Critical Reviews in Food Science and Nutrition,
Journal Year:
2022,
Volume and Issue:
64(10), P. 2890 - 2905
Published: Sept. 30, 2022
Nanotechnology
is
being
used
to
create
innovative
food
packaging
systems
that
can
inhibit
the
oxidation
of
foods,
thereby
improving
their
quality,
safety,
and
shelf
life.
These
nano-enabled
antioxidant
materials
may
therefore
increase
healthiness
sustainability
supply
chain.
Recent
progress
in
application
nanotechnology
reviewed
this
paper.
The
utilization
nanoparticles,
nanofibers,
nanocrystals,
nanoemulsions
incorporate
antioxidants
into
these
highlighted.
preserve
meat,
seafood,
fruit,
vegetable,
other
foods
then
discussed.
Finally,
future
directions
challenges
development
kind
active
material
are
highlighted
stimulate
new
areas
research.
has
already
been
oxidative
deterioration
reactions
prolonging
life
reducing
waste.
However,
cost,
efficacy,
scale-up
technology
still
needs
be
established
before
it
will
commercially
viable
for
many
applications.
LWT,
Journal Year:
2022,
Volume and Issue:
169, P. 114003 - 114003
Published: Sept. 20, 2022
Protein-lipid
oxidation
is
one
of
the
main
causes
quality
deterioration
in
meat
and
products
during
processing
storage.
The
application
natural
antioxidants
muscle
food
appears
a
sustainable
option
for
reducing
consumption
synthetic
with
confirmed
carcinogenic
toxicological
effects.
Hence,
industry
today
prefers
low-cost
additives
instead
ones.
Agro-food
generates
large
quantity
plant
by-products
annually
cultivation
agricultural
products.
There
wide
variety
by-products.
Several
parts
(seeds,
peels,
leaves,
husks,
stems,
roots)
as
unexploited
novel
sources
antioxidant
can
be
applied
either
through
technological
strategies
to
control
oxidative
process
This
paper
provides
an
overview
current
trends
use
from
potential
applications
against
protein–lipid
food.
In
addition,
effect
encapsulation
by-product
on
reviewed.
Applied Sciences,
Journal Year:
2022,
Volume and Issue:
12(3), P. 1424 - 1424
Published: Jan. 28, 2022
The
use
of
natural
food
ingredients
has
been
increased
in
recent
years
due
to
the
negative
health
implications
synthetic
ingredients.
Natural
bioactive
compounds
are
important
for
development
health-oriented
functional
products
with
better
quality
attributes.
possess
different
types
bioactivities,
e.g.,
antioxidative,
antimicrobial,
antihypertensive,
and
antiobesity
activities.
most
common
method
is
fortification
these
during
product
manufacturing.
However,
many
heat-labile
less
stable.
Therefore,
industry
researchers
proposed
microencapsulation
compounds,
which
may
improve
stability
processing
storage
conditions.
It
also
help
controlling
sustaining
release
matrices,
thus,
providing
bioactivity
a
longer
duration.
In
this
regard,
several
advanced
techniques
have
explored
essential
oils,
healthy
phenolic
flavonoids,
flavoring
enzymes,
vitamins.
efficiency
depends
on
various
factors
related
encapsulating
materials,
encapsulation
process.
This
review
provides
an
in-depth
discussion
advances
processes
as
well
their
application
systems.
Frontiers in Nutrition,
Journal Year:
2023,
Volume and Issue:
10
Published: June 15, 2023
Lipids
in
foods
are
sensitive
to
various
environmental
conditions.
Under
light
or
high
temperatures,
free
radicals
could
be
formed
due
lipid
oxidation,
leading
the
formation
of
unstable
food
system.
Proteins
radicals,
which
cause
protein
oxidation
and
aggregation.
Protein
aggregation
significantly
affects
physicochemical
characteristics
biological
functions,
such
as
digestibility,
foaming
characteristics,
bioavailability,
further
reducing
edible
storage
quality
food.
This
review
provided
an
overview
foods;
its
implications
on
oxidation;
assessment
methods
functions
before
after
were
compared,
a
discussion
for
future
research
was
presented.
Cell Death Discovery,
Journal Year:
2025,
Volume and Issue:
11(1)
Published: Jan. 24, 2025
Abstract
Free
radicals,
characterized
by
the
presence
of
unpaired
electrons,
are
highly
reactive
species
that
play
a
significant
role
in
human
health.
These
molecules
can
be
generated
through
various
endogenous
processes,
such
as
mitochondrial
respiration
and
immune
cell
activation,
well
exogenous
sources,
including
radiation,
pollution,
smoking.
While
free
radicals
essential
for
certain
physiological
signaling
defense,
their
overproduction
disrupt
delicate
balance
between
oxidants
antioxidants,
leading
to
oxidative
stress.
Oxidative
stress
results
damage
critical
biomolecules
like
DNA,
proteins,
lipids,
contributing
pathogenesis
diseases.
Chronic
conditions
cancer,
cardiovascular
diseases,
neurodegenerative
disorders,
inflammatory
diseases
have
been
strongly
associated
with
harmful
effects
radicals.
This
review
provides
comprehensive
overview
characteristics
types
mechanisms
formation,
biological
impacts.
Additionally,
we
explore
natural
compounds
extracts
studied
antioxidant
properties,
offering
potential
therapeutic
avenues
managing
radical-induced
damage.
Future
research
directions
also
discussed
advance
our
understanding
treatment
radical-associated
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(1)
Published: Jan. 1, 2025
Abstract
As
the
global
population
continues
to
grow
and
pressure
on
livestock
poultry
supply
increases,
oceans
have
become
an
increasingly
important
source
of
quality
food
for
future
generations.
However,
nutrient‐rich
aquatic
product
is
susceptible
lipid
oxidation
during
storage
transport,
reducing
its
nutritional
value
increasing
safety
risks.
Therefore,
identifying
specific
effects
products
has
particularly
critical.
At
same
time,
some
been
found
interact
with
proteins
in
various
ways,
posing
a
risk.
This
paper
provides
in‐depth
exploration
pathways,
effects,
hazards
products,
particular
focus
interaction
proteins.
Additionally,
it
discusses
impact
non‐thermal
treatment
techniques
lipids
examines
application
natural
antioxidants
products.
Future
research
endeavors
should
delve
into
interactions
between
these
their
mitigate
lipids,
thereby
enhancing
ensuring
