Colorants, food thermal processing

When fresh fruits and vegetables are thermally processed, alteration to color, flavor, texture and nutritive values may occur. It is the intention of the food technologists to either lessen these alternations or to enhance quality factors by processing. 

Rizzi, G. P. (2007). On the effect of tetraborate ions in the generation of colored products in thermally processed glycine-carbohydrate solutions. Journal of Agricultural and Food Chemistry, 55, 2016-2019. 

The main classes of Maillard reaction end products of practical interest inelude volatile heterocyclic molecules responsible for aromas of thermally processed foods colored oligomeric and polymeric molecules that determine non-enzymatic browning of thermally processed foods protein and lipid cross-linking and other advanced glycation end products in vivo, which are implicated in pathogenesis of comphcations in diabetes and aging. Here we only consider the contribution of D-finctosamines implicated in the formation of these end products. A number of reviews containing detailed considerations of the formation of volatiles, melanoidins, and... 

Thermal processing is the most widely employed method for food preservation and concentration. However, indns-trial thermal treatments may have negative impacts on nutritious components, snch as anthocyanins, carotenoids, vitamins and bioactive proteins, and sensory parameters, such as color, aroma, flavor [107,108]. To meet the current market demand, recent developments in the food indns-try have focused on nonthermal technologies. Membrane... 

Our research results also have demonstrated the feasibility of using CMV as a fast, non-destructive, in-line/on-line color sensor for a closed-loop controlled food process to produce high color quality food products. CMV was used, indirectly, to relate sensory panel perceived color quality and major pigment contents in food systems during diermal processes. The correlations between CMVS measured colors and human perceived colors of selected food models were established chemical markers were identified for color changes in thermal processes the correlations between external colors and principal pigment contents were established for two model food systems carrots and reformed beef cube. 

Chemical markers provide quantitative information. The ultimate test of a good food product is acceptance 1 the consumer. This acceptance can be measured by a test panel and quantified to some extent. However, such panel results are often subjective, and objective quantitation using chemical markers is more often desirable. Quantitation color machine version (Chapter 23) is an example. Depending on the reaction rate constant, quantitative results can be obtained at thermal processing temperature (Chapter 6), at ambient storage temperatures (Chapter 9), and at frozen storage temperatures (Chapter 15). 

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