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[i]
[ii]
BASICS OF FOOD CHEMISTRY
Ekhlakh Veg
Mohammad Imran Ahmad
Tahmeena Khan
[iii]
Published By: Book Rivers
Website: www.bookrivers.com
Mobile: +91-9695375469
Address: HN 22 Kanchan Nagar Maickale Lucknow 226022
1ST Edition: 2024
MRP: 350/-INR
ISBN: 978-93-5842-378-5
Copyright© : Authors
All Rights Reserved
No part of this publication may be reproduced, transmitted or
stored in a retrieval system, in any form or by any means,
electronic, mechanical, photocopying recording or otherwise,
without the prior permission of the author.
[PRINTED IN INDIA]
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Dedicated to our teachers
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Table of Contents
Chapters
Page No.
Foreword
vi
Preface
vii
Chapter-1
What is Food………………………………….
1-10
Chapter-2
Chemistry of Water…………………………….
11-33
Chapter-3
Carbohydrates…………………………………..
34-55
Chapter-4
Plant Pigments………………………………….
56-70
Chapter-5
Fats and Lipids ………………………………..
71-93
Chapter-6
Proteins…………………………………………
94-123
Chapter-7
Enzymes and Vitamins…………………………
124-197
Bibliography……………………………………
198-199
[vi]
FOREWORD
It gives me great pleasure to introduce the book titled “Basics of
Food Chemistry‖ authored by three of my former students in Post
graduate classes at Lucknow Christian College (Mr. Ekhlakh Veg,
Dr. Mohammad Imran Ahmad and Dr. Tahmeena Khan). The book
covers some of the most important aspects of Food chemistry. A
total of six very informative chapters on food components such as
water, proteins, fats, carbohydrates, enzymes and vitamins have
been included in the book and explained in a very simple way.
Furthermore, the topics have been well explained with the help of
informative illustrations and tables. The book would be very
useful for undergraduate as well as postgraduate students,
particularly those pursuing their curriculum as per the New
Education Policy 2020. I strongly recommend this book to the
readers and I am sure that it will cater to academicians and students
ably.
Dr. David Charles
Associate Professor (Retd.)
Department of Chemistry
Lucknow Christian College
Lucknow
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PREFACE
This book titled „Basics of Food Chemistry‟ is written for
Undergraduate and Postgraduate students as per the new National
Education Policy (NEP-2020).This book covers important aspects
of Food Chemistry, which is an important branch of science and
deals with the study of chemical processes and interactions of all
biological and non-biological components of foods.
The purpose of this book is to provide comprehensive information
about the crucial aspects of food chemistry. With an aim to cater
undergraduate and postgraduate students, the book is designed to
serve as the basis of food chemistry with the assumption that the
instructor will make selective reading assignments as deemed
appropriate. Individual chapters in the book would formulate the
basis of specialized topics in food chemistry such as Chemistry of
Water, Carbohydrates, Dyes and Pigments, Proteins, Lipids,
Enzymes and Vitamins. The chapters on these topics and
organization and comprehension of the book are quite simple and
well explained. The authors have also included a number of
questions at the end of each chapter for self-assessment.
The authors hope the book would be useful to students and
academicians and attract wider readership.
Ekhlakh Veg
Mohamamd Imran Ahmad
Tahmeena Khan
[viii]
[1]
CHAPTER-1
WHAT IS FOOD
1.0 Introduction
Food is any substance (mainly solid or liquid) consumed by
an organism for nutritional support. Food is usually of plant,
animal, or fungal origin and contains essential nutrients such
as carbohydrates, fats, proteins, vitamins, or minerals. The
substance is ingested by an organism and assimilated by the
organism's cells to provide energy, maintain life, or stimulate
growth. Different species of animals have different feeding
behaviours that satisfy the needs of their metabolisms and have
evolved to fill a specific ecological niche within specific
geographical contexts.
Figure1.1 Major Components of food
“Let food be your medicine and medicine be your food.”
Hippocrates, father of medicine.
[11]
CHAPTER-2
CHEMISTRY OF WATER
2.0 Introduction
The word "water" comes from the Old English word water or
the Proto-Germanic water or German Wasser. All of these words
mean "water" or "wet." H2O is the chemical formula for water,
which is an inorganic compound. This chemical substance is clear,
tasteless, odourless, and almost colourless.
It is the primary component of Earth's hydrosphere and the
fluids found in all known living things, where it functions as a
solvent. Even though it doesn't include organic micronutrients or
dietary energy, it is essential for all known forms of existence.
The angle at which the hydrogen atoms are joined with the
oxygen atom is 104.45°. The liquid condition of H2O at standard
pressure and temperature is also referred to as "water"
2.1 States of Water
Water exists on Earth in three states: solid, liquid, and gas.
Water exists as steam or water vapour when it is gaseous.
“Life cannot be imagined without water.”
[34]
CHAPTER-3
CARBOHYDRATES
3.0 Introduction
Carbohydrates are macronutrients and are one of the three
main ways by which our body obtains its energy. They are called
carbohydrates as they comprise carbon, hydrogen and oxygen at
their chemical level. Carbohydrates are essential nutrients which
include sugars, fibers and starches. They are found in grains,
vegetables, fruits in milk and other dairy products. They are the
basic food groups which play an important role in a healthy life.
In food science and many informal contexts, the term
"carbohydrate" often means any food that is particularly rich in the
complex carbohydrate starch (such as cereals, bread and pasta) or
simple carbohydrates, such as sugar (found in candy, jams, and
desserts). This informality is sometimes confusing since it
confounds chemical structure and digestibility in humans.
The food containing carbohydrates is converted into glucose
or blood sugar during the process of digestion by the digestive
system.
Our body utilizes this sugar as a source of energy for the
cells, organs and tissues. The extra amount of energy or sugar is
stored in our muscles and liver for further requirements. The term
‗carbohydrate‘ is derived from the French term ‗hydrate de
carbone‗ meaning ‗hydrate of carbon‗. However, the term
carbohydrate is not correct as carbon does not form hydrate. Then
a new term is adopted, called saccharide (Greek: sákkharon
meaning sugar). The general formula of this class of organic
compounds is Cm(H2O)n (where m may or may not be different
from n).
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CHAPTER-4
PLANT PIGMENTS
4.0 Introduction
Colour is considered to be the primary feature perceived by
the senses that represent a crucial role for centuries in the
acceptability of foods to enhance their actual appearance and
quality. Plant pigments, the impeccable natural source of colour,
display enormous potential to substitute many synthetic colourants.
Chlorophylls, carotenoids, anthocyanins, and betalains are the
extensive classes of natural colours contributing comprehensive
colour shades to foods.
Plant pigments are the unique chemical substances that are
responsible for colourful appearances and the visual attraction of
fruits and vegetables. They are mainly considered secondary plant
compounds that play essential roles in critical biological processes
of plants including metabolism, light-harvesting in photosynthesis,
regulation in development and defence, and protection from photo-
oxidative damage. Their consumption has been associated with
decreased chances of developing various diseases in humans
There are good perspectives for the inclusion of plant
pigments in the food industry. Their incorporation into food
products is very challenging, as they are chemically unstable and
exhibit poor bioavailability.
Encapsulation is an excellent process to enhance its
bioaccessibility, digestibility, and controlled release. During food
fortification, efficient encapsulation technologies are needed to
prevent the degradation of pigments and reserve their
bioavailability in the human gastrointestinal system.
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CHAPTER-5
FATS AND LIPIDS
5.0 Introduction
Lipids are a heterogeneous group of molecules related to
fatty acids. They are hydrophobic and are characterized by sparing
solubility inwater but high solubility in non-polar solvents such as
ether, benzene etc. The lipids may be classified into-
a. Simple or homo-lipids
a. Fats and oils (triglycerol)
b. Waxes
b. Compound or hetrolipids
a. Phospholipids
b. Sphingolipids
c. Glycolipid
d. Lipoprotein
c. Derived lipids
a. Terpenes
b. Steroids
A small amount of fat is an essential part of a healthy,
balanced diet. Fat is a source of essential fatty acids, which the
body cannot make itself.Fat helps the body absorb vitamin
A, vitamin D and vitamin E. These vitamins are fat-soluble, which
means they can only be absorbed with the help of fats.
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CHAPTER-6
PROTEINS
6.0 Introduction
Proteins are biopolymers composed of α-amino acids, of
which there are 20 commonly found in biological chemistry. These
fundamental amino acid sequences are specific and their
arrangements are controlled by the DNA. Since our body cannot
synthesize these essential amino acids on its own, we should have
plenty of protein foods in our everyday diet to keep our
body metabolisms stable.
6.1 Amino Acids
Amino acids are organic compounds containing the basic
amino groups (-NH2) and carboxyl groups (-COOH). The
ingredients present in proteins are amino acids. Both peptides and
proteins are long chains of amino acids. Altogether, there are
twenty amino acids, which are involved in the construction of
proteins.The L-isomer of each amino acid is usually the more
biologically relevant form as compared to the D isomer.
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CHAPTER-7
ENZYMES AND VITAMINS
7.0 Introduction
An enzyme is a protein by nature or RNA produced by cells.
They are catalytic to their specific substrates and known as
biological catalysts. They are nitrogenous molecules and organic in
nature, and produced by plants and animals. Enzymes are
polypeptides and have high molecular mass and catalyse natural
processes. Enzymes can catalyse chemical reactions in organisms
efficiently under mild conditions.
Enzymes have been used to bring about desirable changes in
food since a long time. Use of malted barley in brewing, yeast in
the production of alcoholic beverages, and wrapping of meat in the
bruised leaves of papaya tree for tenderizing meat, are techniques
that have been used for centuries. In bread and cheese making also
enzymes have been used.
Enzymes are distributed among the animal and plant cells
and tissues. Some cellular enzymes are present in solution in the
cytosol, while most exist bound to the subcellular organelles. Some
subcellular enzymes are characteristics of the organelle, while
others occur at different subcellular and tissue locations, catalysing
the same reaction. Many enzymes depend on the cofactors for their
activity. The complete active enzyme consisting of both the protein
and cofactor is called the holoenzyme. The protein component
without its cofactor is termed apoenzyme. The substance on which
the enzyme acts is termed the substrate. Isoenzymes are multiple
forms of an enzyme occurring in the same species. They catalyse
the same reaction and arise from genetically determined
differences in the primary structure of the enzyme protein. Some
specific characteristics of enzymes are given below:
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(1999). Principles of food chemistry (Vol. 1, pp. 23-30).
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5. Lee, F. (2012). Basic food chemistry.Springer Science &
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8. Gunstone, F. D., & Norris, F. A. (2013). Lipids in foods:
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chemistry, composition, and analysis. CRC Press.
10. Miller, D. D., &Yeung, C. K. (2022). Food chemistry: A
laboratory manual. John Wiley & Sons.
11. Coultate, T. (2023). Food: the chemistry of its components.
Royal Society of Chemistry.
12. Fisher, C., & Scott, T. R. (2020). Food flavours: biology
and chemistry. Royal Society of chemistry.
[199]
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(2021). Essential oils as additives in active food
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