CHAPTER 14 - Using Natural Plant Extracts to Delay Lipid Oxidation in Foods

Abstract

Auto oxidation of unsaturated fatty acids forms volatile compounds that cause rancidity, which changes the color, flavor, and odor of foods. These changes significantly impact purchasing decisions made by consumers. Currently, consumer preferences trend toward more natural products and ingredients that are perceived as more easily recognizable on labels. Consumer demand is a key driver in the shift from traditional synthetic antioxidants to natural plant extracts, which have antioxidant qualities. It is difficult to meet all consumer demands; however, the goal of reducing oxidation and delivering quality food products can be accomplished using plant-derived extracts from botanicals, such as rosemary, green tea, oregano, and sage. Identifying which natural plant extracts deliver the desired product shelf life requires food manufacturers to consider such aspects as regulatory constraints and the extract's flavor threshold and solubility. This chapter focuses on the use of natural plant extracts to delay lipid oxidation in foods. It discusses various factors motivating the shift from synthetic antioxidants to natural plant extracts, use of natural plant extracts in meat, poultry, and fish, and the hurdles encountered when using plant extracts.