Target release rate of antioxidants to extend induction period of lipid oxidation

Xuntao Zhu, Karen M. Schaich, Xi Chen, Donghwa Chung, Kit L. Yam

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Evidence from literature has shown that compared with instant addition, slow release of antioxidants has some advantages to inhibit lipid oxidation and extend shelf life of food products. In this paper, the hypothesis that there is a range of release rates of antioxidants which could provide the maximum extension of induction period for lipid oxidation was tested in a model system using a syringe pump to deliver tocopherol into linoleic acid. Conjugated dienes, the first products appearing in lipid oxidation, were measured to determine the length of induction period for onset of lipid oxidation during incubation at 30 and 40°C. Maximum inhibition of oxidation occurred at the release rates of 3.3×10 -4 and 7.7×10 -4g/day at 30 and 40°C, respectively, supporting the hypothesis. Based on the results, a term "target release rate" was defined and its application in controlled release packaging was discussed.

Original languageEnglish (US)
Pages (from-to)1-5
Number of pages5
JournalFood Research International
Volume47
Issue number1
DOIs
StatePublished - Jun 2012

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • Antioxidant
  • Controlled release packaging
  • Induction period
  • Target release rate

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