Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality

Author:

Delgado Amélia1ORCID,Al-Hamimi Said2ORCID,Ramadan Mohamed Fawzy3ORCID,Wit Maryna De4ORCID,Durazzo Alessandra5ORCID,Nyam Kar Lin6ORCID,Issaoui Manel7ORCID

Affiliation:

1. MED-Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, Gambelas Campus, Faro 8005-191, Portugal

2. OQ, SablaX, P.O. Box 261, Muscat 118, Oman

3. Deanship of Scientific Research, Umm Al-Qura University, Makkah, Saudi Arabia

4. Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Nelson Mandela Road 205, P.O. Box 339, Bloemfontein, Free State, South Africa

5. CREA-Research Centre for Food and Nutrition, Rome, Italy

6. UCSI University, Kuala Lumpur, Malaysia

7. Lab-NAFS ‘Nutrition-Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir, Monastir 5019, Tunisia

Abstract

This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

Reference45 articles.

1. Biosynthesis, regulation and functions of tocochromanols in plants

2. Drivers of choice: what motivates consumer behaviour;European Food Information Council EUFIC,2016

3. Global Environment Outlook – GEO-6: Healthy Planet, Healthy People

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3