Abstract
The food and feed industries have long recognized the usefulness of antioxidants for improving the shelf life of various products. Lipid oxidation is one of the most significant quality-deterioration processes in lipid-containing foods and synthetic antioxidants are routinely used to retard the oxidation process. However, some consumers have concerns about the safety of these synthetic antioxidants. Consequently, there is growing interest in using plant-derived natural extracts that exhibit potential antioxidant activity to replace or minimize the use of chemical antioxidants. Consumers now demand clean labels with no artificial ingredients and retailers expect longer shelf lives and more stability and food processors can meet the needs of both groups by using plant-derived natural extracts. Rosemary and green tea extracts are the most important commercially available natural extracts that exhibit antioxidant properties. This chapter discusses the antioxidant mechanisms, processing, and application of rosemary and green tea extracts in foods.
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