Comprehensive Reviews in Food Science and Food Safety
1541-4337
1541-4337
Mỹ
Cơ quản chủ quản: WILEY , Wiley-Blackwell
Lĩnh vực:
Food Science
Các bài báo tiêu biểu
Mechanisms and Factors for Edible Oil Oxidation ABSTRACT: Edible oil is oxidized during processing and storage via autoxidation and photosensitized oxidation, in which triplet oxygen (3 O2 ) and singlet oxygen (1 O2 ) react with the oil, respectively. Autoxidation of oils requires radical forms of acylglycerols, whereas photosensitized oxidation does not require lipid radicals since 1 O2 reacts directly with double bonds. Lipid hydroperoxides formed by 3 O2 are conjugated dienes, whereas 1 O2 produces both conjugated and nonconjugated dienes. The hydroperoxides are decomposed to produce off‐flavor compounds and the oil quality decreases. Autoxidation of oil is accelerated by the presence of free fatty acids, mono‐ and diacylglycerols, metals such as iron, and thermally oxidized compounds. Chlorophylls and phenolic compounds decrease the autoxidation of oil in the dark, and carotenoids, tocopherols, and phospholipids demonstrate both antioxidant and prooxidant activity depending on the oil system. In photosensitized oxidation chlorophyll acts as a photosensitizer for the formation of 1 O2 ; however, carotenoids and tocopherols decrease the oxidation through 1 O2 quenching. Temperature, light, oxygen concentration, oil processing, and fatty acid composition also affect the oxidative stability of edible oil.
Tập 5 Số 4 - Trang 169-186 - 2006
Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications Abstract Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray‐drying, coaxial electrospray system, freeze‐drying, coacervation, in situ polymerization, melt‐extrusion, supercritical fluid technology, and fluidized‐bed‐coating. Spray‐drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf‐life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.
Tập 15 Số 1 - Trang 143-182 - 2016
Pomegranate and its Many Functional Components as Related to Human Health: A Review Abstract: Pomegranate (Punica granatum L.) is an ancient fruit that is widely consumed as fresh fruit and juice. The use of pomegranate fruit dates from ancient times and reports of its therapeutic qualities have echoed throughout the ages. Both in vitro and in vivo studies have demonstrated how this fruit acts as antioxidant, antidiabetic, and hypolipidemic and shows antibacterial, antiinflammatory, antiviral, and anticarcinogenic activities. The fruit also improves cardiovascular and oral health. These beneficial physiological effects may also have preventive applications in a variety of pathologies. The health benefits of pomegranate have been attributed to its wide range of phytochemicals, which are predominantly polyphenols, including primarily hydrolyzable ellagitannins, anthocyanins, and other polyphenols. The aim of this review was to present an overview of the functional, medical, and physiological properties of this fruit.
Tập 9 Số 6 - Trang 635-654 - 2010
Tổng Quan về Trà Kombucha—Vi Sinh Học, Thành Phần, Quá Trình Lên Men, Lợi Ích, Độc Tính và Nấm Trà Tóm Tắt Quá trình lên men trà có đường với cộng sinh văn hoá của vi khuẩn axetic và nấm men (nấm trà) cho ra sản phẩm trà kombucha, một loại trà được tiêu thụ rộng rãi trên toàn thế giới nhờ vào tính chất giải khát và những lợi ích đối với sức khỏe con người. Trong thập kỷ qua, những tiến bộ quan trọng đã được đạt được liên quan đến các phát hiện nghiên cứu về trà kombucha và các báo cáo cho rằng việc uống kombucha có thể phòng ngừa các loại ung thư và bệnh tim mạch khác nhau, thúc đẩy chức năng gan và kích thích hệ miễn dịch. Xét tới sự phổ biến của các báo cáo về kombucha, chúng tôi nhận thấy cần thiết phải xem xét và cập nhật các nghiên cứu đã được thực hiện liên quan đến trà kombucha, các sản phẩm của nó và nấm trà. Những báo cáo hiện tại đã gợi ý rằng các tác dụng bảo vệ của trà kombucha cũng tốt như trà đen, tuy nhiên, cần có thêm các nghiên cứu về trà kombucha và thành phần của nó trước khi đưa ra kết luận cuối cùng.
Tập 13 Số 4 - Trang 538-550 - 2014
#Kombucha #lên men #vi khuẩn axetic #nấm men #nấm trà #lợi ích sức khỏe #nghiên cứu trà kombucha #thành phần trà kombucha #độc tính trà kombucha
Mechanisms of Antioxidants in the Oxidation of Foods ABSTRACT: Antioxidants delay or inhibit lipid oxidation at low concentration. Tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants in foods. Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase. Antioxidants show interactions, such as synergism (tocopherols and ascorbic acids), antagonism (α‐tocopherol and caffeic acid), and simple addition. Synergism occurs when one antioxidant is regenerated by others, when one antioxidant protects another antioxidant by its sacrificial oxidation, and when 2 or more antioxidants show different antioxidant mechanisms.
Tập 8 Số 4 - Trang 345-358 - 2009
The Case for Anthocyanin Consumption to Promote Human Health: A Review Abstract Anthocyanins belong to the flavonoid group of polyphenolic compounds, which are responsible for the red and blue colors of plant organs such as fruits, flowers, and leaves. Due to their frequent presence in plants, particularly berry fruits, vegetables, and grapes, they are key components of the human diet. Interest in anthocyanins has increased widely during the past decade. Numerous studies have suggested that anthocyanins have a wide range of health‐promoting properties. These compounds are therefore considered to be a functional food factor, which may have important implications in the prevention of chronic diseases. The aim of this body of work is to investigate and review the current literature on anthocyanins, and particularly their pharmacokinetics and any health‐promoting properties, in order to summarize existing knowledge and highlight any aspects that require further study and analysis.
Tập 12 Số 5 - Trang 483-508 - 2013
Maize: A Paramount Staple Crop in the Context of Global Nutrition Abstract: The maize plant (Zea mays ), characterized by an erect green stalk, is one of the 3 great grain crops of the world. Its kernels, like other seeds, are storage organs that contain essential components for plant growth and reproduction. Many of these kernel constituents, including starch, protein, and some micronutrients, are also required for human health. For this reason, and others, maize has become highly integrated into global agriculture, human diet, and cultural traditions. The nutritional quality and integrity of maize kernels are influenced by many factors including genetic background, environment, and kernel processing. Cooking procedures, including nixtamalization and fermentation, can increase accessibility of micronutrients such as niacin. However, man cannot live on maize alone. For one‐third of the world's population, namely in sub‐Saharan Africa, Southeast Asia, and Latin America, humans subsist on maize as a staple food but malnutrition pervades. Strategies to further improve kernel macronutrient and micronutrient quality and quantities are under intense investigation. The 2 most common routes to enhance grain nutritional value are exogenous and endogenous fortification. Although exogenous fortification, such as addition of multivitamin premixes to maize flour, has been successful, endogenous fortification, also known as “biofortification,” may provide a more sustainable and practical solution for chronically undernourished communities. Recent accomplishments, such as low‐phytate, high‐lysine, and multivitamin maize varieties, have been created using novel genetic and agronomic approaches. Investigational studies related to biofortified maize are currently underway to determine nutrient absorption and efficacy related to human health improvement.
Tập 9 Số 4 - Trang 417-436 - 2010
Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce
Tập 2 Số s1 - Trang 78-141 - 2003
Kinetic Modeling of Food Quality: A Critical Review ABSTRACT: This article discusses the possibilities to study relevant quality aspects of food, such as color, nutrient content, and safety, in a quantitative way via mathematical models. These quality parameters are governed by chemical, biochemical, microbial, and physical changes. It is argued that the modeling of such quality aspects is in fact kinetic modeling. Therefore, attention is paid to chemical kinetics, and its possibilities and limitations are discussed when applied to changes occurring in foods. The discussion is illustrated with examples from the literature. A major difficulty is that principles from chemical kinetics are strictly speaking only valid for simple elementary reactions, and foods are all but simple. Interactions in the food matrix and variability are 2 complicating factors. It is discussed how this difficulty can be tackled, and research priorities are suggested to come to better models in food science, and thereby to a better control of food quality.
Tập 7 Số 1 - Trang 144-158 - 2008
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer Abstract More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state‐of‐the‐art on lipid oxidation in oil‐in‐water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.
Tập 13 Số 5 - Trang 945-977 - 2014