Applications of Natural Antioxidants in the Food Industry
Natural antioxidants are gaining significant attention in the food industry due to their ability to act as preservatives, enhance food quality, and extend shelf life. These bioactive compounds are now widely studied and applied in various food products, edible coatings, and packaging films, offering an alternative to synthetic antioxidants.
Natural antioxidants, derived from plant sources, are known for their potent ability to combat oxidative processes in food. They help maintain the nutritional quality, sensory attributes, and safety of food products.
Table 1: Applications of Natural Antioxidants in Food Products
| Natural Source | Main Active Compound | Food Matrix | Reference |
|---|---|---|---|
| Fennel and chamomile extracts | Phenolic compounds | Biscuits | [1] |
| Olive leaf and cake by-products | Phenolic compounds | Antioxidant film | [2] |
| Litchi fruit pericarp extract | Phenolic compounds | Cooked nuggets | [3] |
| Green tea extract | Polyphenols | Sunflower oil | [4] |
| Cloves and cinnamon | Phenolic compounds | Meat samples | [5] |
| Tomato pomace extract | Carotenoids | Packaged lamb steaks | [6] |
| Rosemary extract | Phenolic compounds | Chia oil oxidation | [7] |
| Potato peels, ginger rhizomes | Phenolic compounds | Ground beef patties | [8] |
| Apple peel | Phenolic compounds | Tomato juice | [9] |
| Chitosan and mint extract | Phenolic compounds | Pork cocktail salami | [10] |
| Rosemary and hyssop extracts | Phenolic compounds | Pork meat | [11] |
Role of Antioxidants in Meat Preservation.
Meat and poultry fats are highly prone to oxidation, particularly unsaturated fatty acids, which results in rancidity, nutrient loss, and the formation of harmful compounds. Natural antioxidants help delay these processes, improving both the shelf life and nutritional quality of meat products.
Examples of Antioxidant Applications:
- Litchi Pericarp Extract: Used in cooked sheep meat nuggets, effectively reducing oxidation during refrigerated storage [3]
- Clove and Cinnamon Extracts: Applied to precooked meat, preventing rancidity without altering flavor [5]
- Tomato Pomace Extracts: Improved the shelf life of lamb steaks by delaying oxidative processes under modified atmosphere packaging. [6]
- Rosemary Extract: Stabilized meat pigments and enhanced color retention in beef and pork products. [11]
Natural Antioxidants in Edible Oils
Natural antioxidants derived from spices, herbs, teas, and plant by-products are commonly used in edible oils to prevent oxidation. For example:
- Green Tea Extracts: Proven effective in preserving sunflower oil by reducing oxidative rancidity [4].
- Rosemary and Oregano Oils: Widely studied for their efficacy in stabilizing lipid systems [12].
- Olive Mill Wastewater Extracts: Used to preserve olive and kernel oils, offering both antioxidant and antimicrobial benefits. [13]
Natural antioxidants are also used in baked goods to enhance stability without altering sensory properties:
- Fennel and Chamomile Extracts: Incorporated into biscuits, showing strong antioxidant activity while maintaining appearance and taste. [1]
- Rosemary and Oregano Extracts: Effective in stabilizing pastry fats, preventing oxidation during storage.
While natural antioxidants offer significant benefits, their sensory impact can sometimes lead to consumer rejection, especially when using essential oils with strong flavors. Strategies such as encapsulation or incorporating antioxidants into edible films have been developed to address this issue.
Color Stabilization in Food Products
Color plays a critical role in food quality perception, and natural antioxidants can prevent undesirable color changes caused by oxidation:
- Vitamin E: Used in meat products to slow down myoglobin oxidation, maintaining a fresh red color.
- Tomato Extracts: Added to minced meat, enhancing its natural color and providing antimicrobial properties. [14]
The food industry continues to explore innovative combinations of natural antioxidants to provide multifunctional benefits, such as antioxidant, antimicrobial, and pigment stabilization properties. For example:
- Chitosan and Mint Extracts: Developed for pork salami, extending shelf life through antioxidant and antimicrobial activity. [10]
- Lycopene from Tomatoes: Improves both the color and microbiological safety of meat products, offering multiple functionalities.
Conclusion
Natural antioxidants are indispensable for the modern food industry, offering an eco-friendly, health-conscious alternative to synthetic preservatives. Their applications span across diverse food categories, from meat and oils to bakery and dairy products. As research progresses, the incorporation of natural antioxidants will continue to revolutionize food preservation, meeting consumer demands for healthier, cleaner-label products while maintaining sensory quality and safety.
Key contact
For further information or prices please contact us:
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
