SCIENTIFIC JUSTIFICATION FOR THE USE OF ANTIOXIDANTS IN FOOD TECHNOLOGY: METHODS OF EXTENDING SHELF LIFE AND IMPROVING NUTRITIONAL QUALITY

Abstrak:

This article discusses the scientific rationale for using antioxidants in food technology to extend product shelf life and improve nutritional quality. Oxidative reactions are among the primary causes of food deterioration, affecting flavor, color, texture, and nutrient stability. Antioxidants play a crucial role in preventing lipid oxidation and maintaining the sensory and nutritional properties of food products. This paper analyzes both natural and synthetic antioxidants, their mechanisms of action, and the latest technological applications in food preservation. The study concludes that the strategic use of antioxidants, particularly from natural sources, significantly enhances food stability, safety, and quality, supporting sustainable production and consumer health.