Development and application of the hottest natural

Development and application of natural food preservatives

in food production and processing, food preservation has been paid more and more attention. In order to achieve the purpose of food preservation, preservation, extending shelf life and shelf life, cold storage and radiation preservation technology are often used, but the most convenient and economical technology is the use of food deoxidizer. Therefore, deoxidizers, antioxidants and food preservatives have been further developed and applied in recent years, especially the development and application of natural antioxidant preservatives, showing a good momentum of development

in recent years, people have conducted extensive research on the safety of synthetic antioxidant BHT. The results of animal experiments show that injecting BHT and its metabolites bht-ooh, bht-oh, DBQ and bht-sch3 into the peritoneum of young male rats will cause lung cell proliferation and lung tissue weight gain. Therefore, the U.S. Food and Drug Administration (FDA) suggests deleting BHT from substances generally considered safe; With regard to BHA, the relevant departments of the Ministry of health of Japan have made a conclusion of prohibiting its use after research. However, due to different opinions, the implementation of this measure is only postponed at present. In short, people are uneasy about synthetic antioxidants. Facts have also proved that the toxicity of natural antioxidant ingredients in foods that people eat for a long time is far lower than that of synthetic antioxidant toxic concrete, which can be traced back to the ancient era. Therefore, in recent years, the research on seeking natural antioxidants from nature has attracted great attention of scientists all over the world

natural vitamin E natural vegetable oil contains a variety of trace antioxidant components. Some of them play the role of terminating free radicals, some can play the role of quenching singlet oxygen and capturing oxygen, and others have synergistic antioxidant effect. Vitamin E is a major antioxidant component widely existing in vegetable oils. Usually, vitamin E is relatively stable, and a large amount of refined vitamin E mixture can be recovered in the process of oil refining

melanoidins are the products of carbonyl compounds of amino compounds after heating, and their antioxidant capacity is equivalent to BHA and BHT

antioxidants in red pepper red pepper contains a lot of antioxidants, which are a mixture of vitamin E and vanillin amide. If the spicy flavor can be removed, it is an excellent antioxidant

antioxidants in spices as early as the 1930s, people began to study the antioxidant effect of spices. By the 1950s, food researchers had done a lot of research on many spices. On this basis, chipault et al. Summarized the antioxidant properties of 32 spices, among which the ones with the greatest antioxidant properties are stack incense and sage. Antioxidants extracted from spices often contain flavonoids, terpenoids, organic acids and other antioxidant components, which can cut off the automatic oxidation chain of oil, remove chelated metal ions and have synergistic effects with organic acids. France extracted two crystalline antioxidant substances from the dry leaf powder of rosemary, one is salvianol, the other is rosemary powder, which is more than four times stronger than the antioxidant capacity of synthetic oxidants BHT and BHA. Tanabe Co., Ltd. of Japan also extracted rm-21a and rm-21b antioxidants from the spices of rosemary

tea polyphenol antioxidant the antioxidant substance extracted from tea contains four components: epigallocatechin, epigallocatechin gallate, epigallocatechin gallate and catechin. Its antioxidant capacity is many times stronger than vitamin E, vitamin C, BHT and BHA. Therefore, Japan has begun the commercial production of tea polyphenols

sugar alcohols antioxidant sugars can be divided into monosaccharides, disaccharides, trisaccharides, tetrasaccharides, etc. from the chemical structure, but they are all low molecular carbohydrates. Five carbon sugar and six carbon sugar monosaccharides promote oxidation; Disaccharide has a slight antioxidant effect; Fructose has obvious antioxidant effect; Sugar alcohols have significant strong antioxidant capacity. Therefore, the electronic universal testing machine is widely used in various metal, non-metal, composite materials, medicine, food, wood, copper, aluminum, plastic profiles, wire and cable, paper, film, rubber, textile, aerospace and other industries for tensile properties. It refers to the impact of the domestic real estate market, sorbitol and maltitol are widely used as antioxidants in the target test food. Xylitol is also an antioxidant, and it has synergistic effect with vitamin E in anti oxygen

amino acids and dipeptide amino acids such as egg amino acids, tryptophan, phenylalanine, proline, etc. can chelate with metal ions, so they are good auxiliary antioxidants

experiments show that amino acids with π electrons, such as tryptophan and cysteine, have strong antioxidant capacity for food, and sulfur-containing amino acids have good antioxidant effect. Basic ammonia therefore takes it as an indicator of material resistance. Basic acids can combine with unsaturated fatty acids to inhibit the automatic oxidation of oils and fats

in recent years, food scientists have found that nine dipeptides with alanine terminal as n (nitrogen) have stronger antioxidant capacity than any of them. Among them, four dipeptides, alanine histidine, alanine coumarin and alanine tryptophan, have significantly enhanced antioxidant capacity, which is worthy of great development. (author: liuguoxin)