Year: 2025
Type: article
Abstract: Lipid oxidation is a major factor in food quality deterioration, leading to reduced nutritional value, off-flavours, and shorter shelf life, and is one of the major challenges facing the food industry worldwide. The production and use of natural antioxidants recovered from food by-products that have a high ability to inhibit lipid oxidation could have profound effects on improving food quality. These by-products, which are rich in bioactive compounds such as polyphenols, flavonoids, carotenoids, and tocopherols, play an important role in scavenging free radicals, chelating metal ions, and delaying the formation of peroxides. This review explores the potential of natural antioxidants derived from fruit peels, vegetable pomace, cereal bran, dairy by-products, and seafood residues in enhancing oxidative stability in various food systems, including oils, meats, and dairy products, and provides a comprehensive understanding of the potential of antioxidants recovered from food by-products in preventing lipid oxidation. However, there are serious obstacles, such as improving budget-friendly extraction techniques for the production and use of natural antioxidants extracted from lipid oxidation inhibitor by-products. Future research tackling these difficulties could open up suitable ways to utilize the complete capacity of natural antioxidants in industrial utilizations and sustainable food systems.
Authors: Mahsa Momayezhaghighi, Anna Lante
Institution: University of Padua
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W4411817205