Handbook of Antioxidants for Food Preservation (Woodhead Publishing Series in Food Science, Technology and Nutrition 276)

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 Content: Related titles, Page ii Front Matter, Page iii Copyright, Page iv List of Contributors, Pages xi-xii, K.E. Allen, R.E. Aluko, M.F. Bari, Donald R. Berdahl, Elizabeth Budilarto, M. Carunchia, Anoma Chandrasekara, Milda E. Embuscado, Liuping Fan, J.H. Han, C. Jacobsen, Afaf Kamal-Eldin, H. Karaosmanoglu, P.A. Kilmartin, M. Laguerre, J. Lecomte, A. Makahleh, Jill McKeague, N.A. Michael Eskin, Delia B. Rodriguez-Amaya, B. Saad, et al. Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xiii-xxiii Preface, Page xxv, Fereidoon Shahidi 1 - Antioxidants: Principles and applications, Pages 1-14, F. Shahidi 2 - Carotenes and xanthophylls as antioxidants, Pages 17-50, Delia B. Rodriguez-Amaya 3 - Synthetic phenolics as antioxidants for food preservation, Pages 51-78, A. Makahleh, B. Saad, M.F. Bari 4 - Metal chelators as antioxidants for food preservation, Pages 79-104, K.E. Allen 5 - Amino acids, peptides, and proteins as antioxidants for food preservation, Pages 105-140, R.E. Aluko 6 - Tocopherols and tocotrienols as antioxidants for food preservation, Pages 141-159, Afaf Kamal-Eldin, Elizabeth Budilarto 7 - Food antioxidant conjugates and lipophilized derivatives, Pages 161-176, Karin Schwarz 8 - Rosemary and sage extracts as antioxidants for food preservation, Pages 177-217, Donald R. Berdahl, Jill McKeague 9 - Tea extracts as antioxidants for food preservation, Pages 219-233, H. Karaosmanoglu, P.A. Kilmartin 10 - Natural plant extracts as antioxidants for food preservation, Pages 235-249, Chia-Jui Weng, Gow-Chin Yen 11 - Herbs and spices as antioxidants for food preservation, Pages 251-283, Milda E. Embuscado 12 - Methods for the assessment of antioxidant activity in foods1, Pages 287-333, Y. Zhong, F. Shahidi 13 - Synergistic interactions between antioxidants used in food preservation, Pages 335-347, Rong Tsao 14 - The use and effectiveness of antioxidants in lipids preservation: Beyond the polar paradox, Pages 349-372, M. Laguerre, J. Lecomte, P. Villeneuve 15 - The use of antioxidants in the preservation of edible oils, Pages 373-388, Liuping Fan, N.A. Michael Eskin 16 - The use of antioxidants in the preservation of food emulsion systems, Pages 389-412, C. Jacobsen, A.-D.M. Sørensen 17 - The use of antioxidants in the preservation of cereals and low-moisture foods, Pages 413-432, F. Shahidi, Anoma Chandrasekara 18 - The use of antioxidants in ready-to-eat (RTE) and cook-chill food products, Pages 433-446, Anoma Chandrasekara, F. Shahidi 19 - The use of antioxidants in the preservation of snack foods, Pages 447-474, M. Carunchia, L. Wang, J.H. Han Index, Pages 475-487 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.

• 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 unhealthy 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 second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.

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.

• Reviews problems associated with oxidation and its management in different industry sectors
• Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish
• Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids

Antioxidants are increasingly important additives 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 provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.

Part one 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 two 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 three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant 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.

Antioxidants in food is an essential resource for the food industry in making the best use of these important additives.

• Provides a review of the functional role of antioxidants
• Discusses how antioxidants can be effectively exploited by the food industry

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. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenaseReviews the impact of oxidation on food flavour and the health aspects of oxidized fatsDiscusses 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 unhealthy 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 second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. 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. Reviews problems associated with oxidation and its management in different industry sectorsExamines animal products, with chapters on the oxidation and protection of red meat, poultry and fishDiscusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids Annotation Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavors 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 second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in Foods and Beverages and Antioxidant Applications will be standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality 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

Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. Recent research suggests that they play a role in limiting cardiovascular disease and cancers. This book provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry, focusing on naturally occurring antioxidants in response to the increasing consumer scepticism over synthetic ingredients The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. Volume 1 focuses on oxidation mechanisms and antioxidant activity.