Innovative technologies in the control of lipid oxidation

Abstract

SummaryTransition metal promoted oxidative degradation reactions impact quality, shelf-life, and nutritional content of many packaged foods. When trace metals are present in packaged foods, they can initiate degradation of nutritional compounds such as unsaturated fatty acids, carotenoids, antioxidants, phytosterols, and many vitamins. These reactions occur at metal concentrations naturally occurring in foods (often in the low parts per billion range) therefore complete metal removal is not a practical solution to inhibit these reactions. Chelators such as EDTA can be added to inhibit metal-promoted oxidation, however there is significant consumer and industry demand to eliminate EDTA from product formulations. Other natural chelators such as citric acid are ineffective in many foods and in some cases can actually increase oxidation rates by increasing metal solubility. An alternate approached to control transition metal reactivity is to utilize active packaging technologies. However, current approaches to antioxidant active packaging can impact packaging film mechanical properties and often exhibit low antioxidant activity. This review article surveys and critically reviews advances in the control of lipid oxidation, paying particular attention to novel advances in both food product formulation (e. g. additives, food microstructure) as well as food packaging. We introduce a new concept of active packaging in which metal ion chelation by non-migratory active packaging materials may enable removal of synthetic food additives from product formulations while maintaining product quality and shelf-life.

The role of iron in peroxidation of PUFA: Effect of pH and chelators

“…An effective way to reduce iron‐mediated lipid oxidation is addition of metal chelators . Natural iron binding substances, such as citric acid, oxalic acid and malic acids, and their salts, various phosphates, proteins (such as casein) and salts of ethylenediaminetetraacetic acid (EDTA) are amongst the most common chelating agents used in foods .…”

What is the role of active packaging in the future of food sustainability? A systematic review

“…Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are synthetic antioxidants that cause adverse health impacts, namely damage and cause mutations in genetic material, and increase blood lipid and cholesterol levels. 112,113 However, antioxidant agents are commonly classified by their method of action. Primary antioxidants are the ones that scavenge free radicals by donating electrons or hydrogen ions, while secondary antioxidants deactivate or chelate oxidation catalysts.…”

BiotecVisions 2013, February

“…In this approach, active agents such as radical scavengers, metal chelators and singlet oxygen quenchers are incorporated directly in the packaging material. /lk [11]…”