Antioxidants and Functional Components in Aquatic Foods

341 Pages·2014·7.15 MB·English

by  Hordur G. Kristinsson

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The consumption and popularity of fi sh and other seafoods has grown CAAA
signifi cantly in the past few years. One of the principle drivers of this has ONNN
been their perceived health benefi ts, which arise mostly from the benefi cial
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fatty acid profi le and content of many fi sh. However, because of their high
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concentration of polyunsaturated omega-3 fatty acids and active pro- POOO
oxidants marine lipids are highly vulnerable to oxidation. Lipid oxidation O
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is one of the primary causes of deterioration of fi sh muscle during storage N
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and negatively affects color, odor and fl avor, protein functionality, and DDD
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the overall nutritional content of fi sh muscle. It is therefore critical NAAA
to undeOOrstaHHnd thHe pOroce sses behind oxidation and how the natural
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antioxidant defenses of the fi sh can be exploited to minimize oxidation.
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Written by the top researchers in the fi eld, this volume covers:
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• lipid oxidation in aquatic foods N
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• key pro- and antioxidants derived from aquatic foods
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• innovative ways to control lipid oxidation in aquatic foods and food
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• the effects of aquatic foods on oxidative stress in the human body UUU
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• the neurological effects of components derived from aquatic sources NNN ANTIOXIDANTS AND
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• the effects of fi sh consumption and components from aquatic foods on CCCC
cardiovascular health. TTT FUNCTIONAL COMPONENTS
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Antioxidants and Functional Components in Aquatic Foods addresses topics of OIII
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crucial importance in maintaining the quality of aquatic foods and other O IN AQUATIC FOODS
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muscle foods. It also offers an understanding of the health effects of
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marine food antioxidants on the human body. AAA
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The Editor Edited by Hordur G. Kristinsson

Dr Hordur G. Kristinsson is Chief Science Offi cer at Matis Ltd, Reykjavik,
Iceland.
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Also available from Wiley Blackwell r
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ISBN 978-0-8138-1367-7
9 780813 813677
Kristinsson_Antioxidants_9780813813677_hb.indd 1 11/03/2014 08:54

Antioxidants and
Functional Components
in Aquatic Foods

Antioxidants and
Functional Components
in Aquatic Foods
Edited by
Hordur G. Kristinsson
Matis Ltd, Reykjavik, Iceland
This edition first published 2014 © 2014 by John Wiley & Sons, Ltd
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Cover image: Fresh Rainbow trout and fish oil capsules © Shutterstock/tab62
Underwater background © iStock/Nastco
Cover design by Andy Meaden
Set in 10.5/12.5pt Times by SPi Publisher Services, Pondicherry, India
1 2014
Contents
List of contributors ix
Preface xi
1 Oxidation in aquatic foods and analysis methods 1
Magnea G. Karlsdottir, Holly T. Petty, and Hordur G. Kristinsson
1.1 Introduction 1
1.2 Analysis of lipid oxidation 2
1.3 Conclusions 16
References 16
2 Protein oxidation in aquatic foods 23
Caroline P. Baron
2.1 Introduction 23
2.2 Mechanisms involved in protein oxidation 24
2.3 Impact of protein oxidation on aquatic food 30
2.4 Case studies 33
2.5 Conclusions and perspectives 38
References 38
3 Influence of processing on lipids and lipid oxidation
in aquatic foods 43
Sivakumar Raghavan and Hordur G. Kristinsson
3.1 Effect of freezing on lipid oxidation 43
3.2 Effect of salting and drying on lipid oxidation 49
3.3 Effect of fermentation on lipid oxidation 53
3.4 Effect of smoking on lipid oxidation 55
3.5 Effect of high-pressure processing on lipid oxidation 58
3.6 Effect of irradiation on lipid oxidation 61
3.7 Effect of microwave processing on lipid oxidation 63
3.8 Effect of modified atmosphere on lipid oxidation 65
vi ContEnts
3.9 Effect of pH shift extraction method on lipid oxidatio 67
3.10 Effect of canning on lipid oxidation 70
References 73
4 Strategies to minimize lipid oxidation of aquatic food
products post harvest 95
Huynh Nguyen Duy Bao and Toshiaki ohshima
4.1 Introduction 95
4.2 Lipid oxidation and quality deterioration in post-harvest aquatic
food products 96
4.3 Post-harvest control of oxidative deterioration in aquatic
food products 106
4.4 Conclusions and prospects 117
References 118
5 Antioxidative strategies to minimize oxidation in formulated
food systems containing fish oils and omega-3 fatty acids 127
Charlotte Jacobsen, Anna Frisenfeldt Horn, Ann-Dorit
Moltke Sørensen, K. H. Sabeena Farvin, and Nina Skall Nielsen
5.1 Introduction 127
5.2 The lipid oxidation process 128
5.3 Factors affecting lipid oxidation in omega-3-enriched foods 129
5.4 Introduction to antioxidants 131
5.5 Antioxidant effects in different omega-3-enriched food products 132
5.6 Other strategies to protect omega-3 products against oxidation 145
5.7 Conclusions 145
References 146
6 Methods for assessing the antioxidative activity of aquatic
food compounds 151
Holmfridur Sveinsdottir, Patricia Y. Hamaguchi, Hilma Eidsdottir
Bakken, and Hordur G. Kristinsson
6.1 Background 151
6.2 Oxidation and antioxidants 153
6.3 Methods for determining antioxidant activity 157
References 169
7 Influence of fish consumption and some of its individual
constituents on oxidative stress in cells, animals, and humans 175
Britt Gabrielsson, Niklas Andersson, and Ingrid Undeland
7.1 Introduction 175
7.2 What is oxidative stress? 176
7.3 Why is oxidative stress of importance and how does it link to diet? 177
7.4 How is oxidative stress measured? 178
7.5 Do components in fish affect oxidative stress? 182
ContEnts vii
7.6 Effects of fish intake on biomarkers used to evaluate oxidative stress 195
7.7 Methodological considerations 200
7.8 Conclusion and need for future studies 202
References 204
8 Marine antioxidants: polyphenols and carotenoids from algae 219
Kazuo Miyashita
8.1 Introduction 219
8.2 Chain-breaking antioxidants 220
8.3 Antioxidants and their beneficial health effects 221
8.4 Seaweeds as a rich source of antioxidants 222
8.5 Algal polyphenols 222
8.6 Marine carotenoids 224
8.7 Antioxidant activity of carotenoids 225
8.8 Astaxanthin and fucoxanthin 226
8.9 Conclusions 228
References 229
9 Fish protein hydrolysates: production, bioactivities,
and applications 237
Soottawat Benjakul, Suthasinee Yarnpakdee, Theeraphol Senphan,
Sigrun M. Halldorsdottir, and Hordur G. Kristinsson
9.1 Introduction 237
9.2 Source of fish protein hydrolysates 238
9.3 Production of fish protein hydrolysate 241
9.4 Properties of hydrolysate 255
9.5 Applications of fish protein hydrolysates 263
References 266
10 Antioxidant properties of marine macroalgae 283
Tao Wang, Rosa Jonsdottir, Gudrun olafsdottir, and
Hordur G. Kristinsson
10.1 Introduction 283
10.2 Antioxidant properties of algal polyphenols 284
10.3 Antioxidant activity of algal sulfated polysaccharides 298
10.4 Antioxidant activities of fucoxanthin 302
10.5 Antioxidant activities of sterols from marine algae 304
10.6 Antioxidant activities of peptides derived from marine algae 306
10.7 Antioxidant activity of mycosporine-like amino acids 307
10.8 Concluding remarks 310
References 311
Index 319