Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products

Abstract

Antioxidants are substances that are capable of slowing down the autoxidation process of other compounds or neutralize free radicals. They have been used in food processing industries as a means to hinder oxidation, enhance flavor, aroma and color. Antioxidants have also been used and valued for treatment of various diseases such as cancer and coronary heart disease. Even though, synthetic antioxidants including butylated hydroxytoluene (BHT) may cause side effects to human health and presumed unsafe to be used, they are the ones in a great use in the area of food processing industries as most food and pharmaceutical products contain them. The objective of this review work is therefore to provide an overview of the findings related to the presence of antioxidants in plant sources particularly those that have not been extensively studied and evaluated such as fruits and vegetables by-products. To minimize their effects, researches have been conducted aiming to substitute them with antioxidants from natural sources. Recent studies show that synthesis of natural antioxidants from fruit and vegetable waste has gained great attention. Further research has to be performed on plant phenols and processing of agricultural and industrial by-products as a potential source for extraction of antioxidants. In order to increase the affirmative effect and usefulness of antioxidants to human health, it is recommended to follow a balanced and varieties of diets instead of taking antioxidant supplements on a regular basis. Therefore, we should consume a diet high in antioxidant rich fruits and vegetables day by day. Furthermore, nutritional importance, promotion of health and prevention against damages caused by free radicals can lead to the potential applications of antioxidants in food industries in more intensified approaches. In a nutshell, antioxidant foods and ingredients are an important component of the food industry and thus reconsidering the health implications of adding antioxidants to foods require unfathomable investigations.

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

“…Antioxidants are substances that prevent an autoxidation process of other compounds or neutralize free radicals and widely used in food processing industries to limit oxidation, enhance flavor, aroma and color (Kebede and Admassu, 2019). In line to this assertion, the percent of DPPH at different concentration (0.20-0.56 mg/mL) for leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated (Figure 2), and %DPPH,.inhibition concentrations (IC 50 ) of DPPH scavenging and FRAP are given in Table 2.…”

Investigation on High-Value Bioactive Compounds and Antioxidant Properties of Blackberries and Their Fractions Obtained by Home-Scale Juice Processing

“…These large amounts of vegetable waste may create environmental and economic problems due to their sensitivity to microbial degradation. For this reason, natural compounds recovered from fruit byproducts are important for their high biological value, as well as for their economic impact [14,15]. Nowadays, a main concern is to obtain viable solutions in converting by products into carrier agents of bioactive compounds [9,16].…”

Fragaria Genus: Chemical Composition and Biological Activities

“…The antioxidant potential of strawberries could rapidly find industrial applications, as was the case for other plant-derived antioxidants [69,70] in, for example, meat industry, as recently reviewed by Lorenzo et al [71], for increasing the shelf-life of different products (as sausages or raw, cooked, and cooked-chilled porcine patties). Table 3 summarizes the main findings regarding the antioxidant potential of Fragaria species, as well as the responsible classes of compounds (as presented by the authors).…”