INVESTIGATING THE MOST COMMONLY USED

FUNCTIONAL GROUPS IN FOOD PRODUCT

DEVELOPMENT
Student name: Trinh Quoc
Khanh
Student ID: BTFTIU18188

Course: Food Chemistry

Intructor: Dr Nguyen Van
Toan, PhD

Assignment 1: Investigating
the most commonly used
functional groups in food
CONTENT
1. Some exciting facts
2. Functional group
3. New trend
4. Summary
1. SOME EXCITING FACTS
FOOD PRODUCT DEVELOPMENT
• Developing a new food product is a complex process

Knowledge of Processing
ingredients techniques
New food
products Legislation
Packaging and consumer
materials demands and
preferences
• A preferably chosen product not only
possesses adequate nutritional value
but also evokes hedonic enjoyments
• The hedonic enjoyments comes from
effects such as the creaminess when
eating, the crunchy sound when biting
or the engaging odor when smelling
foods,…

• The effects happen as results of

interactions between food molecules
and our senses
• The functional groups in food
molecules are responsible for those
interactions
ANATOMY OF TASTE BUD
• Human have taste
receptors with different
architectural features
• Taste receptors consist of
proteins located in the
tips of our taste bud cells
• Molecules interact with
the receptors residing in
the taste buds produce
sweetness, saltiness,
sourness, bitterness, or
savory tastes

• The main mechanism is

2. FUNCTIONAL GROUPS
Definition

•Functional groups are groups consist of unique arrangements of few atoms

(C,H,O,N) that create particular properties of molecules.

•The represent structural features as well as reactive sites.

•Many reaction of food molecules involve functional groups in some

characteristic way.
THE MOST COMMON FUNCTIONAL GROUP

•Carboxylic acid group (-COOH)

•Amino group (-NH2 )

•Alcohol group (-OH)

•Aldehyde group (-CHO)

A. AMINO GROUP (-NH2)
• Amine: A compound that contains an amino (-NH2) functional
group.
• Amines are formally derivatives of ammonia (NH3)

• Amines are ‘basic’: they gain H+ protons.

• Water – soluble molecule

• High boiling point

COMMON AMINES
 Methylamine (CH3NH2):

 Trimethylamine (C3H9N):
 Is found in fish
 Is responsible for ‘fishy ordor’
 AMINO ACID
• Amino acids are organic acids containing amine (-NH2) and carboxyl (-COOH) functional
groups, along with a side chain (R group) specific to each amino acid.

Amine group Carboxyl

group
•The umami receptor is made up of two intertwined proteins
(TAS1R1 and TAS1R3) that form a unit capable of binding
certain kinds of amino acids, especially L-glutamate
•A common source of L-glutamate in foods is monosodium
glutamate (MSG), but also present in soysauce, mushrooms,
mature cheeses, and cured meat.
 PROTEIN

• Proteins are large biomolecules, or macromolecules,

made up of amino acids that are attached to one
another in long chains

• Proteins have 4 levels of structure: primary, secondary,

tertiary, and quaternary.

• Protein is one of the three major macronutrients that

make up our diet (the other two being fat and
carbohydrates).

• Proteins may be used to enhance the nutritional, textural

and other qualities of food products.
•Protein possesses an array of
functional properties

•Functional properties are those

which physical and chemical
properties can affect the behavior
of proteins in food systems during
processing, storage, preparation,
and consumption

• When protein ingredients are

added to food in relatively small
amounts, they may
significantly influence some of
the physical properties of the
food.
APPLICATION
*Surface activity of proteins
Proteins can act as surfactants in stabilizing
emulsions and foams (foam formation and
emulsifying effect)
Part of the protein structure contains
predominantly amino acids with hydrophobic
side chains and another part contains mostly
hydrophilic side chains

* Gel formation
Proteins can form gels by acid coagulation,
action of enzymes, heat, and storage
Gels are characterized by having relatively high
non-Newtonian viscosity, elasticity, and
plasticity
 B. ALDEHYDE GROUP
 A a carbon (C=O) carbonyl group: a functional group composed of an oxygen
atom double-bonded to
 Aldehydes: organic compounds which incorporate
a carbonyl functional group (-CHO).

 Aldehydes can be formed from alcohol oxidation, lipid

oxidation
• Formaldehyde (HCHO)

• Is an odorous

• Water-soluble gas

• Is used as a germicide

• Naturally present in fruits and vegetables,

meats, fish, and dried mushrooms, etc.
FUNCTION OF ALDEHYDE
•Aldehyde can be used as flavor enhancers in food product
development:
benzaldehyde gives the scent of fresh almond, vanillin is
responsible for vanilla flavor, coffee flavor can be obtained from
furfural
 Plays important role in baking as serving the engaging scent to
baked foods such as cookies, cake,…

•Aldehydes also play an important part in caramelization of sugars.

During the process of caramelization, amino acids convert the

aldehyde group present in sugar into unsaturated aldehyde
SOURCES OF ALDEHYDE IN FOODS
Aldehyde can be obtained from different sources

Benzaldehyde
Vanillin the main flavouring
incorporate almond
agent of vanilla beans
flavor in food
 Certain aldehydes perform essential functions in humans and other
living organisms
Examples: carbohydrates (including sugars, starch, and cellulose),
which are based on compounds that possess an aldehyde or ketone
group along with hydroxyl groups

Glucose
•The sweet receptor is comprised of a
different combination of intertwined
proteins (TAS1R2 and TAS1R3) that
also function as a unit
• the receptor is sensitive to natural
sugars, non-nutritive sweeteners,
and certain other molecules
•sugars and other sweeteners do bind
to different regions within these taste
receptors, leading to differences in
our perceptions of sweetness
• artificial sweeteners never taste the
same as natural sugars
 C. CARBOXYLIC ACID GROUP
Carboxyl group: is an organic functional group
consisting of a carbon atom double bonded to an
oxygen atom and single bonded to a hydroxyl group (-
OH), ionize to produce COO- plus a proton H+.

 A carboxylic acid (R-COOH): is an organic acid that contains a carboxyl group (-COOH).

 Carboxylic acids are widely used and they include amino acids and acetic acid.

Acetic acid
 Food acids:
• Food industry uses many organic acids for the production of soft drinks, food products.

• Food acids are added to sweetened baverages to extend and intensify sweet flavor.

• Food acids impact a desirable flavor in diary and baked products.

• Food acids exhibit low hygroscopicity.

 Citric acid (C6H8O7):
 Citric acid is exceptionally acidic.
 Citric acid has a sour taste and is used to add flavor
to sour candies.

 Citric acid is abundant in most citrus fruits, like

lemons and limes.
 Citric acid can be used as a food
preservative.
Ex: Sprinkling lemon juice on a fruit salad will
prevent the fruit from turning brown.
 BENZOIC ACID
 A colorless, crystalline solid naturally found mostly in
berries and essential oils.

 Benzoate acts essentially as a mould and yeast inhibitor

in high acid foods and the poor activity at pH values
above 4.0 limits its use against bacteria.

 A quite new application method for benzoic acid is active

packaging. The resulting release of benzoic acid inhibited
Penicillium and Aspergillus in microbial media.
 Benzoic acid is used as food preservative.
 Lactic acid (C3H6O3):
 Lactic acid is white in solid state and it is extremely
soluble in water.
 Lactic acid formed by natural fermentation in
products such as cheese, yogurt, soy sauce, meat
products and pickled vegetables.
 Lactic acid is also responsible for the sour flavor of
sourdough bread.
 Lactic acid (C3H6O3)
 Lactic acid was apply widely in yogurt and milk processing.

In Milk In Yogurt
 Decrease pH, create flavor and  70% of lactose will be fermented
odor of milk, and also become a and turn to acid lactic  Cause the
preservative factor. sour flavor.

 It is a supply of energy in muscle  Lactic acid bacteria cause

tissue. fermentation of lactose  good for
your digest system.
 Tartaric acid (C4H6O6)

 Tartaric acid is a white, crystalline organic acid.

 It is di-carboxylic acid.

 Tartaric acid is found in grapes, also in

bananas,...
 It is also an ingredient in cream of tartar, found
in hard candy.
 Acetic acid (CH3COOH):
 The optimum amount of acetic acid in vinegar is
between 4% - 5% by weight.
 Acetic acid used in aerobic fermentation,
through action of acetic bacteria.
 Acetic acids act as presevatives.
Ex: It is added to mayonnaise to deactivate
Salmonella
 D. ALCOHOL GROUP
 A hydroxyl group (hydroxy): containing an oxygen and hydrogen atom, bonded
together.
 Alcohols: containingHydroxyl (-OH) funtional group.

 Alcohols generally have higher boiling points as compared to other hydrocarbons

having equal molecular masses.
 The hydroxyl group decides the solubility of alcohol in water.

 Alcohols are polar in nature.

 Esterification: Alcohols can be reacted with carboxylic acid to form esters.
SOURCES OF ALCOHOL
 Ethanol (C2H5OH): ethyl alcohol, grain alcohol
 Is an important food alcohol
 Is naturally produced by the fermentation of sugars by yeasts

Examples:

 Hydrolyzing the starch in potatoes:

hydrolysis
STARCH C6H12O6 2C2H5OH + 2CO2
Glucose Ethan Carbon
ol dioxide
 Fermenting the sugars in molasses

Glucose 2C2H5OH +
SUCROSE +
2CO
Ethan Carbon
Fructose 2
ol dioxide
  The type of alcohol in the alcoholic beverages we drink is Ethanol.

Beer usually contain around 4% to 6% Wine may contain about 20%

alcohol by volume. alcohol by volume.
 Glycerol (C3H8O3):
• Colorless, odorless, viscous liquid
• Sweet-tasting and non-toxic.
• Exist in animal fats
• Three hydroxyl groups that are responsible for its solubility in water and its
hygroscopic nature.
 Base on the physical characteristic of Glycerol:

• In food applification, Glycerol used as humectant, sweetener.

• As a sugar substitute, glyceride contains about 27% calories

in one teaspoon (sugar containing 20%) and has a sweet

taste similar to sucrose, but it does not increase blood sugar

and does not cause tooth decay, so it is used in delicious

pastries for dieters instead of sugar.

Methanol (CH3OH): methyl alcohol
 Wood alcohol
 More toxic than Ethanol
 Polar liquid at Room Temperature

 Applications of Methanol:
 Produce vinegar in the industry
 Vinegar is well known for its usefulness in many manufacturing
and processing processes in the food industry
CH3OH + CO → CH3COOH
3. NEW TRENDS IN FOOD
PRODUCTS DEVELOPMENT
•Food are created by an entirely new
way compare to the conventional
method
•3D Priting
•Create a 3D food object one layer at a
time
•In the case of foods, the different
colors would be replaced by different
mixtures of food ingredients such as
proteins, carbohydrates, and fats
containing different functional groups
• As well as printing a food, a 3D printer
may also cook it during the printing
•3D printers can fashion dishes with different colors, shapes,
flavors, and textures from a range of food ingredients
•3D printers can also create personalized foods tailored to
the specific nutritional needs of each individual in a
household based on different amount of food that has
various functional groups
Example:
•An athlete may require protein-rich foods packed with
micronutrients that improve their performance or recovery
after exercise.
 more amino acid food residues
• An infant may require tasty foods that are fun to eat, but
not too high in fats, sugars, and salts
 digitally printing foods from healthier ingredients, such as
fruit or vegetable purees
 Alcohol Group
4. SUMMARY
4 most
common Aldehyde Group
functional
groups in Amino Group
food
Carboxylic Acid
Group
Food flavor

Food Additive
products
development Preservation
Seasoning
  Alcoholic baverages (fermented
products)
 Flavor: sweetener (Glycerol)
Alcohol
 Reactant in Vinegar products
group
 Extent the shelf-life
 Antibioxidant (Dried sausages)
 Preservative
 Coloring in fermented foods
Aldehyde  Flavor: cinnamon, vanilla, cilantro,
group
cakes,...
 Coloring (caramelization)
  Flavor
 Functionality
Carboxylic  Synergy
acid group  Naturally occuring blends
 Food additives: bezoic, sorbic (in
food preservation), malic (dyeing),...

Amino  Seasoning (MSG)

group  Functionality
REFERENCES
1. The Uses of Citric Acid in the Food Industry:
the-uses-of-citric-acid
2. Future Food, David Julian Mcclement,2019
3. Principles of Food Chemistry, John M. deMan
4. Food Chemistry, Owen R. Fennema
5. Food Chemistry, Belitz, W. Grosch, P. Schieberle