Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
An extract from the edible mushroom Flammulina velutipes may prolong the shelf-life of tuna meat, while also stabilising the colour of the meat, suggests new research from Japan.
Extracts from paprika, annatto and marigold, rich in antioxidant carotenoids, could significantly reduce the spoilage due to oxygen of model oil-in-water emulsions, says new research from Greece.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
Wild blueberries have greater antioxidant content than common fruits such as apples, bananas, red grapes and strawberries according to Cornell University researchers.
Natreon continues its expansion in the global market, this week announcing a new partnership that will take its nutraceutical ingredients to Australia and New Zealand.
Israel-based LycoRed has received a US patent for the atherosclerosis-inhibiting properties of its tomato extract, which the firm says adds to the network of support for its ingredient’s heart health benefits.
Australian researchers have designed a nanoparticle one thousandth the width of a human hair, which they say has demonstrated potential to protect antioxidants from destruction in the gut.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of fish meat, suggests a study from Spain.
Avesthagen is hoping to step up its superfruit offerings with the
launch of a new powdered extract derived from an India, which it
claims offers an antioxidant-rich food and cosmetics ingredient for
US manufacturers.
Ingredients supplier Wild has introduced a solution for adding natural antioxidants to light-coloured ice cream and baked goods products without compromising on flavour.
Hydroxytyrosol, a natural polyphenol from olives, may extend the
shelf-life of fish products to the same extent as synthetic
preservatives, suggests new research.
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
Mexican researchers are evaluating the use of cyclodextrins as
carriers for anti-microbial ingredients in fresh-cut products, as
the industry looks to alternatives to chlorine solutions for
preserving fresh-cut vegetables.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
Manufacturers of bakery products looking to reduce levels of
acrylamide can tap into a range of solutions, but polyphenols may
be the most promising, suggests a new review.
Vitiva is launching a new addition to its Vivox range of
rosemary-derived preservatives, aimed at preventing fresh merguez
and chipolata sausages from becoming rancid.
Extracts from the up-and-coming fruit sea buckthorn berries
(Hippophae rhamnoides) could inhibit the oxidation of
unsaturated fatty acids in processed meats, boosting shelf life,
suggests new research.
Low-grade coffee beans - known to adversely affect the quality of
the beverage - may offer extracts with antioxidant potential to
extend the shelf-life of food products, suggests new research from
India.
Tapping into the ongoing trend of sourcing novel ingredients from
processing by-products, researchers from Spain have reported that
onion wastes may be a source of antioxidant and anti-browning
bioactive ingredients.
Beta-carotene, used in foods and beverages as colourants and health
ingredient, can be stabilised by novel nano-scale carriers,
suggests innovative research from Germany.
Using an antioxidant-rich extracts from bamboo leaf and green tea
could reduce the formation of acrylamide in an asparagine-glucose
model system heated by microwave, according to a new study.
The microalgae Chlorella vulgaris could be a rich source
of extractable antioxidants, and provide potent alternatives to
synthetics like butylhydroxyanisole (BHA) and butylated
hydroxytoluene (BHT), suggests new research form Spain.
Extracts from pomegranate peel can stabilise sunflower oil and
protect it form deterioration associated with heating, suggests a
new study from Pakistan.
Polyphenol-rich extracts from grape seed has potential as a natural
antioxidant in chicken meat, and could reduce the pro-oxidative
effects of salt, suggests new research.
'Antioxidants' crop up every where, from beverage cans to cereal
packets. But industry must wake up to over use of the antioxidant
tag before the term loses meaning for consumers.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Tapping into the ever-growing search for natural antioxidants to
prolong the shelf-life of foods, researchers from Portugal report
that the leaves, flowers, and skins of chestnuts could be added to
the list.
Stevia, the natural sweetener causing a whirlwind of interest
around the globe, could also be a rich source of antioxidants and
may protect against DNA damage and cancer, says a study from India
published yesterday.
A big handful of almonds every day could boost the antioxidant
defences of smokers, a group at risk of low antioxidant levels due
to higher oxidative stress, by up to 35 per cent, says a joint
Chinese-US study.
Natural extracts from olive and grape showed better anti-microbial
activity against a bacteria and yeast than three synthetic
antioxidants, showing their potential as food preservatives, says a
new study.
The Soil Association has declared the elimination of synthetic
antioxidants in its certified organic fish feeds, giving a new
layer of assurance to consumers who wish to purchase organic
produce.
Antioxidant testing of nutrients has taken a leap forward as
Cornell University scientists report a new assay that moves the
quantification of antioxidant activity from the test tube to
measuring bioactivity inside cells.
Natural extracts company Vitiva has announced its global launch of
a clean label preservative for processed fresh meat that protects
it from rancidity and undesirable organoleptic changes.
The humble caper, a small addition to the Mediterranean plate, is a
rich source of antioxidants, and exhibits protective benefits even
when consumed in the small concentrations used for flavouring, says
a new study from Italy.
Traditional herbal medicines from India may also offer a novel
source of antioxidants for the food industry for boosting both the
shelf-life and nutritional content of food, according to a new
review.
Tea, seemingly always in the headlines for its potential health
benefits, could also offer an interesting source of food
preservatives, Chinese researchers report.
The antioxidant capacity of fresh fruit and vegetables does not
decrease during storage, and the polyphenol content even increases,
suggests new research.