Production of Natural Antioxidant Rich Food Products (Bread, Tofu & Curd) – An Alternate to Synthetic Food Products

Abstract

Antioxidants are important compounds that are used in the cosmetics and food industries. They are used in food processing industries as additives to inhibit oxidation, to enhance the shelf life of the food products, smell, flavour, etc. There are different types of antioxidants. Recent studies show that synthetic antioxidants like BHA, BHT and propyl gallate which are used commonly in food processing industries can have side effects on human health. Most fruits and vegetables are rich in antioxidants which are beneficial for our health. The objective of this review work is therefore to use natural antioxidants from fruits and vegetables instead of synthetic antioxidants to enhance the shelf-life of food products. In the study, apple peels, beetroot peels and green coffee beans were used as natural sources of antioxidants. Among the three extracts, apple peels exhibited the highest percentage of antioxidant yield of 16.4%, followed by beetroot peels (12.5%) and green coffee beans had the lowest yield (8.4%). Phenolic and flavonoid content was also highest in apple peels (71.56 mg/mL and 54.80 mg/mL respectively). Green coffee beans had higher phenol and flavonoid content than beetroot peels (62.97 mg/mL > 51.17 mg/mL and 12.22 mg/mL >4.70 mg/mL respectively). The natural extracts were then used in tofu, curd and bread for enhancing their shelf-life by preventing and decreasing peroxide formation. Thus, natural antioxidants can be used to enhance shelf-life of food products and may impart health benefits when consumed in comparison with synthetic antioxidants.