What is food mineral?

Minerals are inorganic elements that originate in the earth and cannot be made in the body. They play important roles in various bodily functions and are necessary to sustain life and maintain optimal health, and thus are essential nutrients.

Tuesday, August 14, 2018

Lipid oxidation can cause deterioration in food quality

Lipids play a vital role in the metabolism of cells by providing a source of energy and reserve storage materials. There are many catalytic systems that can oxidize lipids. Among these are light, temperature, enzymes, metals, metalloproteins and microorganisms.

Cations in foods, such as Fe2+ and Cu2+, may induce a diversity of undesirable effects that influence the nutritional quality of foods. Iron actively catalyses lipid oxidation and its presence even in trace amounts has long been recognized as potentially detrimental to the shelf-life of fats, oils, and fatty acids.

Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods. Oxidative deterioration is a large economic concern in the food industry because it affects many quality parameters such as flavour (rancidity), colour, texture, and the nutritive value of foods. Oxidation can occur in both triglycerides and phospholipids of food because lipids are divided into two main classes; polar lipids (phospholipids) and neutral lipids (triglycerides).

Oxidation affects many interactions among food constituents, leading to both desirable and undesirable products. Food lipids are the foods components that are most susceptible to oxidation, therefore oxidation reactions are one of the major sources of deterioration that occurs during manufacturing, storage, distribution and final preparation of foods.
Lipid oxidation can cause deterioration in food quality

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