International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Utilization of natural antioxidant food processing waste material for oxidative stabilization of Ghee


Prerna Srivastava, Neetu Singh

The growing interest in the replacement of synthetic food antioxidants has led to multiple investigations in the field of naturally-sourced antioxidants. The search for cost-efficient natural antioxidants has led to the exploration with raw materials of residual origin. The present introduction of lipid oxidation and the antioxidant mechanisms, as well as the most recent research on the recovery and utilization of food processing wastes. Most studies found high levels of compounds with antioxidant activities in waste materials, encompassing a wide category of fruits and vegetables, roots and tubers, grains and seeds. Bioactive compounds found in granules, pallets and powder (peels of banana, apple, pomegranate, orange and tulsi leaves).
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