{"id":11821,"date":"2024-08-02T13:42:54","date_gmt":"2024-08-02T11:42:54","guid":{"rendered":"https:\/\/ingredients.saccosystem.com\/distaste-the-alteration-of-foods\/"},"modified":"2024-08-02T13:42:54","modified_gmt":"2024-08-02T11:42:54","slug":"distaste-the-alteration-of-foods","status":"publish","type":"post","link":"https:\/\/ingredients.saccosystem.com\/en\/distaste-the-alteration-of-foods\/","title":{"rendered":"(DIS)TASTE: the alteration of foods."},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Cut apple that turns rust-colored, tomato that goes moldy, bread that shrivels up, and milk that tastes rancid: these are just some of the ways in which foods undergo so-called <\/span><i><span style=\"font-weight: 400;\">alterations<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">By this word is meant all those changes, whether desired or not, that food may undergo if certain conditions arise.<br \/>\nThese conditions are varied, multiple, and include biological, chemical, physical, and environmental factors.<br \/>\nOften, these factors coexist and cooperate in defining the alteration that the food will undergo.<br \/>\nThe consequences of alteration include impairment of the quality of the food, as well as its safety and nutritional values.   <\/span><\/p>\n<p><span style=\"font-weight: 400;\">This topic is of interest to anyone who likes to cook-or is forced to-because knowing about it helps us protect our food and keep it unaltered for as long as possible.<br \/>\nOf course, it is of enormous relevance not only on the household level, but also for public health and the food economy.<br \/>\nFinding ways to better package and preserve food makes it last longer, reducing the chance of it becoming waste before it even reaches our homes.<br \/>\nIn addition, a well-preserved product is by definition also safer for consumers.   <\/span><\/p>\n<p><b>Disclaimer<\/b><span style=\"font-weight: 400;\">: Actually, the term alteration is not always meant in a negative sense.<br \/>\nSome of these changes are intentional, as in the cheese-making process.<br \/>\nIn this case the alteration processes are necessary to achieve the desired organoleptic characteristics.<br \/>\nAll fermented foods, which we have discussed in <a href=\"https:\/\/ingredients.saccosystem.com\/fermentazioni-in-cucina\/\">this article<\/a>, are also intentional.   <\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">Among the many altering processes, today we discuss those that have a degrading and undesirable action.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Let us now go on to find out how many and what factors affect food spoilage.<br \/>\nSpoiler: more than you think! <\/span><\/p>\n<p>&nbsp;<\/p>\n<h3><b>Causes of food spoilage<\/b><\/h3>\n<p><b>Biological factors:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Microorganisms:<\/b><span style=\"font-weight: 400;\">  bacteria, yeasts and molds can grow on food, causing spoilage and potential risk of food poisoning.<br \/>\nExamples include Salmonella, E. coli, and Listeria. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Enzymes:<\/b><span style=\"font-weight: 400;\">  Enzymes naturally present in food can catalyze chemical reactions that lead to changes in the flavor, texture, and appearance of food.<br \/>\nA common example is the browning of cut apples, caused by the enzyme   <\/span><i><span style=\"font-weight: 400;\">polyphenoloxidase<\/span><\/i><span style=\"font-weight: 400;\">  which, as its name suggests, oxidizes the polyphenols contained in the fruit.<br \/>\nThis reaction occurs only following cutting, because the apple is exposed to oxygen that activates the enzyme. <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Chemical and physical factors<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Oxygen:<\/b><span style=\"font-weight: 400;\"> Oxygen causes oxidation of foods, which for example in fats can lead to rancidity by altering the taste and smell of foods.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">Antioxidants are often added to food preparations at the industrial level to prevent this phenomenon.<br \/>\nPepper, chili pepper, sage and rosemary are examples of natural antioxidants that slow down oxidation: it is no coincidence that the surface of some cured meats is covered with pepper! <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Temperature:<\/b><span style=\"font-weight: 400;\">  excessive heat and cold can alter the structure and quality of foods.<br \/>\nFreezing can cause the formation of ice crystals that damage food cells, and heat can speed up degradation and rotting processes. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Moisture:<\/b><span style=\"font-weight: 400;\"> High levels of moisture can promote the growth of microorganisms in fresh foods, damage to dry foods such as seeds, softening of baked goods, and formation of lumps in foods such as flours and sugars; conversely, the absence of moisture can cause foods to dry out, dehydration in vegetables, and &#8220;blanching&#8221; in frozen foods with formation of whitish spots.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Environmental factors:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Light:<\/b><span style=\"font-weight: 400;\"> Exposure to light can degrade vitamins (A, B2 and C) and pigments, as in the case of riboflavin in milk.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">How might these factors combine?<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2><b>The most famous alteration  <\/b><\/h2>\n<p><span style=\"font-weight: 400;\">We will talk here mainly about food spoilage occurring due to biological causes, although we can always keep in mind that the remaining factors are capable of speeding up or slowing down the process. <\/span><span style=\"font-weight: 400;\">We will talk about her, the most important and well-known enemy of refrigerators and pantries, the vip of the wastebasket&#8230;<\/span><b>MARCESCENCE<\/b><span style=\"font-weight: 400;\">Yeah, what happens when food rots?<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We know that fruits, vegetables, fish and meat rot if they are left in the refrigerator for too long or, even faster, if they are left at room temperature.<br \/>\nWe can smell it by the odor, which is annoying and repulsive; by the texture, which becomes soft and saggy; and by the taste, which is pungent and unpleasant.<br \/>\nAnd again by the changes in color, the formation of mucilage and any surface moldiness!  <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Rotting is due to the action of enzymes, special types of proteins in the foods themselves, and contamination by microorganisms or insects, for example.<br \/>\nEven in the case of microbial contamination, degradation occurs through the action of proteins that alter food molecules.<br \/>\nThe two phenomena can then occur simultaneously, speeding up the process.  <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Alterations to proteins involve hydrolysis and putrefaction. <\/span><span style=\"font-weight: 400;\">In organic chemistry, hydrolysis indicates the breaking of a strong bond, such as the one that holds amino acids, the building blocks that make up proteins, together. <\/span><span style=\"font-weight: 400;\">Putrefaction, on the other hand, involves microbial enzymes, which initiate a series of biochemical reactions that can <\/span><i><span style=\"font-weight: 400;\">break,<\/span><\/i><span style=\"font-weight: 400;\"> again, the bonds that hold proteins together.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">One of the most common reactions involves amino acids such as cysteine, which are degraded releasing hydrogen sulfide.<br \/>\nThis acid can bind to myoglobin, which is contained in meat, causing the green color that informs us of impending rotting! <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Another very common reaction is that from the breaking of certain internal bonds in amino acids gives rise to amines, which are responsible for the disgusting odors typical of spoiled food.<br \/>\nTwo of these amines, in particular, take the names of   <\/span><i><span style=\"font-weight: 400;\">cadaverine<\/span><\/i><span style=\"font-weight: 400;\"> e <\/span><i><span style=\"font-weight: 400;\">putrescent<\/span><\/i><span style=\"font-weight: 400;\">.<br \/>\nNon c\u2019\u00e8 bisogno di aggiungere altro, direi, a parte il fatto che per essere un po\u2019 pi\u00f9 precisi va detto che l\u2019odore di marcio \u00e8 composto da non due ma almeno 400 diverse molecole! <\/span><\/p>\n<p>&nbsp;<\/p>\n<h2><b>Disgusting for us, delicious for <\/b><b><i>them<\/i><\/b><\/h2>\n<p><span style=\"font-weight: 400;\">It is always interesting to make the mental effort to reverse our point of view.<br \/>\nIndeed, it comes naturally to us to perceive the world through our filter, the human one.<br \/>\nIn doing so, however, we forget the perspective, the relativity by which everything works.<br \/>\nWe miss the broader keys to understanding nature.     <\/span><\/p>\n<p><span style=\"font-weight: 400;\">For example, the molecules that are released when foods rot are as repulsive to us as they are neutral or even attractive to other organisms.<br \/>\nLike the very culprits responsible for contamination and the formation of those molecules, which, according to some studies yet to be investigated, would gain priority over the food they contaminated.<br \/>\nA kind of VIP pass at the    <\/span><i><span style=\"font-weight: 400;\">first come, first served<\/span><\/i><span style=\"font-weight: 400;\">, which in this case it eats.<br \/>\nIndeed, it would seem that the rotting caused by one or the other microorganism can gross out, and thus drive away, not only large beasts like us mammals, but also other microorganisms! <\/span><\/p>\n<p>&nbsp;<\/p>\n<h2><b>Prevention and best practices<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">What can we do to prevent food spoilage as much as possible?<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">AVOIDS CROSS-CONTAMINATION<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Also called cross-contamination, it is the passage of microorganisms or dirt from one food to another.<br \/>\nIt can occur in a manner: <\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><b>indirect<\/b><span style=\"font-weight: 400;\">: through contact of hands, work surfaces or kitchen utensils used first on one food and then on others;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><b>direct: <\/b><span style=\"font-weight: 400;\">When two or more foods come into contact with each other.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">In general, it is important that raw food not come into contact with cooked food.<br \/>\nIn fact, cooked food is likely to be free of biological contaminants since it has reached high temperatures during cooking; on the other hand, raw food that has not yet been thoroughly washed can carry microorganisms, which find fertile ground on the dishes. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">For this reason, it is always advisable to use appropriate (closed) containers for storage in the refrigerator, paying attention to the symbols on them (especially those made of plastic) so as to avoid physical contamination due precisely to the materials in the container.<\/span><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">STORE FOOD PROPERLY<\/span><\/span><span style=\"font-weight: 400;\">This topic is so important that it deserves a separate article, which, in fact, you can find here -&gt; <a href=\"https:\/\/ingredients.saccosystem.com\/il-vademecum-del-frigo\/\">the refrigerator vademecum: how to arrange food and use it to best<\/a> effect.<\/span><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">GOOD PRACTICES.<\/span><\/span><span style=\"font-weight: 400;\">In addition to these cautions, there are simple rules to follow to ensure fresh, undamaged food:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Grocery shopping several times a week by buying less fresh produce.<br \/>\nCompared to shopping once a week is more challenging and requires more time organization, but it is the best way to manage fresh produce.<br \/>\nFruits, vegetables, meat, and fish will be present in the right quantity and thus avoid unnecessary waste  <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">If you really cannot or want to, then make a weekly plan.<br \/>\nIt doesn&#8217;t need to be super precise or then follow it to the letter, but it will help you figure out what amount of food to buy so you don&#8217;t overdo it <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">The freezer: an often underestimated ally, we can use it in two different ways.<br \/>\nThe first goes in the direction of philosophy   <\/span><i><span style=\"font-weight: 400;\">prep<\/span><\/i><span style=\"font-weight: 400;\">, which involves cooking more fresh food at once, portioning and freezing it and then thawing it during the week as needed.<br \/>\nThe second is even faster, because we just buy some fresh and some frozen, so that we have an always-ready supply of vegetables.<br \/>\nDon&#8217;t worry about the nutritional properties; they are not significantly altered!  <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">In short, understanding the mechanisms of food spoilage is critical to preserving food quality and safety.<br \/>\nThrough proper storage practices, contamination prevention and careful stock management, we can minimize waste and ensure that our food stays fresh longer.<br \/>\nAwareness and adoption of good practices not only protect our health, but also contribute to a more sustainable and efficient food economy.  <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sources<\/strong><span style=\"font-weight: 400;\">:<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">&#8211; <\/span><span style=\"font-weight: 400;\">Patrizia Cappelli, Vanna Vannucchi, <\/span><i><span style=\"font-weight: 400;\">Food chemistry storage and processing.<\/span><\/i><span style=\"font-weight: 400;\">, Bologna, Zanichelli, 1990, ISBN 88-08-06788-2.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">&#8211; Food Technology By Bruno Zanoni<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">&#8211; <\/span><span style=\"font-weight: 400;\">Pircher, A., Bauer, F. &amp; Paulsen, P.Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheese. <\/span><i><span style=\"font-weight: 400;\">Eur Food Res Technol <\/span><\/i><b>226,<\/b><span style=\"font-weight: 400;\"> 225-231 (2007). <\/span><a href=\"https:\/\/doi.org\/10.1007\/s00217-006-0530-7\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">https:\/\/doi.org\/10.1007\/s00217-006-0530-7<\/span><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">&#8211; <\/span><span style=\"font-weight: 400;\">Goldberg S, Kozlovsky A, Gordon D, Gelernter I, Sintov A, Rosenberg M. Cadaverine as a Putative Component of Oral Malodor. <\/span><i><span style=\"font-weight: 400;\">Journal of Dental Research.<\/span><\/i><\/a><span style=\"font-weight: 400;\">.<br \/>\n1994; 73 (6): 1168-1172.<br \/>\ndoi:    <\/span><a href=\"https:\/\/doi.org\/10.1177\/00220345940730060701\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">10.1177 \/ 00220345940730060701<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cut apple that turns rust-colored, tomato that goes moldy, bread that shrivels up, and milk that tastes rancid: these are just some of the ways in which foods undergo so-called alterations. By this word is meant all those changes, whether desired or not, that food may undergo if certain conditions arise. These conditions are varied, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":11816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[272],"tags":[322],"class_list":["post-11821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-food-en","tag-fermentation"],"acf":[],"_links":{"self":[{"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/posts\/11821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/comments?post=11821"}],"version-history":[{"count":0,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/posts\/11821\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/media\/11816"}],"wp:attachment":[{"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/media?parent=11821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/categories?post=11821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingredients.saccosystem.com\/en\/wp-json\/wp\/v2\/tags?post=11821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}