Lipid Oxidation Challenges in Food Systems

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers? acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.

Preface
Chapter 1: Challenges in Elucidating Lipid Oxidation Mechanisms: When, Where, and How do Products Arise?
Chapter 2: Challenges in Analyzing Lipid Oxidation: Are One Product and One Sample Concentration Enough?
Chapter 3: Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water Emulsions and Bulk Oils
Chapter 4: Substrate and Droplet Size: Important Factors for Understanding Aqueous Lipid Oxidation
Chapter 5: The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions
Chapter 6: Oxidative Stability of Enzymatically Processed Oils and Fats
Chapter 7: The Polar Paradox: How an Imperfect Conceptual Framework Accelerated Our Knowledge of Antioxidant Behavior
Chapter 8: Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions: From the Polar Paradox to the Cut-Off Theory
Chapter 9: Understanding Antioxidant and Prooxidant Mechanisms of Phenolics in Food Lipids
Chapter 10: Antioxidant Evaluation and Antioxidant Activity Mechanisms
Chapter 11: Strategies to Minimize Oxidative Deterioration in Aquatic Food Products: Application of Natural Antioxidants from Edible Mushrooms
Chapter 12: The Natural Antioxidant Ergothioneine: Resources, Chemical Characterization, and Applications
Chapter 13: Rosemary and Green Tea Extracts as Natural Antioxidants: Chemistry, Technology, and Applications
Chapter 14: Using Natural Plant Extracts to Delay Lipid Oxidation in Foods
Chapter 15: Strategies to Prevent Oxidative Deterioration in Oil-in-Water Emulsion Systems: Canola-Based Phenolic Applications

Amy Logan (nee Richards) has over 10 years of experience as a lipid chemist, and is currently working as a research scientist within CSIRO Animal, Food and Health Sciences in Werribee, Australia. With a Ph.D. from the University of Melbourne (School of Agriculture and Food Systems), Amy has worked alongside the Australian Canola Industry studying the effect of genotype and environment on chemical composition and the influence of oxidative stability within Brassica oils. This research was the basis of her 2006 AOCS Honored Student Award. Her current interests include emulsion/colloidal science, lipid oxidative stability, and structure-function relationships within food matrices. She is currently involved in studies concerning the functional properties of dairy products based on the composition and architecture of the milkfat globule. Awarded with a 2008 Victorian Fellowship and a recipient of the 2010–2011 Australian Academy of Science “Scientific Visits to North America” program, she is an active member of the AOCS including roles within both the Australasian Section and the Lipid Oxidation and Quality division.
Uwe Nienaber is an Associate Principal Scientist in the Analytical Sciences Department at Kraft Foods in Glenview, Illinois, where he is currently leading the Physical Sciences group. He earned both M.S. and Ph.D. degrees in Food Chemistry from the University of Münster in Germany. His main interests are in the areas of analytical testing, lipid oxidation, water relations in foods and shelf life. Prior to joining Kraft Foods in 2001, he was a Research Associate at the Food Science and Technology Department at Ohio State University, conducting research on high-­pressure processing of foods. From 1994 to 1997 he worked as R&D Manager at Nutrifood Indonesia with responsibilities for product development and analytical testing. He has been a member of the American Oil Chemists’ Society since 2008. He is also a professional member of IFT since 1997 and has ser