Natural Antioxidants from Herbs and Spices and their effects for Improving the Functionality and Shelf Life of food and Dairy products: A Review

Abstract

In the food sector, oxidative reactions seriously threaten the shelf life of both fresh and processed foods. Several diseases are thought to be caused by the generation of free radicals, which then cause biomolecules to oxidise. Due to efforts to make foods healthier by adding more polyunsaturated fatty acids and more sustainable by creating lightweight oxygen-permeable and light penetrating packaging, many foods are becoming more prone to oxidative rancidity. Antioxidants are used in meals to protect the lipid constituents from losing quality. The most widely utilised antioxidants are synthetic compounds like tert-butyl hydroquinone (TBHQ), butylated hydroxy toluene (BHT), propyl gallate (PG), and butylated hydroxy anisole (BHA). There is an increasing need for natural antioxidants because it is thought that these substances may function as carcinogenesis promoters. Additionally, antioxidants aid the body's defences against diabetes, cancer, arthritis, asthma, and cardiovascular disorders. Fresh herbs are considered to be good providers of natural antioxidants, so include them in your diet may help you meet your daily requirement. Due to natural antioxidant components, spices and herbs are great sources of antioxidants for food preservation. Therefore, use of spices and herbs present a better choice than synthetic antioxidants, which has become popular and is widely accepted by consumers. The main antioxidants found in spices are phenolic chemicals, and there is a linear correlation between the total phenolic content and the antioxidant effects of spices. Antioxidant capabilities can be found in essential oils, oleoresins, and even aqueous extracts of spices. All agree that the lamiaceae family of plants is a significant source of natural antioxidants. In both Europe and the United States, rosemary is a common antioxidant. The antioxidant capabilities of oregano, thyme, marjoram, sage, basil, fenugreek, fennel, coriander, and pimento are also superior to those of the synthetic antioxidant BHT.

A novel electrochemical detection method for butylated hydroxyanisole (BHA) as an antioxidant: a BHA imprinted polymer based on a nickel ferrite@graphene nanocomposite and its application

“…The amount of BHA allowed in food is limited to 0.02% of total antioxidants and depends on the fat content of the food. 8 It is effective in ensuring the product quality in foods. However, large health risks such as toxicity and mutagenicity occur as a result of its excessive addition to foods or excessive consumption of foods with added BHA.…”