Extending product shelf life

The importance of antioxidants in animal nutrition

Antioxidants play a crucial role in extending the shelf life of foods and feeds, preventing oxidative damage and reducing their degradation. Oxidation is a chemical process that can lead to the deterioration of food and feed, causing rancidity, alteration of palatability, and a decrease in nutritional value. Antioxidants are natural or synthetic compounds that can prevent or slow down oxidation, improving the quality and safety of foods and feeds. There are different types of antioxidants commonly used in the food and feed industry, including natural antioxidants such as tocopherols and rosemary extract, as well as synthetic antioxidants such as BHA, BHT, and Propyl Gallate. Natural antioxidants are preferred over synthetic ones because they are generally considered safer and healthier for consumption. One of the main advantages of antioxidants in foods and feeds is their ability to prevent lipid oxidation. Lipids, such as oils and fats, are highly susceptible to oxidation, causing rancidity and unpleasant tastes. By adding antioxidants to foods and feeds, lipid oxidation can be prevented or slowed down, increasing shelf life and improving quality.

In addition to preventing oxidation and preserving nutritional value, antioxidants can also improve the safety of foods and feeds. Some antioxidants, such as rosemary extract and green tea extract, have demonstrated antimicrobial properties that can prevent the growth of harmful bacteria and fungus in foods and feeds, reducing the risk of foodborne illness.

It is important to note that the effectiveness of antioxidants in foods and feeds depends on several factors, including the type and concentration of the antioxidant, as well as the specific conditions of the product. Therefore, it is essential to carefully select and use the appropriate antioxidants for the specific application and ensure that the concentration is within safe and effective limits.

By preventing oxidation, preserving nutritional value, and improving safety, antioxidants can extend shelf life and improve the quality of food and feed products. Natural antioxidants, such as tocopherols and rosemary extract, are preferred over synthetic antioxidants because they are safer and healthier for consumption.

CFS Europe’s strengths with NaSure®

From nature NaSure®

The synergistic effect obtained from the combination of rosemary extract (carnosic acid) and tocopherols guarantees natural product stability. CFS Europe’s rosemary extract is carefully controlled in terms of purification, solubility, and low impact on palatability.

XTENDRA®: XXL protection

Products based on ascorbyl palmitate combined with natural tocopherols provide an interesting alternative for antioxidant protection of melted fats and oils and low-moisture products. Additionally, they can be combined with more traditional antioxidants to increase activity.

CFS Europe: a longlife partner for a longer shelf-life www.cfseuropespa.com