Recent Patents on Food, Nutrition & Agriculture

Bing-Huei Chen  
Department of Nutrition and Food Science
Fu Jen University
Taipei
Taiwan

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Recent Patents on the Use of Antioxidant Agents in Food

Author(s): Jeannine Bonilla, Lorena Atares, Amparo Chiralt, Maria Vargas.

Abstract:

The application of antioxidant ingredients is one of the most common ways to delay and prevent the detrimental effect of oxygen in foods. Some of the most widely used and studied antioxidants are carboxylic acids, tocopherols and thiol-containing compounds. However, consumer trends towards healthier and safer foods, together with the increasing concern for the potential toxicity of some antioxidants are leading research efforts towards the use of antioxidants obtained from natural sources, such as plant phenols, essential oils and chitosan.

This paper reviews the latest published studies and issued patents on the use of antioxidants agents in foodstuffs. The properties of the most commonly used antioxidants as well as natural antioxidants are revised. Moreover, examples of recent patents on the application of antioxidants to different foodstuffs (meat, fish, vegetables, fruits and beverages) are given.

Keywords: Carotenoids, chitosan, encapsulation, essential oil, packaging, phenol, tocopherol, Antioxidant Agents, chelation, electronic delocalisation

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Article Details

VOLUME: 3
ISSUE: 2
Year: 2011
Page: [123 - 132]
Pages: 10
DOI: 10.2174/2212798411103020123
Price: $100