Natural Antioxidants to Enhance the Shelf-Life of Food
- 1st Edition - August 13, 2024
- Imprint: Academic Press
- Editor: Mirian Pateiro
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 5 3 8 6 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 5 3 8 7 - 7
Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics… Read more
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Request a sales quoteNatural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications. The book focuses on recent advances and strategies to use these compounds in the preservation of food.
Chapters explore advances in antioxidant activity analysis, electrochemical methods, food oxidative stability, and natural antioxidants from agro-industrial by-products. Natural antioxidants from marine sources and innovations in antioxidants films and coatings are also covered. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.
- Provides latest information on the use of natural antioxidants to enhance the food shelf-life
- Covers a wide variety of sources and compounds that naturally exert antioxidant activity
- Thoroughly explains the natural compounds’ application in foods or their incorporation into packaging
Researchers, academics and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in Food Science and Technology that include the fields of Food Quality and Safety (but it is not limited to), Microbiology, Chemistry, Physics, Biology, Engineering, and Consumer Science. Undergraduate, master, PhD and post-doctoral students as well as professionals, technicians, staff members and researchers in related areas with interest in develop professional, research, and lecturing activities related to Food Science and Technology and related knowledge presented in this Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- 1. Advances in antioxidant activity analysis for food application
- Abstract
- 1.1 Introduction
- 1.2 Electron transfer-based assays
- 1.3 Hydrogen atom transfer-based assays
- 1.4 Electrochemical assays
- 1.5 Miscellaneous methods
- References
- 2. Electrochemical methods to evaluate antioxidant activity in food products
- Abstract
- 2.1 Introduction
- 2.2 Methodology for determining antioxidant activity
- 2.3 Electrochemistry as an alternative for the determination of antioxidant activity
- 2.4 Conclusions
- Acknowledgments
- References
- 3. Antioxidants from Mediterranean fruits and vegetables to extend the shelf-life of food
- Abstract
- 3.1 Introduction
- 3.2 Antioxidants from Mediterranean fruits and vegetables
- 3.3 Extending the shelf life of foods using antioxidants from Mediterranean fruits and vegetables
- 3.4 Conclusion and future prospects
- References
- 4. Tropical fruits and vegetables extracts in food oxidative stability
- Abstract
- 4.1 Introduction
- 4.2 Tropical fruits and vegetables as sources of natural antioxidants
- 4.3 Application of antioxidants extracted from tropical fruits and vegetables
- 4.4 Final considerations
- Acknowledgments
- References
- 5. Antioxidants from aromatic herbs in food preservation
- Abstract
- 5.1 Introduction
- 5.2 Novel and conventional extraction techniques for the recovery of antioxidants from aromatic herbs
- 5.3 Legislation and future trends on natural antioxidants from aromatic herbs
- 5.4 Industrial applications of natural antioxidants from aromatic herbs
- 5.5 Delivery systems for antioxidants from aromatic herbs
- 5.6 Application of natural antioxidants in meat, meat products, and cheese and their advantages over synthetic antioxidants
- 5.7 Conclusions
- References
- 6. Natural antioxidants from agro-industrial by-products and applications in foods
- Abstract
- 6.1 Introduction
- 6.2 Categories of agro-industrial by-products
- 6.3 Classification of natural antioxidants extracted from agro-industrial by-products
- 6.4 Mechanisms of action
- 6.5 Traditional and innovative techniques used in the extraction of natural antioxidants
- 6.6 Application of antioxidants extracted from agro-industrial by-products
- 6.7 Limitations and future perspectives
- References
- 7. Natural antioxidants from marine sources and their application in foods
- Abstract
- 7.1 Oxidation and antioxidants—an overview
- 7.2 Marine biota as a source of antioxidants
- 7.3 Major antioxidant compounds
- 7.4 Marine antioxidants applications in food industry
- 7.5 Future perspectives and conclusions
- References
- 8. Antioxidant compounds from fermentation and microbial sources
- Abstract
- 8.1 Introduction
- 8.2 Antioxidant compounds and their role
- 8.3 Antioxidant compounds from food fermentation
- 8.4 Antioxidant compounds from microbial sources
- 8.5 Concluding remarks
- Acknowledgments
- References
- 9. Use of encapsulated natural extracts to extend food shelf life
- Abstract
- 9.1 Introduction
- 9.2 Encapsulation of natural extracts: techniques frequently used for encapsulating the bioactive compounds
- 9.3 Extending the shelf life of food products by encapsulated natural extracts
- 9.4 Conclusion and future prospects
- References
- 10. Innovations in antioxidants films and coatings for food preservation
- Abstract
- 10.1 Introduction
- 10.2 Natural antioxidants
- 10.3 Biopolymers
- 10.4 Composite films
- 10.5 Multilayered films
- 10.6 Edible films and coatings
- 10.7 Nano-based packaging
- 10.8 Regulatory aspects of antioxidant food packaging
- 10.9 Applications of antioxidant-active films for food packaging
- 10.10 Conclusions
- References
- Index
- Edition: 1
- Published: August 13, 2024
- Imprint: Academic Press
- No. of pages: 390
- Language: English
- Paperback ISBN: 9780443153860
- eBook ISBN: 9780443153877
MP
Mirian Pateiro
Mirian Pateiro Moure is a researcher at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain. Her scientific production includes 164 scientific articles in high impact peer-reviewed journals and 25 book chapters in the food science and biochemistry areas, as well as 89 scientific communications to national and international meetings, congresses, and symposia.
Affiliations and expertise
Researcher, Centro Tecnológico de la Carne de Galicia, Ourense, SpainRead Natural Antioxidants to Enhance the Shelf-Life of Food on ScienceDirect