A method by which to maintain the flavor and color of foods are known as antioxidants , which may be present in a natural or artificial. They allow the oxidation is slower. Foods with antioxidants are maintained in good condition longer and allow them to be unfit for consumption, avoiding rancidity, unpleasant tastes and odors, discoloration of fruits and autoxidation.
Natural antioxidants ascorbic acid
The (vitamin C) is a natural antioxidant and is present in many citrus fruits and can be added to other foods to preserve them. For example, a simple way to keep apples and pears from turning brown is to add a few drops of lemon juice, its color will remain intact.
The tocopherols with other antioxidants and belong to the family of vitamin E, found primarily in nuts, sunflower seeds, corn and soybean sprouts. Are important for the conservation of vegetable oils and margarine.
artificial antioxidants
artificial antioxidants One of the most important is the gelato, which is added to vegetable oils and margarine to prevent them from going rancid .
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