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Submitted to: AOCS Press Book
Publication Type: Book / Chapter Publication Acceptance Date: 1/20/2015 Publication Date: 1/21/2016 Citation: Hwang, H.-S., Winkler-Moser, J.K. 2016. Oxidative stability and shelf life of frying oils and fried foods. In: Hu, M., Jacobsen, C., editors. Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Amsterdam, The Netherlands: Elsevier. p. 251-285. Interpretive Summary: Technical Abstract: Oxidative stability, antioxidants, and strategies to prevent oxidation of frying oils and fried foods are discussed in this chapter. Major challenges and problems of current antioxidant systems and the most recent advances in the researches to solve these problems are presented. Several promising natural antioxidants that may replace synthetic antioxidants and reduce the amount of saturated and trans fats in frying oils will be discussed. At frying temperatures, one major problem of current antioxidants is their loss during frying by evaporation and thermal decomposition. Therefore, this book chapter focuses on possible solutions for this problem and on recently developed antioxidant systems technologies that improved activity of an antioxidant by an additive reducing volatility of the antioxidant. Accurate assessment of lipid oxidation in fried foods is very important for research efforts to develop effective new natural antioxidants and therefore, this chapter includes discussions on proper testing methods, pros and cons of current methods used for the evaluation of frying oil stability, efficacy of antioxidants used for frying, and the evaluation of the oxidative stability of shelf-stable fried foods. |
