title: Significance of antioxidants for seafood safety and human health.
abstract: The demand for high-quality seafood products is constantly growing worldwide. Nevertheless, seafood is susceptible to rapid rancidity mainly due to lipid oxidation and microbiological spoilage. Thus, treatment with antioxidants offers a preservation technique that can prolong the shelf life of seafood. However, because of food safety and health concerns about the use of synthetic antioxidants, there is growing interest in the application of natural antioxidants, mainly plant extracts and compounds, as an alternate means of confronting the problem of lipid oxidation. In this review, up-to-date information and recent discoveries about different naturally occurring antioxidants on the oxidation progress, synthetic antioxidants and their health concerns, health benefits of antioxidants, antioxidants used for seafood, and food safety concerns are addressed. The antibacterial effects of natural antioxidants are also reviewed. Finally, the most effective methods for analyzing a wide range of antioxidants in plants are described.
authors.affiliation: Institute of Animal Food Processing, Department of Food Technology, University of Agriculture of Cracow, 31-120 Cracow, Poland.
authors.forename: Piotr
authors.initials: P
authors.lastname: Kulawik
authors.forename: Fatih
authors.initials: F
authors.lastname: Ozogul
authors.forename: Robert
authors.initials: R
authors.lastname: Glew
authors.forename: Yesim
authors.initials: Y
authors.lastname: Ozogul
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D017747:Seafood / Q000032:analysis / Q000382:microbiology*
chemical_list: D000975:Antioxidants; D010936:Plant Extracts