Antioxidants Mode of Action
Consumers Select based on Colour
It is widely accepted that consumers select a food product with their eyes, so products need to look fresh and tasty.
Oxidation is the ennemy
Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for the deterioration of food products, including off-flavours and off-odours. This process is affected by processing, packaging and storing techniques, as well as product ingredients.
What are Antioxidants?
Antioxidants are molecules that:
- Significantly delay or prevent oxidation
- Help maintain fresh appearance and colour
- Extend shelf life
How Do They Work?
Antioxidants delay the onset of oxidation by donating hydrogen atoms to quench free radicals, forming a stable antioxidant radical that is unable to participate in propagation reactions, slowing down oxidation.