Protein antioxidants for the stabilization of lipid foods: current and potential applications - Oxidation in Foods and Beverages and Antioxidant Applications - page 247

11
Protein antioxidants for the stabilization
of lipid foods: current and potential
applications
R. J. Elias, The Pennsylvania State University, USA and
E. A. Decker, University of Massachusetts, USA
Abstract: Fats and oils that are high in polyunsaturated fatty acids are
generally regarded as beneficial to human health yet are extremely liable to
oxidative deterioration. The number of antioxidant intervention strategies
available for foods is limited and will likely decline as the consumer demand
for `all natural' products increases. New antioxidant technologies are clearly
needed, especially those based on non-synthetic compounds. Proteins and
peptides have the potential to fill this niche, as they are capable of inhibiting
oxidative rancidity by a number of mechanisms, including radical
scavenging, metal chelation, two-electron peroxide reduction, and aldehyde
quenching. This chapter focuses on the demonstrated and potential use of
food proteins as antioxidants in lipid foods, as well as their limitations.
Key words: protein, peptide, oxidation, antioxidants, radical scavenging,
chelation.
11.1 Introduction
Lipid oxidation is one of the most important spoilage mechanisms in foods,
resulting in enormous economic losses each year. Fats and oils that are high in
polyunsaturated fatty acids are generally regarded as beneficial to human health
yet are extremely labile to oxidative deterioration. The protection of these lipids
with regard to oxidation presents a major challenge to the food industry. As
consumer demand for polyunsaturated bioactive lipids increases, food chemists