Antioxidant is used to help preserve foods by delaying development of rancidity, deterioration and discoloration due to oxidation.
Oxidation is one of the major causes of quality deterioration in food. Oxidative deterioration in any type of food manifests in form of discoloration, development of off-flavor, formation of toxic compounds, poor shelf-life, nutrient and drip losses, respectively. For examples,
• Fruits from browning
• Fats and oils from turning rancid
• The breakdown of nutrients and natural food flavors and colors.
Picture 4.2 Lipid oxidation vicious circle
An antioxidant is a compound that eliminates undesirable effects of reactive oxygen in foods and neutralizes free radicals that retards lipid oxidation either by inhibiting initial free radical formation or by preventing them from producing more free radicals which can disseminate the oxidation reaction.
At Handary, we provide a group of natural antioxidant extracts which effectively prevent oxidation and minimize variation in taste, odour, color and texture and nutrient that can meet the consumer demands of clean-label. The main antioxidant products are traded under the brand of Guardox™.
Antioxidant extracts are produced from plants to prevent oxidative rancidity in various food which can meet the consumer demands for clean-label.
At Handary, we provide antioxidant extracts in the Guardox™ ranges, including Guardox™ BL Bamboo leaf flavonoids, Guardox™ OE Olive polyphenols and Guardox™ AE Acerola vitamin C. Their primary functionalities are:
• Delay of oxidative rancidity