Antioxidants in Foods: Practical Applications

Contents......Page 6
List of contributors......Page 12
1 Introduction......Page 18
Part 1 Antioxidants and food stability......Page 22
2.1 Introduction......Page 24
2.2 Types and effects of rancidity......Page 26
2.3 Mechanism of autoxidation......Page 27
2.4 Photo-oxidation......Page 32
2.6 Metal-catalysed lipid oxidation......Page 33
2.8 Other relevant reactions......Page 34
2.9 Mechanism of lipoxygenase-catalysed oxidation......Page 35
2.12 References......Page 37
3.1 Critical points of oxidation......Page 39
3.2 Inhibiting oxidation......Page 46
3.3 Types of inhibitors......Page 49
3.4 Types of antioxidants......Page 59
3.5 Key influences on antioxidant activity......Page 68
3.6 Future trends......Page 72
3.7 Sources of further information and advice......Page 73
3.8 References......Page 74
4.1 Introduction......Page 88
4.2 Radical-scavenging methods......Page 89
4.3 Methods for measuring the current state of an oil or food sample......Page 90
4.4 Methods to monitor changes in oxidation......Page 97
4.5 Predictive methods......Page 98
4.6 Applications to particular foods......Page 99
4.8 Sources of further information and advice......Page 100
4.9 References......Page 101
Part 2 Antioxidants and health......Page 102
5.1 Introduction......Page 104
5.2 LDL oxidation and atherogenesis......Page 105
5.3 Polyphenols and cell response......Page 106
5.4 Polyphenols and activated NF-κB......Page 107
5.5 Other aspects of polyphenols as modulators of signal transduction......Page 108
5.6 Indirect evidence for polyphenol activity in atherogenesis......Page 111
5.7 Conclusions and future trends......Page 112
5.9 References......Page 113
6.1 Introduction......Page 117
6.2 The nature of tumour growth......Page 119
6.4 Diet and gene interactions......Page 122
6.5 Mechanisms of action: nutrients......Page 124
6.6 Mechanisms of action: phytochemicals......Page 130
6.7 Conclusion: the role of functional foods......Page 134
6.9 Sources of further information and advice......Page 135
6.10 References......Page 136
7.1 Introduction......Page 141
7.2 Metabolism......Page 143
7.3 Systems for predicting carotenoid absorption......Page 147
7.4 Maximising the bioavailability of carotenoids......Page 153
7.6 Sources of further information and advice......Page 156
7.7 References......Page 157
Part 3 Natural antioxidants......Page 162
8.1 Introduction......Page 164
8.2 Categorising natural antioxidants......Page 165
8.3 Potency of natural antioxidants......Page 166
8.6 References......Page 172
9.1 Introduction......Page 176
9.2 Characteristics of natural antioxidants......Page 177
9.3 Antioxidants from legumes, nuts and oilseeds......Page 184
9.4 Antioxidants from cereals......Page 197
9.5 Antioxidants from animal products......Page 206
9.6 Antioxidants from microbial sources......Page 207
9.7 Antioxidants as preserving agents......Page 212
9.8 Concluding remarks – future trends and sources of further information......Page 214
9.9 References......Page 215
10.2 Antioxidants from vegetables......Page 227
10.3 Antioxidants from fruits and berries......Page 232
10.4 Antioxidants from herbs, spices and teas......Page 241
10.5 Future trends......Page 264
10.6 Sources of further information and advice......Page 265
10.7 References......Page 266
Part 4 Practical applications......Page 282
11.1 Introduction......Page 284
11.2 Toxicological aspects......Page 285
11.3 The Codex Alimentarius......Page 287
11.4 The regulation of antioxidants in the European Union (EU)......Page 288
11.5 The regulation of antioxidants in the United States......Page 293
11.6 The regulation of antioxidants in Australia......Page 294
11.7 The regulation of antioxidants in Japan......Page 297
11.8 Future trends......Page 299
11.10 References......Page 300
12.1 Introduction......Page 302
12.2 Control of lipid oxidation in meat products......Page 303
12.3 Dairy products......Page 314
12.4 Eggs and egg products......Page 319
12.5 Cholesterol......Page 320
12.6 Summary and future trends......Page 321
12.8 References......Page 322
13.1 Introduction......Page 328
13.2 Direct application of active food ingredients......Page 329
13.3 Preparation of antioxidants by extraction of food ingredients......Page 330
13.4 Commercial production of tocopherols from natural sources......Page 338
13.5 Preparation and application of amino acids as antioxidants......Page 339
13.6 Preparation and application of phospholipids as antioxidants......Page 340
13.7 Organic polyvalent carboxylic acids as food antioxidants......Page 341
13.8 Chelating agents as substances improving the stability of lipids against oxidation......Page 342
13.9 Future trends......Page 343
13.10 References......Page 344
14.2 Types of changes in antioxidants during food processing and storage......Page 348
14.3 Changes under heating when water is the heat transfer medium......Page 350
14.4 Changes in functionality of antioxidants during processes when hot air is the medium of heat transfer......Page 354
14.5 Processes where the energy is transferred as waves......Page 357
14.6 Changes during processes where oil is the heat transfer medium......Page 358
14.7 Changes during processes not requiring heat application......Page 362
14.8 Future trends......Page 367
14.9 References......Page 368
15.1 Introduction......Page 372
15.2 Application of antioxidants in edible oils......Page 373
15.3 Application of emulsified fat products......Page 376
15.4 Stabilisation of frying oils and fried foods......Page 378
15.5 Application in products from nuts and oilseeds......Page 380
15.6 Application in cereal products......Page 381
15.8 Application in flavouring agents, spices and essential oils......Page 383
15.10 Future trends......Page 384
15.11 References......Page 385
A......Page 390
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L......Page 393
N......Page 394
P......Page 395
S......Page 396
Z......Page 397