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Related Experiment Videos

Minimizing process induced prooxidant stresses

R J Evans1, T S Jones

  • 1Kalsec, Inc., Kingsport, Tennessee 37663, USA.

Advances in Experimental Medicine and Biology
|May 23, 1998
PubMed
Summary
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Food processing conditions like heat and trace metals accelerate rancidity. Strategies to slow lipid, vitamin, pigment, and protein oxidation involve removing prooxidants and oxygen, and using specific inhibitor blends.

Area of Science:

  • Food Science
  • Chemistry
  • Biochemistry

Background:

  • Food processing involves conditions such as trace metals, heat, and steam.
  • These conditions can accelerate the degradation of food components, leading to undesirable changes.

Purpose of the Study:

  • To identify the adverse effects of food processing conditions on food quality.
  • To outline measures for retarding oxidation of lipids, vitamins, pigments, and proteins.

Main Methods:

  • Reviewing the impact of prooxidants and environmental factors.
  • Investigating methods for oxygen removal.
  • Examining the formulation of specific inhibitor blends.

Main Results:

  • Trace metals, heat, and steam accelerate rancidity development.

Related Experiment Videos

  • Oxidation affects lipids, vitamins, pigments, and proteins.
  • Effective retardation strategies include eliminating prooxidants, removing oxygen, and using tailored inhibitor blends.

    • Conclusions:

    • Understanding the factors accelerating food degradation is crucial.
    • Implementing specific measures can significantly retard oxidation and improve food stability.
    • Formulating inhibitor blends for specific food substrates enhances efficacy.