When employing antioxidants, it is essential to consider additional precautions to minimize oxidation. Factors such as heat, light, and metals act as prooxidants, accelerating oxidative reactions. Hence, it is vital to protect foods from these elements to maintain antioxidant efficacy.
Many commercial antioxidants are naturally present in foods, including vitamin C, citric acid, amines, and certain phenolic compounds. Despite their natural occurrence, amines and phenolic compounds can be toxic to humans even at low concentrations. Consequently, both natural and synthetic antioxidants are subject to stringent regulations to ensure their safe use in foods.
While natural antioxidants offer benefits, their potency often falls short compared to synthetic antioxidants. The most effective and widely used synthetic antioxidants are butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate. These compounds are typically used in formulations that combine two or all three, often with an additional component like citric acid. Citric acid serves primarily as a chelator, binding metal ions that could otherwise catalyze oxidative reactions.
Fats and shortenings, particularly those used in bakery goods and fried foods, are highly susceptible to oxidation and the development of rancidity post-cooking. To prevent this, chemical antioxidants are added in concentrations up to 0.02% of the fat content. This small amount is effective in significantly extending the shelf life and maintaining the quality of the food products.
In conclusion, the strategic use of antioxidants in food preservation involves careful selection and combination of compounds, adherence to regulatory guidelines, and protection from prooxidant factors. By understanding and applying these principles, the food industry can effectively combat oxidation, ensuring the safety, taste, and longevity of food products.
Effective Use of Antioxidants in Food Preservation
