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Inhibition of browning by sulfites.
B L Wedzicha1, I Bellion, S J Goddard
1Procter Department of Food Science, University of Leeds, Great Britain.
Advances in Experimental Medicine and Biology
|January 1, 1991
Summary
Sulfites inhibit food browning through nucleophilic reactions with intermediates, forming unique sulfur-containing compounds. While generally safe for Maillard browning, their impact on other browning types requires further investigation.
Area of Science:
- Food chemistry
- Biochemistry
- Chemical kinetics
Background:
- Sulfites are widely used to inhibit browning reactions in food.
- The chemical forms of sulfites in food are complex due to equilibria between sulfur(IV) oxospecies.
- A portion of sulfites can reversibly bind within food matrices.
Purpose of the Study:
- To review the mechanisms of sulfite inhibition of various food browning reactions.
- To elucidate the reactions between sulfite species and Maillard browning intermediates.
- To assess the implications of sulfite reaction products on food safety and the need for alternatives.
Main Methods:
- Review of existing literature on sulfite inhibition mechanisms.
- Analysis of reactions between sulfite species and glucose-glycine model Maillard systems.
- Examination of kinetic data for sulfite-mediated reactions.
Main Results:
- Sulfite ion's nucleophilic reactivity is key to inhibiting browning.
- Sulfites can paradoxically catalyze browning reactions they are intended to control.
- Formation of 3,4-dideoxy-4-sulfohexosulose and sulfur-containing polymeric melanoidins observed.
Conclusions:
- Sulfites effectively inhibit Maillard browning, with minimal toxicological concerns from reaction products.
- Further research is needed on the implications of sulfite reaction products in other browning types.
- The development of sulfite alternatives may be necessary.