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Microalgae as a Novel Source of Antioxidants for Nutritional Applications
Boekbijdrage - Hoofdstuk
© 2015 Elsevier Inc. All rights reserved. Lipid oxidation is an important factor in determining shelf life of foods, and it can be counteracted by the addition of antioxidants. Traditionally used synthetic antioxidants are increasingly being replaced by natural alternatives. Microalgae could be a novel source of food-grade antioxidants because they are rich in carotenoids, vitamins, and phenolics. This chapter provides an overview of the process of lipid oxidation and commonly used antioxidants. Furthermore, the biological background of antioxidant formation in microalgae as a response to oxidative stress is described. Important enzymatic and nonenzymatic antioxidant defense mechanisms of microalgae are defined, and factors influencing their formation are discussed. Finally, an overview of the current knowledge and future prospects on the use of microalgal antioxidants to retard lipid oxidation in foodstuff is given.
Boek: Handbook of Marine Microalgae: Biotechnology Advances
Pagina's: 269 - 280
Jaar van publicatie:2015