Page 308 - Natural Antioxidants, Applications in Foods of Animal Origin

Application of Natural Antioxidants in Dairy Foods 287
VetBooks.ir TABLE 7.2 (Continued)

Product Natural Antioxidant Form Reference
Berry polyphenols -Do- Sun-Waterhouse et
al. (2013)
Pomegranate peel -Do- El-Said et al. (2014)
Strawberry polyphenol -Do- Singh et al. (2013)
Cheese Rosemary -Do- Gad and Abd El-
Salam (2010)
Paneer Pomegranate, lemon, -Do- Singh and Immanuel
and orange peels (2014)
Sandesh Beet (Beet vulgaris), mint -Do- Bandyopadhyay et al.
(Mentha spicata L.), and (2007)
ginger (Zingiber officinale
L.)

7.10 CONCLUSION
Milk and milk products are considered to be complete food due to the
presence of almost all the macro and micronutrients; and thus are also
regarded as an indispensable part of the diet. However, due to the presence
of several oxidants, they are prone to oxidation in spite of the presence
of naturally occurring antioxidants. Hence, addition of antioxidants into
the dairy products is gaining importance these days. The most widely used
synthetic antioxidants in food (BHT and BHA) are very effective in their
role as antioxidants but their use in food products has been failing off due
to their instability, as well as due to the suspected action as promoters of
carcinogenesis. Consequently, there has been considerable interest in the
use of natural antioxidants on account of safety and acceptability. Most
of the naturally occurring antioxidants not only do keep the food stable
against oxidation but can also be effective in controlling microbial growth.
However, better understanding of the role of natural antioxidants on food
stability and human health is required; and toxicological studies are mainly
carried out to establish the no-effect level for an acceptable daily intake for
humans as the origin of the antioxidant from a natural source does not prove
its assumed safety.