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Food Processing Antioxidants.

F J Hidalgo1, R Zamora1

  • 1Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain.

Advances in Food and Nutrition Research
|March 21, 2017
PubMed
Summary
This summary is machine-generated.

Food processing enhances antioxidant capacity through carbonyl-amine reactions. These reactions generate beneficial compounds that act as primary, secondary, and tertiary antioxidants, improving food quality and safety.

Keywords:
Advanced glycation endproductsAdvanced lipoxidation endproductsAntioxidantsCarbohydrate-derived reactive carbonylsCarbonyl-amine reactionsCarbonyl-phenol reactionsFree radical scavengersLipid oxidationLipid-derived reactive carbonylsMaillard reaction

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Area of Science:

  • Food Chemistry
  • Food Processing
  • Nutritional Science

Background:

  • Food processing preserves food and enhances nutritional/organoleptic properties.
  • Processing can lead to nutrient loss and toxic compound formation.
  • Increased antioxidant capacity is a known benefit of many processed foods.

Purpose of the Study:

  • To review chemical changes in food during processing.
  • To emphasize antioxidant formation via carbonyl-amine reactions.
  • To discuss the role of reactive carbonyls from carbohydrates and lipids.

Main Methods:

  • Analysis of chemical changes during food processing.
  • Focus on carbonyl-amine reactions and adduct formation.
  • Review of antioxidant properties of carbonyl-amine adducts.

Main Results:

  • Carbonyl-amine reactions generate substances with antioxidant properties.
  • These reactions involve carbohydrate- and lipid-derived reactive carbonyls.
  • Antioxidants formed act as primary (free radical scavengers), secondary (preventing lipid oxidation), and tertiary (carbonyl scavengers) agents.

Conclusions:

  • Carbonyl-amine reactions effectively generate potent antioxidants.
  • Varying hydrophobicity of reactants allows for diverse antioxidant formation.
  • These reactions offer a novel approach for creating functional food ingredients.