Many foods such as fatty cheeses and butter, as well as certain fruits and vegetables such as apples and bananas, are highly susceptible to oxidation when exposed to oxygen, leading to loss of freshness, deterioration of flavor, degradation of nutrients, or rancidity and acidification. Food oxidation can also lead to the production of harmful compounds such as free radicals, which can cause various health problems such as inflammation and chronic diseases.

With the rapid growth of the food industry, the demand for antioxidant solutions continues to grow. Research trends indicate an increased focus on novel antioxidant compounds from natural sources such as plant extracts, herbs, spices, and fruits as consumers prefer clean-label products. In addition, encapsulation technologies and nanotechnology offer promising ways to enhance the delivery and efficacy of antioxidants in food systems. These innovative strategies can help meet consumer demand for healthier and more sustainable choices.

Source from: Food Oxidation Control Solution