The Implications of Replacing Synthetic Antioxidants with Natural Ones in the Food Systems

Abstract

Antioxidants are substances that delay/prevent the autoxidation process of other compounds or neutralize free radicals which are applicable in food processing industries to hinder oxidation, enhance flavor, aroma and color. Types of antioxidants include synthetic and natural ones as the major types, and others as endogenous, exogenous, dietary antioxidants etc. Whereas synthetic antioxidants are products of artificial synthesis, natural antioxidants are products of natural synthesis occurring in plants, animals, and also in bacteria. Though synthetic antioxidants have been associated with side effects that affect health at the long term, their usage in food system was higher from the inception of applications of antioxidants as food preservatives. Hence, the increasing suggestion of their replacement with the natural ones, which the literature associated with benefits like enhancement of food quality, broadening orientations of food to include health interest, promotion of eco-friendly food system/circular economy, processing more composite foods for maximum exploitation of natural antioxidants, in addition to, repositioning food systems as means of reducing/preventing occurrences of some chronic diseases. The replacement may promote interest in increasing values derivable from food systems and facilitate the accomplishment of food safety and food security in every society that makes it part of its food policy.