By J. Pokorný, N Yanishlieva, M. Gordon
Antioxidants are more and more vital ingredients in nutrition processing. Their conventional position is, as their identify indicates, in inhibiting the advance of oxidative rancidity in fat-based meals, really meat and dairy items and fried meals. even if, more moderen learn has recommended a brand new function in inhibiting heart problems and melanoma. Antioxidants in foodstuff presents a evaluate of the sensible function of antioxidants and discusses how they are often successfully exploited by means of the foodstuff industry.
Part one of many booklet seems to be at antioxidants and foodstuff balance with chapters at the improvement of oxidative rancidity in meals, equipment for inhibiting oxidation and methods of measuring antioxidant job. half seems to be at antioxidants and overall healthiness, together with chapters on antioxidants and heart problems, their antitumour houses and bioavailability. an incredible pattern within the nutrition undefined, pushed by means of client issues, has been the shift from using artificial to usual components in meals items. half 3 appears to be like on the diversity of traditional antioxidants to be had to the meals producer. half 4 of the ebook appears at how those ordinary antioxidants could be successfully exploited, protecting such matters as rules, instruction, antioxidant processing performance and their use in various meals items from meat and dairy items frying oils and fried items, to fruit and greens and cereal products.
Antioxidants in nutrients is an important source for the nutrition in making the simplest use of those very important additives.
- Provides a assessment of the sensible function of antioxidants
- Discusses how antioxidants may be successfully exploited via the nutrients industry
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Additional info for Antioxidants in Foods: Practical Applications
10 Future trends Increasing appreciation of the nutritional effects of highly unsaturated fatty acids including eicosapentaenoic acid (20 : 5) and docosahexaenoic acid (22 : 6) are likely to encourage the development of food products that are particularly susceptible to autoxidation. This is likely to increase the search for more effective antioxidant combinations, and physical methods of preventing oxidative deterioration, especially by microencapsulation, are likely to become more widely used.
5. Neff W E, Frankel E N and Weisleder D, ‘High-pressure liquid chromatography of autoxidised lipids: II. Hydroperoxy-cyclic peroxides and other secondary products from methyl linolenate’, Lipids, 1981 16 439–48. 6. Korycka-Dahl M B and Richardson T, ‘Activated oxygen species and oxidation of food constituents’, CRC Critical Reviews in Food Science and Nutrition, 1977 10 209–41. 7. Kellard B, Busfield D M and Kinderlerer J L, ‘Volatile off-flavour compounds in desiccated coconut’, J. Sci. , 1985 36 415–20.
163 The most suitable antioxidant for vegetable oils is TBHQ. BHA and BHT are fairly stable to heat and are often used for stabilisation of fats in baked and fried products. Antioxidants that are heat stable have the property referred to as ‘carry-through’. The disadvantages of gallates lie in their tendency to form dark participates with the iron ions and their heat sensitivity. 167 Since about 1980 natural antioxidants have appeared as an alternative to synthetic antioxidants. 2 Natural antioxidants The empirical use of natural compounds as antioxidants is very old.
Antioxidants in Foods: Practical Applications by J. Pokorný, N Yanishlieva, M. Gordon