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Thermal Degradation of Antioxidant Compounds: Effects of Parameters, Thermal Degradation Kinetics, and Formulation Strategies

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Abstract

Stability of antioxidant compounds (AC) is always a challenging aspect in the food industry. AC, by nature, can be easily degraded under exposure of different parameters, predominantly high temperature during food processing. The thermal degradation of AC greatly impedes their nutritional values. However, it is rather surprising that only little attentions are paid concerning the thermal degradation of AC. Therefore, it is of great interest to describe the potential preservation approaches that reduce the thermal degradation rate of the AC. This review presents the effects of parameters affecting the degradation of AC, as well as an update of recent studies focused on the modeling of thermal degradation kinetics of AC. Our efforts encompass the discussion of numerous formulation strategies to improve the thermal stability of AC. In particular, literature compiled in this review highlight the potential of using various formulation strategies like emulsion, cyclodextrin, liposome, hydrogel, solid lipid nanoparticles, and natural deep eutectic solvent to effectively preserve the AC from thermal degradation. These technologies are efficient and reliable in improving the thermal stability of AC. Interestingly, the use of natural deep eutectic solvent holds great promise in enhancing the thermal stability of AC and its application in stabilizing the AC shall be further explored in the future.

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Acknowledgements

The authors are grateful to Curtin University Malaysia for their financial support through the Curtin Malaysia Higher Degree Research (CMHDR) Grant. JJ acknowledges the support from CQM-Centro de Química da Madeira, University of Madeira and FCT-Fundação para a Ciência e a Tecnologia.

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Authors and Affiliations

  1. School of Chemical and Biomedical Engineering, Nanyang Technological University, 637459, Singapore, Singapore

    Jordy Kim Ung Ling

  2. Department of Chemical & Energy Engineering, Curtin University Malaysia, CDT 250, 98009, Miri, Sarawak, Malaysia

    Jordy Kim Ung Ling, Jian Hung Sam, Yen San Chan & Jobrun Nandong

  3. CQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal

    Jaison Jeevanandam

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  1. Jordy Kim Ung Ling
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  2. Jian Hung Sam
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Contributions

JLKU: conceptualization, writing—original draft, writing—review and editing, visualization; SJH: writing—original draft; JJ: writing—original draft; CYS: conceptualization, writing—review and editing, supervision; JN: conceptualization, writing—review and editing, supervision.

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Correspondence to Yen San Chan.

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Ling, J.K.U., Sam, J.H., Jeevanandam, J. et al. Thermal Degradation of Antioxidant Compounds: Effects of Parameters, Thermal Degradation Kinetics, and Formulation Strategies. Food Bioprocess Technol 15, 1919–1935 (2022). https://doi.org/10.1007/s11947-022-02797-1

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