Antioxidants, Food Processing and Health (original) (raw)
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Loss and/or formation of antioxidants during food processing and storage
Cancer Letters, 1997
It is well known that natural antioxidants contained in foods are significantly lost during processing. Nevertheless it was recently demonstrated that thermal treatments can induce the formation of compounds with new antioxidant properties. This is the case of the Maillard reaction products (MRPs) whose presence as well as their potential effects have been scarcely investigated. In the present work the loss of natural antioxidants in relation to processing and the formation of MRPs with antioxidant activity were studied in different food systems such as tomato derivatives and coffee. Results showed that, although the concentration of natural antioxidants was significantly reduced as a consequence of the thermal treatments, the overall antioxidant properties of the food products were maintained or even enhanced by the development of MRPs. 0 1997 Elsevier Science Ireland Ltd.
Oxidized forms of dietary antioxidants: Friends or foes?
Trends in Food Science & Technology
Many clinical trials in which individuals received one or more dietary antioxidants failed to demonstrate conclusive effects of antioxidant supplementation. Antioxidant supplements do not seem to protect sufficiently against oxidative stress, oxidative damage or to increase lifespan. Some recent studies implied that antioxidant therapy can even increase mortality. In this paper, the idea is presented that antioxidants in their oxidative forms may have more health-beneficial effects than their reduced forms. It seems that it is not the anti-oxidative potential of the antioxidants that has the major role in health-improvement, but rather their involvement in cell signaling processes, regulation of transcription factor activities and other determinants of gene expression. Although oxidized forms of dietary antioxidants may be toxic, their low concentrations might trigger an adaptive stress response (hormesis) and provoke an increased endogenous antioxidant protection and an activation ...
Journal of Food Science and Technology, 2018
Bioactive compounds from plant sources are generally categorized as natural antioxidants with wellknown health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, antidiabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.
Advances in Food Technology and Nutritional Sciences – Open Journal, 2019
Antioxidants are substances that are capable of slowing down the autoxidation process of other compounds or neutralize free radicals. They have been used in food processing industries as a means to hinder oxidation, enhance flavor, aroma and color. Antioxidants have also been used and valued for treatment of various diseases such as cancer and coronary heart disease. Even though, synthetic antioxidants including butylated hydroxytoluene (BHT) may cause side effects to human health and presumed unsafe to be used, they are the ones in a great use in the area of food processing industries as most food and pharmaceutical products contain them. The objective of this review work is therefore to provide an overview of the findings related to the presence of antioxidants in plant sources particularly those that have not been extensively studied and evaluated such as fruits and vegetables by-products. To minimize their effects, researches have been conducted aiming to substitute them with antioxidants from natural sources. Recent studies show that synthesis of natural antioxidants from fruit and vegetable waste has gained great attention. Further research has to be performed on plant phenols and processing of agricultural and industrial by-products as a potential source for extraction of antioxidants. In order to increase the affirmative effect and usefulness of antioxidants to human health, it is recommended to follow a balanced and varieties of diets instead of taking antioxidant supplements on a regular basis. Therefore, we should consume a diet high in antioxidant rich fruits and vegetables day by day. Furthermore, nutritional importance, promotion of health and prevention against damages caused by free radicals can lead to the potential applications of antioxidants in food industries in more intensified approaches. In a nutshell, antioxidant foods and ingredients are an important component of the food industry and thus reconsidering the health implications of adding antioxidants to foods require unfathomable investigations.
A major collection on one of the key recent developments in the food industry. Bringing together some of the most respected experts in the field, the book reviews the evidence for health benefits together with the main issues in effective product development.
Antioxidants, their properties, uses in food products and their legal implications
Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases in human when consumed over a certain concentration. The toxicological effects of synthetic food antioxidants have been the focus of controversy in recent years. There is scope to use natural antioxidants, present in many components of food and plant sources, as a preservative. In this review different synthetic and natural antioxidants present in various foods, reactions with food and the biological system, extraction techniques and their pitfalls as well as legal implication are discussed.
Effect of different food processing techniques on native antioxidants
Journal of Phytonanotechnology and Pharmaceutical Sciences
Colorectal diseases are the most common problems in developed as well developing countries due to changes in feeding habits and daily lifestyles. The number of new cases related to different colon diseases are annually increasing. Various allopathic treatments are available at the initial level of disease, but it has many unknown side effects. Fruits are wonderful gifts to mankind. They are rich in various bioactive and medicinal compounds and are gaining great attention to treat many diseases which also include colon related problems. They are great source of vitamins, minerals, simple sugars, soluble dietary fiber, many phytonutrients, phytoestrogens, anti-inflammatory agents and antioxidants. Daily intake of fruits provides several advantages to the body such as fibre intake is linked to smooth bowel movements as well as offer relief from constipation ailments, antioxidants (polyphenolic flavonoids, vitamin C and anthocyanins) reduce against oxidative stress, scavenge free radicals and protect the body from cancers and infection, etc. Fruits also help in detoxification of the body through various metabolic activities which reduces the various colon diseases such as annal fissure, colon cancer, inflammatory bowel syndrome, etc. This article summarizes the recent pharmacological research on colon diseases using various bioactive compounds extracted from fruits.
A REVIEW ON FREE RADICAL, OXIDATIVE STRESS AND ANTIOXIDANT
Oxidation is an important metabolic process in all living organisms that inevitably leads to the formation of free radicals and other reactive oxygen species (ROS). The free radicals thereby generated are extremely reactive and play a major role in multiple cellular processes such as signal transduction. Lipid peroxidation also occurs in food systems, particularly in those containing polyunsaturated fatty acids, and is a causative factor for the development of an undesirable flavour and taste, for decreased shelf life and for the formation of potentially toxic compounds in food products. Antioxidants are employed for preserving food products by retarding the deterioration resulting from oxidation, scavenging free radicals and detoxification of organisms. Currently, synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone and propyl gallate have been widely employed in food products for preventing the deterioration caused by oxidation and improving shelf life. Their use, however, is restricted in certain countries because of potential health issue.
EVALUATION OF FOOD PROCESSING AND STORAGE CONDITIONS ON ANTIOXIDANT ACTIVITY LEVELS
The present study relates to experimenting the effect of food processing on the antioxidant activity levels of an exemplary 100% pressed fruit juice (in this case, orange juice). Furthermore, to determine the ideal storage conditions for fruit juice (with significant antioxidant content), so to maximoze the intake of constituting antioxidant content.