Thesis Abstract

Abstract
The preservation of food products is a critical aspect of the food industry to ensure consumer safety and prolong shelf life. Lipid oxidation is a major concern in food products as it leads to deterioration of quality, loss of nutritional value, and development of off-flavors. Natural antioxidants have gained attention as potential alternatives to synthetic antioxidants due to their perceived safety and health benefits. This thesis investigates the efficiency of natural antioxidants in preventing lipid oxidation in food products. The study begins with a comprehensive review of the literature on lipid oxidation, antioxidants, and their mechanisms of action. Various natural antioxidants, such as tocopherols, polyphenols, and carotenoids, are discussed in terms of their sources, properties, and potential applications in food preservation. The research methodology section outlines the experimental design, sample preparation, and analytical methods used to evaluate the antioxidant activity of selected natural antioxidants in different food matrices. The study includes both in vitro and in situ assays to assess the ability of natural antioxidants to inhibit lipid oxidation under various conditions. The findings of the study reveal the effectiveness of certain natural antioxidants in preventing lipid oxidation in food products. Factors such as antioxidant concentration, composition of the food matrix, and storage conditions influence the antioxidant activity. The results provide valuable insights into the potential applications of natural antioxidants in food preservation and offer practical recommendations for the food industry. In conclusion, this thesis contributes to the growing body of knowledge on natural antioxidants and their role in preventing lipid oxidation in food products. The significance of this research lies in the potential for developing healthier and more sustainable food preservation strategies. Further research is needed to explore the synergistic effects of combining different natural antioxidants and to optimize their application in various food systems. Keywords lipid oxidation, natural antioxidants, food preservation, tocopherols, polyphenols, carotenoids, antioxidant activity, food matrix, shelf life, oxidative stability, health benefits.

Thesis Overview

The project "Investigating the efficiency of natural antioxidants in preventing lipid oxidation in food products" aims to address the crucial issue of lipid oxidation in food products and explore the potential of natural antioxidants in inhibiting this process. Lipid oxidation is a major concern in the food industry as it leads to the deterioration of food quality, resulting in off-flavors, rancidity, and reduced nutritional value. Natural antioxidants derived from plant sources have gained significant attention due to their perceived health benefits and potential to extend the shelf life of food products without the use of synthetic additives. This research will delve into the mechanisms of lipid oxidation and the role of antioxidants in preventing this process. The study will evaluate the effectiveness of various natural antioxidants, such as vitamin E, polyphenols, and carotenoids, in inhibiting lipid oxidation in different food matrices. The project will involve experimental investigations to assess the antioxidant activity of selected natural compounds and their ability to protect lipids from oxidation under different storage conditions. Furthermore, the research will explore the interactions between antioxidants and lipid substrates, as well as the impact of processing techniques on antioxidant stability and efficacy. By understanding the underlying mechanisms of lipid oxidation and the behavior of natural antioxidants in food systems, this study aims to provide valuable insights for food manufacturers seeking alternative strategies to enhance the oxidative stability of their products. Overall, this project seeks to contribute to the advancement of knowledge in the field of food science and technology by elucidating the potential of natural antioxidants as effective inhibitors of lipid oxidation in food products. The findings of this research are expected to have practical implications for the food industry, leading to the development of healthier and more stable food products for consumers.