{"id":5972,"date":"2024-08-05T15:12:06","date_gmt":"2024-08-05T15:12:06","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=5972"},"modified":"2024-08-05T15:12:06","modified_gmt":"2024-08-05T15:12:06","slug":"antioxidant","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/antioxidans\/","title":{"rendered":"Milyen gyakori antioxid\u00e1nsokat haszn\u00e1lnak az \u00e9lelmiszer-el\u0151\u00e1ll\u00edt\u00e1sban?"},"content":{"rendered":"<h1><strong>Kezdj\u00fck azzal, hogy mi az oxid\u00e1ci\u00f3:<\/strong><\/h1>\n<p>A feldolgoz\u00e1s vagy t\u00e1rol\u00e1s sor\u00e1n az \u00e9lelmiszerekre k\u00f6nnyen hat a h\u0151m\u00e9rs\u00e9klet, a f\u00e9ny, az oxig\u00e9n, a f\u00e9mek \u00e9s az enzimek, \u00e9s oxid\u00e1ci\u00f3 k\u00f6vetkezik be. Az \u00e9lelmiszer leveg\u0151vel val\u00f3 \u00e9rintkez\u00e9se, mivel a leveg\u0151 oxig\u00e9nt tartalmaz, az \u00e9lelmiszer egyes \u00f6sszetev\u0151i k\u00f6nnyen oxid\u00e1l\u00f3dnak, majd elsz\u00ednez\u0151d\u00e9st, avasod\u00e1st vagy roml\u00e1st eredm\u00e9nyeznek.<\/p>\n<p>T\u00e9ny, hogy az \u00e9lelmiszer \u00e9s a l\u00e1nyok, k\u00e9t m\u00f3dja annak, hogy \"anti-aging\" (oxid\u00e1ci\u00f3), a <strong>\"k\u00fcls\u0151\" fizikai m\u00f3dszer,<\/strong> a <strong>k\u00e9miai m\u00f3dszer \"bels\u0151\"!<\/strong><\/p>\n<p><strong>Fizikai m\u00f3dszer<\/strong> \u00e1ltal\u00e1ban g\u00e1zmentes\u00edt\u00e9st, lez\u00e1r\u00e1st, f\u0171t\u00e9si eszk\u00f6z\u00f6ket haszn\u00e1lnak a min\u0151s\u00e9g \u00e9s stabilit\u00e1s meg\u0151rz\u00e9se \u00e9s a tart\u00f3s\u00edt\u00e1s meghosszabb\u00edt\u00e1sa \u00e9rdek\u00e9ben.<\/p>\n<p>P\u00e9ld\u00e1ul, l\u00e1tjuk a v\u00e1kuum \u00e9lelmiszer vagy a nitrog\u00e9nnel t\u00f6lt\u00f6tt \u00e9lelmiszerek csomagol\u00e1sa (a leggyakoribb mindenf\u00e9le burgonya chips).<\/p>\n<p><strong>K\u00e9miai m\u00f3dszer<\/strong> (bels\u0151) az, amit gyakran antioxid\u00e1nsoknak nevez\u00fcnk, \u00e9s amit az \u00e9lelmiszer-feldolgoz\u00e1s sor\u00e1n adnak hozz\u00e1.<\/p>\n<p>Az \u00e9lelmiszer-antioxid\u00e1nsok az \u00e9lelmiszerek oxid\u00e1ci\u00f3j\u00e1nak megakad\u00e1lyoz\u00e1s\u00e1ra vagy k\u00e9sleltet\u00e9s\u00e9re szolg\u00e1lnak, \u00e9s az \u00e9lelmiszer-adal\u00e9kanyagok egy olyan t\u00edpusa, amely jav\u00edtja az \u00e9lelmiszerek stabilit\u00e1s\u00e1t \u00e9s meghosszabb\u00edtja a t\u00e1rolhat\u00f3s\u00e1gi id\u0151t.<\/p>\n<p><strong>T\u00f6bbf\u00e9le antioxid\u00e1ns l\u00e9tezik, \u00e9s az antioxid\u00e1ns hat\u00e1smechanizmusa nem ugyanaz, \u00f6sszetettebb, t\u00f6bbf\u00e9le lehet\u0151s\u00e9g van.<\/strong> \u00d6sszefoglalva <strong>, f\u0151k\u00e9nt a k\u00f6vetkez\u0151 fajt\u00e1k vannak:<\/strong> El\u0151sz\u00f6r is, az antioxid\u00e1nsok reduk\u00e1l\u00f3 hat\u00e1sa r\u00e9v\u00e9n cs\u00f6kkenti az oxig\u00e9ntartalmat az \u00e9lelmiszer-rendszerben; M\u00e1sodszor, megszak\u00edtja az oxid\u00e1ci\u00f3s folyamat l\u00e1ncreakci\u00f3j\u00e1t, megakad\u00e1lyozza az oxid\u00e1ci\u00f3s folyamatot tov\u00e1bb; Harmadszor, elpuszt\u00edtja, csillap\u00edtja az oxidat\u00edv enzimek aktivit\u00e1s\u00e1t, \u00edgy nem tudja kataliz\u00e1lni az oxid\u00e1ci\u00f3s reakci\u00f3t; Negyedszer, k\u00e9pes lesz kataliz\u00e1lni \u00e9s oxid\u00e1ci\u00f3s reakci\u00f3t okozhat az anyag z\u00e1rt, mint p\u00e9ld\u00e1ul a f\u00e9m komplexk\u00e9pz\u00e9se, amely k\u00e9pes kataliz\u00e1lni az oxid\u00e1ci\u00f3s reakci\u00f3kat ionok, stb.<\/p>\n<p><strong>K\u00f6z\u00f6s antioxid\u00e1nsok<\/strong><\/p>\n<p>Jelenleg a hazai \u00e1ltal\u00e1nosan haszn\u00e1lt szintetikus antioxid\u00e1nsok a k\u00f6vetkez\u0151k: butil-hidroxianizol (BHA), dibutil-hidroxitoluol (BHT), tert-butil-hidrokinon (TBHQ) stb.<\/p>\n<ul>\n<li><strong>Butil-hidroxianizol (BHA)<\/strong> feh\u00e9r vagy enyh\u00e9n s\u00e1rga krist\u00e1lyos, olvad\u00e1spont 48 ~ 63 \u2103, forr\u00e1spont 264 ~ 270 \u2103 (98 KPa), magas koncentr\u00e1ci\u00f3 lesz enyh\u00e9n fenolos \u00edz\u0171, etanolban (25 g\/100 ml, 25 \u2103), propil\u00e9nglikolban \u00e9s zs\u00edrban old\u00f3dik, v\u00edzben nem old\u00f3dik.A BHA stabil a h\u0151re, nem k\u00f6nnyen megsemmis\u00fcl a gyenge l\u00fag \u00e9s a f\u00e9mionok, a nem sz\u00ednez\u0151d\u00e9s szerep\u00e9vel.A BHA j\u00f3 antioxid\u00e1ns. A BHA j\u00f3 antioxid\u00e1ns, hat\u00e9kony koncentr\u00e1ci\u00f3ban nem m\u00e9rgez\u0151. A BHA nagyon j\u00f3 antioxid\u00e1ns, hat\u00e9kony koncentr\u00e1ci\u00f3ban nem toxikus. \u00c9lelmiszer-antioxid\u00e1nsk\u00e9nt akad\u00e1lyozhatja az olaj- \u00e9s zs\u00edros \u00e9telek oxid\u00e1ci\u00f3j\u00e1t, \u00e9s k\u00e9sleltetheti azt az id\u0151t, amikor az \u00e9lelmiszer romlani kezd.<\/li>\n<li><strong>2,6-Di-terc-butil-4-metilfenol (BHT)<\/strong> szagtalan, \u00edztelen, nem m\u00e9rgez\u0151 feh\u00e9r krist\u00e1ly. Olvad\u00e1spontja 71 \u2103, forr\u00e1spontja 265 \u2103, v\u00edzben \u00e9s h\u00edg l\u00fagban nem old\u00f3dik, benzolban, toluolban, etanolban, benzinben \u00e9s \u00e9tolajban old\u00f3dik. Oldhat\u00f3s\u00e1ga: 25% etanolban, 30% sz\u00f3jaolajban, 20% gyapotmagolajban, 40% zs\u00edrban.A BHT egy antioxid\u00e1ns, amelynek sz\u00e9les k\u00f6r\u0171 ipari felhaszn\u00e1l\u00e1sa van, els\u0151sorban az \u00e9tkez\u00e9si zs\u00edrok \u00e9s olajok ter\u00fclet\u00e9n haszn\u00e1lj\u00e1k a zs\u00edrok \u00e9s olajok eltarthat\u00f3s\u00e1g\u00e1nak n\u00f6vel\u00e9s\u00e9re.<\/li>\n<li><strong>TBHQ<\/strong> feh\u00e9r vagy enyh\u00e9n v\u00f6r\u00f6sesbarna krist\u00e1lyos por, k\u00f6nny\u0171 k\u00fcl\u00f6nleges \u00edz\u0171, v\u00edzben szinte oldhatatlan (kb. 5%), etanolban, etil-acet\u00e1tban, \u00e9terben \u00e9s m\u00e1s szerves old\u00f3szerekben old\u00f3dik.A TBHQ egy ehet\u0151 antioxid\u00e1ns, amelyet az \u00e1llami szab\u00e1lyoz\u00e1s kis mennyis\u00e9gben adhat hozz\u00e1, \u00e9s a BHT, BHA, TBHQ-hoz k\u00e9pest a TBHQ biztons\u00e1gosabb, nem toxikus teljes\u00edtm\u00e9nyt ny\u00fajt, \u00e9s g\u00e1tolja a Bacillus cereus, Staphylococcus aureus, E.coli, stb. A TBHQ egyfajta antioxid\u00e1ns, amelynek sz\u00e9les k\u00f6r\u0171 ipari felhaszn\u00e1l\u00e1sa van, els\u0151sorban az \u00e9tolajok \u00e9s zs\u00edrok ter\u00fclet\u00e9n haszn\u00e1lj\u00e1k az olajok \u00e9s zs\u00edrok, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa \u00e9s m\u00e1s bakt\u00e9riumok, valamint az Aspergillus niger, Aspergillus variegatus, Aspergillus flavus \u00e9s m\u00e1s mikroorganizmusok eltarthat\u00f3s\u00e1g\u00e1nak n\u00f6vel\u00e9s\u00e9re.<\/li>\n<\/ul>\n<p><strong>Az antioxid\u00e1nsok oszt\u00e1lyoz\u00e1sa<\/strong><\/p>\n<p>A gyakori szintetikus antioxid\u00e1nsok k\u00f6z\u00e9 tartozik a BHA, a BHT, a PG \u00e9s a TBHQ. <strong>Ezek mind alacsony toxicit\u00e1s\u00fa \"fenolos\" anyagok.<\/strong>, \u00e9s az antioxid\u00e1nsok hozz\u00e1ad\u00e1sa az oxidat\u00edv roml\u00e1s vesz\u00e9lyeivel szemben nagym\u00e9rt\u00e9kben el\u0151seg\u00edti az \u00e9lelmiszer-biztons\u00e1got.<\/p>\n<p>Ezenk\u00edv\u00fcl az \u00e9lelmiszeriparban sz\u00e1mos k\u00fcl\u00f6nb\u00f6z\u0151 <strong>term\u00e9szetes antioxid\u00e1nsok<\/strong>, bele\u00e9rtve az E-vitamint, a C-vitamint, a fitinsavat \u00e9s a tea polifenolokat.<\/p>\n<p>A term\u00e9szetes \u00e9s szintetikus mellett az antioxid\u00e1nsokat olajban old\u00f3d\u00f3 \u00e9s olajban old\u00f3d\u00f3 antioxid\u00e1nsokra is kategoriz\u00e1lhatjuk. <strong>v\u00edzben old\u00f3d\u00f3<\/strong>.<\/p>\n<p>Az olajban old\u00f3d\u00f3kat f\u0151k\u00e9nt a t\u00f6bb zs\u00edrt \u00e9s olajat tartalmaz\u00f3 \u00e9lelmiszerekben haszn\u00e1lj\u00e1k, mint p\u00e9ld\u00e1ul az \u00e9tolaj, a di\u00f3f\u00e9l\u00e9k, a s\u00fclt \u00e9telek, a h\u00fas \u00e9s a h\u00fask\u00e9sz\u00edtm\u00e9nyek.<\/p>\n<p>A v\u00edzold\u00e9konyakat els\u0151sorban a t\u00f6bb v\u00edzoldhat\u00f3 vitamint \u00e9s term\u00e9szetes sz\u00ednez\u00e9ket tartalmaz\u00f3 \u00e9lelmiszerekben, p\u00e9ld\u00e1ul gy\u00fcm\u00f6lcs- \u00e9s z\u00f6lds\u00e9glevekben, feldolgozott gy\u00fcm\u00f6lcs\u00f6kben \u00e9s z\u00f6lds\u00e9gekben haszn\u00e1lj\u00e1k.<\/p>\n<p><strong>Antioxid\u00e1nsok kiv\u00e1laszt\u00e1sa<\/strong><\/p>\n<p>\u00c9lelmiszer hogyan v\u00e1lasszuk ki a megfelel\u0151 \"bels\u0151\" term\u00e9keket?<\/p>\n<p>1. Az \u00e1r szinte ugyanaz, term\u00e9szetesen figyelembe kell venn\u00fcnk a k\u00f6lts\u00e9ghat\u00e9kony!<br \/>\nUgyanezen felt\u00e9telek mellett v\u00e1lassza azt az antioxid\u00e1nst, amely sz\u00e9les PH-tartom\u00e1nyban \u00e9s kevesebb felhaszn\u00e1l\u00e1ssal rendelkezik.<\/p>\n<p>2. A \"h\u00e1rom-nem term\u00e9k\" nem fogyaszthat\u00f3.<br \/>\nAz antioxid\u00e1nsok kiv\u00e1laszt\u00e1s\u00e1nak meg kell felelnie az adott r\u00e9gi\u00f3 \u00e9s orsz\u00e1g vonatkoz\u00f3 el\u0151\u00edr\u00e1sainak \u00e9s szabv\u00e1nyainak, ahol a term\u00e9ket \u00e9rt\u00e9kes\u00edtik. 3.<\/p>\n<p>3. Ha nem tudja megem\u00e9szteni ezt a term\u00e9ket, akkor v\u00e1ltoztasson rajta.<br \/>\nFord\u00edtson figyelmet a v\u00edzben \u00e9s olajban old\u00f3d\u00f3 antioxid\u00e1nsok kiv\u00e1laszt\u00e1s\u00e1ra, hogy a term\u00e9k v\u00e9gs\u0151 min\u0151s\u00e9ge ne s\u00e9r\u00fclj\u00f6n. 4.<\/p>\n<p>4. Nem lehetnek mell\u00e9khat\u00e1sai ah.<br \/>\nJ\u00f3 stabilit\u00e1s, stabil a t\u00e1rol\u00e1s \u00e9s a feldolgoz\u00e1s sor\u00e1n, nem bomlik \u00e9s nem elp\u00e1rolog, p\u00e1ros\u00edthat\u00f3 a term\u00e9k m\u00e1s nyersanyagokkal, \u00e9s a csomagol\u00f3anyagok nem reag\u00e1lnak.<\/p>\n<p>5. M\u00e9g mindig olyan fiatal, ne v\u00e1lassza a nemesi szint\u0171 term\u00e9keket~.<br \/>\nAz \u00e1r megfelel a v\u00e1llalkoz\u00e1sok ig\u00e9nyeinek.<\/p>\n<p>6. Bels\u0151 \u00e9s k\u00fcls\u0151 k\u00f6tszerek plusz testmozg\u00e1s!<br \/>\nEgyetlen antioxid\u00e1ns nem felel meg a sz\u00fcks\u00e9gesnek, ha a probl\u00e9ma megold\u00e1s\u00e1hoz a vegy\u00edt\u00e9s m\u00f3dszer\u00e9t haszn\u00e1lhatja.<\/p>","protected":false},"excerpt":{"rendered":"<p>Let&#8217;s start with what oxidation is: During processing or storage, food is easily affected by temperature, light, oxygen, metals and enzymes, and oxidization occurs. Food contact with the air, because the air contains oxygen, some ingredients in the food is easy to be oxidized, and then produce discoloration, rancidity or deterioration. In fact, food and [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the common antioxidants used in food production? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/antioxidans\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the common antioxidants used in food production? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Let&#8217;s start with what oxidation is: During processing or storage, food is easily affected by temperature, light, oxygen, metals and enzymes, and oxidization occurs. Food contact with the air, because the air contains oxygen, some ingredients in the food is easy to be oxidized, and then produce discoloration, rancidity or deterioration. 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Food contact with the air, because the air contains oxygen, some ingredients in the food is easy to be oxidized, and then produce discoloration, rancidity or deterioration. 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