食品中抗氧化剂的发展趋势

综述了食品中油脂氧化的基本过程、天然抗氧化剂的活性成分和抗氧化机理、天然抗氧化剂的开发及不同抗氧化剂协同增效机理和食品抗氧化剂的发展趋势。     

食品中抗氧化剂的发展趋势

综述了食品中油脂氧化的基本过程、天然抗氧化剂的活性成分和抗氧化机理、天然抗氧化剂的开发及不同抗氧化剂协同增效机理和食品抗氧化剂的发展趋势。     

天然抗氧化剂

食品中应用的抗氧化剂最理想的是天然抗氧化剂,例如含油脂、猪油、禽类脂肪、鱼油、植物油的食品中均有,不过所含天然生育酚的量较低。天然抗氧化剂对食品工业很重要,尤其当消费者喜好,而管理机构规定禁用合成抗氧化剂时。生育酚形式的抗氧化剂存     

植物源天然食品抗氧化剂及其应用的研究

阐述了植物来源的天然食品抗氧化剂的性质、来源、化学结构、抗氧化活性、抗氧化及协同增效机理等的研究进展,介绍了天然食品抗氧化剂在食品贮存、保鲜、抗衰老、美容等方面的应用,并提出关于天然抗氧化剂研究、开发及应用等方面的建议.     

天然抗氧化剂对食品中丙烯酰胺形成规律的影响

油炸食品中的有害物质丙烯酰胺越来越受到国内外的关注。寻找合适的天然抗氧化剂来抑制食品中的丙烯酰胺形成成为新的研究热点。为了探究天然抗氧化剂对食品中丙烯酰胺形成规律的影响,在简单介绍丙烯酰胺的性质和形成机理的基础上,重点阐述了天然抗氧化剂和食品中丙烯酰胺形成之间的关系以及抗氧化活性与丙烯酰胺形成之间的关系。     

大豆油脂精炼副产物提取生育酚与合成抗氧化剂的功能比较

用大豆油脂精炼副产物提取的天然生育酚作为食品的抗氧化剂与市场上的各种食品添加剂及其他常用抗氧化剂进行了抗氧化性比较,对天然生育酚的抗氧化活性进行了研究。得出了大豆油脂精炼副产物提取的天然生育酚其抗氧化功能优于合成标准生育酚及其他抗氧化剂的结论,为大豆油脂精炼副产物提取的天然生育酚作为食品添加剂提供了理论依据和开发前景。     

天然食品抗氧化剂的研究进展

综述了目前几种天然抗氧化剂种类的开发与应用,并探讨了国内外天然食品抗氧化剂的未来发展趋势。     

迷迭香提取物 抗氧化剂的自然之选

抗氧化剂是用于阻止或延缓动植物油脂、含油食品、方便面、肉类制品和饮料等产品的氧化,延长产品储存期,或达到保鲜目的而加入食品中的添加剂。抗氧化剂主要分为天然抗氧化剂和合成抗氧化剂两类。研究者曾对人工合成抗氧化剂和天然抗氧化剂进行高剂量动物试验,结果表明合成抗氧化剂不仅会明显引起肝肿大．还会增加肝和肺微粒体酶的活性,     

复配天然抗氧化剂在肉类制品中的应用现状

主要阐述了天然抗氧化剂种类和抗氧化机理,复配天然抗氧化剂在肉类食品中的应用、存在的问题及发展前景。     

食品中的天然酚类抗氧化剂

近年来由于崇尚天然食品,因此与合成酚类抗氧化剂相比,天然的酚类抗氧化剂愈来愈受到人们的重视。生育酚和类黄酮已被证实具抗氧化活性并进行工业化生产。另外,在自然界的植物性食品（黄豆、花生、棉籽、芥菜、油茶籽、大米、芝麻籽和茶叶等）、香辛料、真菌及烟熏材料中亦含有天然酚类抗氧化剂,本亦将做一介绍。     

Recent advances in biobased and biodegradable polymer nanocomposites,nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs—this is biosynthesized from plant extracts–showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO₂ NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.     

Trends in the use of natural antioxidants in active food packaging: a review

The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers’ demands and industry trends are also addressed.     

Comparing antioxidative food additives and secondary plant products – use of different assays

Twelve food additives and six secondary plant products were analysed on their antioxidant activity by using three different test systems (Trolox equivalent antioxidant capacity, photochemiluminescence, ferric reducing antioxidant power). The results differed depending on the assay. All the food additives showed antioxidant activities comparable to the calibration substance Trolox. In contrast, the secondary plant products had an up to 16 times higher antioxidant potential. This might present a good reason for the food industry to use natural antioxidants instead of synthetic ones to get storage stability for processed food items – which, according to recent surveys, is in the interest of consumers.     

果皮中抗氧化物质的提取及其在食品中的应用

许多果皮中含有抗氧化物质,可以作为天然抗氧化剂应用于食品加工中。本文分类介绍常见果皮中的黄酮、多酚、多糖、VC 等抗氧化物质的提取、抗氧化性能及其在食品中的应用。     

辣椒的分析与综合利用

论述了辣椒碱的结构、生理作用及其提取方法；论述了辣椒色素、辣椒油的组成及应用，辣椒色素及其油的提取方法等，使辣椒制品可广泛用于医药、食品、化妆品、保健油品、天然抗氧化剂等方面。     

植物蛋白源抗氧化肽的研究进展

抗氧化肽是安全、高效的天然抗氧化剂,具有广阔的应用前景。笔者综述了近几年利用植物蛋白质生产抗氧化肽的制备方法、抗氧化活性的比较,并对抗氧化肽的分离纯化及在食品加工方面的利用进行了简述,为进一步开发植物源抗氧化肽提供研究借鉴。     

Antioxidant evaluation protocols: Food quality or health effects

Increasing research on natural antioxidants in foods and development of new assays has prompted critical reflection on the field. It has been common practice to identify health benefits from antioxidant activity on the cellular level with antioxidant capacity of food measured in vitro. The use of antioxidants and their positive effects on food quality has been demonstrated in a large variety of foods and beverages using various methods for detection of lipid and protein oxidation or various assays based on electron transfer or hydrogen-atom transfer. A direct positive effect on markers of oxidative status after dietary intervention has, however, been difficult to confirm and much has still to be learnt about antioxidant action in vivo including synergistic or inhibitory roles, the uptake, biotransformation, and tissue distribution of potential antioxidants. This review critically evaluates various types of assays for antioxidative capacity, i.e. the stoichiometry, and antioxidative activity, i.e. the kinetics of the antioxidant action, with focus on the antioxidant mechanism of natural dietary antioxidants, particularly phenolic compounds, on lipid oxidation. It is concluded that it is difficult to transfer antioxidant mechanisms established in model systems and in foods to the in vivo situation and that no simple relationship has been recognized so far between antioxidant capacity determined for various foods and beverages and health benefits for humans. Screening of antioxidant capacity using simple assays in order to predict positive health effects of food are not scientifically justified. Different protocols will have to be used for evaluation of the protection of food by antioxidants and for evaluation of the health effect of antioxidants.     

Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis

Many food preservation strategies can be used for the control of microbial spoilage and oxidation; however, these quality problems are not yet controlled adequately. Although synthetic antimicrobial and antioxidant agents are approved in many countries, the use of natural safe and effective preservatives is a demand of food consumers and producers. This paper proposes medicinal plants, traditionally used to treat health disorders and prevent diseases, as a source of bioactive compounds having food additive properties. Medicinal plants are rich in terpenes and phenolic compounds that present antimicrobial and antioxidant properties; in addition, the literature revealed that these bioactive compounds extracted from other plants have been effective in food systems. In this context, the present hypothesis paper states that bioactive molecules extracted from medicinal plants can be used as antimicrobial and antioxidant additives in the food industry.     

肉桂精油的成分分析、抑菌和抗氧化活性及在食品保鲜中的应用进展

肉桂精油具有优良的抑菌和抗氧化活性,因此其作为一类天然安全的植物抑菌剂和抗氧化剂,在日常的食品保鲜中具有非常广阔的应用前景。文章分析了不同生长环境、不同提取部位和不同提取方法得到的肉桂油的主要化学成分和含量,综述了肉桂油的抗菌、抗氧化性及其在食品保鲜中的应用,为肉桂精油进一步的开发和应用提供了参考。     

槐米中天然抗氧化剂的提取及其抗自由基性能研究

讨论了槐米中天然抗氧化剂的提取分离。并用电子顺磁共振法、DPPH自由基捕获法和邻二氮菲-Fe2+分光光度法等三种方法对槐米天然抗氧化剂进行了抗自由基性能的测试及研究。结论是槐米提取物对自由基的清除率可以达到40%～70%,有可能作为一种良好的新型抗自由基食品添加剂使用。