1.What are Antioxidants ?
Antioxidants are substances that counteract the adverse effects of oxygen. They are a class of compounds that help capture and neutralize free radicals, thereby eliminating the damage they cause to the human body. The development history of antioxidants can be traced back to the late 19th and early 20th centuries, when research primarily focused on the use of antioxidants in crucial industrial production processes. With further research into the mechanisms of antioxidant action, people gradually discovered their significant role in preserving food and extending its shelf life. Therefore, antioxidants began to be widely applied in the food industry, becoming an important category of food additives. They can prevent or delay the oxidation, decomposition, and spoilage of fats and food components, enhancing the stability of food and extending its storage period.
2.How are Antioxidants classified?
Based on their properties, antioxidants can be classified into lipid-soluble antioxidants and water-soluble antioxidants. The former are suitable for foods with high lipid content, preventing the oxidation, degradation, or rancidity of lipid substances and nutritional components during processing and storage, which can lead to changes in flavor and quality. Water-soluble antioxidants are mostly used in the processing or storage of fruits and vegetables to eliminate or slow down the browning phenomenon caused by oxidation.
In terms of preparation and raw materials, antioxidants can also be divided into natural antioxidants and synthetic antioxidants. Natural antioxidants mainly originate from plant materials and are obtained through a series of extraction and separation processes. Synthetic antioxidants, on the other hand, are produced through certain chemical or biological reactions.
3.How to use Antioxidants?
Since the dosage of antioxidants is typically very small, it is crucial to ensure their even dispersion in food in order to maximize their effectiveness. To fully utilize the antioxidant properties, various factors that affect their reducing ability must be controlled. These factors include light, heat, oxygen, and metal ions. Therefore, when using antioxidants, measures such as nitrogen flushing or vacuum sealing can be taken to reduce the oxygen content. During food processing, copper, iron, and other heavy metal utensils and containers should be avoided. Foods should also be stored and used away from ultraviolet light, high temperatures, and deep-frying processes.
4.What are Antioxidants used for in food industry?
Extending Shelf Life: Antioxidants can prevent or delay quality changes in food during storage and transportation caused by oxidation, such as the oxidation of fatty acids and fats, food spoilage, and color fading. This helps maintain the nutritional value, taste, and appearance of food, thus extending its shelf life.
Inhibiting Microbial Growth: Antioxidants can reduce the oxygen content in food, inhibiting the growth and reproduction of microorganisms, thereby reducing the possibility of food spoilage.
Improving Food Safety: Antioxidants can prevent the oxidation of oils and fats, which may produce harmful substances such as peroxides and free radicals. These substances can have negative effects on human health. Therefore, the use of antioxidants can enhance food safety.
5.Are Antioxidants harmful to humans?
Reasonable use of antioxidants, such as moderate intake of antioxidant-rich natural foods or moderate use of antioxidant-containing skin care products, is usually harmless. However, if antioxidants are used in excess or for a long period of time, they may have negative impacts on human health. Therefore, when using antioxidants, the principles of moderation and reasonableness should be followed, and suitable products should be selected according to individual needs and health conditions.
