of chemical changes suffered by them. role of carbohydrates in the Maillard reaction or the phenols in the Color is the general name for all sensations arising enzymatic browning. These carbonyl-amine reactions seem to be a from the activity of the retina of the eye. When group of gradual, partially reversible, universal, and inevitable side lights reaches the retina, the eye neural reactions in both food and biological systems. However, most of these results were obtained in model systems and additional mechanism respond, signaling color among other studies should be carried out in systems closer to real foods or things. According to this definition, color (like flavor living beings, which should provide a more complete understanding and texture) cannot be studied without considering of nonenzymatic browning, and, therefore, to afford a much more the human sensory system. The color perceived comprehensive knowledge of food and human biochemistry. when the eye views an illuminated object is related KEY-WORDS: Amino-carbonyl reactions Maillard reaction to three factors: the spectral composition of the Nonenzymatic browning Oxidized lipid-protein interactions. light source, the chemical and physical 36 Grasas y Aceites characteristics of the object, and the spectral pigment, the imposed browning, and the translucent sensitivity properties of the eye. To evaluate the nature of the flesh (Hutchings, 1994). properties of the eye, the other two factors must be Food browning is mostly the consequence of a standardized. Fortunately, the characteristics of series of reactions of amines, amino acids, peptides, different people's eyes for viewing colors are fairly and proteins with reducing sugars, oxidized lipids, uniform, and it is not too difficult to replace the eye vitamin C and quinones. The reaction with quinones by instruments that provide consistent results. is known as enzymatic browning because the There are several systems of color classification. quinones are usually produced enzymatically from The most important is the CIE system (Commission phenols, and the others are grouped as International de l'Eclairage). Other systems used nonenzymatic browning reactions. Although, the to describe food colors are the Munsell, Hunter, nonenzymatic oxidation of phenols has also been and Lovibond systems (Acton and Dawson, 1994; described after alkaline treatments, this reaction is MacDougall, 1994; deMan, 1999; Pomeranz and thought to produce browning by similar mechanisms Meloan, 1978). to the enzymatic browning and will not be described Food colors are the result of a variety of factors independently (Hurrell and Finot, 1985; Finot, 1997; both endogenous and exogenous to the food that Mauron, 1986). may be affected by genetics and pre and Browning reactions in foods are more complex postharvested treatments. The exogenous factors than is suggested by the simple classification of consist of such things as packaging films, display these reactions as enzymatic or nonenzymatic, lights, and processing, while the endogenous factors because of the large number of secondary reactions involve pigments within the food, added colors, and that may occur. For example, pre-peeled potatoes may physical characteristics that affect glossiness and develop red, brown, or even black discolorations, haze (Clydesdale, 1998; Francis, 1993). sometimes on opposite sides of the same tuber With few exceptions, food pigments can be (Feinberg et al., 1987). These discolorations are the divided into five groups: tetrapyrrole compounds result of enzymatic browning reactions, but (chlorophylls, hemes, and bilins), isoprenoid nonenzymatic «after-cooking darkening», induced by derivatives (carotenoids), benzopyran derivatives: heating during steam or lye peeling, also may (anthocyanins and flavonoids), betanidin derivatives contribute to discoloration of the peeled surface (betalains), and artefacts (those produced during (Smith 1987). Similarly, mushrooms undergoing processing and storage, mainly melanoidins and enzymatic browning may develop pink, brown, caramels). Reviews for the chemistry and stability of black, gray, or even purple stains, in some cases, by the pigments included in the first four groups have reactions that are poorly understood (Nichols, appeared recently, and they will not be reviewed in 1985). Discolorations may occur in some raw the present study (Belitz and Grosch, 1999; Boileau products in which endogenous or added ascorbic at al., 1999; von Elbe and Schwartz, 1996; Francis, acid is oxidized to dehydroascorbic acid, which then 1985; Hendrich et al., 1999; Hendry and Houghton, reacts with amino acids to yield brown colors by the 1996; deMan, 1999; Mínguez at al., 1999). Maillard reaction or other nonenzymatic means (Kacem et al., 1987). These are only some examples that illustrate how all these reactions are interrelated and, sometimes, the classification of a 3. CONTRIBUTION OF FOOD BROWNING TO specific effect as produced by only one type of THE COLOR OF FOODS mechanism may impede a clear understanding of the different reactions involved. In addition to natural pigments, the color of foods may be modified by a series of reactions among food constituents which produce the consequence 3.1. Enzymatic browning commonly termed as food browning (Friedman, 1996; Sapers, 1993). Although these reactions Enzymatic browning is a reaction caused by cell sometimes produce negative consequences for the descompartmentation, which occurs in both plant and quality of foods, others are desirable, and the animal tissues. This reaction causes discoloration on addition of both natural pigments and induced colors the surfaces of some fruits and vegetables (e.g., may increase greatly the acceptability of foods. Thus,
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