Handbook of. Antioxidants for Food Preservation. Technology and Nutrition: Number 276. Fereidoon Shahidi. Woodhead Publishing Series in Food Science,

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1 Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 276 Handbook of Antioxidants for Food Preservation Edited by Fereidoon Shahidi WP ELSEVIER AMSTERDAM BOSTON CAMBRIDGE HEIDELBERG LONDON NEW YORK OXFORD PARIS SAN DIEGO SAN FRANCISCO SINGAPORE SYDNEY TOKYO Woodhead Publishing is an imprint of Elsevier WOODHEAD PUBLISHING

2 List of contributors Woodhead Publishing Series in Food Science, Technology and Nutrition xiii Preface xi xxv 1 Antioxidants: principles and applications 1 F. Shahidi 1.1 Introduction Phenolic compounds in plant foods and natural health products and their structural features Mixed tocopherols Green tea Rosemary and other herbs and spices Food processing adjuncts as antioxidants Legal status of antioxidants 12 References 12 Part One Types of antioxidant for food preservation 15 2 Carotenes and xanthophylls as antioxidants 17 Delia B. Rodriguez-Amaya 2.1 Introduction Antioxidant activity Prooxidant activity Interaction with other dietary antioxidants Role in human health Carotenes Xanthophylls Final considerations 39 References 39 3 Synthetic phenolics as antioxidants for food preservation 51 A. Makahleh, B. Saad, M.F. Ban 3.1 Introduction and background Physical and chemical properties 53

3 VI 3.3 Toxicology Regulations in various countries Prevalence of SPAs in food Analytical methods for the determination of SPAs Conclusion 74 List of abbreviations 74 References 75 4 Metal chelators as antioxidants for food preservation 79 K.E. Allen 4.1 Introduction Catalytic metals Reactive oxygen species Ethylenediaminetetraacetic acid Sodium tripolyphosphate Citric acid Nontraditional metal chelators Sources of additional information 95 References 95 5 Amino acids, peptides, and proteins as antioxidants for food preservation 105 R.E. Aluko 5.1 Introduction Antioxidant properties of free amino acids Antioxidant proteins Antioxidant peptides and protein hydrolysates Other potential health effects Conclusions and future direction 133 References Tocopherols and tocotrienols as antioxidants for food preservation 141 Afaf Kamal-Eldin, Elizabeth Budilarto 6.1 Introduction Structures and properties of tocopherols and tocotrienols Tocopherols and tocotrienols as the main antioxidants for lipids: mechanisms of antioxidant action Paradoxes in the antioxidant efficacy of tocopherols 145 References Food antioxidant conjugates and lipophilized derivatives 161 Karin Schwarz 7.1 Introduction Gallic acid and its esters in oil-water emulsions Partitioning of gallates in emulsions 162

4 - two vii 7.4 Antioxidant activity of gallates in emulsions Antioxidant activity of alpha-tocopherol and trolox Ascorbyl palmitate and ascorbic acid Sinapic acid and its conjugates Activity of antioxidants and their conjugates in bulk oil, o/w and w/o emulsions Activity of antioxidants and their conjugates in processed meat 172 References Rosemary and sage extracts as antioxidants for food preservation 177 Donald R. Berdahl, Jill McKeague 8.1 Introduction Rosemary and sage Laminacae (Labiatae) herbs History of rosemary and sage extracts as antioxidants Antioxidant species present in rosemary and sage Production of extracts General types of rosemary extracts available commercially Application of rosemary and sage antioxidants in foods, singly and in combination with other natural antioxidants Regulatory status Conclusion 211 Acknowledgements 211 References Tea extracts as antioxidants for food preservation 219 H. Karaosmanoglu, P.A. Kilmartin 9.1 Introduction Types of tea and their contents Applications of tea extracts as antioxidant food additives Conclusions 229 References Natural plant extracts as antioxidants for food preservation 235 Chia-Jui Weng, Gow-Chin Yen 10.1 Introduction Functionality of antioxidants in dietary plants Antioxidant properties and application of natural plant extracts and/or bioactives Commentary and future trends of food antioxidants 246 References Herbs and spices as antioxidants for food preservation 251 Milda E. Embuscado 11.1 Introduction Classification of spices and herbs 254

5 viii 11.3 Lipid oxidation in foods Antioxidants from spices and herbs Desirable properties of antioxidants Different forms of antioxidants from spices and herbs for food application Evaluation of antioxidant activity of spices and herbs Summary and future trends 280 Acknowledgement 280 References 280 Part Two The performance of antioxidants in different food systems Methods for the assessment of antioxidant activity in foods 287 Y. Zhong, F. Shahidi 12.1 Lipid oxidation and its action mechanisms Antioxidants Chemical assays Antioxidant evaluation in food model systems Assessment of antioxidant activity in biological model systems Summary 322 References Synergistic interactions between antioxidants used in food preservation 335 Rong Tsao 13.1 Introduction Interactions of antioxidants Practical considerations in dealing with synergistic interaction of antioxidants Conclusion 344 References The use and effectiveness of antioxidants in lipids preservation: beyond the polar paradox 349 M. Laguerre, J. Lecomte, P. Villeneuve 14.1 Introduction The polar paradox paradigm: entering the antioxidant chemistry into a rational era Efficacy of food antioxidants in bulk oils Efficacy of food antioxidants in lipid dispersions and living cells Conclusion 368 References 369

6 15 The use of antioxidants in the preservation of edible oils 373 Liuping Fan, N.A. Michael Eskin 15.1 Introduction Antioxidant regulatory status in fats and oils Major fats and oils Application of natural antioxidants in fats and oils Conclusion 384 References The use of antioxidants in the preservation of food emulsion systems 389 C. Jacobsen, A.-D.M. S0rensen 16.1 Introduction Lipid oxidation in emulsions Antioxidants Antioxidant protection in emulsified food products Conclusions Future trends 408 References The use of antioxidants in the preservation of cereals and low-moisture foods 413 F. Shahidi, Anoma Chandrasekara 17.1 Introduction Antioxidants in cereals Phenolic compounds Phenolic acids Flavonoids Alkylresorcinols Lignans Avenanthramides Carotenoids Tocopherols and tocotrienols Phytosterols Phytic acid 427 References The use of antioxidants in ready-to-eat (RTE) and cook-chill food products 433 Anoma Chandrasekara, F. Shahidi 18.1 Introduction Fruit and vegetable products Cereal products Meat, fish and their products Beverages 443

7 x 18.6 Chocolates Peanut butter Conclusion 444 References The use of antioxidants in the preservation of snack foods 447 M. Carunchia, L. Wang, J.H. Han 19.1 Antioxidants from snack ingredients Effects of snack processing on antioxidant activity Antioxidants in commercial snack products 462 Disclaimer 468 References 468 Index 475

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