Enzymatic and

Non Enzymatic Browning

Yosfi Rahmi
Food Science 2
FKUB Malang 2013

Browning Reaction
Browning dpt terjadi selama processing dan
storage dari daging, ikan, sayuran, dan buah
terutama setelah mechanical injury
Browning biasanya merusak sensory
properties produk sehubungan dengan
perubahan warna, flavor dan nutritional
properties
Major groups: enzymatic and non enzymatic
browning

Type of Browning Reaction

1. Enzymatic Browning:
an initial enzymatic oxidation of endogenous
phenolic compounds by polyphenoloxidase (PPO)

2. Non Enzymatic Browning

More complex reaction consist of : The
degradation of ascorbic acid, Lipid peroxidation,
Sugar caramelization, Maillard reaction

Enzymatic Browning Reaction

The enzyme catalyzing enzymatic browning in fruits
is polyphenoloxidase or phenolase.
These polyphenols are unstable and undergo
oxidation when exposed to air through a series of
biochemical reactions involving conversion of one
substrate to product.
Tyrosine is the phenolic compound that forms the
substrate for the enzyme phenoloxidase.

Enzymatic Browning Reaction

Enzymatic Browning
Undesirables
apple,
pear,
banana,
peach,
lettuce and
potato,

Desirables
prunes,
dates,
coffee
tea,
tobacco, etc.

Enzymatic browning of Apples

phenolic substrates are present in the flesh and peel.
The substrates:
chlorogenic acid,
caffeic acid,
3,4-dihydroxyphenylalanine (DOPA),
p-coumaric acid,
flavonol glycosides,
4-methyl catechol,
catechin,
3,4-dihydroxy benzoic acid,
p-cresol and leucocyanidin.

Advantages and Disadvantages EB

Melanin has antimicrobial properties that
prevents any infection and inflammation to the
plant or fruits. Melanin also has antibacterial,
antioxidant and anticancer properties. These
renders food physiologically wholesome.
Browning reduces the quality of fruits and
vegetables. It decreases nutritional value and the
flavor of fruits and vegetables.

Prevention
targeted to inactivate the enzyme and remove oxygen from
the product.
Method:
Blanching
Refrigeration and freezing
Lowering the pH to 4 by adding citric acids and ascorbic
Sprinkling lime juice or vinegar
Dehydration
High Pressure Processing (HPP)
Large amount of inhibitors like reducing agents, acidulants,
chelating agents and enzyme inhibitors

Non Enzymatic Browning

The non enzymatic browning reactions which
occur in food consist of:
1. The degradation of ascorbic acid

Very reactive a. dicarbonyl intermediates, b.

browning compound

2. Lipid peroxidation

Reaction between oxygen and unsaturated fatty acid

aldehydes and ketones + amino acids
browning pigment

3. Sugar caramelization
4. Maillard reaction

Maillard reaction
: a series of chemical reactions between sugars
and proteins that make foods more
appetizing

Maillard browning of foods as a result of the

Maillard reaction
the brown pigments that form: melanoidins.

Maillard reaction
Unwanted brown colors and off- odors can develop
during extended storage of foods as baked products,
dried egg whites, instantmashed potatoes, and
certain food ingredients.
Not everything about theMaillard reaction is
negative. The pleasant aroma and browned surfaces
of baked bread and other baked goods, the
development of chocolate flavors in roast beef and
other cooked meats is due to this reaction.

Maillard reaction
The Maillard reaction known as
nonenzymatic browning because enzymes are
not part of the reaction
its can be viewed as asequence of three
chemical reactions such as :
condensation,
rearrangement and
Polymerization

Maillard reaction
Reaction steps:
Formation of glucosamines
Amadori reaarangement - ketosamine
formation
Diketose amine formation
Degradation
Polymerization.

Maillard reaction
Not a single reaction. Complex series in all foods containing
carbonyl groups and free amino groups.
Reaction products contribute colors, flavors and odors to
foods (both desirable and underisrable).
May reduce availability of essential amino acids such as
lysine, agrinine, histidine
May reduce absorption of zinc.
Decrease protein digestibility
Inhibits digestive enzymes
Leads to the formation of toxic and mutagenic product

Maillard reaction
Prevention :
Decrease pH to below 6.0
Decrease temperature
Lower water activity
Remove reducing sugars
Remove Cu++ and Fe +++
Chemical inhibition, sulfites and bisulfites

Caramelization
is occurs when carbohydrates or sugars in
any food are heated.
Caramelization results in light to dark brown
and new flavours in the product.
Caramelization plays an important role
inroasting of coffee and commercial caramels
are added as food colours or flavours