Understanding antioxidant mechanisms in preventing oxidation in foods - Oxidation in Foods and Beverages and Antioxidant Applications - page 241

portion of -tocopherol into the water phase of the association colloids in bulk
oil (Koga, 1994). Overall, this work suggests that the presence of physical
structure can also impact the activity of free radical scavengers.
10.7 Conclusions
Unfortunately, the number of antioxidants available to food manufacturers is
limited and the approval of new antioxidants is unlikely due to economic
barriers including expensive government approval for new food additives.
Therefore if the food industry is to better control oxidation reactions, existing
antioxidants must be used more efficiently. In order to accomplish this goal, a
better understanding of the mechanisms by which lipids oxidize and antioxidants
inhibit oxidation is needed. More research in lipid oxidation chemistry in
complex food systems will lead to the development of novel antioxidant
technologies that substantially increase the ability of food manufacturers to
inhibit oxidative rancidity. Overcoming this challenge will allow food
manufacturers to produce healthier foods will elevated levels of polyunsaturated
fatty acids that can be delivered to the consumer without risk of quality
deterioration.
10.8 References
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