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How can biochemistry help preserve vitamins, color, and flavor in processed foods?

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Diagram showing how epinephrine binding to a beta-adrenergic receptor on a cell membrane activates a G-protein, which then stimulates adenylyl cyclase to convert ATP into cyclic AMP (cAMP), leading to physiological effects such as increased heart rate, blood vessel dilation, and glycogen breakdown. — Biochemistry In biochemistry, researchers study the chemical substances and processes that occur in living organisms and cells. In particular, various processes by which cells gain energy, such as epinephrine-stimulated cAMP synthesis, have been deduced through the study of biochemistry.

Biochemistry plays a critical role in food science by managing the chemical reactions that affect food quality. To preserve vitamins, color, and flavor, biochemists focus on controlling two primary mechanisms of deterioration: enzymatic activity and autoxidation.12

Controlling Enzymatic Reactions

Many enzymes naturally present in plant and animal tissues can degrade food quality after harvest or slaughter, leading to vitamin loss, off-flavors, and discoloration.1
* Inhibition: Biochemists use agents like citric acid or sulfites to inactivate enzymes responsible for browning and nutrient destruction.2
* Chelation: Chelating agents (such as EDTA) bind to minerals that act as essential cofactors for spoilage enzymes, effectively halting their activity.3
* Environmental Control: Refrigeration and controlled-atmosphere storage are used to slow the metabolic rates of enzymes and reduce cellular respiration.14

Preventing Autoxidation

Autoxidation is a free-radical chain reaction that causes rancidity, bleaches color, and destroys vitamins A, C, and E.56
* Antioxidants: Compounds such as vitamin E (tocopherols) and synthetic additives like BHA and BHT act as free-radical scavengers, terminating the chain reactions that cause deterioration.26
* Reducing Agents: Vitamin C (ascorbic acid) is often used to bind free oxygen, protecting food from oxidative damage.2