Factors Influencing Free Radical Generation in Food Emulsions

Decker, Eric A.; McClements, David Julian; Chaiyasit, Wilailuk; Nuchi, C.; Silvestre, Marialice Pinto Coelho; Mancuso, J R; Tong, Lawrence M.; Mei, Longyuan

doi:10.1021/bk-2002-0807.ch006

Cited by 4 publications

(6 citation statements)

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“…For example, oxidation rates are slow in heated frying oils and only increase dramatically when foods are added to the oil and the subsequent steam generation increases oxygen incorporation into the oil (2,8). Low temperature storage can increase oxidation rates when SFAs crystalize out of the oil, resulting in a more highly unsaturated oil that can be more prone to oxidation (38).…”

Section: Chemical Deterioration Of Lipids In Foodsmentioning

confidence: 99%

“…However, the reality is that most foods contain pro-oxidants that can be the primary drivers of oxidation, thus increasing reaction rates and changing kinetics such that auto-oxidation is often only a minor component of the cause of rancidity (36,38).…”

Section: Chemical Deterioration Of Lipids In Foodsmentioning

confidence: 99%

“…Transition metals are likely the most important lipid oxidation pro-oxidants in foods (38). Transition metals are weak pro-oxidants on their own, but in the presence of lipid and hydrogen peroxides, they become highly reactive because they can decompose peroxides into alkoxyl, hydroxyl, and peroxyl radicals, which can attack unsaturated FAs.…”

Section: Chemical Deterioration Of Lipids In Foodsmentioning

confidence: 99%

“…Transition metals are weak pro-oxidants on their own, but in the presence of lipid and hydrogen peroxides, they become highly reactive because they can decompose peroxides into alkoxyl, hydroxyl, and peroxyl radicals, which can attack unsaturated FAs. Metals are active at mg/L levels and they are found in essentially all foods at this concentration (38). Lipid hydroperoxides are also ubiquitous to all fats and oils because some oxidation occurs during lipid isolation and refining (39).…”

Section: Chemical Deterioration Of Lipids In Foodsmentioning

confidence: 99%

“…The most common commercially available chelators are citric acid, phosphates, and EDTA (2,38). It is believed that carboxyl groups of citric acid bind with metals and form complexes, thus retarding lipid oxidation.…”

Section: Antioxidantsmentioning

confidence: 99%

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Challenges of Utilizing Healthy Fats in Foods

Vieira

McClements

Decker

2015

Advances in Nutrition

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Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, structure, flavor, and susceptibility to degradation. The current sources of solid fats will be reviewed and potential replacements for solid fats will be discussed.

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Section: Chemical Deterioration Of Lipids In Foodsmentioning

confidence: 99%

Section: Chemical Deterioration Of Lipids In Foodsmentioning

confidence: 99%

Section: Chemical Deterioration Of Lipids In Foodsmentioning

confidence: 99%

Section: Chemical Deterioration Of Lipids In Foodsmentioning

confidence: 99%

Section: Antioxidantsmentioning

confidence: 99%

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Challenges of Utilizing Healthy Fats in Foods

Vieira

McClements

Decker

2015

Advances in Nutrition

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Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

Alamed

Chaiyasit²,

McClements³

et al. 2009

J. Agric. Food Chem.

Self Cite

266

165

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Numerous attempts have been made to relate the free radical scavenging capacity of compounds to their antioxidant activity in foods even though antioxidant activity is dependent on both physical and chemical properties. The objective of this study was to compare the free radical scavenging activity of various compounds to their ability to inhibit lipid oxidation in foods. The order of free radical scavenging activity of polar compounds was ferulic acid > coumaric acid > propyl gallate > gallic acid > ascorbic acid as determined by a modified oxygen radical absorbance capacity, while the order of nonpolar compounds was rosmarinic acid > butylated hydroxytoluene >or= tert-butylhydroquinone (TBHQ) > alpha-tocopherol as determined by the 2,2-diphenyl-1-picrylhydrazyl assay. Of these compounds, only propyl gallate and TBHQ were found to inhibit lipid oxidation in cooked ground beef as determined by thiobarbituric acid reactive substances, while only propyl gallate, TBHQ, gallic acid, and rosmarinic acid inhibited lipid oxidation in an oil-in-water emulsion as determined by lipid hydroperoxides and headspace hexanal. These data indicate that the free radical scavenging assays tested have limited value in predicting the antioxidant activity in complex foods.

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Vegetable and Animal Oil Quenchants

Simencio Otero,

Canale,

Otero

et al. 2024

Quenchants and Quenching Technology

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This article focuses on the quenching properties of vegetable and animal oils, including toxicity and biodegradability of vegetable/animal oils. The article provides a detailed discussion on the oxidation of vegetable/animal oils. The addition of antioxidants to stabilize soybean and palm oils is discussed, and the article concludes that substantially better performance is required if vegetable oils are to be effective functional equivalents to petroleum oil formulations. This may be done by selecting different vegetable oil compositions with less unsaturation, by applying genetic modification of soybean seed oils, or by chemically modifying and stabilizing the vegetable oil structure.

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Factors Influencing Free Radical Generation in Food Emulsions

Cited by 4 publications

References 0 publications

Challenges of Utilizing Healthy Fats in Foods

Challenges of Utilizing Healthy Fats in Foods

Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

Vegetable and Animal Oil Quenchants

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