The deterioration of fats and oils in foods is responsible for rancid odors and flavors, and leads to decrease in nutritional quality and safety due to the formation of secondary potentially toxic compounds. The addition of antioxidants is used to preserve flavour, color and to avoid vitamin destruction. Nevertheless, toxicological effects and consumer preference for natural products have resulted in an increased interest in the use and research on natural antioxidants. Microbial activity, a primary cause of deterioration of many foods, often is responsible for the loss of quality and safety. Currently there is a growing interest in using natural antibacterial compounds for the preservation of foods. This work was undertaken to explore the potential of some different parts of fruits and vegetables materials as sources of powerful natural antioxidants and antibacterial. The peels, seeds and pulps of 10 kinds of fruits and vegetables commonly consumed and grown in Italy were used.
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