Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Applications of Natural Antioxidants in the Food Industry

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Applications of Natural Antioxidants in the Food Industry

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.