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Recent Trends in Food Applications of Antioxidants

  • Chapter
Autoxidation in Food and Biological Systems

Abstract

In this paper, I shall discuss the important trends of the past seven years in applications of antioxidants in foods. The nature and course of lipid autoxidation and antioxidant action have been treated in a previous paper of this Symposium (Symposium, 1979), as has the effect of water activity. Other papers will deal with the biological effects of antioxidant use, including antimicrobial action. Natural antioxidants will also be treated elsewhere. Therefore, I shall discuss primarily the use of the commonly added synthetic antioxidants (Fig. 1) and four naturally occurring ones — α-tocopherol and ascorbic (Fig. 2), citric and phosphoric acids, which common usage seems to segregate from the “natural” antioxidants. In addition, I shall handle many secondary antioxygenic compounds and treatments, such as oxygen exclusion or scavenging, browning antioxidants, and products produced by fermentation, smoking, nitrite curing, and hydrolysis of vegetable protein.

This paper was presented at the Basic Symposium on “Food Lipids,” Institute of Food Technologists, St. Louis, MO, June 1979.

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Authors and Affiliations

  1. Food Sciences Laboratory, U.S. Army Natick Research & Development Command, Natick, Massachusetts, 01760, USA

    William L. Porter

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  1. Center for Radiation Research, National Bureau of Standards, Washington, D.C., USA

    Michael G. Simic

  2. Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Marcus Karel

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Porter, W.L. (1980). Recent Trends in Food Applications of Antioxidants. In: Simic, M.G., Karel, M. (eds) Autoxidation in Food and Biological Systems. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9351-2_19

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  • DOI: https://doi.org/10.1007/978-1-4757-9351-2_19

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