Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/18586 |
Resumo: | Food antioxidants play a critical role in the food industry, and have become one of the most widespread methods of conserving food. Their cheapness and ease of use have made them a part of virtually all foodstuffs. Although different, all groups of food antioxidants have a same common objective, to conserve food for the longest possible time without altering it, conferring taste or color. Consumer trends have shifted the industry to find natural antioxidants for conservation, and although synthetic additives have been the mainstream, their natural counterparts have been gaining interest. Scope and approach This review focuses of the different antioxidant groups, describing their properties, function and applicability, as well as indexing the relevant legislation in order to be a guide for academia and industry. Key findings and conclusions The wide number of antioxidant additives allowed by the different countries if of synthetic origin, and consist of pure molecules. Although consumers are leaning toward natural additives, this offer is still quite limited despite the permission of rosemary extract within the European Union. There is still much work to be done in order to completely demystify the importance and safety of antioxidants as well as to harmonize legislation worldwide. |
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Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservativesAdditivesE numberFood antioxidantsFree radicalsFood antioxidants play a critical role in the food industry, and have become one of the most widespread methods of conserving food. Their cheapness and ease of use have made them a part of virtually all foodstuffs. Although different, all groups of food antioxidants have a same common objective, to conserve food for the longest possible time without altering it, conferring taste or color. Consumer trends have shifted the industry to find natural antioxidants for conservation, and although synthetic additives have been the mainstream, their natural counterparts have been gaining interest. Scope and approach This review focuses of the different antioxidant groups, describing their properties, function and applicability, as well as indexing the relevant legislation in order to be a guide for academia and industry. Key findings and conclusions The wide number of antioxidant additives allowed by the different countries if of synthetic origin, and consist of pure molecules. Although consumers are leaning toward natural additives, this offer is still quite limited despite the permission of rosemary extract within the European Union. There is still much work to be done in order to completely demystify the importance and safety of antioxidants as well as to harmonize legislation worldwide.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO ( UID/AGR/00690/2013 ). Author Márcio Carocho also thanks FCT for his post-doctoral grant SFRH/BPD/114650/2016Biblioteca Digital do IPBCarocho, MárcioMorales, PatriciaFerreira, Isabel C.F.R.2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/18586engCarocho, Márcio; Morales, Patricia; Ferreira, Isabel C.F.R. (2018). Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives. Trends in Food Science and Technology. ISSN 0924-2244. 71, p. 107-1200924-224410.1016/j.tifs.2017.11.008info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:42:43Zoai:bibliotecadigital.ipb.pt:10198/18586Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:08:54.880072Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives |
title |
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives |
spellingShingle |
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives Carocho, Márcio Additives E number Food antioxidants Free radicals |
title_short |
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives |
title_full |
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives |
title_fullStr |
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives |
title_full_unstemmed |
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives |
title_sort |
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives |
author |
Carocho, Márcio |
author_facet |
Carocho, Márcio Morales, Patricia Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Morales, Patricia Ferreira, Isabel C.F.R. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Carocho, Márcio Morales, Patricia Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Additives E number Food antioxidants Free radicals |
topic |
Additives E number Food antioxidants Free radicals |
description |
Food antioxidants play a critical role in the food industry, and have become one of the most widespread methods of conserving food. Their cheapness and ease of use have made them a part of virtually all foodstuffs. Although different, all groups of food antioxidants have a same common objective, to conserve food for the longest possible time without altering it, conferring taste or color. Consumer trends have shifted the industry to find natural antioxidants for conservation, and although synthetic additives have been the mainstream, their natural counterparts have been gaining interest. Scope and approach This review focuses of the different antioxidant groups, describing their properties, function and applicability, as well as indexing the relevant legislation in order to be a guide for academia and industry. Key findings and conclusions The wide number of antioxidant additives allowed by the different countries if of synthetic origin, and consist of pure molecules. Although consumers are leaning toward natural additives, this offer is still quite limited despite the permission of rosemary extract within the European Union. There is still much work to be done in order to completely demystify the importance and safety of antioxidants as well as to harmonize legislation worldwide. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/18586 |
url |
http://hdl.handle.net/10198/18586 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Carocho, Márcio; Morales, Patricia; Ferreira, Isabel C.F.R. (2018). Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives. Trends in Food Science and Technology. ISSN 0924-2244. 71, p. 107-120 0924-2244 10.1016/j.tifs.2017.11.008 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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