چکیده مقاله
Natural antioxidants have become indispensable in the food industry for mitigating oxidative deterioration, extending shelf life, and enhancing nutritional profiles of lipid rich foods such as oils, meats, and dairy products Derived primarily from plant sources like herbs, spices, fruits, and vegetables, these compounds include polyphenols, flavonoids, carotenoids, and tocopherols, which scavenge free radicals through hydrogen atom transfer HAT , single electron transfer SET , or sequential proton loss electron transfer SPLET mechanisms In lipid rich matrices, oxidative stress initiates via autoxidation, where polyunsaturated fatty acids PUFAs form hydroperoxides, leading to rancidity and off flavors; antioxidants interrupt this chain by donating electrons to peroxyl radicals, stabilizing them as non reactive species Extraction techniques for natural antioxidants range from conventional solvent methods using ethanol or acetone to advanced green technologies like supercritical fluid extraction SFE with CO2, which yields high purity extracts with minimal solvent residues, achieving recoveries up to 95% for phenolic compounds from rosemary or oregano Characterization involves high performance liquid chromatography HPLC coupled with mass spectrometry MS for structural elucidation, alongside assays like DPPH, ABTS, or ORAC to quantify radical scavenging capacity, often expressed as Trolox equivalents TE In applications, natural antioxidants are incorporated into edible oils to prevent peroxide value PV escalation, with tocopherol rich extracts from wheat germ reducing PV by 50% in sunflower oil stored at 60°C In meat products, phenolic rich grape seed extracts inhibit thiobarbituric acid reactive substances TBARS formation, extending color stability in patties by 7 10 days under refrigeration Dairy formulations benefit from carotenoid infusions from annatto, countering lipid oxidation in cheeses exposed to light, maintaining sensory scores above 7/10 over 3 months Synergistic effects amplify efficacy; combining ascorbic acid with tocopherols regenerates the latter, enhancing overall antioxidant networks in emulsions Nanoencapsulation using cyclodextrins or liposomes improves bioavailability and stability, protecting sensitive compounds like curcumin from thermal degradation during baking or frying, with release kinetics following Fickian diffusion in gastrointestinal models Regulatory frameworks, including FDA GRAS listings for botanicals like green tea catechins, mandate safety assessments via LD50 and NOAEL in rodent studies, confirming no genotoxicity at doses up to 500 mg/kg Consumer trends toward clean label products drive market growth, projected at 5 2 billion by 2028, emphasizing sustainable sourcing from agro wastes like pomegranate peels, which yield ellagic acid with IC50 values below 10 μM against superoxide radicals Challenges include variability in antioxidant potency due to geographical origins and processing, addressed through standardized cultivars and optimized extraction parameters Future innovations involve biotechnological enhancements, such as microbial fermentation to boost flavonoid glycosides in soy extracts, and omics approaches for metabolomic profiling to tailor antioxidants for specific food matrices In the Iranian context, indigenous sources like saffron crocin or pistachio hulls offer potent alternatives, with crocin demonstrating superior singlet oxygen quenching compared to ẞ carotene This review synthesizes mechanistic insights, source diversity, and practical integrations, underscoring natural antioxidants' role in sustainable food preservation and health promotion Overall, the shift from synthetic preservatives like BHT to natural counterparts not only aligns with health conscious demands but also mitigates environmental impacts, fostering a resilient food supply chain resilient to oxidative threats
نویسندگان
Behzad Beizaeil
PhD student in Food Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Masoud Faraji
PhD in Food Science and Technology, Department of Food Science and Technology, NT C , Islamic Azad University, Tehran, Iran
Neda Hatami
Masters Degree; Department of Food Science and Engineering food Technology; Faculty of Agriculture; Urmia National University, Urmia; Iran
شیوه ارجاع
Beizaeil, Behzad and Jamshid Eini, Morteza and Faraji, Masoud and Hatami, Neda,1404,Natural Antioxidants in Food Preservation: Sources, Mechanisms, and Applications in Lipid-Rich Foods,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین