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Health Biotechnology:
Antioxidants are food additives used to stabilize foods that, due to their composition, could otherwise there is a significant loss of quality in the presence of oxygen. Oxidative quality changes in foods include (1) development of rancidity from oxidation of unsaturated fats resulting in unpleasant smells and odors and (2) discoloration due to oxidation of pigments or other food components.
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There are a large number of antioxidants, and although they may work in different ways, the purpose of each of them is to prevent, delay or minimize the oxidation of the food they are on are added to. One way some antioxidants work is by combining them with oxygen. Others prevent oxygen from reacting with food components.
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some antioxidants consume all available free oxygen because they have relatively great affection for it. Some antioxidants lose their effectiveness when combined with oxygen; therefore, there is no benefit to using this type of antioxidant if the food is not enclosed in a system from which oxygen or air can be excluded.
BT501 MIDTERM SOLVED PAPERS:
Using antioxidants, it should be noted that additional measures are necessary to minimize oxidation because heat, light, and metals are prooxidants, that is, their presence promotes oxidation reaction. Many commercially used antioxidants occur naturally in foods (e.g. vitamin C, vitamin E, citric acid, amines, and some phenolic compounds).
