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.
