期刊名称：International Journal of Advances in Engineering and Management
电子版ISSN：2395-5252
出版年度：2021
卷号：3
期号：7
页码：2065-2076
DOI：10.35629/5252-030719101919
语种：English
出版社：IJAEM JOURNAL
摘要：Antioxidants are chemicals used to improve shelf life and maintain the quality of fats and oils and foods containing lipids through the suppression of their unsaturated components' responses to oxidation. These chemicals may be present, added purposefully, or produced during treatment. Small amounts of antioxidants are required to participate or interfere with the cascade of lipid autoxidation through different mechanisms. They should not give the meal any unwanted characteristics, be stable, and be non-toxic.It is widely known that antioxidants in foods delay oxidative rancidity produced by the oxidation process and therefore protect the fat, oil, and soluble substances such as vitamins, carotenoids, and other nutrients. Moreover, unwanted change resulting from oxidation in foods such as discoloration, browning, and 'scald' in meat and animal products,etc., is delayed. Care in the preparation of food and processing of antioxidant packaging materials minimizes such degradation. The rancid or spoiled foods do not make antioxidants appetizing, neither do they repress hydrolytic rancidity, a catalyst of enzymes.The use of antioxidants in foodstuffs is subject to national legislation or international norms. While a lot of natural and synthetic compounds have antioxidants, only a few have been accepted by the Joint FAOWHO Expert Committee on Food Additives (JECFA) and the Scientific Food Committee of the European Community as "generally recognized as safe" (GRAS) for use in food products by the international bodies (SCF).
