Inhibition of browning by sulfites

Effects of sulfite treatment on the quality of black fungus

In the present study, the color, total sugar, contents of soluble protein, total polyphenols, total flavonoids, and soluble vitamins, and other indicators of black fungus treated with sodium metabisulfite under different conditions were measured to evaluate the sensory and nutritional changes in black fungus after sulfite treatment. The results showed that use of sodium metabisulfite increased the lightness of black fungus, significantly increased the contents of total polyphenols and reducing sugars in the fungus (p < 0.05), increased the content of soluble protein, and decreased the content of total flavonoids. In addition, sodium metabisulfite destroyed vitamin C and B₁ in black fungus. When the concentration of sodium metabisulfite was 0.5% and the soaking time 20 or 30 min, the color of black fungus improved markedly, and nutrients were not negatively affected. Therefore, the use of sodium metabisulfite improved the quality of fungus to a certain extent.

Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review

Sulfites are a class of chemical compounds, SO₂ releasers, widely used as additives in food industry, due to their antimicrobial, color stabilizing, antibrowning, and antioxidant properties. As the results of these pleiotropic functions they can be added to a broad range of products including dried fruits and vegetables, seafood, juices, alcoholic and nonalcoholic beverage, and in few meat products. Sulfites ingestion has been correlated with several adverse and toxic reactions, such as hypersensitivity, allergic diseases, vitamin deficiency, and may lead to dysbiotic events of gut and oral microbiota. In many countries, these additives are closely regulated and in meat products the legislation restricts their usage. Several studies have been conducted to investigate the sulfites contents in meat and meat products, and many of them have revealed that some meat preparations represent one of the main sources of SO₂ exposure, especially in adults and young people. This review discusses properties, technological functions, regulation, and health implications of sulfites in meat-based foods, and lays a special emphasis on the chemical mechanisms involved in their interactions with organic and inorganic meat components.

In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review

Maillard reaction is known to result in loss of nutrients, particularly that of essential amino acids; decrease in digestibility and safety issues due to the development of toxic compounds. Maillard reaction products are also known to cause oxidation of tissues and inflammation, thus increasing the risk of cardiovascular diseases and diabetes. The aim of this review is to present a detailed information about the role of foodborne constituents as antibrowning agents to significantly reduce the harmful compounds like advanced glycation end products (AGEs) during food processing. This review includes strategies involving addition of amino acids, aromatic compounds, vitamins, modification of amino acids, and reducing sugars as antibrowning agents to reduce the AGEs. The role of Food borne functional ingredients such as catechin, epicathechin, luteolin, and ferulic acids as inhibitors of AGEs is also discussed. Among the naturally occurring inhibitors, genistein could be a crucial and safe agent to reduce reactive intermediates. PRACTICAL APPLICATIONS: Maillard reaction leads to changes in food color, protein functionality, protein digestibility, and loss of nutrient from foods. Maillard reaction products (MRPs) is also reported to be associated with various inflammatory conditions and may contribute to the progress of chronic diseases, including diabetes. It is hence necessary to reduce the MRPs, in both food and biological products, to offset this phenomenon. Among the strategies adopted till date, chemical agents could inhibit reactive carbonyl species and reactive oxygen species, but also are known to elicit serious side effects. Dietary flavonoids could be a very good inhibitor of MRPs both in biological and in food systems. It could be suggested that dietary flavonoids and isoflavones can be used as antibrowning agents in food and pharmaceutical industries particularly for targeted and sustained release of hypoglycemic drug in the intestines.

Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatisation to 2,4-dinitrophenylhydrazine

Sulphur dioxide (SO2) is essential for the preservation of wines. The presence of SO2 binding compounds in musts and wines may limit sulphite efficacy leading to higher total SO2 additions, which may exceed SO2 limits permitted by law and pose health risks for sensitive individuals. An improved method for the quantification of significant wine SO2 binding compounds is presented that applies a novel sample treatment approach and rapid UHPLC separation. Glucose, galacturonic acid, alpha-ketoglutarate, pyruvate, acetoin and acetaldehyde were derivatised with 2,4-dinitrophenylhydrazine and separated using a solid core C18 phase by ultra high performance liquid chromatography. Addition of EDTA to samples prevented de novo acetaldehyde formation from ethanol oxidation. Optimised derivatisation duration enhanced reproducibility and allowed for glucose and galacturonic acid quantification. High glucose residues were found to interfere with the recovery of other SO2 binders, but practical SO2 concentrations and red wine pigments did not affect derivatisation efficiency. The calibration range, method accuracy, precision and limits of detection were found to be satisfactory for routine analysis of SO2 binders in wines. The current method represents a significant improvement in the comprehensive analysis of SO2 binding wine carbonyls. It allows for the quantification of major SO2 binders at practical analyte concentrations, and uses a simple sample treatment method that prevents treatment artifacts. Equipment utilisation could be reduced by rapid LC separation while maintaining analytical performance parameters. The improved method will be a valuable addition for the analysis of total SO2 binder pools in oenological samples.

Metabolism of SO₂ binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine

Sulfur dioxide SO₂ is the key additive for the preservation of wines. Carbonyl and keto compounds in wine can bind to SO₂ and decrease its efficacy, resulting in higher total SO₂ requirements. Increased consumer demand for low sulfite and organic wines pose production challenges if SO₂ binders have not been properly managed during vinification. Malolactic fermentation (MLF) has been known to reduce bound SO₂ levels but detailed time course studies are not available. In this work, the kinetics of major SO₂ binding compounds and malic acid were followed during MLF in wine with 12 commercially available strains of Oenococcus oeni. Pyruvic acid, acetaldehyde and α-ketoglutaric acid were degraded to various degrees by O. oeni, but galacturonic acid was not. At the time of malic acid depletion, percent degradation of pyruvate, α-ketoglutaric acid and acetaldehyde was 49%, 14% and 30%, respectively. During MLF, the decrease in average bound SO₂ levels, as calculated from carbonyl metabolism, was 22%. The largest reduction in wine carbonyl content occurred in the week after completion of MLF and was 53% (107 mg/L to 34 mg/L) calculated as bound SO₂. Prolonged activity of bacteria in the wines (up to 3 weeks post malic acid depletion) resulted only in reduced additional reductions in bound SO₂ levels. The results suggest that microbiological wine stabilization one week after malic acid depletion is an effective strategy for maximum removal of SO₂ binders while reducing the risk of possible post-ML spoilage by O. oeni leading to the production acetic acid and biogenic amines.

Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin

In recent years, the use of cyclodextrins (CDs) as antibrowning agents in fruit juices has received growning attention. However, there has been no detailed study of the behavior of these molecules as substances, which can lead to the darkening of foods. In this paper, when the color of fresh banana juice was evaluated in the presence of different CDs, the evolution of several color parameters was the opposite of that observed in other fruit juices. Moreover, a kinetic model based on the complexation by CDs of the natural browning inhibitors present in banana is developed for the first time to clarify the enzymatic browning activation of banana juice. Finally, the apparent complexation constant between the natural polyphenoloxidase inhibitors present in banana juice and maltosyl-beta-CD was calculated (Kci = 27.026 +/- 0.212 mM (-1)).

Chemistry of sulphiting agents in food

The main reason for the reactivity of sulphites in food is the nucleophilicity of the sulphite ion. The factors which determine the activity of this nucleophile are summarized and critically evaluated for concentrated systems, e.g. dehydrated foods. The distinction between free and bound sulphite is explained, and reversible binding of the additive in beverages and dehydrated foods is discussed with reference to simple theory of chemical equilibrium. The inhibition of non-enzymic browning reactions accounts for a large proportion of sulphite which undergoes irreversible reaction in concentrated foods. The mechanisms of reactions between sulphite species and intermediates in the model Maillard reaction, glucose+glycine, are considered in depth together with supporting kinetic data. An interesting feature is the fact that sulphites seem to catalyse the reactions they are added to control. Implications of this to the level of use of sulphite are discussed. Reaction products from the inhibition of Maillard browning include 3,4-dideoxy-4-sulphohexosulose which is formed initially and polymeric substances which arise from the reaction of sulphites with melanoidins. A proportion of sulphite added to food becomes converted to sulphate. Mechanisms of autoxidation are critically appraised in view of the presence of considerable concentrations of antioxidants in foods. The autoxidation of sulphite involves reactive free radical intermediates which include effective oxidizing agents. Thus, a pro-oxidant effect by the additive is possible and demonstrable in model system experiments.

Nutritional aspects of food preservatives

Despite the benefits attributed to food preservatives, some concern still remains regarding their safety and possible influence on nutrients. Surprisingly, there is quite a lack of scientific knowledge in this field. In order to describe a few examples, the effects of the extensively used sulphite on thiamine, folates, pyridoxal and other nutrients have been reported. Among its antibrowning effects, inhibition of ascorbic acid browning is also considered. As far as sorbic acid is concerned, notwithstanding its easy reaction with protein, probably the acid environment of the stomach determines the breakdown of the sorbic-protein adducts. Detoxication of nitrite by tocopherol and ascorbic acid leads, in the last case, to dehydroascorbic acid and its oxidative products with loss of vitamin activity. Any oxidizing substance destroys ascorbic acid, vitamin E and free vitamin A. Phosphates are largely used with different aims, including preservation, in food processing. Their antimicrobial activity is due to both a direct effect and an interaction with other antimicrobials. Sequestering capacity of phosphates and its nutritional implications are discussed. Also mechanisms of action of organic acids are reported, focusing on sorbic acid effects on single amino acids and proteins. Finally, the little information available about the potential impact of food preservatives on nutritional functions is presented.