Thesis Abstract

The abstract for the thesis on "Investigation of the potential use of natural antioxidants in preventing lipid oxidation in food products" is as follows This thesis explores the utilization of natural antioxidants as a strategy to inhibit lipid oxidation in food products. Lipid oxidation in food leads to deterioration of quality, development of off-flavors, and potential health risks due to the formation of harmful compounds. The research commences with an introduction highlighting the significance of the study, followed by a comprehensive review of relevant literature focusing on the properties and mechanisms of natural antioxidants in preventing lipid oxidation. The methodology chapter elucidates the experimental design, sample preparation, and analytical techniques employed to evaluate the efficacy of natural antioxidants in different food matrices. Findings from the study reveal the varying effectiveness of selected natural antioxidants, such as tocopherols, polyphenols, and carotenoids, in inhibiting lipid oxidation in different food systems. Results demonstrate the potential of these natural compounds to delay the onset of oxidation, reduce formation of oxidative by-products, and extend the shelf life of food products. The discussion chapter critically analyzes the results, discusses the underlying mechanisms of antioxidant action, and explores practical implications for food industry applications. The research contributes to the understanding of the role of natural antioxidants in food preservation and provides insights into the development of antioxidant-rich formulations to enhance the stability and quality of food products. The study concludes with a summary of key findings, implications for future research, and recommendations for the utilization of natural antioxidants to mitigate lipid oxidation in food systems. Overall, this thesis underscores the importance of natural antioxidants as promising additives for improving the oxidative stability of food products, thereby offering potential benefits for both consumers and the food industry.

Thesis Overview

The project titled "Investigation of the potential use of natural antioxidants in preventing lipid oxidation in food products" aims to explore the effectiveness of natural antioxidants in inhibiting lipid oxidation in various food products. Lipid oxidation is a major concern in the food industry as it leads to off-flavors, rancidity, and deterioration of nutritional quality. Natural antioxidants derived from plant sources have gained significant attention as potential alternatives to synthetic antioxidants due to their perceived health benefits and consumer preferences for natural ingredients. The research will begin with a comprehensive review of the literature on lipid oxidation, antioxidants, and their mechanisms of action. This will provide a solid foundation for understanding the role of antioxidants in preventing lipid oxidation and the potential benefits of using natural sources over synthetic additives. The methodology will involve conducting experiments to evaluate the antioxidant activity of selected natural compounds in different food matrices. Various analytical techniques will be employed to assess the extent of lipid oxidation and the efficacy of natural antioxidants in inhibiting oxidative processes. Factors such as concentration, temperature, and storage conditions will be investigated to determine their impact on antioxidant performance. The findings from the research will be critically analyzed and discussed in detail in Chapter Four. This chapter will present the results of the experiments, highlight the key observations, and compare the effectiveness of natural antioxidants with synthetic counterparts. The discussion will also address any limitations encountered during the study and provide insights for future research directions. In conclusion, the project will summarize the main findings and implications of using natural antioxidants in preventing lipid oxidation in food products. The significance of the study lies in its potential to contribute to the development of healthier and more sustainable food products by harnessing the antioxidant properties of natural sources. Overall, this research aims to shed light on the practical applications of natural antioxidants in the food industry and pave the way for the formulation of antioxidant-rich food products that meet consumer demands for safe and high-quality nutritional options.