Lipid Oxidation in Food Systems

2002 ◽  
Author(s):  
Anna Kolakowska
Keyword(s):  
Lipid Oxidation ◽  
Food Systems

scholarly journals Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1587
Author(s):  
Edirisingha Dewage Nalaka Sandun Abeyrathne ◽  
Kichang Nam ◽  
Dong Uk Ahn
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Food Systems ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Indirect Measurement ◽  
Quality Parameter ◽  
Antioxidant Compounds ◽  
Secondary Products

Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.

scholarly journals Methods for detention of lipid rancidity

2012 ◽  
pp. 117-120
Author(s):  
Mária Nagy ◽  
Zoltán Győri ◽  
Mária Borbélyné Varga
Keyword(s):  
Lipid Oxidation ◽  
Standard Method ◽  
Food Systems ◽  
Biological Systems ◽  
Fats And Oils ◽  
Organoleptic Properties

There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.

Sensory impact of lipid oxidation in complex food systems

Lipid / Fett ◽  
1999 ◽  
Vol 101 (12) ◽  
pp. 484-492 ◽  
Author(s):  
Charlotte Jacobsen
Keyword(s):  
Lipid Oxidation ◽  
Food Systems

Why does lipid oxidation in foods continue to be such a challenge?

2021 ◽  
Vol 32 (5) ◽  
pp. 18-23
Author(s):  
Eric Decker ◽  
◽  
Ipek Bayram
Keyword(s):  
Physical Properties ◽  
Lipid Oxidation ◽  
Food Systems ◽  
Oxidation Reactions ◽  
Oxidative Rancidity

Lipid reactions are extremely complex because they involve numerous prooxidants, antioxidants, and lipid substrates whose reactivity is impacted by the physical properties of complex food systems. Understanding the interactions between the factors impacting lipid oxidation reactions is key to developing novel antioxidant strategies. Synergistic antioxidant combinations represent a promising approach to decreasing oxidative rancidity if how and where they work can be better understood.

Lipid Oxidation in Biological and Food Systems

1995 ◽  
pp. 19-78
Keyword(s):  
Lipid Oxidation ◽  
Food Systems

scholarly journals Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1432
Author(s):  
Samar Daoud ◽  
Elias Bou-Maroun ◽  
Gustav Waschatko ◽  
Benjamin Horemans ◽  
Renaud Mestdagh ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Complex Systems ◽  
Lipid Oxidation ◽  
Infant Formula ◽  
Prediction Error ◽  
Food Systems ◽  
Near Infrared ◽  
Correlation Coefficients ◽  
Infant Formulas ◽  
Common Component

Fish- or algal oils have become a common component of infant formula products for their high docosahexaenoic acid (DHA) content. DHA is widely recognized to contribute to the normal development of the infant, and the European Commission recently regulated the DHA content in infant formulas. For many manufacturers of first-age early life nutrition products, a higher inclusion level of DHA poses various challenges. Long-chain polyunsaturated fatty acids (LC-PUFAs) such as DHA are very prone to oxidation, which can alter the organoleptic property and nutritional value of the final product. Traditional methods for the assessment of oxidation in complex systems require solvent extraction of the included fat, which can involve harmful reagents and may alter the oxidation status of the system. A rapid, efficient, non-toxic real-time method to monitor lipid oxidation in complex systems such as infant formula emulsions would be desirable. In this study, infrared spectroscopy was therefore chosen to monitor iron-induced oxidation in liquid infant formula, with conjugated dienes and headspace volatiles measured with GC-MS as reference methods. Infrared spectra of infant formula were recorded directly in mid- and near-infrared regions using attenuated total reflectance Fourier-transform (ATR-FTIR) and near-infrared (NIRS) spectrophotometers. Overall, good correlation coefficients (R2 > 0.9) were acquired between volatiles content and infrared spectroscopy. Despite the complex composition of infant formula containing proteins and sugars, infrared spectroscopy was still able to detect spectral changes unique to lipid oxidation. By comparison, near-infrared spectroscopy (NIRS) presented better results than ATR-FTIR: prediction error ATR-FTIR 18% > prediction error NIRS 9%. Consequently, NIRS demonstrates great potential to be adopted as an in-line or on-line, non-destructive, and sustainable method for dairy and especially infant formula manufacturers.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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