Agriculture Reference
In-Depth Information
5.4 Future trends
As consumers drift toward natural additives in their preferences, and simultaneously
become more demanding in terms of better quality, the issue of stabilizing foods
becomes more challenging. The replacement of hydrogenated fats with
polyunsaturated healthy, yet less oxidatively stable, alternatives, and the
lengthening of the transportation channels make it necessary to come up with
novel strategies to stabilize food using completely safe, naturally derived
antioxidants. While functionality is important, polarity and delivery can also be
key players. Mixtures of multifunctional antioxidant components will need to be
tailored with respect to their physical properties in order to control oxidation in
foods at multiple phases of the complex food matrix. Signifi cant advances in our
capabilities will be required to meet the challenges of the future. Considerable
research is currently being performed in this area and such formulations are,
therefore, near at hand.
5.5 References
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