Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky...
Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.
The rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study.
Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.
The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Formulating açai products with extracts from rooibus tea may enhance the colour and improve the stability of açai’s healthy components, suggests a new study from Texas.
Slovenian firm Vitiva has received US organic certification for its rosemary extract lines AquaRox and Inolens, which are used in foods, supplements and cosmetics products for their antioxidant and antimicrobial properties.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Conclusions that supplements of vitamins C and E may blunt the positive effects of exercise are a "gross over extrapolation of the experimental findings", says a nutrition expert.
Kemin is introducing a new blend of rosemary and green tea extracts in Europe and Asia, which it says work together to neutralise each others’ distinctive flavours and can help retain an appealing colour and flavour of meat products.
Vitiva is leveraging the trend in natural, fresh ready-meals in marketing its Vivox rosemary-derived preservative, claiming tests suggest it can prevent rancid flavours in meat-based ready meals.
An extract from the edible mushroom Flammulina velutipes may prolong the shelf-life of tuna meat, while also stabilising the colour of the meat, suggests new research from Japan.
Extracts from paprika, annatto and marigold, rich in antioxidant carotenoids, could significantly reduce the spoilage due to oxygen of model oil-in-water emulsions, says new research from Greece.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
Fresh evidence from researchers in the US suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets.
Dansico says it has strengthened its hand within the market for polyphenol-rich ingredients through a new cooperation to globally supply a range of grape extracts.
Polyphenol-rich extracts from grape seed have potential as a natural antioxidant in meat patties, reducing rancidity but not affecting the colour of the meat, says a new study.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
An extract from the edible mushroom Flammulina velutipes may stabilise the natural colour of meat, according to new research from Japan published today.
Wild blueberries have greater antioxidant content than common fruits such as apples, bananas, red grapes and strawberries according to Cornell University researchers.
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
Water soluble extracts from Mexican oregano incorporated into soy protein isolate (SPI) films enhance their radical scavenging capabilities, claims a new study.
A study indicates that bergamot juice could be used to fortify fruit juice in place of synthetic additives, opening up a potential new use for a by-product of the essential oil industry.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of fish meat, suggests a study from Spain.
Avesthagen is hoping to step up its superfruit offerings with the
launch of a new powdered extract derived from an India, which it
claims offers an antioxidant-rich food and cosmetics ingredient for
US manufacturers.
Ingredients supplier Wild has introduced a solution for adding natural antioxidants to light-coloured ice cream and baked goods products without compromising on flavour.
Hydroxytyrosol, a natural polyphenol from olives, may extend the
shelf-life of fish products to the same extent as synthetic
preservatives, suggests new research.
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
Mexican researchers are evaluating the use of cyclodextrins as
carriers for anti-microbial ingredients in fresh-cut products, as
the industry looks to alternatives to chlorine solutions for
preserving fresh-cut vegetables.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
Manufacturers of bakery products looking to reduce levels of
acrylamide can tap into a range of solutions, but polyphenols may
be the most promising, suggests a new review.
Vitiva is launching a new addition to its Vivox range of
rosemary-derived preservatives, aimed at preventing fresh merguez
and chipolata sausages from becoming rancid.
Extracts from the up-and-coming fruit sea buckthorn berries
(Hippophae rhamnoides) could inhibit the oxidation of
unsaturated fatty acids in processed meats, boosting shelf life,
suggests new research.
Low-grade coffee beans - known to adversely affect the quality of
the beverage - may offer extracts with antioxidant potential to
extend the shelf-life of food products, suggests new research from
India.
Tapping into the ongoing trend of sourcing novel ingredients from
processing by-products, researchers from Spain have reported that
onion wastes may be a source of antioxidant and anti-browning
bioactive ingredients.
Beta-carotene, used in foods and beverages as colourants and health
ingredient, can be stabilised by novel nano-scale carriers,
suggests innovative research from Germany.
Using an antioxidant-rich extracts from bamboo leaf and green tea
could reduce the formation of acrylamide in an asparagine-glucose
model system heated by microwave, according to a new study.
The microalgae Chlorella vulgaris could be a rich source
of extractable antioxidants, and provide potent alternatives to
synthetics like butylhydroxyanisole (BHA) and butylated
hydroxytoluene (BHT), suggests new research form Spain.
Extracts from pomegranate peel can stabilise sunflower oil and
protect it form deterioration associated with heating, suggests a
new study from Pakistan.
Polyphenol-rich extracts from grape seed has potential as a natural
antioxidant in chicken meat, and could reduce the pro-oxidative
effects of salt, suggests new research.
'Antioxidants' crop up every where, from beverage cans to cereal
packets. But industry must wake up to over use of the antioxidant
tag before the term loses meaning for consumers.