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Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity (Volume 1)Edited by E Decker, University of Massachusetts, R Elias, Pennsylvania State University and D J McClements, University of Massachusetts, USA
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 199
- describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase
- reviews the impact of oxidation on food flavour and the health aspects of oxidized fats
- discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.
The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.
With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
ISBN 1 84569 648 4
ISBN-13: 978 1 84569 648 1
September 2010
432 pages 234 x 156mm hardback
£155.00 / US$265.00 / €185.00
Usually dispatched within 24 hours
About the editors
Eric Decker and Julian McClements are Professors in the Department of Food Science at the University of Massachusetts, Amherst, where Eric is also Department Head.
Ryan Elias is Assistant Professor of Food Science at Pennsylvania State University. The Editors are well known for their research into lipid oxidation and antioxidants.
Titles which may also be of interest:
Oxidation in foods and beverages and antioxidant applications
Food spoilage microorganisms
Understanding and measuring the shelf-life of food
Taints and off-flavours in foods
Food enrichment with omega-3 fatty acids
Contents
PART 1 OXIDATION IN FOODS AND BEVERAGES
PART 2 ANTIOXIDANTS IN FOODS AND BEVERAGES
PART 1 OXIDATION IN FOODS AND BEVERAGES
Understanding oxidation processes in foods
L H Skibsted, University of Copenhagen, Denmark
- Introduction
- Reactive oxygen and nitrogen species
- Evolution of antioxidants
- Lipid phase oxidations
- Aqueous phase oxidations
- Antioxidants and antireductants
- Future trends
- References
Metals and food oxidation
J Kanner, ARO Volcani Center, Israel
- Introduction
- Sources of metal ions and products particularly affected
- Mechanism of metal oxidation in biological systems and food
- Metal catalyzed oxidation in beverages
- Metal catalyzed oxidation in dehydrated foods
- Metal catalyzed oxidation in muscle foods
- Future trends
- References
The impact of singlet oxygen on lipid oxidation in foods
S Van Dyck, Kemin Agrifoods and University of Antwerp, Belgium
- Introduction
- Properties of singlet oxygen
- Impact of singlet oxygen on quality reduction in foods
- Micro-ingredients in food and singlet oxygen
- Vitamin loss in foods due to singlet oxygen
- Prevention of singlet oxidation
- Future trends
- Sources of further information and advice
- References
Heme proteins and oxidation in fresh and processed meats
M P Richards, University of Wisconsin-Madison, USA
- Introduction
- Quality implications of oxidation in fresh and processed meats
- Meat products particularly affected by oxidation
- Quantities of hemoglobin (Hb) and myoglobin (Mb) in muscle and structural characteristics
- Discoloration in meat products
- Lipid oxidation in meat products
- Inhibition of Hb and Mb mediated quality deterioration in meat products
- Inhibiting pigment and lipid oxidation in a commercial product
- Future trends
- Sources of further information and advice
- References
Lipoxygenase and lipid oxidation in foods
T Wang and E G Hammond, Iowa State University, USA
- The lipoxygenase (LOX) enzymes
- Mechanism of LOX catalyzed oxidation
- Sources of lipoxygenase and products particularly affected
- Prevention of LOX initiated reactions
- Future trends
- References
Understanding and reducing oxidative flavour deterioration in foods
C Jacobsen, Technical University of Denmark, Denmark
- Introduction
- Evaluation of oxidative flavour deterioration of foods
- Oxidation and food flavour
- Conclusions
- Future trends
- Sources of further information and advice
- References
Health aspects of oxidized dietary fats
K Eder and R Ringseis, Technical University of Munich, Germany
- Introduction
- Nutritional quality loss of dietary fats during oxidation
- Loss of non-nutritive components during oxidation
- Formation of lipid peroxides in dietary fats during oxidation
- Bioavailability of lipid oxidation products
- Health-related effects of oxidized fats
- Future trends
- References
Methods to determine the extent of lipid oxidation in foods
A Kamal Eldin, Swedish University of Agricultural Sciences, Sweden
- Introduction
- Volumetric methods
- Spectroscopic methods
- Chromatographic methods
- Sensory analysis and correlation between sensory and instrumental analyses
- Research methods to study oxidation in foods and beverages
- Future trends
- Sources of further information and advice
- References
Methods for food shelf life determination and prediction
L Manzocco, S Calligaris and M C Nicoli, University of Udine, Italy
- Introduction
- Shelf life assessment strategies
- Definition of acceptability limit
- Identification of oxidative indicators
- Shelf life testing
- Future trends
- Sources of further information and advice
- References
PART 2 ANTIOXIDANTS IN FOODS AND BEVERAGES
Understanding antioxidant mechanisms in preventing oxidation in foods
E A Decker, B Chen and A Panya, University of Massachussetts, Amherst and R J Elias, The Pennsylvania State University, USA
- Introduction
- Inactivation of free radicals
- Metal chelation
- Control of reactive oxygen species
- Control of other prooxidative factors
- Antioxidant interactions
- Conclusions
- References
Protein antioxidants for the stabilisation of lipid foods: current and potential applications
R J Elias, The Pennsylvania State University, USA
- Introduction
- Important antioxidant enzymes
- Metal chelation
- Non-specific protein antioxidant mechanisms
- Food applications of protein antioxidant methods
- Consequences of protein oxidation
- Future trends
- References
Synthetic and natural antioxidant additives in food stabilization: current applications and future research
D R Berdahl, R N Nahas and J P Barren, Kalsec® Inc., USA
- Introduction
- Reviews of antioxidant use in foods
- Background
- Synthetic antioxidants and food applications
- Natural antioxidants and food applications
- What can we learn from the plastics industry? Conclusion
- References
Effects of food structure and ingredient interactions on antioxidant capacity
M H Gordon, University of Reading, UK
- Introduction
- Food structure
- Effect of nature of the lipids and the medium
- Interactions of antioxidants with other components
- Implications
- Future trends
- Sources of further information and advice
- References
Assessing the activity of natural food antioxidants
M Z Tsimidou and N Nenadis, Aristotle University of Thessaloniki, Greece
- Overview
- Assessment of individual compounds
- Radical scavenging
- Theoretical prediction
- Assays using radicals of biological relevance
- Assays using synthetic radicals
- Assays using radicals derived from lipid oxidation
- Other methods
- Assessment of mixture of compounds
- On line chemical characterization and assessment of antioxidants present in complex mixtures
- Epilogue
- Sources of further information and advice
- Abbreviations
- References
Effects of processing and storage on antioxidant efficacy in foods
J Pokorny, Institute of Chemical Technology, Czech republic and Š Schmidt, Slovak Technical University, Slovakia
- Introduction
- Chemistry of changes of antioxidants
- Changes of antioxidant functionality during isolation from seeds
- Changes of antioxidant functionality during oil processing
- Changes during culinary operations at ambient and low temperatures
- Changes of antioxidant during heating
- Changes of antioxidant functionality during drying
- Safety aspects of antioxidant changes in foods
- Future trends
- Literature for further study
- References