Natural antioxidants are promising for baked goods 

The failure of food due to oil oxidation is the same as the spoilage caused by microorganisms, which is an important reason for shortening the shelf life of food

Classified according to the main active ingredients contained, natural antioxidants include plant polyphenols, vitamins, pigments, amino acids and peptides, and zinc and selenium and other reducing trace elements: plant polyphenols (such as tea polyphenols, Marrow extract, bamboo leaf extract, licorice extract, grape seed extract, soybean isoflavones, etc.

When choosing natural antioxidants, the following points are worth noting: First, pay attention to the content of the main active ingredients in natural antioxidants.

When using natural antioxidants, pay attention to the following points: First, pay attention to changes in the use environment.

The chemical components of natural antioxidants are extremely diverse, and the mechanism of action of their components is also very complex

In conclusion, natural antioxidants have a lot to offer in extending the shelf life of foods

(Lin Hong)

"China Food News" (version 05, October 18, 2021)

(Editor-in-charge: Bao Xiaotie)