Prevention of adverse effects of food browning.
Amino-carbonyl interactions of food constituents encompass those changes commonly termed browning reactions. Such reactions are responsible for deleterious post-harvest changes during processing and storage and may adversely affect the appearance, organoleptic properties, nutritional quality, and safety of a wide spectrum of foods. A growing area of concern is nutritional carcinogenesis, in which nutritionally linked cancer has been associated with amino-carbonyl reaction products. Specific practical and theoretical approaches to prevent adverse effects of food browning include: (1) modification and removal of primary reactants and endproducts in the browning reaction; (2) prevention of deleterious browning reactions through the use of antioxidants; (3) blocking of in vivo toxicant formation from browning products by means of dietary modulation; (4) accurate estimation of low levels of browning products in whole foods and their removal through antibody complexation; and (5) stimulation of inactivation in vivo toxicants from browning products by use of amino acids and sulfur-rich proteins.
Friedman
M
M
USDA, ARS, Western Regional Research Center, Albany, CA 94710.
D000818:Animals; D001628:Beverages; D002273:Carcinogens / Q000378:metabolism*; D005638:Fruit; D006801:Humans; D015416:Maillard Reaction; D009153:Mutagens / Q000378:metabolism*; D009369:Neoplasms / Q000209:etiology / Q000517:prevention & control*; D014675:Vegetables
D002273:Carcinogens; D009153:Mutagens