Currently, Oxidation and rancidity are the biggest problems faced by the food industry.
The major food quality issues influenced due to Oxidation and rancidity are nutritional quality, toxicity, flavour, texture and colour. Antioxidants significantly extend the shelf-life of foods containing oxidizable lipids such as vegetable oils, animal fats, flavourings, spices, nuts, processed meats and snack products. It is important to note that oxidation and the need for antioxidants is not limited to high-fat foods, but includes cereals and other items that contain only small amounts of lipids.
Currently consumers and manufacturers are focused in replacing the use of synthetic by natural antioxidants.
What are antioxidants?
Antioxidants play an important role in overall health. They are natural compounds found in some foods that help neutralize free radicals in our bodies. Free radicals are substances that occur naturally in our bodies but attack the fats, protein and the DNA in our cells, which can cause different types of diseases and accelerate the aging process.
Role of Antioxidants in Food Protection Antioxidants are used as food additives to preserve food. Antioxidants act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow that ultimately harm the food. In the absence of antioxidant food additive oxidation of unsaturated fats takes place rendering to foul smell and discoloration of food.