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Handbook of Antioxidants for Food Preservation
1st Edition - February 25, 2015
Editor: Fereidoon Shahidi
Language: English
Hardback ISBN:9781782420897
9 7 8 - 1 - 7 8 2 4 2 - 0 8 9 - 7
eBook ISBN:9781782420972
9 7 8 - 1 - 7 8 2 4 2 - 0 9 7 - 2
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and…Read more
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Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used.
Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics
Analyses the performance of antixoxidants in different food systems
Compiles significant international research and advancements
Related titles
List of contributors
Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
1. Antioxidants: principles and applications
1.1. Introduction
1.2. Phenolic compounds in plant foods and natural health products and their structural features
1.3. Mixed tocopherols
1.4. Green tea
1.5. Rosemary and other herbs and spices
1.6. Food processing adjuncts as antioxidants
1.7. Legal status of antioxidants
Part One. Types of antioxidant for food preservation
2. Carotenes and xanthophylls as antioxidants
2.1. Introduction
2.2. Antioxidant activity
2.3. Prooxidant activity
2.4. Interaction with other dietary antioxidants
2.5. Role in human health
2.6. Carotenes
2.7. Xanthophylls
2.8. Final considerations
3. Synthetic phenolics as antioxidants for food preservation
3.1. Introduction and background
3.2. Physical and chemical properties
3.3. Toxicology
3.4. Regulations in various countries
3.5. Prevalence of SPAs in food
3.6. Analytical methods for the determination of SPAs
3.7. Conclusion
List of abbreviations
4. Metal chelators as antioxidants for food preservation
4.1. Introduction
4.2. Catalytic metals
4.3. Reactive oxygen species
4.4. Ethylenediaminetetraacetic acid
4.5. Sodium tripolyphosphate
4.6. Citric acid
4.7. Nontraditional metal chelators
4.8. Sources of additional information
5. Amino acids, peptides, and proteins as antioxidants for food preservation
5.1. Introduction
5.2. Antioxidant properties of free amino acids
5.3. Antioxidant proteins
5.4. Antioxidant peptides and protein hydrolysates
5.5. Other potential health effects
5.6. Conclusions and future direction
6. Tocopherols and tocotrienols as antioxidants for food preservation
6.1. Introduction
6.2. Structures and properties of tocopherols and tocotrienols
6.3. Tocopherols and tocotrienols as the main antioxidants for lipids: mechanisms of antioxidant action
6.4. Paradoxes in the antioxidant efficacy of tocopherols
7. Food antioxidant conjugates and lipophilized derivatives
7.1. Introduction
7.2. Gallic acid and its esters in oil–water emulsions
7.3. Partitioning of gallates in emulsions
7.4. Antioxidant activity of gallates in emulsions
7.5. Antioxidant activity of alpha-tocopherol and trolox
7.6. Ascorbyl palmitate and ascorbic acid
7.7. Sinapic acid and its conjugates
7.8. Activity of antioxidants and their conjugates in bulk oil, o/w and w/o emulsions
7.9. Activity of antioxidants and their conjugates in processed meat
8. Rosemary and sage extracts as antioxidants for food preservation
8.1. Introduction
8.2. Rosemary and sage – two Laminacae (Labiatae) herbs
8.3. History of rosemary and sage extracts as antioxidants
8.4. Antioxidant species present in rosemary and sage
8.5. Production of extracts
8.6. General types of rosemary extracts available commercially
8.7. Application of rosemary and sage antioxidants in foods, singly and in combination with other natural antioxidants
8.8. Regulatory status
8.9. Conclusion
9. Tea extracts as antioxidants for food preservation
9.1. Introduction
9.2. Types of tea and their contents
9.3. Applications of tea extracts as antioxidant food additives
9.4. Conclusions
10. Natural plant extracts as antioxidants for food preservation
10.1. Introduction
10.2. Functionality of antioxidants in dietary plants
10.3. Antioxidant properties and application of natural plant extracts and/or bioactives
10.4. Commentary and future trends of food antioxidants
11. Herbs and spices as antioxidants for food preservation
11.1. Introduction
11.2. Classification of spices and herbs
11.3. Lipid oxidation in foods
11.4. Antioxidants from spices and herbs
11.5. Desirable properties of antioxidants
11.6. Different forms of antioxidants from spices and herbs for food application
11.7. Evaluation of antioxidant activity of spices and herbs
11.8. Summary and future trends
Part Two. The performance of antioxidants in different food systems
12. Methods for the assessment of antioxidant activity in foods
12.1. Lipid oxidation and its action mechanisms
12.2. Antioxidants
12.3. Chemical assays
12.4. Antioxidant evaluation in food model systems
12.5. Assessment of antioxidant activity in biological model systems
12.6. Summary
13. Synergistic interactions between antioxidants used in food preservation
13.1. Introduction
13.2. Interactions of antioxidants
13.3. Practical considerations in dealing with synergistic interaction of antioxidants
13.4. Conclusion
14. The use and effectiveness of antioxidants in lipids preservation: beyond the polar paradox
14.1. Introduction
14.2. The polar paradox paradigm: entering the antioxidant chemistry into a rational era
14.3. Efficacy of food antioxidants in bulk oils
14.4. Efficacy of food antioxidants in lipid dispersions and living cells
14.5. Conclusion
15. The use of antioxidants in the preservation of edible oils
15.1. Introduction
15.2. Antioxidant regulatory status in fats and oils
15.3. Major fats and oils
15.4. Application of natural antioxidants in fats and oils
15.5. Conclusion
16. The use of antioxidants in the preservation of food emulsion systems
16.1. Introduction
16.2. Lipid oxidation in emulsions
16.3. Antioxidants
16.4. Antioxidant protection in emulsified food products
16.5. Conclusions
16.6. Future trends
17. The use of antioxidants in the preservation of cereals and low-moisture foods
17.1. Introduction
17.2. Antioxidants in cereals
17.3. Phenolic compounds
17.4. Phenolic acids
17.5. Flavonoids
17.6. Alkylresorcinols
17.7. Lignans
17.8. Avenanthramides
17.9. Carotenoids
17.10. Tocopherols and tocotrienols
17.11. Phytosterols
17.12. Phytic acid
18. The use of antioxidants in ready-to-eat (RTE) and cook-chill food products
18.1. Introduction
18.2. Fruit and vegetable products
18.3. Cereal products
18.4. Meat, fish and their products
18.5. Beverages
18.6. Chocolates
18.7. Peanut butter
18.8. Conclusion
19. The use of antioxidants in the preservation of snack foods
19.1. Antioxidants from snack ingredients
19.2. Effects of snack processing on antioxidant activity
19.3. Antioxidants in commercial snack products
Disclaimer
Index
No. of pages: 514
Language: English
Edition: 1
Published: February 25, 2015
Imprint: Woodhead Publishing
Hardback ISBN: 9781782420897
eBook ISBN: 9781782420972
FS
Fereidoon Shahidi
Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.
Affiliations and expertise
University Research Professor, Department of Biochemistry, Memorial University of Newfoundland, Canada
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