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... the authors explore the potential for using the natural marine products as anti-microbial and anti-oxidation ingredients ... natural additives abu-ghannam and her co-workers noted that research has suggested a potential for the application of seaweed extracts against lipid oxidation in foods

... however, the researchers added that surimi products with enriched higher levels of omega-3 oils suffered from greater levels of lipid oxidation, which may lead to the development of rancid tastes ... however, one potential consequence of omega-3 fortification is increased lipid oxidation, which may lead to rancidity, texture and colour deterioration, said jaczynski and co-workers ... in the new study, surimi seafood was nutritionally-enhanced with omega-3 pufas-rich oils including flaxseed, algae, menhaden, krill and a blend (flaxseed:algae:krill, 8:1:1) to test the chemical characterization and oxidation stratus of omega-3 fatty acids in surimi products and to determine the physicochemical properties (colour and texture) of the omega-3-enhanced surimi seafood

... “amongst the possible uses for these compounds that can be found in the food industry are as antioxidants (avoiding browning and lipid oxidation and as functional food ingredients), antimicrobials, flavouring, colorants and texturiser additives,” they added

... ultrasound treatment (sonication) and an edible coating including jujube and pomegranate extracts can be used for delaying the oxidation of roasted peanuts, and eliminates the need for modified atmosphere packaging, claims new research from brazil ... lipid oxidation is a problem in roasted peanuts and peanut product safety, and also reduces their shelf life and nutritional quality ... oxidation inhibition the authors of this study, who published their findings in the journal of food process engineering , claim that the combination of sonication and edible coatings mixed with natural antioxidants on peanuts will not only prevent penetration of oxygen onto the peanuts, but will also inhibit further lipid oxidation reactions ... research objectives thus, the authors said that they evaluated the effects of carboxymethyl cellulose (cmc) coatings mixed with jujube extract, pomegranate extract and synthetic tocopherol in delaying lipid oxidation of roasted and roasted–sonicated peanut samples; and examined the colour changes of the coated samples during storage ... “after 12 weeks of storage at 35°c, the reduction in oxidation was 14

... however, data on the relationship between the freshness of the raw material and the level of lipid oxidation in the refined oil are missing in the literature ... the fish oil production was described covering raw materials, the generic crude fish oil process, the oil refining process, the production of omega-3 concentrates and antioxidant addition and other means of oxidation protection ... factors affecting fish oil properties and potential biological and chemical hazards related to oxidation were outlined and discussed ... in the frame of the given mandate only oxidation products may represent a potential hazard in refined fish oil intended for human consumption whilst stored in bulk ... lipid oxidation in bulk stored fish oil can be prevented by cold storage in darkness, with no exposure to oxygen and addition of antioxidants ... information on the level of oxidation of fish oil (as measured by peroxide and anisidine values) and related toxicological effect in humans is lacking ... information on toxicity of individual oxidation products of fish oil in humans is also lacking ... however, gas chromatography methods that can measure the specific volatile oxidation products should be standardised and implemented ... the quantitative relationship between peroxide and anisidine values and the specific volatile oxidation products is lacking ... in addition, there is no comprehensive information about the potential negative health effects of individual oxidation products originating from refined fish oil

... the quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients ... the study, published in lwt - food science and technology, measured the oxidative stability of whole grain bread by monitoring levels of antioxidants, oxidation products, and using a sensory analysis ... the researchers found that small, but significant changes occur in bread during storage, that may lead to the development of off flavours and odours – and that these changes may be avoidable through a reduction in or prevention of lipid oxidation ... “the ability to delay or even prevent lipid oxidation in bread with extended shelf life would entail an improvement in flavour stability and an enhancement in consumer satisfaction,” wrote the researchers, led by sidsel jensen a phd student at the university of copenhagen and aarhus university, denmark ... “use of antioxidants constitute possible strategies for postponing lipid oxidation and reduce flavour deteriorations that ought to be explored,” they added ... volatile compounds the oxidation of unsaturated fatty acids yields a complex mixture of volatile compounds that significantly affects sensory properties of foods even when present in low quantities ... the stability of whole wheat flour and bread is affected by the balance between lipid composition and the presence of different antioxidants

... tannic acid treated ground beef stored under high oxygen modified atmosphere packaging (map) could maintain colour stability as well as inhibit lipid oxidation and microbial growth during refrigerated storage for up to 15 days, claims new research ... to alleviate such a drawback, the thailand based researchers claim that the use of antioxidants, especially phenolic compounds, could be an effective means to prevent lipid oxidation in high oxygen packaging ... tannic acid is affirmed as generally recognized as safe (gras) by the us food and drug administration (fda) for the use as a direct additive in some food products including meat products and the authors said that previous studies have reported that the ingredient exhibited superior radical scavenging and lipid oxidation activities in fish ... the researchers thus concluded that, despite the noted degree of protein degradation progression, the combination of tannic acid treated ground beef samples stored under high oxygen map could maintain the red colour and retard lipid oxidation and microbial growth of ground beef during refrigerated storage

... “the onion can be effective for delaying lipid oxidation in emulsions of oil and water; a model system of foods like margarines and mayonnaises, and it also inhibits the growth of microorganisms that alter foods,” added santas

... in addition to studying fat content and formation of hcas, the researchers also studied the levels of lipid oxidation during storage, which causes meat to become discolored and to change texture and taste ... the result was that the addition of the cherries reduced the formation of hcas and also retarded lipid oxidation and spoilage ... "cherry tissue will not only slow down the oxidation deterioration of meat lipids, but will also substantially reduce the formation of heterocyclic aromatic amines

... and the authors’ findings, published in the journal meat science, showed that gamma ray (gr) and electron beam (eb) irradiation caused lipid oxidation in beef patties only when irradiated more than 15 kgy ... the authors claim that their results indicate the effects of gr irradiation were similar to eb irradiation on lipid oxidation, hardness, colour and sensory scores of the beef patties but that gr-irradiated samples had lower total bacterial counts than eb-irradiated samples after irradiation, and during storage regardless of irradiation dose