Investigating the efficiency of natural antioxidants in preventing lipid oxidation in food products.

Thesis Abstract

Abstract
The preservation of food products is a critical aspect of the food industry to ensure consumer safety and prolong shelf life. Lipid oxidation is a major concern in food products as it leads to deterioration of quality, loss of nutritional value, and development of off-flavors. Natural antioxidants have gained attention as potential alternatives to synthetic antioxidants due to their perceived safety and health benefits. This thesis investigates the efficiency of natural antioxidants in preventing lipid oxidation in food products. The study begins with a comprehensive review of the literature on lipid oxidation, antioxidants, and their mechanisms of action. Various natural antioxidants, such as tocopherols, polyphenols, and carotenoids, are discussed in terms of their sources, properties, and potential applications in food preservation. The research methodology section outlines the experimental design, sample preparation, and analytical methods used to evaluate the antioxidant activity of selected natural antioxidants in different food matrices. The study includes both in vitro and in situ assays to assess the ability of natural antioxidants to inhibit lipid oxidation under various conditions. The findings of the study reveal the effectiveness of certain natural antioxidants in preventing lipid oxidation in food products. Factors such as antioxidant concentration, composition of the food matrix, and storage conditions influence the antioxidant activity. The results provide valuable insights into the potential applications of natural antioxidants in food preservation and offer practical recommendations for the food industry. In conclusion, this thesis contributes to the growing body of knowledge on natural antioxidants and their role in preventing lipid oxidation in food products. The significance of this research lies in the potential for developing healthier and more sustainable food preservation strategies. Further research is needed to explore the synergistic effects of combining different natural antioxidants and to optimize their application in various food systems. Keywords lipid oxidation, natural antioxidants, food preservation, tocopherols, polyphenols, carotenoids, antioxidant activity, food matrix, shelf life, oxidative stability, health benefits.