natural antioxidant extracts as food 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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