Antioxidants
The Use of Natural Antioxidants
in the Food Industry
According to Ministerial Decree 209 of 27.02.96, antioxidants are defined as substances that prolong the shelf life of food products by protecting them from deterioration caused by oxidation, such as the rancidity of fats and color variations.
Natural antioxidant lipo HE
Phenowin 12
Phenowin 30
The challenge of the
oxidative degradation
The reaction between atmospheric oxygen and certain food constituents—particularly the glycerides of unsaturated fatty acids—is the primary cause of degradation. These processes can quickly render a product unfit for consumption, affecting it on two fronts:
Organoleptic Characteristics
Appearance of "rancid" odors and flavors, chromatic alterations due to enzymatic browning and potential microbial proliferation.
Nutritional Value
Degradation of essential nutrients, such as fat-soluble vitamins.
Today, food industries are decisively focusing on natural antioxidants to preserve sensory quality, maintain nutritional value, and extend the shelf life of products.
Information Notes:
Science and Nature
Gli antiossidanti rappresentano un meccanismo di difesa cellulare fondamentale. Chimicamente, sono agenti con un potenziale di riduzione negativo, capaci di donare ai radicali liberi gli elettroni mancanti, ripristinando così l'equilibrio chimico del sistema.
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La maggior parte degli antiossidanti conosciuti appartiene al regno vegetale.
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Le piante sintetizzano questi composti per scopi fisiologici vitali:​
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Difesa contro parassiti e agenti tossici.
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Protezione dagli stress ambientali e dai raggi ultravioletti.
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Poiché il corpo umano non sempre li produce in quantità sufficiente, questi composti devono essere introdotti attraverso la dieta per esercitare la loro azione protettiva.
Trend di Mercato
e Innovazione
The global antioxidant market is constantly expanding. This growth is driven by a clear shift in consumer preferences, which are increasingly oriented towards:
Clean Label: The desire for "clean" labels and natural ingredients.
Convenience Food: The demand for ready-to-eat foods that maintain high quality and wholesomeness.
Functional Products: Foods that offer scientifically proven health benefits.
Product innovation and the expansion of production capacity among the industry's leading players are accelerating the transition to plant-based products. Natural extracts are now the true protagonists of this growth, meeting the dual needs of technological efficacy and food safety.