Download or read book The Implications of Replacing Synthetic Antioxidants with Natural Ones in the Food Systems written by Thomas Amarachukwu Uzombah and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidants are substances that delay/prevent the autoxidation process of other compounds or neutralize free radicals which are applicable in food processing industries to hinder oxidation, enhance flavor, aroma and color. Types of antioxidants include synthetic and natural ones as the major types, and others as endogenous, exogenous, dietary antioxidants etc. Whereas synthetic antioxidants are products of artificial synthesis, natural antioxidants are products of natural synthesis occurring in plants, animals, and also in bacteria. Though synthetic antioxidants have been associated with side effects that affect health at the long term, their usage in food system was higher from the inception of applications of antioxidants as food preservatives. Hence, the increasing suggestion of their replacement with the natural ones, which the literature associated with benefits like enhancement of food quality, broadening orientations of food to include health interest, promotion of eco-friendly food system/circular economy, processing more composite foods for maximum exploitation of natural antioxidants, in addition to, repositioning food systems as means of reducing/preventing occurrences of some chronic diseases. The replacement may promote interest in increasing values derivable from food systems and facilitate the accomplishment of food safety and food security in every society that makes it part of its food policy.
Download or read book Natural Food Additives written by Miguel Á. Prieto and published by BoD – Books on Demand. This book was released on 2022-10-05 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.
Download or read book Natural Antioxidants to Enhance the Shelf Life of Food written by Mirian Pateiro and published by Elsevier. This book was released on 2024-08-23 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications. The book focuses on recent advances and strategies to use these compounds in the preservation of food. Chapters explore advances in antioxidant activity analysis, electrochemical methods, food oxidative stability, and natural antioxidants from agro-industrial by-products. Natural antioxidants from marine sources and innovations in antioxidants films and coatings are also covered. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. Provides latest information on the use of natural antioxidants to enhance the food shelf-life Covers a wide variety of sources and compounds that naturally exert antioxidant activity Thoroughly explains the natural compounds’ application in foods or their incorporation into packaging
Download or read book Natural Antioxidants written by Rituparna Banerjee and published by CRC Press. This book was released on 2017-06-26 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.
Download or read book Food Antioxidants written by D.L. Madhavi and published by CRC Press. This book was released on 1995-10-24 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
Download or read book Antioxidants in Food written by Jan Pokorny and published by CRC Press. This book was released on 2001-04-12 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
Download or read book Antioxidants in Foods and Its Applications written by Emad Shalaby and published by BoD – Books on Demand. This book was released on 2018-07-11 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."
Download or read book Antioxidants from Natural Sources written by Haseeb Anwar and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidants are the defense system of the body against the damage of reactive oxygen species, which is normally produced during the various physiological processes in the body. There are various sources of these antioxidants like endogenous antioxidant present in the body and exogenous food source. In recent decades, alternate of synthetic food antioxidants by natural ones has fostered interest on vegetable sources and the screening of inexpensive raw materials particularly from the agriculture for identifying new antioxidants. Polyphenols are the significant plant compounds with antioxidant activity, though not the only ones. Some but not only restricted to biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity, and antiaging activity have been reported for natural and synthetic antioxidants. Among the sources of natural antioxidants, the most important are those coming from routinely consuming vegetables and fruits; however, antioxidant from other plant and agriculture waste should not be ignored.
Download or read book Natural Antioxidants written by Fereidoon Shahidi and published by The American Oil Chemists Society. This book was released on 1997 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.
Download or read book Antioxidants in Food and Biology written by Edwin Nessim Frankel and published by . This book was released on 2007 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine, this title covers chapters such as the chemistry of antioxidation, antioxidant action in multi-phase systems, antioxidants in biology, and among other topics. The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems. Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems. After reviewing the antioxidants present in various foods, the author addresses the hypothesis that the health of an individual is influenced by the efficiency of various protection systems against oxidant damage. He also considers whether or not additional or more effective natural antioxidants are needed in our diet to reduce oxidative stress from dietary and environmental factors, and to thus reduce the risk of cardiovascular disease.
Download or read book Antioxidants in Foods and Its Applications written by Ghada Mostafa Azzam and published by . This book was released on 2018 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: ""Antioxidant Compounds and Biological Activities"" and ""Natural Antioxidants and Applications.""
Download or read book Antioxidant Activity of Rye Bran Derived Alkylresorcinols written by Andrew Stuart Elder and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid oxidation is the major cause of chemical deterioration in foods leading to the loss of saleable product and increased food waste. The oxidation of lipids also results in the loss of their nutritional benefits, the formation of toxic compounds, and the development of rancid aromas and off-flavors. Antioxidants are added to foods to retard the rate of lipid oxidation and extend their shelf life. Currently, the food industry is under tremendous pressure to replace synthetic antioxidants with natural alternatives to align with consumer demands. While many natural antioxidants have been identified, very few have been successfully adopted by the food industry due in part to their lower efficacy than synthetic antioxidants. In addition to this, most research on natural antioxidants fails to screen their activity in foods requiring the food industry to extensively, and expensively, test their application. The localization of antioxidants within foods greatly affects their ability to participate in lipid oxidation reactions. While foods have a variety of different physical structures, many contain an aqueous phase, a lipid phase, and an interfacial region between the two. At the interfacial region, water-soluble prooxidants can readily react with the lipid substrate. Antioxidants that localize to the interfacial region display stronger antioxidant activity because they are concentrated at the site of lipid oxidation. One novel strategy to improve the efficacy of natural antioxidants is to graft them with alkyl moieties to increase their hydrophobicity, giving rise to surface activity and promoting their localization to the interfacial region. While fine-tuning antioxidant hydrophobicity to optimize antioxidant activity for a given food has been shown to be an effective strategy to control lipid oxidation, the products are no longer natural. One potential solution to this is through the use of alkylresorcinols (ARs), a homologous series of amphiphilic phenolipids. ARs are novel natural antioxidants that contain a meta-substituted dihydroxyl phenolic ring and an alkyl chain that ranges in length from 13 to 27 carbons. Found in the bran layer of cereal grains, ARs represent a low-cost class of natural antioxidants that can be derived from waste streams. Currently, there are conflicting reports on the efficacy of ARs which is due to previous studies exclusively testing their antioxidant activity using simple in vitro assays. These assays do not correlate with antioxidant activity in real foods because they fail to account for antioxidant localization. To address this shortcoming, the antioxidant activity of ARs was investigated in bulk oils, model oil-in-water food emulsions, and model crackers. To determine what hydrophobicity promotes localization to the interfacial region of each model food system, the effect of alkyl chain length on the antioxidant activity of individual AR homologues (i.e. C17:0, C19:0, C21:0, C23:0, C25:0) was also investigated. My first study set out to determine the viability of using ARs as natural antioxidants to control lipid oxidation in oil-in-water emulsions. A rye bran extract containing ARs was found to inhibit lipid oxidation reactions. The majority of the ARs were associated with the dispersed lipid phase and those in the aqueous continuous phase were associated with surfactant micelles, perhaps inhibiting their interaction with water-soluble prooxidants. The rye bran extract was able to scavenge oxygen radicals but was unable to chelate iron. These results indicate that a rye bran extract containing ARs can function as a radical scavenging antioxidant treatment in emulsions. My next study set out to determine if ARs were the active compounds in the rye bran extract and to determine the effect of alkyl chain length on the antioxidant activity of ARs in bulk oils and oil-in-water emulsions. ARs were found to inhibit lipid oxidation reactions indicating that they were responsible for the observed antioxidant activity of the previously studied rye bran extract. In bulk oils, the antioxidant activity of ARs decreased as alkyl chain length increased. In emulsions, optimum antioxidant activity was observed at intermediate alkyl chain length (C21:0). It was found that there was no effect of alkyl chain length on the rate of loss of ARs in bulk oils but longer alkyl chain homologues were lost more rapidly in emulsions. The radical scavenging capacity of ARs decreased as alkyl chain length increased but ARs were unable to chelate iron. These results indicate that intrinsic properties (e.g. radical scavenging capacity) are responsible for the antioxidant activity of ARs in bulk oils while physicochemical phenomena (e.g. antioxidant partitioning) drive the antioxidant activity of ARs in emulsions. My final study set out to determine the effect of alkyl chain length on the antioxidant activity of ARs in low-moisture crackers. The antioxidant activity of ARs increased as alkyl chain length increased, with optimum activity at an alkyl chain length of C23:0. It was found that there was no effect of alkyl chain length on the rate of loss of ARs, however, a majority of ARs remained even at advanced stages of lipid oxidation. These results indicate that a portion of the ARs were localized at the lipid phase and longer alkyl chain AR homologues (C23:0, C25:0) were likely more concentrated here due to their higher lipid solubility, resulting in stronger antioxidant activity. This suggests that ARs are effective antioxidants in low-moisture foods likely due to their hydrophobic nature promoting them to localize at the lipid phase, the purported site of lipid oxidation in the model cracker system. This work has demonstrated the viability of using ARs as natural antioxidants in a variety of model food systems. It has been shown that different AR homologues display optimal antioxidant activity depending on the food system. This is a result of the physical structure of these food systems dictating what hydrophobicity (i.e. alkyl chain length) promotes localization to the relevant interfacial region of the food system where lipid oxidation reactions occur. This unique property of ARs provides versatility for the food industry to selectively use AR homologues that exert optimal antioxidant activity for their given food application which cannot be achieved through the use of other conventional natural antioxidants.
Download or read book Plant Antioxidants and Health written by Halina Maria Ekiert and published by Springer. This book was released on 2022-06-26 with total page 861 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control
Download or read book Lipid Oxidation written by Edwin N. Frankel and published by Elsevier. This book was released on 2014-01-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
Download or read book Autoxidation in Food and Biological Systems written by M.G. Simic and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.
Download or read book Sustainable Meat Production and Processing written by Charis M. Galanakis and published by Academic Press. This book was released on 2018-10-29 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Download or read book Computational Phytochemistry written by Satyajit Dey Sarker and published by Elsevier. This book was released on 2024-03-15 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Computational Phytochemistry, Second Edition, explores how recent advances in computational techniques and methods have been embraced by phytochemical researchers to enhance many of their operations, refocusing and expanding the possibilities of phytochemical studies. By applying computational aids and mathematical models to extraction, isolation, structure determination, and bioactivity testing, researchers can obtain highly detailed information about phytochemicals and optimize working approaches. This book aims to support and encourage researchers currently working with or looking to incorporate computational methods into their phytochemical work. Topics in this book include computational methods for predicting medicinal properties, optimizing extraction, isolating plant secondary metabolites, and building dereplicated phytochemical libraries. The roles of high-throughput screening, spectral data for structural prediction, plant metabolomics, and biosynthesis are all reviewed before the application of computational aids for assessing bioactivities and virtual screening is discussed. Illustrated with detailed figures and supported by practical examples, this book is an indispensable guide for all those involved with the identification, extraction, and application of active agents from natural products. This new edition captures remarkable advancements in mathematical modeling and computational methods that have been incorporated in phytochemical research, addressing, e.g., extraction, isolation, structure determination, and bioactivity testing of phytochemicals. Includes step-by-step protocols for various computational and mathematical approaches applied to phytochemical research Features clearly illustrated chapters contributed by highly reputable researchers Covers all key areas in phytochemical research, including virtual screening and metabolomics
