2,818
Views
150
CrossRef citations to date
0
Altmetric
Original Articles

Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

, &
Pages 162-179 | Published online: 16 Oct 2012

REFERENCES

  • Abugoch , L. E. , Martínez , E. N. and Añón , M. C. 2003 . Influence of extracting solvent upon the structural properties of amaranth (Amaranthus hypochondriacus) glutenin . J. Agric. Food Chem. , 51 : 4060 – 4065 .
  • Al-Bandak , G. , Tsironi , T. , Taoukis , P. and Oreopoulou , V. 2009 . Antimicrobial and antioxidant activity of Majorana syriaca in yellowfin tuna . Int. J. Food Sci. Technol. , 44 : 373 – 379 .
  • Antolovich , M. , Prenzler , P. D. , Patsalides , E. , McDonald , S. and Robards , K. 2002 . Methods for testing antioxidant activity . Analyst. , 127 : 183 – 198 .
  • Arts , I. C.W. , Hollman , P. C.H. and Kromhout , D. 1999 . Chocolate as a source of tea flavonoids . Lancet. , 354 : 488 – 489 .
  • Athukorala , Y. , Lee , K. W. , Shahidi , F. , Heu , M. S. , Kim , H. T. , Lee , J. S. and Jeon , Y. J. 2003 . Antioxidant efficacy of extracts of an edible red alga (Grateloupia filicina) in linoleic acid and fish oil . J. Food Lipids. , 10 : 313 – 327 .
  • Bajpai , V. K. , Rahman , A. , Dung , N. T. , Huh , M. K. and Kang , S. C. 2008 . In vitro inhibition of food spoilage and foodborne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr . J. Food Sci. , 73 : M314 – M320 .
  • Balange , A. and Benjakul , S. 2009a . Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidized phenolic compounds . Food Chem. , 113 : 61 – 70 .
  • Balange , A. and Benjakul , S. 2009b . Effect of oxidized tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes . Food Hydrocol. , 23 : 1693 – 1701 .
  • Balange , A. and Benjakul , S. 2009c . Effect of oxidized phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi . LWT–Food Sci. Technol. , 42 : 1059 – 1064 .
  • Balange , A. and Benjakul , S. 2009d . Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi . Int. J. Food Sci. Technol. , 44 : 1661 – 1669 .
  • Balange , A. K. , Benjakul , S. and Maqsood , S. 2009 . Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice . J. Food Sci. , 74 : C619 – C627 .
  • Banerjee , S. 2006 . Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols . Food Res. Int. , 39 : 486 – 491 .
  • Benjakul , S. and Visessanguan , W. 2003 . Transglutaminase-mediated setting in bigeye snapper surimi . Food Res. Int. , 36 : 253 – 266 .
  • Benjakul , S. , Visessanguan , W. and Chantarasuwan , C. 2004 . Effect of high temperature setting on gelling characteristics of surimi from some tropical fish . Int. J. Food Sci. Technol. , 39 : 671 – 680 .
  • Benjakul , S. , Visessanguan , W. and Tanaka , M. 2005 . Properties of phenoloxidase isolated from the cephalothorex of kuruma prawn (Penaeus japonicus) . J. Food Biochem. , 29 : 470 – 485 .
  • Beuchat , L. R. 1992 . Surface disinfection of raw produce . Dairy Food Environ. Sanit. , 12 : 6 – 9 .
  • Boudet , A. M. 2007 . Evolution and current status of research in phenolic compounds . Phytochem. , 68 : 2722 – 2735 .
  • Buta , J. G. , Moline , H. E. , Spaulding , D. W. and Wang , C. Y. 1999 . Extending storage life of fresh-cut apples using natural products and their derivatives . J. Agric. Food Chem. , 47 : 1 – 6 .
  • Cao , N. , Fu , Y. and He , J. 2007 . Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid . Food Hydrocol. , 21 : 575 – 584 .
  • Caturla , N. , Vera-Samper , E. , Villalain , J. , Mateo , C. R. and Micol , V. 2003 . The relationship between the antioxidant and the antibacterial properties of galloylated catechins and the structure of phospholipid model membranes . Free Rad. Biol. Med. , 34 : 648 – 662 .
  • Chaiyasit , W. , Elias , R. J. , McClements , D. J. and Decker , E. A. 2007 . Role of physical structures in bulk oils on lipid oxidation . Crit. Rev. Food Sci. Nutr. , 47 : 299 – 317 .
  • Chanthachum , S. and Beuchat , L. R. 1997 . Inhibitory effect of kiam (Cotylelobium ianceotatum craih) wood extract on gram positive food-born pathogens and spoilage micro-organisms . Food Microbiol. , 14 : 603 – 608 .
  • Chen , Y. , Zheng , R. , Zhongjian , J. and Yong , J. 1990 . Flavonoids as superoxide scavengers and antioxidants . Free Rad.Biol. Med. , 9 : 19 – 21 .
  • Chen , H. , Zuo , Y. G. and Deng , Y. W. 2001 . Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography . J. Chromato. A. , 913 : 387 – 395 .
  • Chen , J. S. , Wei , C. I. , Rolle , R. S. , Otwell , W. S. , Balaban , M. O. and Marshall , M. R. 1991 . Inhibitory effect of kojic acid on some plant and crustacean polyphenoloxidases . J. Agric. Food Chem. , 39 : 1396 – 1401 .
  • Chen , C. W. and Ho , C. T. 2007 . Antioxidant properties of polyphenols extracted from green and black teas . J. Food Lipids. , 2 : 3 – 46 .
  • Chew , Y. L. , Lim , Y. Y. , Omar , M. and Khoo , K. S. 2008 . Antioxidant activity of three edible seaweeds from two areas in South East Asia . LWT–Food Sci. Technol. , 41 : 1067 – 1072 .
  • Chinabhark , K. , Benjakul , S. and Prodpran , T. 2007 . Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi . Biores. Technol. , 98 : 221 – 225 .
  • Chorianopoulos , N. G. , Giaouris , E. D. , Skandamis , P. N. , Haroutounian , S. A. and Nychas , G. J.E. 2008 . Disinfectant test against monoculture and mixed-culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid-base sanitizers . J. Appl. Microbiol. , 104 : 1586 – 1869 .
  • Chung , K. T. , Steven , S. E. Jr. , Lin , W. F. and Wei , C. I. 1993 . Growth inhibition of selected food-borne bacteria by tannic acid, propyl gallate and related compounds . Lett. Appl. Microbiol. , 17 : 29 – 32 .
  • Clifford , M. N. 1999 . Review. Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden . J. Sci. Food Agric. , 79 : 362 – 372 .
  • Cushnie , T. P.T. and Lamb , A. J. 2005 . Antimicrobial activity of flavonoids . Int. J. Antimicrob. Agents. , 26 : 343 – 356 .
  • Davidson , P. M. 2001 . “ Chemical preservatives and naturally antimicrobial compounds ” . In Food Microbiology: Fundamentals and Frontiers, 2nd ed. , Edited by: Doyle , M. P. , Beuchat , L. R. and Montville , T. J. 593 – 628 . Washington , DC : ASM Press .
  • Dewick , P. M. 1995 . The Biosynthesis of Shikimate Metabolites . Natural. Prod. Reports. , 12 : 579 – 607 .
  • DeWitt , B. J. 1998 . An improved methodology for the estimation of sulfur dioxide in shrimp . Resumen Int. , 48 : 3463 – 3464 .
  • De Carvalho , R. A. , Grosso , C. R.F. and Sobral , P. J.A. 2008 . Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films . Pack. Technol. Sci. , 21 : 165 – 169 .
  • Dorman , H. J.D. and Deans , S. G. 2000 . Antimicrobial agents from plants: antibacterial activity of plant volatile oils . J. Appl. Microbiol. , 88 : 308 – 316 .
  • Edenharder , R. and Grünhage , D. 2003 . Free radical scavenging abilities of flavonoids as mechanism of protection against mutagenicity induced by tert-butyl hydroperoxide or cumene hydroperoxide in Salmonella typhimurium TA102 . Mutation Res. - Genetics Toxicol. Environ. Mutagenesis. , 540 : 1 – 18 .
  • Essawi , T. and Srour , M. 2000 . Screening of some Palestinian medicinal plants for antibacterial activity . J. Ethnopharmacol. , 70 : 343 – 349 .
  • Field , J. A. and Lettinga , G. 1992 . “ Toxicity of tannic compounds to microorganisms ” . In Plant Polyphenols: Synthesis, Properties, Significance , Edited by: Hemingway , W. and Laks , P. E. 673R – 692R . New York : Plenum Press .
  • Fierer , N. , Schimel , J. P. , Cates , R. G. and Zou , Z. 2001 . The influence of balsam poplar tannin fractions on carbon and nitrogen dynamics in Alaskan taiga floodplain soils . Soil Biol. Biochem. , 33 : 1827 – 1839 .
  • Figueroa-Espinosa , M. C. , Morel , M. H. , Surget , A. , Asther , M. , Moukha , S. and Sigoillot , J. C. 1991 . Attempt to crosslink feruloylated arabinoxylans and proteins with a fungal laccase . Food Hydrocol. , 13 : 65 – 71 .
  • Friedman , M. 1997 . Chemistry, biochemistry, and dietary role of potato polyphenols: A review . J. Agric. Food Chem. , 45 : 1523 – 1540 .
  • Fung , D. Y.C. , Taylor , S. and Kahan , J. 1977 . Effects of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on growth and aflatoxin production of Aspergillus flavus . J. Food Safety. , 1 : 39 – 51 .
  • Galati , G. , Lin , A. , Sultan , A. M. and O’Brien , P. J. 2006 . Cellular and in vivo hepatotoxicity caused by green tea phenolic acids and catechins . Free Rad. Biol. Med. , 40 : 570 – 580 .
  • Gokoglu , N. and Yerlikaya , P. 2008 . Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris) . Int. J. Food Sci. Technol. , 43 : 1004 – 1008 .
  • Goni , I. and Serrano , J. 2005 . The intake of dietary fiber from grape seeds modifies the antioxidant status in rat cecum . J. Sci. Food Agric. , 85 : 1877 – 1881 .
  • Gomez-Guillen , M. C. , Martinez-Alvarez , O. , Llamas , A. and Montero , P. 2005 . Melanosis inhibition and SO2 residual levels in shrimps (Parapenaeus longirostris) after different sulfite-based treatments . J. Sci. Food Agric. , 85 : 1143 – 1148 .
  • Gomez-Guillen , M. C. , Ihl , M. , Bifani , V. , Silva , A. and Montero , P. 2007 . Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz) . Food Hydrocol. , 21 : 1133 – 1143 .
  • Gómez-Estaca , J. , Bravo , L. , Gómez-Guillén , M. C. , Alemán , A. and Montero , P. 2009 . Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts . Food Chem. , 112 : 18 – 25 .
  • Gutierrez , J. , Rodriguez , G. , Barry-Ryan , C. and Bourke , P. 2008 . Efficacy of plant essential oils against food borne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening . J. Food Prot. , 71 : 1846 – 1854 .
  • Gulcin , I. 2006 . Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid) . Toxicol. , 217 : 213 – 220 .
  • Haslam , E. 1989 . “ Vegetable tannins revisited ” . In Plant Polyphenols , Edited by: Phillipson , J. D. , Ayres , D. C. and Baxter , H. 230 Cambridge , , UK : Cambridge University Press .
  • He , Y. H. and Shahidi , F. 1997 . Antioxidant activity of green tea and its catechins in a fish meat model system . J. Agric. Food Chem. , 45 : 4262 – 4266 .
  • Henson , G. L. , Niemeyer , L. , Ansong , G. , Forkner , R. , Makkar , H. P.S. and Hagerman , A. E. 2004 . A modified method for determining protein binding capacity of plant polyphenolics using radiolabelled protein . Phytochem. Anal. , 15 : 159 – 163 .
  • Hernandez , I. , Alegre , L. , Breusegem , F. V. and Munne-Bosch , S. 2009 . How relevant are flavonoids as antioxidants in plants? . Trends Plant Sci. , 14 : 125 – 132 .
  • Hernandez-Munoz , P. , Villalobos , R. and Chiralt , A. 2004 . Effect of cross-linking using aldehydes on properties of glutenin-rich films . Food Hydrocol. , 18 : 403 – 411 .
  • Ho , C. T. , Lin , J. K. and Shahidi , F. 2009 . “ Tea and Tea Products: Chemistry and Health Promoting Properties ” . Boca Raton , FL : CRC Press .
  • Hurrell , R. F. and Finot , P. A. 1984 . Nutritional consequences of the reactions between proteins and oxidized polyphenolic acids . Adv. Exp. Med. Biol. , 177 : 423 – 435 .
  • Hultin , H. O. 1994 . “ Oxidation of lipids in seafoods ” . In Seafoods: Chemistry, Processing Technology and Quality , Edited by: Shahidi , F. and Botta , J. R. 49 – 74 . Glasgow , , UK : Blackie Academic and Professional .
  • Jamison , J. R. 2003 . “ Clinical Guide to Nutrition and Dietary Supplements in Disease Management, Churchill Livingstone, Avenel, NJ, USA, pp. 525 ” .
  • Jang , M. S. , Sanada , A. , Ushio , H. , Tanaka , M. and Ohshima , T. 2003 . Inhibitory effect of enokitake extract on melanosis of shrimp . Fish. Sci. , 69 : 379 – 384 .
  • Janovitz-Klapp , A. H. , Richard , F. C. , Goupy , P. M. and Nicolas , J. J. 1990 . Inhibition studies on apple polyphenol oxidase . J. Agric. Food Chem. , 38 : 926 – 931 .
  • Jensen , A. 1969 . Tocopherol content of seaweed and seaweed meal. II.Individual, diurnal and seasonal variations in some Fucaceae . J. Sci.Food Agric. , 20 : 454 – 458 .
  • Jensen , A. 1972 . “ The nutritive value of seaweed meal for domestic animals ” . In Proceedings of International Symposium on Seaweed Research Sapporo , , Japan
  • Jiang , Y. , Tang , C. H. , Wen , Q. B. , Li , L. and Yang , X. Q. 2007 . Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films . Innov. Food Sci. Emer. Technol. , 8 : 218 – 225 .
  • Jimenez-Escrig , A. , Jimenez-Jimenez , I. , Pulido , R. and Saura-Calixto , F. 2001 . Antioxidant activity of fresh and processed edible seaweeds . J. Sci. Food Agric. , 81 : 530 – 534 .
  • Jittrepotch , N. , Ushio , H. and Ohshima , T. 2006 . Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storage . Food Chem. , 99 : 70 – 82 .
  • Jonsdottir , R. , Bragadottir , M. and Olafsdottir , G. 2007 . The role of volatile compounds in odor development during hemoglobin-mediated oxidation of cod muscle membrane lipids . J. Aquat. Food Prod. Technol. , 16 : 67 – 86 .
  • Jovanovic , SV. , Steenken , S. , Tosic , M. , Marjanovic , B. and Simic , M. G. 1994 . Flavonoids as antioxidants . J. Am. Chem. Soc. , 116 : 4846 – 4851 .
  • Kau , P. C. 1980 . “ Wu Bei Zi (Chinese Nutgall) ” . In New Chinese Medicine Hand Book , Edited by: Kau , P. C. 288 – 291 . Taiwan : Shing Wen Publications .
  • Kemertelidze , E. P. , Tsitsishvili , V. G. , Alaniya , M. D. and Sagareishvili , T. G. 2000 . Structure–function analysis of the radio-protective and antioxidant activity of flavonoids . Chem. Natur. Comp. , 36 : 54 – 59 .
  • Kester , J. J. and Fennema , O. 1986 . Edible films and coatings: a review . Food Technol. , 40 : 47 – 59 .
  • Kim , J. , Marshall , M. R. and Wei , C. 2000 . “ Polyphenoloxidase ” . In Seafood Enzyme Utilization and Influence on Post Harvest Seafood Quality , Edited by: Haard , N. F. and Simpson , B. K. 271 – 315 . New York : Marcel Dekker .
  • Kim , S. and Fung , D. Y. 2004 . Antibacterial effect of water soluble arrowroot (Puerariae radix) tea extract on foodborne pathogens in ground beef and mushroom soup . J. Food Prot. , 67 : 1953 – 1956 .
  • Krochta , J. M. and DeMulder-Johnston , C. 1997 . Edible and biodegradable polymer films; challenges and opportunities . Food Technol. , 51 : 61 – 74 .
  • Kubo , I. , Chen , Q. X. and Nihei , K. I. 2003 . Molecular design of antibrowning agents, antioxidative tyrosinase inhibitors . Food Chem. , 81 : 241 – 247 .
  • Lambrecht , H. S. 1995 . “ Sulfite substitutes for the prevention of enzymatic browning in foods ” . In Enzymatic Browning and its Prevention , Edited by: Lee , C. Y. and Whitaker , J. R. 313 – 323 . Washington , DC : American Chemical Society .
  • Langley-Evans , S. C. 2000 . Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay . Int. J. Food Sci. Nutr. , 51 : 181 – 188 .
  • Leopoldini , M. , Russo , N. and Toscano , M. 2006 . Gas and liquid phase acidity of natural antioxidants . J. Agric. Food Chem. , 54 : 3078 – 3085 .
  • Liao , K. L. and Yin , M. C. 2000 . Individual and combined antioxidant effects of seven phenolic agents in human erythrocyte membrane ghosts and phosphatidylcholine liposome systems: Importance of the partition coefficient . J. Agric. Food Chem. , 48 : 2266 – 2270 .
  • Lopes , G. K.B. , Schulman , H. M. and Hermes-Lima , M. 1999 . Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions . Biochim. Biophys. Acta. , 1472 : 142 – 152 .
  • Lopez-Malo , A. , Alzamora , S. M. and Guerrero , S. 2000 . “ Natural Antimicrobials from Plants ” . In Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications , Edited by: Alzamora , S. M. , Tapia , M. S. and Lopez-Malo , A. 237 – 264 . Gaithersburg , MD : Aspen Publishers .
  • Lopez-Malo , V. , Palou , E. and Alzamora , S. M. 2005 . “ Naturally occurring compounds—plant sources ” . In Antimicrobials in Food, 3rd ed. , Edited by: Davidson , P. M. , Sofos , J. N. and Branen , A. L. 429 – 452 . Boca Raton , FL : CRC Press .
  • Lugasi , A. , Losada , V. , Hovari , J. , Lebovics , V. , Jakoczi , I. and Aubourg , S. 2007 . Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage . LWT - Food Sci. Technol. , 40 : 930 – 936 .
  • Maqsood , S. and Benjakul , S. 2010a . Comparative studies of four different phenolic compounds on In vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince . Food Chem. , 119 : 123 – 132 .
  • Maqsood , S. and Benjakul , S. 2010b . Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices . Food Chem. , 121 : 29 – 38 .
  • Mariniello , L. , Di Pierro , P. , Esposito , C. , Sorrentino , A. , Masi , P. and Porta , R. 2003 . Preparation and mechanical properties of edible pectin-soy flour obtained in the absence or presence of transglutaminase . J. Biotechnol. , 102 : 191 – 198 .
  • Marquie , C. , Aymard , C. , Cuq , J. L. and Guilbert , S. 1995 . Biodegradable packaging made from cottonseed flour: formation and improvement by chemical treatments with gossypol, formaldehyde, and glutaraldehyde . J. Agric. Food Chem. , 43 : 2762 – 2767 .
  • Martinez-Alvarez , O. , Gomez-Guillen , M. C. and Montero , P. 2005 . Role of sulfites and 4-hexylresorcinol on microbial growth and melanosis prevention in shrimps using controlled atmosphere . J. Food Prot. , 68 : 103 – 110 .
  • Martinez-Alvarez , O. , Lopez-Caballero , Montero , P. and Gomez-Guillen , M. C. 2005 . A 4-hexylresorcinol based formulation to prevent melanosis and microbial growth in chilled tiger prawns from aquaculture . J. Food Sci. , 70 : 415 – 422 .
  • McEvily , A. , Iyengar , R. and Otwell , S. 1991 . Sulfite alternative prevents shrimps melanosis . Food Technol. , 9 : 80 – 86 .
  • McHugh , T. H. , Avena-Bustillos , R. and Krochta , J. M. 1993 . Hydrophilic edible films: modified procedure for water vapor permeability and explanation of thickness effects . J. Food Sci. , 58 : 899 – 903 .
  • Medina , I. , González , M. J. , Iglesias , J. and Hedges , N. D. 2009 . Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle . Food Chem. , 114 : 881 – 888 .
  • Medina , I. , Gallardo , J. M. , González , M. J. , Lois , S. and Hedges , N. 2007 . Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle . J. Agric. Food Chem. , 55 : 3889 – 3895 .
  • Mello , L. D. and Kubota , L. T. 2007 . Biosensors as a tool for the antioxidant status evaluation . Talanta , 72 : 335 – 348 .
  • Mendis , E. , Rajapakse , N. , Byun , H. G. and Kim , S. K. 2005 . Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects . Life Sci. , 77 : 2166 – 2178 .
  • Mira , L. , Fernandez , M. T. , Santos , M. , Rocha , R. , Florencio , M. H. and Jennings , K. R. 2002 . Interactions of flavonoids with iron and copper ions: A mechanism for their antioxidant activity . Free Rad. Res. , 36 : 1199 – 1208 .
  • Montero , P. , Martınez-Alvarez , O. and Gomez-Guillen , M. C. 2004 . Effectiveness of onboard application of 4-hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris) . J. Food Sci. , 68 : 643 – 647 .
  • Montero , P. , Lopez-Caballero , M. E. and Perez-Mateos . 2001 . The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus) . J. Food Sci. , 66 : 1201 – 1206 .
  • Naczk , M. and Shahidi , F. 2004 . Extraction and analysis of phenolics in food . J. Chromato. A. , 1054 : 95 – 111 .
  • Nicolas , J. J. , Richard-Forget , F. C. , Goupy , P. M. , Amoit , M. J. and Aubert , S. Y. 1994 . Enzymatic browning reactions in apple and apple products . Crit. Rev. Food Sci. Nutr. , 32 : 109 – 157 .
  • Nirmal , N. P. and Benjakul , S. 2009a . Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage . J. Agric. Food Chem. , 57 : 3578 – 3586 .
  • Nirmal , N. P. and Benjakul , S. 2009b . Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage . Food Chem. , 116 : 323 – 331 .
  • Nishibori , S. and Namiki , K. 1988 . Antioxidative substances in the green fraction of the lipid of Aonori (Enteromorpha sp.) . J. Home Eco. Jap. , 39 : 1173 – 1178 .
  • Nuthong , P. , Benjakul , S. and Prodpran , T. 2009 . Effect of phenolic compounds on the properties of porcine plasma protein-based film . Food Hydrocol. , 23 : 736 – 741 .
  • O’Connell , J. E. and Fox , P. F. 2001 . Significance and applications of phenolic compounds in the production and quality of milk and dairy products: A review . Int. Dairy. J. , 11 : 103 – 120 .
  • Ou , B. , Hampsch-Woodill , M. and Prior , R. L. 2001 . Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe . J. Agric. Food Chem. , 49 : 4619 – 4626 .
  • Ou , S. , Wang , Y. , Tang , S. , Huang , C. and Jackson , M. G. 2005 . Role of ferulic acid in preparing edible films from soy protein isolate . J. Food Eng. , 70 : 205 – 210 .
  • Oudgenoeg , G. , Hilhorst , R. , Piersma , S. R. , Boeriu , C. G. , Gruppen , H. , Hessing , M. , Voragen , A. G. and Laane , C. 2001 . Peroxidase mediated cross-linking of a tyrosine-containing peptide with ferulic acid . J. Agric. Food Chem. , 49 : 2503 – 2510 .
  • Pazos , M. , Gallardo , J. M. , Torres , J. L. and Medina , I. 2005 . Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle . Food Chem. , 92 : 547 – 557 .
  • Pazos , M. , Gonzalez , M. J. , Gallardo , J. M. , Torres , J. L. and Medina , I. 2005 . Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage . Eur. Food Res. Technol. , 220 : 514 – 519 .
  • Park , P. J. , Jung , W. K. , Nam , K. D. , Shahidi , F. and Kim , S. K. 2001 . Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk . J. Am. Oil Chem. Soc. , 78 : 651 – 656 .
  • Pekkarinen , S. S. , Heinonen , I. M. and Hopia , A. I. 1999 . Flavonoids quercetin, myricetin, kaemferol and (+)-catechin as antioxidants in methyl linoleate . J. Sci. Food Agri. , 79 : 499 – 506 .
  • Prigent , S. 2005 . “ Interactions of phenolic compounds with globular proteins and their effects on food related functional properties ” . The Netherlands : Ph.D. Thesis, Wageningen University .
  • Pulido , R. , Bravo , L. and Saura-Calixto , F. 2000 . Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay . J. Agric. Food Chem. , 48 : 3396 – 3402 .
  • Ramanathan , L. and Das , N. P. 1993 . Effect of natural copper chelating compounds on the prooxidant activity of ascorbic acid in steam cooked ground fish . Int. J. Food Sci. Technol. , 28 : 279 – 288 .
  • Rattaya , S. , Benjakul , S. and Prodpran , T. 2009 . Properties of fish skin gelatin film incorporated with seaweed extract . J. Food Eng. , 95 : 1151 – 1157 .
  • Rawel , H. M. , Czajka , D. , Rohn , S. and Kroll , J. 2002 . Interactions of different phenolic acids and flavonoids with soy proteins . Int. J. Biol. Macromol. , 30 : 137 – 150 .
  • Robards , K. , Prenzler , P. D. , Tucker , G. , Swatsitang , P. and Glover , W. 1999 . Phenolics compounds and their role in oxidative processes in fruits . Food Chem. , 66 : 401 – 436 .
  • Ruberto , G. , Baratta , T. M. , Biondi , M. D. and Amico , V. 2001 . Antioxidant activity of extracts of the marine algal genus Cystoseriu in a micellar modal system . J. App. Phycol. , 3 : 403 – 407 .
  • Sanchez-Alonso , I. , Jimenez-Escrig , A. , Saura-Calixto , F. and Borderias , A. J. 2007 . Effect of grape antioxidant dietary fiber on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies . Food Chem. , 101 : 372 – 378 .
  • Santoso , J. , Yoshie-Stark , Y. and Suzuki , T. 2004 . Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model . Fish. Sci. , 70 : 183 – 188 .
  • Saura-Calixto , F. 1998 . Antioxidant dietary fiber product: a new concept and a potential food ingredient . J. Agric. Food Chem. , 48 : 4303 – 4306 .
  • Scalbert , A. and Williamson , G. 2000 . Dietary intake and bioavailability of polyphenols . J. Nutr. , 130 : 2073 – 2085 .
  • Scalbert , A. 1991 . Antimicrobial properties of tannins . Phytochem. , 30 : 3875 – 3883 .
  • Schimel , J. P , Cates , R. G. and Ruess , R. 1998 . The role of balsam poplar secondary chemicals in controlling soil nutrient dynamics through succession in the Alaskan taiga . Biogeochem. , 42 : 221 – 234 .
  • Shahidi , F. and Wanasundara , U. 1995 . “ Effect of natural antioxidants on the stability of canola oil ” . In Food Flavors: Generation, Analysis and Process Influence , Edited by: Charalambous , G. 469 – 479 . London : Elsevier Applied Science Publishers .
  • Shahidi , F. and Wanasundara , P. K.J.P.D. 1992 . Phenolic antioxidants . Crit. Rev. Food Sci. Nutr. , 32 : 67 – 103 .
  • Shahidi , F. and Naczk , M. 2004 . Phenolics in Food and Nutraceuticals , 576 Boca Raton , FL : CRC Press .
  • Shahidi , F. , Wanasundara , P. K.J.P.D. and Hong , C. 1991 . “ Antioxidant activity of phenolic compound in meat model systems ” . In Phenolic Compounds in Food and their Effects on Health I, Analysis, Occurrence and Chemistry , ACS Symposium Series 506 Edited by: Ho , C. T. , Lee , C. Y. and Huang , M. T. 214 – 222 . Washington , DC : American Chemical Society .
  • Shahidi , F. , Ke , P. J. , Zhao , X. , Yang , Z. and Wanasundara , P. K.J.P.D. 1992 . “ Antioxidative activity of green and black tea in meat model systems ” . In Proceeding of the 38th International Congress of Meat Science and Technology , Vol. August 23-28 , 599 – 602 . France : Clermont-Ferrand .
  • Shahidi , F. and Zhong , Y. 2011 . Revisiting polar paradox theory: A critical review . J. Agric. Food Chem , 59 : 3499 – 3504 .
  • Shi , B. and Di , Y. 2000 . Plant Polyphenols , 73 – 91 . Beijing : Science Press .
  • Siebert , K. J. 1999 . Protein-polyphenol haze in beverages . Food Technol. , 53 : 54 – 57 .
  • Sofos , J. , Beuchat , L. R. , Davidson , P. M. and Johnson , E. A. 1998 . “ Naturally Occurring Antimicrobials in Food ” . In Task Force Report , 103 Ames , IA : Council of Agricultural Science and Technology .
  • Son , S. M. , Moon , K. D. and Lee , C. Y. 2000 . Kinetic study of oxalic acid inhibition on enzymatic browning . J. Agric. Food Chem. , 48 : 2071 – 2074 .
  • Strauss , G. and Gibson , S. M. 2004 . Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients . Food Hydrocol. , 18 : 81 – 89 .
  • Taguri , T. , Tanaka , T. and Kouno , I. 2004 . Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease . Biol. Pharma. Bull. , 27 : 1965 – 1969 .
  • Tan , Z. and Shahidi , F. 2011 . Chemoenzymatic synthesis of phytosteryl ferulates and evaluation of their antioxidant activity . J. Agric. Food Chem. , 59 : 12375 – 12383 .
  • Taoukis , P. S. , Labuza , T. P. , Lillemo , J. H. and Lin , S. W. 1990 . Inhibition of shrimp melanosis (black spot) by ficin . Lebensmittel-Wissenschaft and Technologie. , 23 : 52 – 54 .
  • Teissedre , P. L. , Frankel , E. N. , Waterhouse , A. L. , Peleg , H. and German , J. B. 1996 . Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines . J. Sci. Food Agric. , 70 : 55 – 61 .
  • Tharanathan , R. N. 2003 . Biodegradable films and composite coatings: past, present and future . Trends. Food Sci. Technol. , 14 : 71 – 78 .
  • Vansteenkiste , E. , Babot , C. , Rouau , X. and Micard , V. 2004 . Oxidative gelation of feruloylated arabinoxylans as affected by protein. Influence on protein enzymatic hydrolysis . Food Hydrocol. , 8 : 557 – 564 .
  • Vojdani , F. 1996 . “ Solubility ” . In Methods of Testing Protein Functionality , Edited by: Hall , G. M. 265 London : Chapman and Hall .
  • Wanasundara , U. N. and Shahidi , F. 1994 . Stabilization of canola oil with flavonoids . Food Chem. , 50 : 393 – 396 .
  • Wanasundara , U. N. and Shahidi , F. 1998a . Stabilization of marine oils with flavonoids . J. Food Lipids. , 5 : 183 – 196 .
  • Wanasundara , U. N. and Shahidi , F. 1998b . Antioxidant and pro-oxidant activity of green tea extracts in marine oils . Food Chem. , 63 : 335 – 342 .
  • Wang , T. , Jonsdottir , R. and Olafsdottir , G. 2009 . Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds . Food Chem. , 116 : 240 – 248 .
  • Weber , C. J. , Haugaard , V. , Festersen , R. and Bertelsen , G. 2002 . Production and applications of bio-based packaging materials for food industry . Food Add. Contam. , 19 : 172 – 177 .
  • Wilkins , K. M. and Board , R. G. 1989 . “ Natural antimicrobial systems ” . In Mechanisms of Action of Food Preservation Procedures , Edited by: Gould , G. W. 285 – 362 . New York : Elsevier .
  • Yan , X. J. 1996 . Quantitative determination of phlorotannins from some Chinese common brown seaweeds . Studia Marina Sinica , 37 : 61 – 65 .
  • Yang , G. , Liao , J. , Kim , K. , Yurkow , E. J. and Yang , C. S. 1998 . Inhibition of growth and induction of apoptosis in human cancer cell lines by tea polyphenols . Carcinog. , 19 : 611 – 616 .
  • Yilmaz , Y. and Toledo , R. T. 2004 . Major flavonoids in grape seed and skins: antioxidant capacity of catechin, epicatechin and gallic acid . J. Agric. Food Chem. , 52 : 255 – 260 .
  • Zhong , Y. and Shahidi , F. 2012 . Lipophillised epigallocatechin gallate (EGCG) derivatives and their antioxidant potential in food and biological systems . Food Chem. , 131 : 22 – 30 .
  • Zhong , Y. , Ma , C.-M. and Shahidi , F. 2012 . Antioxidant and antiviral activity of epigallocatechin gallate (EGCG) derivatives . J. Functional Foods , 4 : 87 – 93 .
  • Zhong , Y. , Chiou , Y.-S. , Pan , M.-H. , Ho , C.-T. and Shahidi , F. 2012 . Protective effects of epigallocatechin gallate (EGCG) derivatives on azoxymethane-induced colonic carcinogenesis in mice . J. Functional Foods , 4 : 323 – 330 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.