Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research
作者： Liangli Lucy Yu , Zhihong Cheng
关键词:
摘要: Electron spin resonance (ESR) spectroscopy is able to directly measure the chemical species with unpaired electrons and has been widely used in a number of research fields. This review focused on its application nutraceutical food research. Current status ESR free radical scavenging capacity estimation, oxidative stability evaluation, Cu(2+) chelating determination were summarized. Also discussed was potential spin-label oximetry technique examination lipid peroxidation oxygen diffusion-concentration products liposomes, transport depletion, membrane structure dynamic properties. In addition, identifying estimating irradiated foods including meat, fruits, vegetables, spices, cereal grains, oil seeds reviewed. Finally, use investigating microstructure change, phase transition viscosity related properties during formulation, processing, storage briefly mentioned, along radio-stability components. may provide some fundamental knowledge
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