The two new volumes of Oxidation in Foods and Beverages and Antioxidant Applications cover food quality deterioration owing to oxidation, and methods for oxidation control.

Oxidation in Foods and Beverages and Antioxidant Applications Volume 1: Understanding Mechanisms of Oxidation and Antioxidant Activity focuses on oxidation mechanisms and antioxidant activity.

Part One describes 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, as well as 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.

CONTENTS

Part 1: Oxidation in Foods and Beverages

Understanding oxidation processes in foods

• Reactive oxygen and nitrogen species
• Evolution of antioxidants
• Lipid phase oxidations
• Aqueous phase oxidations
• Antioxidants and antireductants

Metals and food oxidation

• Sources of metal ions and products particularly affected
• Mechanism of metal oxidation in biological systems and food
• Metal catalyzed oxidation in beverages
• Metal catalyzed oxidation in dehydrated foods
• Metal catalyzed oxidation in muscle foods

The impact of singlet oxygen on lipid oxidation in foods

• Properties of singlet oxygen
• Impact of singlet oxygen on quality reduction in foods
• Micro-ingredients in food and singlet oxygen
• Vitamin loss in foods due to singlet oxygen
• Prevention of singlet oxidation

Heme proteins and oxidation in fresh and processed meats

• Quality implications of oxidation in fresh and processed meats
• Meat products particularly affected by oxidation
• Quantities of hemoglobin (Hb) and myoglobin (Mb) in muscle and structural characteristics
• Discoloration in meat products
• Lipid oxidation in meat products
• Inhibition of Hb and Mb mediated quality deterioration in meat products
• Inhibiting pigment and lipid oxidation in a commercial product

Lipoxygenase and lipid oxidation in foods

• The lipoxygenase (LOX) enzymes
• Mechanism of LOX catalyzed oxidation
• Sources of lipoxygenase and products particularly affected
• Prevention of LOX initiated reactions

Understanding and reducing oxidative flavour deterioration in foods

• Evaluation of oxidative flavour deterioration of foods
• Oxidation and food flavour

Health aspects of oxidized dietary fats

• Nutritional quality loss of dietary fats during oxidation
• Loss of non-nutritive components during oxidation
• Formation of lipid peroxides in dietary fats during oxidation
• Bioavailability of lipid oxidation products
• Health-related effects of oxidized fats

Methods to determine the extent of lipid oxidation in foods

• Volumetric methods
• Spectroscopic methods
• Chromatographic methods
• Sensory analysis and correlation between sensory and instrumental analyses
• Research methods to study oxidation in foods and beverages

Methods for food shelf life determination and prediction

• Shelf life assessment strategies
• Definition of acceptability limit
• Identification of oxidative indicators
• Shelf life testing

Part 2: Antioxidants in Foods and Beverages

Understanding antioxidant mechanisms in preventing oxidation in foods

• Inactivation of free radicals
• Metal chelation
• Control of reactive oxygen species
• Control of other prooxidative factors
• Antioxidant interactions

Protein antioxidants for the stabilisation of lipid foods: current and potential applications

• Important antioxidant enzymes
• Metal chelation
• Non-specific protein antioxidant mechanisms
• Food applications of protein antioxidant methods
• Consequences of protein oxidation

Synthetic and natural antioxidant additives in food stabilization: current applications and future research

• Reviews of antioxidant use in foods
• Background
• Synthetic antioxidants and food applications
• Natural antioxidants and food applications
• What can we learn from the plastics industry?

Effects of food structure and ingredient interactions on antioxidant capacity

• Food structure
• Effect of nature of the lipids and the medium
• Interactions of antioxidants with other components
• Implications

Assessing the activity of natural food antioxidants

• Assessment of individual compounds
• Radical scavenging
• Theoretical prediction
• Assays using radicals of biological relevance
• Assays using synthetic radicals
• Assays using radicals derived from lipid oxidation
• Other methods
• Assessment of mixture of compounds
• On line chemical characterization and assessment of antioxidants present in complex mixtures

Effects of processing and storage on antioxidant efficacy in foods

• Chemistry of changes of antioxidants
• Changes of antioxidant functionality during isolation from seeds
• Changes of antioxidant functionality during oil processing
• Changes during culinary operations at ambient and low temperatures
• Changes of antioxidant during heating
• Changes of antioxidant functionality during drying
• Safety aspects of antioxidant changes in foods

Index

Also available:
Oxidation in Foods and Beverages and Antioxidant Applications
Volume 2: Management in Different Industry Sectors

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