Phospholipids as Antioxidants and Shelf Life Extenders
Phospholipids (especially those containing unsaturated fatty acids and tocopherols) exhibit mild antioxidant activity and can synergize with other antioxidants (e.g., vitamin E, ascorbic acid) to inhibit lipid oxidation in foods: Oils and Fats: Added to vegetable oils, margarines, and shortenings, phospholipids prevent oxidation (rancidity) by chelating metal ions (e.g., Fe²⁺, Cu²⁺) that catalyze oxidative reactions, extending shelf life. Fat-Rich Foods: In nuts, seeds, and processed meats, phospholipids protect unsaturated fatty acids from oxidation, maintaining product freshness and preventing off-odors.
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In general, the higher the purity of phospholipids, the better, especially in certain specific applications. High-purity phospholipids typically of... |
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Phospholipids improve cardiovascular function through multiple mechanisms, making them valuable in heart-healthy functional foods:Lowering Lipid Le... |
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Phospholipids enable the development of low-fat or fat-free versions of traditional foods by maintaining texture and mouthfeel without excessive fa... |
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A phospholipid is a class of lipids (fats) that serve as fundamental building blocks of biological membranes (e.g., cell membranes, organelle membr... |
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Phospholipids, a class of amphiphilic lipids containing phosphate groups, play versatile roles in the food industry due to their unique structural ... |
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