Abdulai Zakaria
Mar 22
The chemical and biochemical reactions that occur in food during post-harvest handling processing and storage ?
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Mar 22
During post-harvest handling, processing, and storage of food, various chemical and biochemical reactions take place that can affect the quality, safety, and nutritional value of the food. Some of the key reactions that occur include:
1. Enzymatic reactions: Enzymes present in food can catalyze various reactions, such as the breakdown of proteins, fats, and carbohydrates. For example, enzymes like proteases can break down proteins into amino acids, while lipases can break down fats into fatty acids and glycerol.
2. Oxidation reactions: Oxygen in the air can react with fats, proteins, and vitamins in food, leading to the formation of off-flavors, off-odors, and the degradation of nutrients. This process, known as oxidation, can be accelerated by factors such as light, heat, and the presence of metal ions.
3. Maillard reaction: This reaction occurs between reducing sugars and amino acids or proteins, resulting in the formation of brown pigments, flavors, and aromas. The Maillard reaction is responsible for the browning of foods during cooking and processing.
4. Hydrolysis reactions: Hydrolysis is the process of breaking down large molecules into smaller ones by the addition of water. For example, starch can be hydrolyzed into glucose by enzymes like amylase, while triglycerides can be hydrolyzed into fatty acids and glycerol by lipases.
5. Fermentation: Fermentation is a biochemical process in which microorganisms like bacteria, yeast, or molds convert sugars into acids, alcohols, and gases. Fermentation is used in the production of foods like yogurt, cheese, bread, and beer.
6. Rancidity: Rancidity is the development of off-flavors and odors in fats and oils due to the breakdown of unsaturated fatty acids. This can occur through oxidation reactions or enzymatic reactions catalyzed by lipases.
Overall, the chemical and biochemical reactions that occur in food during post-harvest handling, processing, and storage can impact the sensory properties, nutritional quality, and safety of the food. Proper handling, processing, and storage techniques are essential to minimize undesirable reactions and maintain the quality of the food.
1. Enzymatic reactions: Enzymes present in food can catalyze various reactions, such as the breakdown of proteins, fats, and carbohydrates. For example, enzymes like proteases can break down proteins into amino acids, while lipases can break down fats into fatty acids and glycerol.
2. Oxidation reactions: Oxygen in the air can react with fats, proteins, and vitamins in food, leading to the formation of off-flavors, off-odors, and the degradation of nutrients. This process, known as oxidation, can be accelerated by factors such as light, heat, and the presence of metal ions.
3. Maillard reaction: This reaction occurs between reducing sugars and amino acids or proteins, resulting in the formation of brown pigments, flavors, and aromas. The Maillard reaction is responsible for the browning of foods during cooking and processing.
4. Hydrolysis reactions: Hydrolysis is the process of breaking down large molecules into smaller ones by the addition of water. For example, starch can be hydrolyzed into glucose by enzymes like amylase, while triglycerides can be hydrolyzed into fatty acids and glycerol by lipases.
5. Fermentation: Fermentation is a biochemical process in which microorganisms like bacteria, yeast, or molds convert sugars into acids, alcohols, and gases. Fermentation is used in the production of foods like yogurt, cheese, bread, and beer.
6. Rancidity: Rancidity is the development of off-flavors and odors in fats and oils due to the breakdown of unsaturated fatty acids. This can occur through oxidation reactions or enzymatic reactions catalyzed by lipases.
Overall, the chemical and biochemical reactions that occur in food during post-harvest handling, processing, and storage can impact the sensory properties, nutritional quality, and safety of the food. Proper handling, processing, and storage techniques are essential to minimize undesirable reactions and maintain the quality of the food.
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