Phenolic compounds as food additive

Plant phenolic and polyphenolic compounds, can be defined as compounds possessing one or more aromatic rings bearing hydroxyl substituent(s), and are the secondary metabolites of phenylalanine and to a lesser extent tyrosine in plants.

Polyphenols are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products.

These compounds are too directly related to sensory characteristics of foods such as flavour, astringency, and colour.

The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi.

Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and monotertiary butylhydroquinone (TBHQ) are hindered phenols with antimicrobial activity. The use of phenolic antioxidants in food products is regulated by federal agencies. In general, these compounds are permitted in concentrations up to 200 ppm, based on the fat or oil content of the food product.
Phenolic compounds as food additive