Akademik Veri Yönetim Sistemi
TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.133, ss.219-230, 2023 (SCI-Expanded)
Background: Unsaturated lipids undergo radical-initiated oxidative deterioration during lipid oxidation, which is one of the most significant food quality and waste issues. Lipid oxidation results in off-flavors, toxic aldehydes, and the co-oxidation of proteins and color compounds. Various antioxidant strategies are utilized by the food industry to reduce lipid oxidation and increase shelf-life. Combining antioxidants to achieve synergistic in-teractions has been practiced for decades to improve oxidative stability. Nevertheless, underlying mechanisms of synergistic interactions between antioxidants are poorly understood and rarely studied. Scope and approach: This review examines the main hypothesized mechanisms of antioxidant synergism, which include: 1) Regeneration of an oxidized antioxidant by another compound, 2) Differences in antioxidant parti-tioning in homogeneous and heterogeneous systems, 3) Combination of free radical scavenging and metal chelating activities to provide two distinct protection pathways, and 4) Formation of additional antioxidant compounds, such as phenolics, dimers, or adducts, upon oxidation which can further inhibit lipid oxidation.Key findings and conclusions: In complex food systems, it is often difficult to predict which antioxidant combi-nations will work synergistically. Understanding the mechanisms of synergism will aid the food industry in the production of effective antioxidant mixtures to improve oxidative stability and shelf-life, as well as in the development of simple, rapid, and reliable methods for determining and evaluating synergism.