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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(9): 1165-1179
Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation
Eunok Choe1
1Department of Food and Nutrition, Inha University, 100 Inharo, Michuhol-gu, Incheon 22212, Republic of Korea
ABSTRACT
Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxidation of emulsions are still confusing. This review intended to provide the information on the roles and action mechanisms of herbs in the lipid oxidation of food emulsions, with focuses on polyphenols. Polyphenols act as antioxidants mainly via reactive oxygen species scavenging and metal chelating; however, their oxidation products and reducing capacity to more reactive metal ions increase the lipid oxidation. Factors such as structure, concentration, and distribution determine their anti- or prooxidant role. Interactions, synergism and antagonism, among polyphenol compounds and the effects of tocopherols derived from oil on the antioxidant activity of herbs were also described with the involving action mechanisms.
KEYWORD
Herb · Polyphenol · Lipid oxidation of emulsion · Interaction · Tocopherol
Food Science and Biotechnology 2020 ; 29(9): 1165-1179
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