Interactions with Other Food Components

Caramel color interacts with other food components. As an example, a concentration higher than 700 ppm caramel in cola increased the rate of hydrolysis of the aspartame, forming alpha-L-aspartyl-L-phenylalanine. Caramelization products inhibited enzymic browning by 85.8 and 72.2% when heated at pH 4 and 6, respectively, for 90 min. The highest inhibitory activity was found for the fraction with molecular weight of 1000 to 3000. Caramel is often used for adulteration of juices and other foods like honey or coffee. It can be determined by quantification of marker molecules such as 5-HMF, 4-Mel, and DFAs. ... 

Whey may be substituted for starch by as much as 25% in extruded corn snacks, but the product does not puff as much as com alone, as the water-holding whey protein does not react with the starch matrix (Onwulata et al., 1998). WPCs or isolates can be added along with starch to create expanded snack foods with boosted nutritional content however, without texturization, whey proteins in amounts larger than 15% may interfere with expansion, making the products less crunchy. To counter this effect, whey proteins can be texturized with starch to improve their interaction with other food components in a formulation, principally to increase extmdate expansion. In one successful application, between 25% and 35% of the flour was replaced with whey protein (Onwulata et al., 2001a,b). 

Ca salts differ from one another in terms of the anions and molecules that they are associated with. CCM s characteristic aqueous solubility is directly related to the citrate and malate anions. The in vitro solubility of any Ca salf is essenfially constant under standard conditions (e.g., at neutral pH in water). Once a Ca source is consumed, it encoimters a host of variable environmental factors, such as pH changes, interactions with other food components, and the hormonal milieu, that alter its solubility and/or potential for absorption. It is the net impact of these internal factors, together with the combination of introduced variables, such as the food matrix in which Ca is incorporated and the timing of Ca intake, that contribute to determining just how beneficial to health a Ca source will be. 

Functional properties determine the overall behavior or performance of proteins in foods during manufacturing, processing, storage, and consumption (1). They reflect those properties of the protein that are influenced by its composition, its conformation, and its interactions with other food components as affected by the immediate environment (Table I). 

The bioactive needs to be in a bioavailable form when consumed. Its addition must also not affect the bioavailabihty of other desirable food components, and interaction with other food components can decrease bioavailability. It is important to select the appropriate form of the bioactive and the formulation for delivery in order to maintain bioavailabihty. 

Core Bioactivity of the material Solubility (hydrophilicity/lipophilicity) Stability to environmental conditions (e.g., moisture, heat, pH, salts, light, enzymes) Taste Propensity to interact with other food components... 

The reactivity of bioactive compounds, which in turn is responsible for high degradation rate and interaction with other food components... 

Protein Denaturation and Interaction with Other Food Components... 

Cell culture (e.g., Caco-2 cell line) 1. Immortalized cell lines that allow repeated studies with controlled conditions 2. Whole cell activity monitoring, allowing substrate interaction within compartments to be followed 3. Regulation of protein expression or use of stably transfected cell lines, and use of inhibitors to provide mechanistic information 1. Key proteins (e.g., enzymes and transporters) potentially not expressed or expressed to different levels than normal cells 2. No interaction with other food components... 

Functional properties of polysaccharides (formation of viscous dispersions and gek) are associated with the mutual interactions of their chains and interactions with other food components (especially water, proteins and Kpids). 

In processed fruit and vegetables, the situation is more complex. Anthocyanins in plants (pH of from 2.5 to 7.5) occur as a purplish-red neutral quinoid base, but in food products they may be in media of different pH. However, they are mostly stabilised by inter co-pigmentation (interactions with other flavonoids) or intra copigmentation (acylated forms), or by interactions with other food components. Many products therefore retain their original colour... 

Proteins are practically ubiquitous in foods where their functional and chemical properties are responsible for a number of physicochemical effects, like foaming, gel formation, water uptake, the Maillard reaction, release of amines, etc., which largely depend on interactions with other food components. 

Study of interactions of bioactive proteins/peptides/amino acids with other food components during processing and effects of these interactions on bioactivity. 

Food flavor is a very important parameter influencing perceived quality. The volatile compounds contributing to the aroma of foods possess different chemical characteristics, such as boiling points and solubilities and the sensory properties of food cannot be understood only from the knowledge of aroma composition. This can be explained by interactions between flavor compounds and major constituents in food such as fat, proteins and carbohydrates (1). A number of different interactions has been proposed to explain the association of flavor compound with other food components. This includes reversible Van der Waals interactions and hydrogen bonds, hydrophobic interactions. The understanding of interactions of flavor with food is becoming important for the formulation of new foods or to... 

Lecithin interaction with other food ingredients. Food systems are usually heterogeneous mixes of components, in which the interaction of ingredient classes... 

The term functional properties has evolved to have a broad range of meanings. That corresponding to the term technological properties implies that the given component present in optimum concentration, subjected to processing at optimum parameters, contributes to the desirable sensory characteristics of the product, usually by interacting with other food constituents. Hydrophobic interactions,... 

The reactivity of fish lipids and proteins depends on variety of both the level of oxidation and reaction conditions. PULA interact more easily and form stronger bonds with proteins and starches than other FA. DHA is preferentially bound. Fresh lipids are more reactive than oxidized lipids. The interactions of fish lipids with amylose are different than those with amylopectin. The effect of heating and freezing on lipid-protein, lipid-amylose, and lipid-amylopectin interactions is also different (Bienkiewicz and Kolakowska, 2001a,b). The interactions of lipids with other food components create new products attributes and also affect the properties of fats, particularly their extractability and availability in the human organism. 

Anthocyanins are a group of plant phenolics characterized by their blue-orange-red color. They have a double interest as plant constituents, one technological, since they can not only be used as natural colorants in the food industry but also can interact with other plant components influencing the final characteristics of the processed product, and the other is related to their implications on human health as they can be considered functional ingredients and have shown themselves as potential targets for the pharmacological industry. 

Amino acids may also undergo thermal degradation, which is almost always coupled with some other food components, particular sugars. The major types of volatile compounds formed from amino-sugar interactions include Strecker degradation aldehydes, alkyl pyrazines, alkyl thiazolines and thiazoles and other heterocycles [35, 36]. As the subject has mainly relevance for baked and roasted vegetable food products, this subject will not be discussed in further detail. 

The importance of direct gas chromatography and combined direct GC/MS to the food industry is demonstrated by the analysis of volatile flavor components and contaminants in experimental samples of rice, food blends, and raw and roasted peanuts. By examining these samples, we are able to investigate flavor systems that are probably associated with lipid oxidation, thermal degradation of protein, or protein interactions with other compounds. 

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