More articles from Volume 2, Issue 1, 2013
A multi-criteria optimization and decision-making approach for improvement of food engineering processes
Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices
Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase
Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid
The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)
Antioxidants, their properties, uses in food products and their legal implications
,
Indrajit D. Thorat
Contact Indrajit D. Thorat
Global Center of Excellence for Design & Application Development (GCEDAD), India
,
Dipali D. Jagtap
College of Food Processing Technology & Bio-Energy, Anand Agricultural University, Anand, India
,
Debabandya Mohapatra
Central Institute of Agricultural Engineering, Bhopal, India
,
D. C. Joshi
College of Food Processing Technology & Bio-Energy, Anand Agricultural University, Anand, India
,
R. F. Sutar
College of Food Processing Technology & Bio-Energy, Anand Agricultural University, Anand, India
S. S. Kapdi
College of Food Processing Technology & Bio-Energy, Anand Agricultural University, Anand, India
Abstract
Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases in human when consumed over a certain concentration. The toxicological effects of synthetic food antioxidants have been the focus of controversy in recent years. There is scope to use natural antioxidants, present in many components of food and plant sources, as a preservative. In this review different synthetic and natural antioxidants present in various foods, reactions with food and the biological system, extraction techniques and their pitfalls as well as legal implication are discussed.
Keywords
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