C R C Critical Reviews in Food Science and Nutrition

Hiatt, Richard R.; Furia, Thomas

doi: 10.1080/10408397509527199pmid: N/A

Autoxidation, a free radical chain reaction utilizing atmospheric oxygen, is a significant contributor to food deterioration and spoilage. Hydroperoxides are central to the autoxidation process; these are the first‐formed products and are subject to homolytic decomposition under ambient conditions, thereby starting new free radical chains. Autocatalysis is the result. Autoxidation may be prevented or retarded either by interrupting the free radical chain sequence or by the destruction of hydroperoxides as these are formed using means that do not generate new free radioals. While useful stabilizers may act by either mechanism or both, this review considers only the ways and means of hydroperoxide destruction. It is presupposed that an understanding of the reaction mechanisms will contribute towards the development of new and more effective stabilizers. Therefore, general principles of hydroperoxide decomposition are discussed first. This is followed by an analysis of recent contributions to the elucidation of stabilizer action. Some suggestions for further research are made.

Furia, Thomas E.; Hiatt, Richard R.

doi: 10.1080/10408397509527198pmid: N/A

Sattar, Abdus; deMan, John M.; Furia, Thomas E.

doi: 10.1080/10408397509527200pmid: N/A

Milk and other lipid containing products are susceptible to oxidative deterioration. Light from either natural or artificial sources catalyzes certain chemical reactions, resulting in the development of off‐flavors and the breakdown of pigments and vitamins. This review deals with the subject of light induced deterioration of foods and its various ramifications. Reaction pathways of light energy in model or natural systems are outlined. Mechanisms are presented, and the roles of lipids, proteins, and vitamins during photochemical reactions are discussed. Damaging effects of light on nutritional and organoleptic quality of milk and several fats or fat containing products are discussed and explained. Ways and means of preventing the occurrence of oxidation defects are covered involving the use of suitable containers and light barrier properties of packaging materials.

Spiller, Gene A.; Amen, Ronald J.; Kritchevsky, David

doi: 10.1080/10408397509527201pmid: N/A

In recent years there has been a reawakening of interest in the effect of plant fibers on human nutrition. This has been spurred by the epidemiological work of Burkitt, Painter, Walker, and Trowell and by some laboratory and clinical studies performed by Eastwood, Kritchevsky, and other investigators. “Fiber” is the collective term used to identify the various polysaccharides and lignin fractions of foods that are not hydrolyzed by the enzymes of the digestive system (but that are, or might be, hydrolyzed by intestinal microorganisms). To some investigators, “fiber” means all these polymers plus the other components of the cell wall (cutins, minerals, etc.) intimately involved in the fiber function. The combination of epidemiological studies and laboratory research has lead to various hypotheses that have linked “low fiber diets” in Western countries to various chronic diseases. Some of the diseases mentioned are major chronic afflictions of the developed nations (e.g., colon cancer and CHD), and the possible interrelation of fiber in the diet with the etiology of these syndromes has stirred a great deal of interest.

Walker, Homer W.; Bryan, Frank L.

doi: 10.1080/10408397509527202pmid: N/A

Large numbers of Clostridium perfringens in food are frequently the cause of a mild form of food illness. The organism if widespread in the environment and occurs normally in soil and in the intestinal tract of animals. Sperulation of large numbers of cells in the intestinal tract of animals results in the release of an enterotoxin that produces abdominal cramps and diarrhea. Animals and serological techniques are used to assay for the enterotoxin. Several selective media and confirmatory tests have been developed for quantitative and qualitative recovery of the organism from foods. Proper sanitation and temperature control can limit occurrence and growth in foods.