Effects of pressure-based technologies on food lipids oxidation

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2024

Autores

Ganjeh, AM (Autor) Outra; Gomes, A (Autor) Outra; Barreira, MJ (Autor) Outra; Pinto, CA (Autor) Outra; Susana Casal (Autor) FFUP; Saraiva, JA (Autor) Outra

Revista

Título: Food Chemistry

Vol. 461

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-016-VEB

DOI: 10.1016/j.foodchem.2024.140768

Abstract (EN): The aim of this paper is to provide a thorough review of recent research on the effects of high pressure processing (HPP) and hyperbaric storage (HS) on lipid oxidation amounts in different food products, as well as the mechanisms of lipid oxidation during processing and storage. Globaly, highly perishable foods showed an increase in lipid oxidation when preserved by HPP. On the other hand, HS using lower pressure levels but much longer time under pressure seems to cause a higher level of secondary lipid oxidation products and a lower level of tertiary products, with HS so decreasing oxidation progress during storage. Existing studies have mainly focused on individual oxidation indicators, highlighting the need for a comprehensive analysis of primary, secondary, and tertiary oxidation products in order to fully understand the progression of oxidation. This comprehensive approach ensures a systematic assessment of lipid oxidation, leading to a clear understanding of the oxidation process.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13