life
•Length of Time that corresponds to a tolerable loss in
the quality of a processed food; Quality is no longer
guaranteed
•Expiration date is where both quality and safety is
compromised
•Manufacturers are strategic in placing the shelf-life
date on products instead of expiration date in order to
get the consumer to consume the product quickly and
purchase more
F.3.2 Discuss the Factors that Affect the Shelf Life and Quality of Food
Rancidity of Fats
Packaging
•Water and fat can come together for months without reaction
•Rate of reaction between the two are only significant when a
suitable catalyst is present and temperature is raised
•Typical catalyst include lipase enzymes and acidic enzymes
Hydrolysis of Triglyceride by
Water
Free Radical Chain Reaction
Initiation: RH R- + H-
Propagation: R- + O2 ROO-
α-tocopherol
VITAMIN E
β-carotene
Advantages of Antioxidants
Theobromine
•Berries’ Powerful Antioxidants
Catechin
Anthocyanins
•Eastern Culture: Ginseng, Green Tea, Tumeric
•Contain large quantities of polyphenolic substances; tea
leaves‘ferment’ and undergo polymerization
•Foods of both cultures have high capabilities in modulating
human metabolism in a favourable manner for reducing the
likelihood of cancer