34 / 43
Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 92
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
I
n recent years antioxidants of natural origin have experienced a
boom, mainly due to the rejection experienced by synthetics and
some experiments that question its safety. Polyphenols are the
main group of these antioxidants. They have radical scavenging
activity, which can be measured against various radicals (such as
DPPH, AAPH, ABTS or hydroxyl, among others) as well as the power
to reduce Fe (III), with simple methodologies that indicate the real
possibility of delaying oxidation. However, this characterization is not
enough. Therefore, wemust workwith foodmodels that contain lipids
(in general), as well as real foods (meat, fish ...) in which deterioration
by oxidation may become the most important. In these model
systems (or real) the measurements that must be made must work
both primary and secondary oxidation, analysing the evolution over
time at different temperatures. A detailed summary of mechanisms
and methodologies will be presented.
O
n the other hand, it should be noted that a protection through
active films, which incorporate natural antioxidants, can bring
greater benefits to the food industry, since the releaseover timedelays
oxidation without the need to incorporate large quantities. These
films can be edible or, at least, biodegradable, respectful with the
environment. There are several ways to make active films (by organic
synthesis, through biotechnology, by polymerization ...), as well as
possibilities to characterize them (physical, thermal characterization,
permeability, transparency, durability, biodegradability ...) and to
measure both their diffusivity and their antioxidant effect. A summary
of these methodologies will also be made.
m.pilar.almajano@upc.eduA global view of natural antioxidants and characterization
María Pilar Almajano
Polytechnic University of Catalonia, Spain