The Food Industry

Should be encouraged to use spices and herbs typical of the Mediterranean diet in the food industry. Researchers at the University Miguel Hernandez (UMH), Elche, Hana published a paper in the latest issue of Flavour and Fragrance Journal which studied the antioxidant properties of spices and herbs traditionally used. Oregano (‘Origanum vulgare’), thyme (‘thymus vulgaris’), rosemary (‘officers rosmarinus cinalis) and sage (‘ sage cinalis officials ‘) all have antioxidant effects, but the nail (‘ Syzygium aromaticum ‘), Asian spice, the best studied antioxidant due to its high content of phenolic compounds. Juana Fernandez-Lopez, an author of the study and researcher at the UMH, said “the five antioxidants methods tested, the nail has the highest capacity to donate hydrogen, a good reduction of lipid peroxidation and increased reducing power of iron.

” “The results reveal that the use as natural antioxidants of especiasa or extracts is feasible for the food industry, provided that the organoleptic characteristics of food is not affected,” said the researcher, noting that these substances are “a high capacity antioxidant and could induce beneficial health effects. ” The aim of this study is to incorporate food, particularly meat products, these spices as natural antioxidants. “Lipid oxidation is one of the leading causes of food spoilage, which entails a significant loss of nutritional value, and a loss of sensory quality,” said Fernandez-Lopez. This alteration results in a decrease in the life of the food. To avoid this deterioration, industry Food used synthetic antioxidants in their formulations. However, due to its chemical nature, have been questioned for their possible toxicity and side effects. For this reason, there is increasing interest in the application of substances of plant origin (spices, medicinal and aromatic plants), with potential antioxidant activity to replace synthetic antioxidants by “natural” substances.

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