Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions

Abstract

Protein oxidation in foods remains a topic of the utmost scientific interest [...]

Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials

“…This is particularly relevant to avoid the rancidity of oils and maintain the quality of high-fat products [ 123 ]. Secondly, they act as oxidation inhibitors, a process that can cause changes in the flavor, color, and texture of foods [ 124 ]. The ability of anthocyanins to inhibit oxidation makes them helpful agents for preserving the freshness and quality of products such as oils, meats, and dairy products [ 125 ].…”

Using plant-based compounds as preservatives for meat products: A review

“…One solution to this issue is to encapsulate, nanoencapsule EO or incorporate them into slow-release biofilms, which can ensure their optimal use as preservatives. Encapsulation involves enclosing the EO in a protective coating material, such as liposomes or cyclodextrins, which can prevent the EO from evaporating or reacting with other components in the meat product, while also controlling the release rate of the EO [ 51 , 80 ]. Slow-release biofilms, on the other hand, are composite materials that can be used as coatings or packaging films, which release EO over time as the meat product undergoes natural deterioration, thereby extending its shelf-life [ 50 ].…”

“…The use of encapsulation or slow-release biofilms can help reduce the amount of EO needed to effectively preserve the meat product, while also minimizing any potential negative impacts on the sensory properties of the meat product [ 11 , 21 , 30 , 80 ]. Additionally, these approaches may also improve the overall safety of the meat product, as the encapsulation or biofilm coating can act as a barrier against harmful microorganisms and as a controlled release system for the EO [ 30 ].…”

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges

“…Furthermore, protein carbonyls can be introduced into proteins using a covalent linkage of lipid carbonyls (e.g., protein-bound malondialdehyde). Protein oxidation leads to functional property changes such as decreased solubility, digestibility, and water-holding capacity [30]. The loss of nutrients and myofibrillar water and the changes in texture are inevitable during frozen storage [133,134].…”

“…These by-products could be stabilized with non-oxidized products to preserve their freshness, in order to ensure lower deteriorative reactions during enzymatic hydrolysis, which is needed to obtain protein hydrolysates with acceptable organoleptic properties and storage stability. Marine protein hydrolysates and peptides have been shown to reduce the oxidation of both the lipids and proteins of seafood during storage, thus indicating antioxidant and anti-freezing effects [21,[28][29][30].…”