Food Antioxidant Phospholipid, China Manufacturer

Phospholipids' antioxidant properties in food can be evaluated from the following aspects:

1. Antioxidant Mechanism

As a phosphorus-containing lipid, phospholipids exhibit antioxidant effects. Their antioxidant mechanism mainly involves reacting with free radicals to slow down the process of food oxidation and spoilage. They can capture and neutralize free radicals, interrupting the free radical chain reactions and preventing the oxidation and degradation of lipids, proteins, and other components in food.

2. Experimental Evidence of Antioxidant Effect

·EGCG-Phospholipid Complex Study: Research indicates that combining epigallocatechin gallate (EGCG) with phospholipids to form a complex significantly enhances its antioxidant capacity. Measured by methods such as DPPH, FRAP, and TEAC, the in vitro antioxidant activity of the EGCG-phospholipid complex is significantly higher than that of vitamin E (VE). Additionally, this complex shows a notable inhibitory effect on the oxidation of soybean oil, exhibiting a dose-dependent relationship. After 15 days of storage, its antioxidant effect is significantly better than that of the commonly used antioxidant BHT.

·Effect of Phospholipids on the Oxidative Stability of Peanut Oil: The Schaal oven method was used to evaluate the impact of commercial phospholipids on the oxidative stability of enzyme-extracted peanut oil. Results showed that oil samples with added lecithin or cephalin had lower peroxide values, conjugated diene values, conjugated triene values, and p-anisidine values during storage compared to the blank oil samples without any additives, confirming the antioxidant efficacy of phospholipids on peanut oil.

3. Broad Applicability

Due to their antioxidant properties, phospholipids are widely used in various foods, including margarine, chocolate, bread, buns, pastries, noodles, and milk powder. Appropriate addition to oil-based foods can effectively prevent lipid oxidation and rancidity, enhancing the stability and shelf life of the products.

4. Other Functional Properties

In addition to their antioxidant properties, phospholipids also exhibit dispersibility, softness, thickening effects, low melting point, and high stability. These characteristics allow them to play multiple roles in food processing, improving the overall quality of food.

5. Conclusion

Phospholipids demonstrate significant antioxidant properties in food. By reacting with free radicals and neutralizing them, they effectively prevent food oxidation and spoilage. Their additional functional properties and wide application in food processing make phospholipids a natural, safe, and effective antioxidant with vast potential in the food industry.