Introduction to Food Chemistry

Study Notes

Introduction to Food Chemistry

Food chemistry is the study of the chemical composition, properties, and reactions of food.
It encompasses the basic structure of molecules (carbohydrates, proteins, lipids) to interactions during processing and storage.
Understanding food chemistry is vital for new product development, improved food safety, and maintaining nutritional value.

Macronutrients

Carbohydrates: Organic compounds (carbon, hydrogen, oxygen) crucial for energy.
- Types: monosaccharides (simple sugars), disaccharides (double sugars), polysaccharides (complex carbohydrates).
- Examples: starch (digestible), cellulose (indigestible).
Proteins: Essential for building and repairing tissues.
- Composed of amino acids linked by peptide bonds.
- Structures (primary, secondary, tertiary, quaternary) dictate function.
- Examples: enzymes, hormones, structural proteins.
Lipids: Fats, oils, and waxes, for energy storage, insulation, and cell membranes.
- Fats are solid, oils are liquid at room temperature.
- Composed of fatty acids and glycerol.

Micronutrients

Vitamins: Organic compounds needed in small amounts for metabolic processes.
- Classified as water-soluble (e.g., vitamin C, B vitamins) or fat-soluble (e.g., vitamins A, D, E, K).
Minerals: Inorganic elements essential for various bodily functions.
- Examples: calcium, iron, sodium, potassium.

Food Reactions

Maillard Reaction: Non-enzymatic browning reaction between amino acids and reducing sugars during heating, affecting color, flavor, and texture.
Oxidation: Loss of electrons by a substance.
- Fat oxidation causes rancidity (affecting flavor and safety).
- Antioxidants prevent or delay oxidation.
Hydrolysis: Chemical reaction using water to break larger molecules into smaller ones, like protein breakdown into amino acids during digestion.
Denaturation: Change in a protein's three-dimensional shape due to heat, acids, or bases, affecting texture and function.

Food Preservation

Methods extend food shelf life.
Freezing: Stops microbial growth and enzyme activity.
Refrigeration: Slows bacterial growth.
Irradiation: Uses ionizing radiation to kill bacteria and pests.
Preservatives: Chemicals (e.g., salt, sugar) inhibit microbial growth.

Food Additives

Substances added to food to improve quality, safety, or appearance.
- Includes colorings, flavorings, preservatives, and stabilizers.
- Understanding additive effects is crucial for consumer health.

Sensory Properties of Food

Sensory properties (flavor, aroma, texture, color) are influenced by chemical components.
Sensory evaluation assesses food quality.

Food Processing

Techniques alter food properties.
Examples: cooking, freezing, canning, fermentation, drying.
Affects chemical and physical properties, leading to changes in flavor, texture, and shelf life.

Food Safety

Crucial aspect of food chemistry.
Microbial contamination and foodborne illnesses are major concerns.
Proper food handling and storage prevent illness.

Description

This quiz explores the fundamental concepts of food chemistry, including the structure and properties of macronutrients such as carbohydrates and proteins. Understand the importance of these molecules in food composition and nutrition. Ideal for students looking to deepen their knowledge in food science.