Role of antioxidant in food preservation

Role of Antioxidants in
food preservation
Jasmine Juliet .R
Teaching Assistant
Biotechnology Dept
AC&RI, Madurai.

The Oxidation Process
• Small amount of oxygen to initiate oxidation of a food item.
• The overall mechanism of lipid oxidation consists of three phases:
Initiation: the formation of free radicals; and
Propagation: the free-radical chain reactions; and
Termination: the formation of non-radical products.
• When auto-oxidation starts, free radicals, such as peroxides,
aldehydes, and ketones form.

Ill Effects by the Oxidation Process
• The by-products of oxidation process (Aldehydes, Ketones)
can cause off odors in a food product.
• Oxidation can also negatively impact the appearance of food,
resulting in browning or pigment loss.
• It also can cause the reduction of nutrients such as essential
fatty acids and vitamins.

Role of Antioxidants in food preservation
-Introduction
• Oxidation is a real problem for food products.
• Oxidation, for example, causes raw apples and potatoes go brown, but this can
prevented in the kitchen by adding lemon juice.
• It’s very effective because lemon juice contains a very strong antioxidant –
ascorbic acid or vitamin C (E300).
• By preventing or slowing down the oxidation process in foods, waste through
spoilage is reduced.
• Many antioxidants occur naturally in fruit and vegetables, many of
which are flavonoid compounds such as quercetin in onions and apples,
and epigallocatechin in tea.

Antioxidant in foods
Foods
• Cocoa bean, Chocolate,
Spinach, Turnip.
• Whole grains, maize,
Legumes.
• Tea, Beans, Cabbage.
Reducing acid (Antioxidant)
• Oxalic acid
• Phytic acid
• Tannins

Antioxidants in foods
• Antioxidants are essential for the survival of all living things.
• Our body generates its own antioxidants, such as Glutathione.
• Plants and animals, as well as all other forms of life, have their own
defenses against free radicals and oxidative damage.
• Antioxidants are found in all whole foods of plant and animal origin.
• Adequate antioxidant intake is important.
• In fact, our life depends on the intake of certain antioxidants — namely,
vitamins C and E.

Antioxidants in foods
• The health benefits associated with a diet rich in plants is at least
partially due to the variety of antioxidants they provide.
• Berries, green tea, coffee, dark chocolate are good sources of
antioxidants.
• According to some studies, coffee is the single biggest source of
antioxidants in the Western diet.
• Meat and fish also contain antioxidants, but in a lesser quantity.
• Antioxidants increase the shelf life of natural and processed foods.

Role of antioxidants in food preservation

Role of antioxidants in food
preservation
• Antioxidants play a vital role in extending the shelf life of
food.
• Whether antioxidants are natural or traditional, their benefits
are extremely valuable to the food industry.
• The ability to extend shelf life is important for not only the
consumer, but also food manufacturers, retailers, and
restaurants.

preservation
• Antioxidants play a major part in ensuring that our foodstuffs keep their taste
and colour and remain edible over a longer period.
• Their use is particularly important for avoiding oxidation of fats and fat-
containing products.
• When antioxidants are thoroughly mixed with fat or oil, the onset of the final
stages of autoxidation when rancidity -development of unpleasant off-flavours
and odours- becomes evident, is delayed.
• Another important reason is that certain vitamins and various amino acids can
easily be destroyed by exposure to air, and antioxidants serve to protect
them.

preservation - Meat
• Antioxidant films show a great effectiveness to protect the
meat against oxidation.
• Bioactive compounds from natural sources have a great
antioxidant power.
• Biopolymers have many advantages and could reduce the use
of synthetic polymers.
• The development of antioxidant films must be scaled to the
industry to boost its use.

Antioxidants as Food Additive
• The main purpose of using an antioxidant as a food additive is
to maintain the quality of that food and to extend its shelf life
rather than improving the quality of the food.
• Antioxidants are an especially important class of
preservatives.
• Unlike bacterial or fungal spoilage of food, oxidative damage
can occur even in refrigerated and sealed food items.
• Antioxidants can prevent this type of food spoilage.

• The most common additives to appear on food labels are antioxidants (to
prevent deterioration caused by oxidation):
 Colours,
 Emulsifiers,
 Stabilisers,
 Gelling agents and
 Thickeners,
 Preservatives and
 Sweeteners.

• Some examples of antioxidant food additives:
• Ascorbic acid (E300), or vitamin C, is found in many
different fruits. It is also commonly used as a flour improver.
• Butylated hydroxyanisole (E320) is a synthetic antioxidant
which works by stabilising free radicals.
• Butylated hydroxytoluene (E321) or BHT is another
synthetic antioxidant. It has anticancer effects.

• Propyl gallate (E310) is a synthetic antioxidant. Its
main food use is in products that contain oils and fats.
• Tocopherols (E306) are natural antioxidants which
are forms of vitamin E. The most important sources
are vegetable oils such as palm, corn, sunflower,
soybean and olive.

Conclusion:
Toast your health with antioxidant-rich fruit juices, such as pomegranate
juice, or a glass of red wine. Even coffee and tea have antioxidants. And while
you're celebrating, enjoy a nibble of dark chocolate for another antioxidant
boost.

Role of antioxidant in food preservation

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