Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity.

Autor: Jia W; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China., Wu X; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China., Kang X; Department of Foot and Ankle Surgery, Honghui Hospital, Xi'an Jiaotong University, Xi'an, China.
Jazyk: angličtina
Zdroj: Food chemistry: X [Food Chem X] 2023 Jan 05; Vol. 17, pp. 100558. Date of Electronic Publication: 2023 Jan 05 (Print Publication: 2023).
DOI: 10.1016/j.fochx.2022.100558
Abstrakt: World trends in oil crop growing area, yield, and production over the last 10 years exhibited an increase of 48 %, 82 %, and 240 %, respectively. Concerning reduced shelf-life of oil-containing food products caused by oil oxidation and the demand for sensory quality of oil, the development of methods the improvement oil quality is urgently required. This critical review presented a concise overview of the recent literature related to the inhibition ways of oil oxidation. The mechanism of different antioxidants and nanoparticle delivery systems on oil oxidation was also explored. The current review provides scientific findings on control strategies: (i) design oxidation quality assessment model; (ii) packaging by antioxidant coatings and eco-friendly film nanocomposite: ameliorate physicochemical properties; (iii) molecular investigations on inhibitory effects of selected antioxidants and underlying mechanisms; (iv) explore the interrelationship between the cysteine/citric acid and lipoxygenase pathway in the progression of oxidative/fragmentation degradation of unsaturated fatty acid chains.
Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(© 2023 The Author(s).)
Databáze: MEDLINE
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