
The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil-in-water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions. This knowledge is then used to define effective strategies for controlling lipid oxidation in food emulsions.

Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Functional properties of proteins for foods connote the physicochemical properties which govern the behavior of protein in foods. This general article collates the published information concerning the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties, viscogenic texturizing characteristics, etc. The effects of extraction and processing on functional properties and possible correlations between structure and function are discussed, in relation to practical performance in food systems. Modification of proteins to improve functional characteristics is briefly mentioned.

Functional properties of proteins in foods: A survey

This paper reviews our studies of fatty acid hydroperoxides, their secondary products and mechanisms for their formation in the context of some of their possible biological consequences. The uneven distribution of isomeric hydroperoxides in oxidized linolenate and photosensitized oxidized linoleate is related to the formation of hydroperoxy cyclic peroxides. Interest in the hydroperoxy mono-and bi-cycloendoperoxides from oxidized linolenate stems from their structural relationship to the prostaglandins. However, the biological activity of hydroperoxy cyclic peroxides formed by autoxidation has not yet been reported. Thermal decomposition studies of secondary lipid oxidation products show they are important precursors of volatile compounds. An acid-acetalation decomposition procedure establishes that 5-membered hydroperoxy cyclic peroxides and 1,3-dihydroperoxides are important precursors of malonaldehyde. This approach provides a more specific test than the thiobarbituric acid (TBA) color reaction to evaluate lipid oxidation products as sources of malonaldehyde and its biological effects due to crosslinking. A better understanding is needed of the biological effects of a multitude of lipid oxidation decomposition products other than malonaldehyde.

Lipid oxidation: Mechanisms, products and biological significance

Publisher Summary The chapter discusses that deterioration in the quality of frozen fish product has long been noted and studies to understand and to prevent the loss of quality during frozen storage were begun as far back as five decades ago. Deterioration in flavor (such as, off-flavor, rancidity, bitterness, or an undesirable fishy taste) is believed to be due to the formation of low-molecular weight compounds from lipid oxidation or protein degradation. To quantify the undesirable deteriorative characteristics mentioned, scientists have tried to correlate them with various analytical parameters, mostly associated with the phenomena of protein denaturation. Changes in the physical and chemical properties of extracted fish proteins give more in-depth information on the changes that have occurred at the molecular level during frozen storage. Many factors have been reported to cause protein denaturation during frozen storage of fishery products, which can be grouped into three categories such as:factors related to changes in fish moisture; factors related to changes in fish lipids; and factors related to the activity of a specific enzyme (TMAOase). The effect of fish lipids on protein during frozen storage varies according to the state of the lipids. It has been observed that some fish species, even those with similar chemical composition, are less stable than others during frozen storage. This chapter also discusses that little is known about the role of other muscle constituents such as, the nucleotides, carbohydrates, small peptides, and free amino acids in the various protein denaturation mechanisms encountered during frozen storage.

Theories of Protein Denaturation During Frozen Storage of Fish Flesh

Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage.

Interaction of peroxidizing methyl linoleate with some proteins and amino acids.

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Interaction of peroxidizing methyl linoleate with some proteins and amino acids.