- Title
- Utilisation of bioactive compounds derived from waste in the food industry
- Creator
- Vuong, Quan V.; Atherton, Mirella A.
- Relation
- Utilisation of Bioactive Compounds from Agricultural and Food Waste p. 342-357
- Relation
- https://www.crcpress.com/9781498741316
- Publisher
- CRC Press
- Resource Type
- book chapter
- Date
- 2017
- Description
- Bioactive compounds are well known for their antioxidant quality, so it is no wonder that, they have been linked with various health benefits, such as prevention of cardiovascular disease, obesity, diabetes and cancer. Bioactive compounds are also associated with anti-microbial growth and prevention of lipid oxidation (Vuong et al. 2011). In food products, microbial activity and lipid oxidation are major problems. Microbial growth is well known to be a major cause of food deterioration. Microorganisms, such as bacteria, yeasts and molds can spoil the food during harvesting, handling, transportation, processing, storage and preservation. As microorganisms are found everywhere-the environment, human handling and processing equipment-they can contaminate and deteriorate the food as well as negatively affect the health of the consumer (Manay and Shadaksharaswamy 2001). Lipid oxidation leads to the development of undesirable rancidity and potentially toxic reaction products (Vuong et al. 2011). Bioactive compounds have the ability to scavenge free radicals and this scavenging reaction allows them to trap superoxide anions or hydroxyl radicals, thus suppressing and tem1inating the free radical chain reaction that occurs during lipid peroxidation. In addition, bioactive compounds also have metal ion-chelating properties. Thus they can effectively chelate metal ions, which are catalysts, for the initiation and propagation of the lipid peroxidation chain reaction. Therefore, bioactive compounds as natural antioxidants have been found to prevent lipid peroxidation in food (Choe and Min 2009).
- Subject
- bioactive compounds; anti-microbial growth; lipid oxidation; antioxidants; SDG 3; Sustainable Development Goals
- Identifier
- http://hdl.handle.net/1959.13/1386442
- Identifier
- uon:32419
- Identifier
- ISBN:9781498741316
- Language
- eng
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