Antioxidants and Functional Components in Aquatic Foods

Description

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems. Antioxidants and Functional Components in Aquatic Foods Copyright Contents List of Contributors Preface 1 Oxidation in aquatic foods and analysis methods 1.1 Introduction 1.2 Analysis of lipid oxidation 1.2.1 Reactants and initiation of lipid oxidation 1.2.2 Intermediate products of lipid oxidation 1.2.3 Lipid oxidation products (primary, secondary, and tertiary) 1.2.4 Other methods of monitoring lipid oxidation 1.3 Conclusions References 2 Protein oxidation in aquatic foods 2.1 Introduction 2.2 Mechanisms involved in protein oxidation 2.2.1 A free radical mechanism 2.2.2 Initiation of protein oxidation in aquatic foods 2.2.3 Interaction between lipid and protein 2.3 Impact of protein oxidation on aquatic food 2.3.1 Protein functionality 2.3.2 Texture 2.3.3 Nutritional value 2.4 Case studies 2.4.1 Protein and lipid oxidation during frozen storage of rainbow trout 2.4.2 Protein and lipid oxidation during ripening of salted herring 2.5 Conclusions and perspectives References 3 Influence of processing on lipids and lipid oxidation in aquatic foods 3.1 Effect of freezing on lipid oxidation 3.1.1 Introduction 3.1.2 Effect of the freezing process on lipid oxidation 3.1.3 Nature of lipids in frozen seafoods 3.1.4 Pro-oxidants in frozen seafoods 3.1.5 Antioxidants in frozen seafoods 3.2 Effect of salting and drying on lipid oxidation 3.2.1 Introduction 3.2.2 The process of salting 3.2.3 Dry salting 3.2.4 Wet salting 3.2.5 Acid-salt curing and fermentation 3.3 Effect of fermentation on lipid oxidation 3.3.1 Introduction 3.3.2 Lipid oxidation during fermentation 3.3.3 Antioxidants in seafood fermentation 3.4 Effect of smoking on lipid oxidation 3.4.1 Introduction 3.4.2 Effect of processing parameters on lipid oxidation during smoking 3.5 Effect of high-pressure processing on lipid oxidation 3.5.1 Introduction 3.5.2 Effect of HPP on antioxidants 3.5.3 Effect of enzymes 3.5.4 Effect of lipids 3.5.5 Effect of processing conditions 3.6 Effect of irradiation on lipid oxidation 3.6.1 Introduction 3.6.2 Lipids 3.6.3 Irradiation dose 3.6.4 Exogenous and endogenous antioxidants 3.6.5 Processing conditions 3.7 Effect of microwave processing on lipid oxidation 3.7.1 Introduction 3.7.2 Effect on lipids 3.7.3 Influence on lipid oxidation 3.8 Effect of modified atmospheres on lipid oxidation 3.8.1 Introduction 3.8.2 Vacuum packaging 3.8.3 Modified atmosphere packaging 3.8.4 Carbon monoxide 3.9 Effect of the pH shift extraction method on lipid oxidation 3.9.1 Introduction 3.9.2 Effect on lipids 3.9.3 Effect on antioxidants 3.9.4 Effect on oxidation 3.10 Effect of canning on lipid oxidation 3.10.1 Introduction 3.10.2 Cooking 3.10.3 Fill medium 3.10.4 Antioxidants 3.10.5 Lipid oxidation References 4 Strategies to minimize lipid oxidation of aquatic food products post harvest 4.1 Introduction 4.2 Lipid oxidation and quality deterioration in post-harvest aquatic food products 4.2.1 Basic Reactions in Lipid Oxidative Processes 4.2.2 Factors affecting lipid oxidation 4.2.3 Typical lipid oxidation in aquatic food products 4.3 Post-harvest control of oxidative deterioration in aquatic food products 4.3.1 Post-harvest handling 4.3.2 Direct addition of antioxidant(s) to the products 4.3.3 Packaging 4.3.4 Dietary supplementation of antioxidants 4.4 Conclusions and prospects References 5 Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids 5.1 Introduction 5.2 The lipid oxidation process 5.3 Factors affecting lipid oxidation in omega-3-enriched foods 5.3.1 Oxygen 5.3.2 Oil quality 5.3.3 Metal ions 5.3.4 Temperature 5.3.5 Emulsification process, emulsifiers, and physical structure 5.4 Introduction to antioxidants 5.5 Antioxidant effects in different omega-3-enriched food products 5.5.1 Dressings 5.5.2 Mayonnaise 5.5.3 Margarine 5.5.4 Dairy products 5.5.5 Energy bars 5.5.6 Fish and meat products 5.5.7 Summary of antioxidant effects across products 5.6 Other strategies to protect omega-3 products against oxidation 5.7 Conclusions References 6 Methods for assessing the antioxidative activity of aquatic food compounds 6.1 Background 6.2 Oxidation and antioxidants 6.2.1 Hydrogen atom transfer mechanism 6.2.2 Single electron transfer mechanism 6.3 Methods for determining antioxidant activity 6.3.1 Oxygen radical absorbance capacity assay 6.3.2 2,2-Diphenyl-1-picrylhydraxyl radical-scavenging capacity assay 6.3.3 Trolox equivalent antioxidant capacity assay 6.3.4 Ferric-reducing antioxidant power assay 6.3.5 Total radical-trapping antioxidant parameter assay 6.3.6 Metal-chelating capacity assay 6.3.7 Cell-based antioxidant activity assays References 7 Influence of fish consumption and some of its individual constituents on oxidative stress in cells, animals, and humans 7.1 Introduction 7.2 What is oxidative stress? 7.3 Why is oxidative stress of importance and how does it link to diet? 7.4 How is oxidative stress measured? 7.4.1 Markers of oxidative stress 7.5 Do components in fish affect oxidative stress? 7.5.1 Effects of LC n-3 PUFA and fish oil 7.5.2 Effects of environmental pollutants on cellular oxidative stress 7.5.3 Effects of fish-derived antioxidants on oxidative stress 7.5.4 Summary 7.6 Effects of fish intake on biomarkers used to evaluate oxidative stress 7.6.1 Animal studies 7.6.2 Studies in humans 7.6.3 Summary 7.7 Methodological considerations 7.7.1 Meal composition/baseline diets 7.7.2 Subjects or animal models that are studied 7.8 Conclusion and need for future studies References 8 Marine antioxidants: polyphenols and carotenoids from algae 8.1 Introduction 8.2 Chain-breaking antioxidants 8.3 Antioxidants and their beneficial health effects 8.4 Seaweeds as a rich source of antioxidants 8.5 Algal polyphenols 8.6 Marine carotenoids 8.7 Antioxidant activity of carotenoids 8.8 Astaxanthin and fucoxanthin 8.9 Conclusions References 9 Fish protein hydrolysates: production, bioactivities, and applications 9.1 Introduction 9.2 Source of fish protein hydrolysates 9.2.1 Fish muscle 9.2.2 Fish by-products 9.3 Production of fish protein hydrolysate 9.3.1 Enzymatic hydrolysis 9.3.2 Factors affecting FPH production 9.3.3 Pretreatment processes 9.3.4 Bitterness and the debittering process 9.3.5 Desalting process 9.4 Properties of hydrolysate 9.4.1 Functional properties 9.4.2 Bioactivities 9.5 Applications of fish protein hydrolysates 9.5.1 Food applications 9.5.2 Cell and microbial cultivations 9.5.3 Pharmaceutical and nutraceutical applications References 10 Antioxidant properties of marine macroalgae 10.1 Introduction 10.2 Antioxidant properties of algal polyphenols 10.2.1 Occurrence and chemical structure of algal polyphenols 10.2.2 The distribution and concentration of phlorotannins in algal tissues 10.2.3 In vitro antioxidant properties of algal polyphenols 10.2.4 In vivo antioxidant properties of algal polyphenols 10.2.5 The antioxidant mechanism of algal polyphenols 10.2.6 Structure–antioxidant activity relationship 10.2.7 Methods for the extraction of algal polyphenols from marine macroalgae 10.3 Antioxidant activity of algal sulfated polysaccharides 10.3.1 Occurrence and chemical structure of algal sulfated polysaccharides 10.3.2 In vitro antioxidant properties of algal sulfated polysaccharides 10.3.3 In vivo antioxidant properties of algal sulfated polysaccharides 10.3.4 Structure–antioxidant activity relationship of algal sulfated polysaccharides 10.4 Antioxidant activities of fucoxanthin 10.5 Antioxidant activities of sterols from marine algae 10.6 Antioxidant activities of peptides derived from marine algae 10.7 Antioxidant activity of mycosporine-like amino acids 10.8 Concluding remarks References Index Supplemental Images