Handbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used.

Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolicsAnalyses the performance of antixoxidants in different food systemsCompiles significant international research and advancements

Preface 1 Antioxidants: principles and applications Part I Types of antioxidant for food preservation 2 Carotenes and xanthophylls as antioxidants 3 Synthetic phenolics as antioxidants for food preservation 4 Metal chelators as antioxidants for food preservation 5 Amino acids, peptides and proteins as antioxidants for food preservation 6 Tocopherols and tocotrienols as antioxidants for food preservation 7 Gallic acid, tocopherol, ascorbic acid, sinapic acid, carnosic acid and their conjugates as antioxidants for food preservation 8 Rosemary and sage extracts as antioxidants for food preservation 9 Tea extracts as antioxidants for food preservation 10 Natural plant extracts as antioxidants for food preservation 11 Herbs and spices as antioxidants for food preservation Part II The performance of antioxidants in different food systems 12 Methods for assessing the antioxidant activity in food 13 Synergistic interactions between antioxidants used in food preservation 14 The use and effectiveness of antioxidants in the preservation of lipid-based foods: beyond the polar paradox theory 15 The use of antioxidants in the preservation of edible oils 16 The use of antioxidants in the preservation of food emulsion systems 17 The use of antioxidants in the preservation of cereals and low-moisture foods 18 The use of antioxidants in the preservation of ready-to-eat (RTE) and cook-chill food products 19 The use of antioxidants in the preservation of snack foods