Transfer inside food

It is thought that dietary carotene is transferred to the hemolymph lipoprotein, which is called lipophorin (11), at the midgut during digestion of food. It is transported to epidermal cells, where it probably associates with a different protein inside the cells. Unlike the blue component of green coloration, insects appear to be completely dependent upon dietary carotenes for the yellow component ( ). M. sexta larvae, raised on a standard laboratory diet, are distinctly blue in color, rather than green. 

Interaction between packaging and food consists of the transfer of substances from the environment as well as from the packaging into the food and vice versa. Chemical reactions inside the packaging or food are also possible. Not only can the quality of the packed food change due to such interactions, but the properties of the packaging may change as well, leading to further loss... 

Paper was shown to be a poor barrier to transfer where there was a relatively narrow air gap between the secondary packaging and the food, i.e., wheat breakfast cereal in a paper wrapper inside a cartonboard box. A PP wrapper in the same situation reduced transfer by between three to 19-fold (three-fold for trichloroanisole and 2-ethylnaphthalene, 7-fold for diisopropyhiaphthalene and 19-fold for diisopropylnaphthalene at 200 days). 

During mastication, nonvolatile flavor molecules must move from within the food, through the saliva to the taste receptors on the tongue, and the inside of the mouth, whereas volatile flavor molecules must move from the food, through the saliva and into the gas phase, where they are carried to the aroma receptors in the nasal cavity. The two major factors that determine the rate at which these processes occur are the equilibrium partition coefficient (because this determines the initial flavor concentration gradients at the various boundaries) and the mass transfer coefficient (because this determines the speed at which the molecules move from one location to another). A variety of mathematical models have been developed to describe the release of flavor molecules from oil-in-water emulsions. 

Vitrac, O., Trystram, G., and Raoult-Wack, A. (2000). Deep-fat frying of food Heat and mass transfer, transformations and reactions inside the frying material. European Journal of Lipid Science and Technology, 102(8-9), 529-538. 

Carnitine tablets are sold in health food stores. It is claimed that carnitine will enhance the breakdown of body fat. Carnitine is a tertiary amine found in mitochondria, cell organelles in which food molecules are completely oxidized and ATP is produced. Carnitine is involved in transporting the acyl groups of fatty acids from the cytoplasm into the mitochondria. The fatty acyl group is transferred from a fatty acyl CoA molecule and esterified to carnitine. Inside the mitochondria the reachon is reversed and the fatty acid is completely oxidized. The structure of carnitine is shown here ... 

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