This document discusses natural antioxidant extracts and their use as food preservatives. It provides examples of natural antioxidants like vitamins, minerals, and plant compounds. Antioxidants protect foods by preventing oxidation and extending shelf life. Specifically, the document focuses on beetroot extract and its major antioxidant compound, betanin, which gives beetroots their red-purple color. Beetroot extract and betanin have been shown to effectively preserve foods and are safe alternatives to synthetic preservatives.

2. Natural antioxidant extracts
as food preservatives
PRESENTER: ZAKIA AKRAM
L1F19BSFT0115
F20_FST2053_3CFST

3. • Introduction to Antioxidants
• Examples
• Role of antioxidants
• Food preservatives
• Natural antioxidants in food
• Food preservation by antioxidants
• Significance of beetroot extract
• Role of betanin in food preservation
• Conclusion
• References
Contents:

4. Antioxidants
molecule capable of inhibiting oxidation
donate an electron to free radical
used by body to protect itself from damage by oxidation
Types:
Synthetic antioxidants
Natural antioxidants

5. Examples
oEnzymes
o High & low molecular weight
compounds
o Minerals (Selenium, Copper)
o Vitamins (Vit. A, C)
o Plant antioxidants
(Tomato, carrot)
o Dietary antioxidants
(carotenoids, flavonoids)

6. Role of
antioxidants
o Help to prevent cancer and
cardiovascular diseases
o act as scavengers of free radical
species
o protect against detrimental change of
oxidizable nutrients
o extend shelf-life of foods.
o phenolic & polyphenolic compounds ,
help in food for the prevention of
oxidation or dealing with oxidative stress

7. Food
Preservatives
o Substance or a chemical already
present or added to food products
o to prevent decomposition by
microbial growth or undesirable
chemical changes.

9. Industrial use
of natural
antioxidant
o used in our food to maintain taste, freshness,
safety, colour preservation, and to reduce
food wastes
o A variety of plant materials are known to be
natural sources of antioxidants, such
as herbs, spices, seeds, fruits and vegetables.
o The interest in natural components is not
only due to their biological value, but also to
their economic impact
o most of them may be extracted from food
by-products and under-exploited plant
species.

10. Antioxidant
s edible
coating and
films
o used to produce protective active
barriers to be applied directly on surface
(edible coatings) or in films for food
packaging purposes.
o help to extend products shelf lives
o effective against oxidation reactions
enzymatic browning or oxidative rancidity
o prevents microbial proliferation.

11. o possibility of active compounds diffusion
control at the surface of the food
o reduction of the amount of preservatives
added in the food.
o production of active barriers with natural
biopolymers (e.g., chitosan, starch, alginate,
whey protein and gelatin)
o has received increasing attention as an
alternative to synthetic, non-biodegradable
plastic packaging

13. What is
'Rosemary
Extract' and
Why is it in
Everything?
oFound in wide range of products like
mayonnaise, granola, burgers & even ice-
cream
o contains polyphenols
o contains Carnosic, Ursolic & Rosmarinic
acid
o help delay oxidation of fats
o slow down the effectiveness of any
spoilage microorganisms
o Turns meat from pink red to nice brown

15. Beetroot
extract as
antioxidants:
o Beetroot (Beta vulgaris L.) is a vegetable
presenting significant scientific interest
o rich source of nitrate (NO3
−), a compound
with beneficial cardiovascular health effects
o through the endogen production of nitric
oxide (NO)
o main source of betalains
o a heterocyclic compound and water-soluble
nitrogen pigment

16. Chemical
structure
of Beetroot
oBetacyanin, responsible for red violet
colouring.
oBetaxanthins, responsible for orange-yellow
colouring
oBetalains are present in the tuberous part of
beetroots, gives its red-purple coloration.
oBetanin (betanidin 5-O-β-D-glucoside) is the
most abundant betacyanin
oand the only one approved for use as a
natural colorant in food products, cosmetics
and pharmaceuticals

17. Role of
betanin in
food
preservation
oused as a powerful antioxidant in the food
industry in extract or powder form, also as a
natural pigment.
o anti-inflammatory and hepatic protective
functions in human cells.
o stable for over 275 days when stored at −30
°C at pH 7
oand at least for 20 days when stored at 4 °C.
ofrom 6 to 12 months at temperatures below
−18 °C
ofor 5 days at 4 °C.

19. Some other
application
processes
o Grape & papaya seed extracts for
preservation of Indian mackerel during ice
storage
o processed beetroot as a natural antioxidant in
mayonnaise
o shelf-life extension of tuna Fillets by Gelatin &
Chitosan based edible coating along with Clove
Oil
o Antioxidants & antiproliferative activities of
red pitaya

20. Antioxidants
are safe
o Both natural and man-made antioxidants
are safe.
o Application of man-made antioxidants in
foods for over 60 years.
o There are studies and continual monitoring
on antioxidants to make sure they are safe.
o study shows lower cancer rates, in food
preserved with BHT ,due to some anti-
carcinogenic properties

22. References
ohttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384587/
o https://www.intechopen.com/books/food-additives/nutritional-
bioactive-and-physicochemical-characteristics-of-different-
beetroot-formulations.
ohttps://www.researchgate.net/publication/327765367_Antioxida
nts_their_properties_uses_in_food_products_and_their_legal_im
plications
ohttps://www.realsimple.com/food-recipes/shopping-
storing/food/antioxidant-foods
ohttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891691/
ohttps://www.youtube.com/watch?v=liOI5FsOUBc&list=LL&index=
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