Understanding antioxidant mechanisms in preventing oxidation in foods

Eric A. Decker, Bingcan Chen, Atikorn Panya, Ryan J. Elias

Research output: Chapter in Book/Report/Conference proceedingChapter

14 Scopus citations

Abstract

Many foods are becoming more susceptible to oxidative rancidity due to attempts to make foods healthier by increasing polyunsaturated fatty acids, and more sustainable by introducing light weight oxygen-permeable and light-penetrating packaging. Unfortunately, very few new food antioxidants have been made available over the past several decades and the use of synthetic antioxidants is disfavored by many consumers. Thus, in order to make natural, more sustainable and healthier foods, the food technologist must find ways to use existing antioxidants more effectively. This requires a strong understanding of antioxidant chemistry. This chapter reviews the chemistry of free radical scavengers, metal chelators, singlet oxygen quenchers and antioxidant enzymes. Interactions between antioxidants to enhance activity are also discussed.

Original languageEnglish (US)
Title of host publicationOxidation in Foods and Beverages and Antioxidant Applications
Subtitle of host publicationUnderstanding Mechanisms of Oxidation and Antioxidant Activity
PublisherElsevier Inc.
Pages225-248
Number of pages24
ISBN (Print)9781845696481
DOIs
StatePublished - Sep 2010

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

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    Decker, E. A., Chen, B., Panya, A., & Elias, R. J. (2010). Understanding antioxidant mechanisms in preventing oxidation in foods. In Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity (pp. 225-248). Elsevier Inc.. https://doi.org/10.1533/9780857090447.2.225