Application of Antioxidants as an Alternative Improving of Shelf Life in Foods
Abstract
:1. Introduction
2. Food Oxidation Processes
3. Naturally Occurring Antioxidants
4. Development of Lipids and Nano-Lipid Vehicles in the Conservation of Antioxidants
5. Application of Antioxidants in Edible Films
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Ref. | Major Findings | Description | Antioxidant |
---|---|---|---|
[45] | Aa comparative study between different tocopherols and tocotrienols for the inhibition of the oxidation of vegetable oils and animal fats was carried out. It was found that at low concentrations, α-tocopherol is more efficient in scavenging free radicals, while γ-tocopherol was better at relatively high concentrations. | Tocopherols and tocotrienols | Vitamins |
[46] | α-Tocopherol presented a better antioxidant performance in lipids when it is in the presence of phospholipids such as phosphatidylethanolamine. | ||
[47] | The synergistic effect between propylgalate and α-tocopherol was compared. The authors found that the antioxidant properties in oil-in-water emulsions were greater than when only the tocopherol was used. This effect was attributed to a regeneration of the vitamin by the action of propylgalate. | ||
[5] | Ascorbic acid not only allows one to maintain the quality of post-harvest vegetables, but also increases their shelf life and improves the properties of vegetables. | Vitamin C or ascorbic acid | |
[48] | The effect of pre-harvest treatment with ascorbic acid and calcium lactate on bell pepper was studied. They found that the appearance and shelf life of the fruit increased with the treatment, also the amount of flavonoids in the fruit, thereby improving its antioxidant capacity. | ||
[49] | A decrease in post-harvest enzymatic browning of mango beans of up to 50% when using an ascorbic acid treatment against a control without treatment was reported. They also noted that bean sprouts increased the polyphenol content and antioxidant capacity. | ||
[50] | The antioxidant properties of resveratrol from the point of view of its chemical structure were studied. It was found that resveratrol inhibited lipid peroxidation by 89% compared to BHT and propylgalate, which had values of 68 and 83%, respectively. | Resveratrol | Stilbenes |
[51] | Several resveratrol esters with long chain (C14, C16 and C18) and short chain (C3, C4, and C6) fatty acids were prepared and their antioxidant properties with different free radicals compared. It was that the antioxidant properties of long-chain resveratrol esters was better for the 2,2-diphenyl-1-picrylhydrazil (DPPH) radical. On the other hand, short chain esters showed a better antioxidant properties against 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). | ||
[5] | Recently this antioxidant has received special attention for food preservation, because it imparts an astringent flavor. It is used mainly in acidic juice drinks such as blueberry, and grape juices. Gallic acid esters, such as propylgalate, are used to prevent lipid oxidation. | Gallic acid | Polyphenols |
[52] | The performance of the synthetic antioxidant tertbutylhydroquinone (TBHQ) was evaluated against gallic acid, and a mixture of methyl gallate with gallic acid, in the thermal oxidation of lipids. During the thermal oxidation, so-called second-stage oxidized species are generated, that is, oxidized products of lipid peroxides. It ws found that at low temperatures TBHQ performs better, but at 120 °C, the gallic acid, and its mixture with methyl gallate, showed a better performance. | ||
[53] | The antioxidant effect of quercetin, epicatechin and naringenin on methyl linoleate was studied. They found that naringenin had a poor antioxidant effect compared to quercetin and epicatechin. | Quercetin | |
[54] | The antioxidant properties of quercetin and quercetin with α-tocopherol in chicken meat were studied. Greater preservation of the meat was observed under storage conditions when quercetin was used, in addition to the elimination of odors caused by carbonyl compounds. However, the appearance of a yellow color can be avoided if tocopherol is also used in addition to the quercetin. | ||
[55] | The oxidation of lipids and proteins in chicken pate was evaluated in the presence of quercetin and butylated hydroxytoluene (BHT). Quercetin was found to be eight times more efficient in inhibiting lipid oxidative reactions than BHT. However, quercetin was not as efficient in inhibiting protein oxidation. |
Tradename | Manufacturer or Brand | Composition | Uses and Advantages |
---|---|---|---|
Crystalac Z2® | Mantrose-Haeuser Co., Inc. | Zeín | Jams and glazes |
SemperFresh® | Pace International | Short chain sucrose esters, fatty acids and sodium salts of carboxymethyl cellulose | Coating for cherries. A Selective barrier of humidity and gases, avoids weight losses due to dehydration, preservation of color |
Nita® | Nita Casings | Collagen or alginate | Casing or forming packaging for the protection of meat sausages during and after cooking. Selective gas barrier |
Pro-Long® | Tal Chemicals Co. | Sucrose, fatty acid polyesters ansodium salts of carboxymethyl cellulose | Coating for freshly cut fruits and vegetables |
NatureSeal® | AgriCoat/NatureSeal | Hydroxypropylmethyl cellulose with ascorbic acid and calcium chloride | Inhibits browning and maintains the texture and flavor of freshly cut fruits and vegetables |
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Leyva-Porras, C.; Román-Aguirre, M.; Cruz-Alcantar, P.; Pérez-Urizar, J.T.; Saavedra-Leos, M.Z. Application of Antioxidants as an Alternative Improving of Shelf Life in Foods. Polysaccharides 2021, 2, 594-607. https://doi.org/10.3390/polysaccharides2030036
Leyva-Porras C, Román-Aguirre M, Cruz-Alcantar P, Pérez-Urizar JT, Saavedra-Leos MZ. Application of Antioxidants as an Alternative Improving of Shelf Life in Foods. Polysaccharides. 2021; 2(3):594-607. https://doi.org/10.3390/polysaccharides2030036
Chicago/Turabian StyleLeyva-Porras, César, Manuel Román-Aguirre, Pedro Cruz-Alcantar, José T. Pérez-Urizar, and María Zenaida Saavedra-Leos. 2021. "Application of Antioxidants as an Alternative Improving of Shelf Life in Foods" Polysaccharides 2, no. 3: 594-607. https://doi.org/10.3390/polysaccharides2030036