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Recent Patents on Food, Nutrition & Agriculture

Editor-in-Chief

ISSN (Print): 2212-7984
ISSN (Online): 1876-1429

Recent Patents on the Use of Antioxidant Agents in Food

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

Volume 3, Issue 2, 2011

Page: [123 - 132] Pages: 10

DOI: 10.2174/2212798411103020123

Price: $65

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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