Antioxidant agents in raw materials and processed foods

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Food raw materials naturally contain antioxidants that regulate oxidative processes in cells.
• Antioxidants include enzymes (e.g., superoxide dismutase) and non-enzymic compounds (e.g., carotenoids, tocopherols, phenolic compounds).
• Oxidative processes impact food quality and stability.

Purpose of the Study:

• To review the role and types of natural antioxidants in food.
• To discuss the stability and activity of antioxidants during food processing.
• To highlight the synergistic effects of multiple antioxidants.

Main Methods:

• Literature review of scientific studies on food antioxidants.
• Analysis of antioxidant mechanisms and stability under various food processing conditions.
• Examination of synergistic interactions between different antioxidant compounds.

Main Results:

• Non-enzymic antioxidants (carotenoids, tocopherols, phenolic compounds) often survive food processing and retain activity.
• Enzymic antioxidants are generally inactivated during processing.
• Vitamin C acts synergistically with other antioxidants.
• Food processing methods like hydrolysis, Maillard reaction, and fermentation can generate new antioxidative compounds.
• Nitrosylhaem pigments from meat curing function as radical scavengers.
• Combined antioxidants exhibit synergistic effects, enhancing lipid oxidation control beyond individual contributions.

Conclusions:

• Natural antioxidants, particularly non-enzymic types, play a crucial role in maintaining food quality by controlling oxidation.
• Understanding antioxidant stability and synergistic interactions is key for effective food preservation strategies.
• Food processing can both diminish and generate antioxidant activity, necessitating careful consideration.