Food Chemistry Chapter 17 in Green / Damjii F.4: Colour Homework • Read F4 – Colour - pp. 481-486 • Do Qs 24-33 • on p 491-492 F.4.1: Distinguish between a dye and a pigment • DYE – Colouring materials that are synthetic or from other natural sources – Food dye = • food grade, water soluble colour • Natural ex = saffron, paprika, caramel • Artificial = tartrazine (see right) aka Yellow 5 F.4.1: Distinguish between a dye and a pigment • PIGMENT – Colouring materials naturally present in cells of plants and animals (… in foods) • Examples: – – – – – Anthocyanins Carotenoids Chlorophyll Heme melanin, hemoglobin, myoglobin F.4.2: Explain the occurrence of colour in naturally occurring pigments COLOUR (aka COLOR) is due to … • absorption of certain frequencies of visible light – by the extensive delocalized pi bonds • reflection of other frequencies of light that stimulate the retina in the eye EX – Spinach • red and blue light are absorbed • green light is reflected F.4.3: Describe the range of colours and sources of the naturally occurring pigments anthocyanins, carotenoids, chlorophyll, and heme. Anthocyanins [flavanones] Carotenoids [Astaxanthin] Source Color(s) berries; beetroot ; red cabbage; flowers [red grapes; berries] Red – pink – purple – blue All living things; algae; carrots, bananas ; tomatoes; saffron [lobsters; crabs; salmon] Yellow – orange – red [red] [red] Chlorophyll green plants; green vegetables green heme red blood cells of higher animals (meat) Red (red w/ oxygen; purple-red w/o oxygen; brown-red when oxidized) anthocyanins Anthocyanins [flavanones] Source Color(s) berries; beetroot ; red cabbage; flowers [red grapes; berries] Red – pink – purple – blue [red] anthocyanins carotenoids Carotenoids [Astaxanthin] Source Color(s) All living things; algae; carrots, bananas ; tomatoes; saffron [lobsters; crabs; salmon] Yellow – orange – red [red] carotenoids Carotenoids [Astaxanthin] Source Color(s) All living things; algae; carrots, bananas ; tomatoes; saffron [lobsters; crabs; salmon] Yellow – orange – red [red] carotenoids chlorophyll Source Chlorophyll Color(s) green plants; green vegetables green heme heme Source Color(s) red blood cells of higher animals (meat) Red (red w/ oxygen; purple-red w/o oxygen; brown-red when oxidized) F.10.1: Compare the similarities and differences in the structures of the natural pigments: anthocyanins, carotenoids, chlorophyll and heme. Similarities: • all have extensive delocalized pi bonds • most have ring systems – some fused • many have –OH groups attached F.10.1: Compare the similarities and differences in the structures of the natural pigments: anthocyanins, carotenoids, chlorophyll and heme. Differences: • Overall shape – Anthocyanins, Chlorophyll, heme – more compact – Carotenoids – long and stringy • some contain N and are capable of forming metal complex ions – Chlorophyll (Mg 2+) – Heme (Fe 2+) F.10.2: Explain why anthocyanins, carotenoids, chlorophyll and heme form colored compounds while many other organic molecules are colorless. COLOUR (aka COLOR) is due to … • absorption of certain frequencies of visible light – by the extensive delocalized pi bonds (alternating single and double bonds) • As delocalization increases, the energy split between the bonding and anti-bonding pi orbitals becomes smaller, shifting the absorbed light into the visible region. • reflection of other frequencies of light that stimulate the retina in the eye F.10.3: Deduce whether anthocyanins and carotenoids are water- or fat-soluble from their structures. • Anthocyanins – water soluble – Multiple –OH groups • can hydrogen bond with water • Carotenoids – fat soluble – Long hydrocarbon chains • Insufficient –OH groups to overcome HC chain F.4.4: Describe the factors that affect the color stability of anthocyanins, carotenoids, chlorophyll and heme. • pH – impacts anthocyanins & chlorophyll (H+ replaces magnesium) • Formation of complex ions – impacts anthocyanins (cooking in metal pans), F.4.4: Describe the factors that affect the color stability of anthocyanins, carotenoids, chlorophyll and heme. • Temperature – can impact all groups – particularly denaturing proteins • Oxidation – Impact carotenoids (saturation of chain); heme (binding to oxygen and oxidation of iron) F.4.5: Discuss the safety issues associated with the use of synthetic colorants in food. Concerns: • Synthetic dyes are biochemically active – Can negatively impact health • toxicity is easy to prove • chronic health effects are difficult to determine • Special concern about carcinogenic effects – Most are NOT typically used in foods – Standards vary from country to country • Malachite green and sudan red are generally banned F.4.6: Compare the two processes of nonenzymatic browning (Maillard reaction) and caramelisation that cause the browning of food. NOTE: Browning usually involves BOTH processes… except for those foods that do not have amino acids or proteins sugar toffee sugar crème brulee Maillard Reaction • Grilling meat, toasting bread, malting barley, making fudge – (also self-tanning treatments – imagine that !) • Occur at temperatures > 140°C Maillard Reaction • aldehyde group (from sugar) reacts with amino group (from AA, peptide, or protein) – Rate depends on particular amino acids used • Lysine is more reactive – (found in milk – so it browns readily – fudge) • Cysteine is less reactive • MANY products – smaller molecules = aromas & flavors – initial products then polymerize to form brown pigments • melanoidins Caramelization • Occurs in foods with high carbohydrate concentration – Sugars Caramelization • When heated… – Carbohydrate molecules dehydrate and form polymers • many products • polymers have brownish color – With continued heating… • form carbon and water • Cn(H2O)n n C + n H2O Caramelization • Rate varies depending on sugar –Fructose (in fruits) is easiest to caramelize • Extreme pH (high and low) promotes caramelization