Chemical stability: Browning and oxidation

Abstract

A number of food components are sensitive to deteriorative reactions, such as nonenzymatic browning and oxidation, during food storage. Food components, i.e., carbohydrates, lipids, proteins and water undergo changes due to the surrounding atmosphere, the presence of minor components and catalysts, and variations in local reactant concentrations resulting from changes in temperature, water migration, and the state of the components. Bioactive proteins and peptides may participate in nonenzymatic browning and oxidation reactions. Oil-soluble bioactive components, for example carotenoids, need protection against oxidation. Water content, and often the physical state of components as well as food structure, may have a significant impact on bioactive stability during food manufacturing and storage.