title: Lipid Oxidation in Low-moisture Food: A Review.
abstract: Overly high intake of saturated fat is an international problem contributing to global health issues. Low-moisture snacks account for a nutritionally significant proportion of the saturated fat in the diet, making these foods a key target for improving consumers' health. However, it is not currently feasible to maintain the same oxidative shelf life when replacing saturated fats with unsaturated fats, which are generally perceived to be more heart-healthy. This article summarizes current theories and available research on lipid oxidation in low-moisture foods in order to lay the groundwork for new lipid oxidation rate-reduction strategies. Research deficits needing attention and new methods for assessing lipid oxidation in low-moisture foods are also discussed.
authors.affiliation: a Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts , USA.
authors.forename: Leann
authors.initials: L
authors.lastname: Barden
authors.affiliation: a Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts , USA.
authors.forename: Eric A
authors.initials: EA
authors.lastname: Decker
mesh_terms: D000975:Antioxidants; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D004042:Dietary Fats, Unsaturated / Q000032:analysis; D005502:Food; D005511:Food Handling / Q000379:methods; D018857:Food Packaging; D005519:Food Preservation; D006801:Humans; D007700:Kinetics; D015227:Lipid Peroxidation; D010084:Oxidation-Reduction; D044367:Phase Transition; D062410:Snacks; D014867:Water / Q000032:analysis* / Q000737:chemistry
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D014867:Water
keywords: Saturated fat; antioxidants; lipid oxidation kinetics; monolayer; shelf life; snack foods; surface oxidation