Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Derleme MakaleAçık Erişim2025Scopus SJRQ1Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions
Yildiz, Aysun Yurdunuseven; Öztekin, Sebahat; Anaya, Katya
The stability of edible oils significantly influences their quality, safety, and shelf life. While synthetic antioxidants have traditionally been used, the growing consumer interest in food safety and sustainability has shifted focus towards natural alternatives. Plant-derived antioxidants offer a promising solution, enhancing oxidative stability while meeting clean-label demands. This review examines recent advancements in using plant-derived antioxidants, such as extracts, essential oils, and agro-industrial by-products, to inhibit lipid peroxidation and improve edible oils' oxidative and thermal stability. Natural antioxidants from peels, seeds, spices, fruits, and vegetables effectively reduce hydrolysis, polymerization, and secondary oxidation products. Despite their potential, challenges remain, including impacts on sensory attributes, regulatory compliance, and the need for standardized extraction and application protocols. Addressing these limitations can advance sustainable food preservation and encourage the integration of natural antioxidants in the food industry, contributing to a more sustainable economy and shelf life.
AtıfScopus51WoS51
İncele - Kitap BölümüYalnız künye2022Regulation of Natural Food Additives
Öztekin, Sebahat; Anaya, Katya; Yurdunuseven-Yildiz, Aysun
The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and provide better guidance to the food industry, regulatory agencies must propose precise definitions and establish safe limits of use for additives of natural origin. In this book chapter, we discuss the lack of specific regulations for natural additives and list the substances currently approved by two important regulatory agencies in the globe: the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) from the United States. Other regulatory documents from Asia, Australia, and South America are briefly mentioned. Clearly, there is a need for an international regulatory consensus to minimize ambiguity around the term ʼnatural’ with a better understanding of what the term “natural” meant and how it can be applied to food labelling and international trade.
AtıfScopus15OpenAlex9İncele