New Antioxidants

Antioxidants are added to foods to prevent lipid oxidation. Several commercially available antioxidants are synthetic (e.g. BHT and propyl gallate), and only few natural antioxidants are commercially available (e.g. Vit E and C).

Synthetic antioxidants are problematic due to their potential adverse health effects. Both industry and consumers therefore request natural antioxidants, and there is a need for more efficient antioxidants than those currently available on the market.

The National Food Institute carries out research on antioxidants from different natural sources such as potato peel, seaweed, aquatic bacteria and fish peptides. Antioxidants are extracted from these sources and characterised. Moreover, their effect in different food systems is investigated.

The Institute also investigates the possibilities of improving the effect of natural antioxidants by modifying their chemical structure using chemical or enzymatic methods.

Collaboration

Professor MSO Charlotte Jacobsen
Post doc Sabeena Farvin
Research Assistant Ann-Dorit Moltke Sørensen