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NATURAL ANTIOXIDANTS

In today’s world, consumers are paying more attention to the quality of their food. As a result, there is a growing trend to move away from artificial preservatives. In response, manufacturers are turning to herbs and spices profiles in search of natural preservatives that meet this rising demand. Rosemary is a top choice due to its effectiveness as a natural preservative.

Rosemary is an herb native to the Mediterranean region and the extract is derived from the leaves of the rosemary plant, scientifically known as Rosmarinus officinalis.This herb has been used for centuries in traditional medicine for its numerous health benefits like anti-inflammatory, anti-tumour, anti-cancer and cardioprotective properties. The extract is rich in antioxidants and mostly used in the food industry for preservation, colour protection, oil stabilization and meat flavouring stabilization. Rosemary extract is safe, efficient and heat resistant.2

FSL along with globally renowned partners introduces OxiKan. OxiKan is a range of natural antioxidants extracted from the finest rosemary, offering a natural way to extend shelf life without resorting to artificial or chemical means. Antioxidants prolong the shelf life of food by delaying the oxidation process. FSL and its global partner have identified natural solutions to tackle oxidation in food, developing OxiKan from the finest rosemary. Research has identified three main compounds in rosemary – carnosic acid, carnosol, and rosmarinic acid – that inhibit oxidation by being oxidized themselves, thereby extending shelf life, fighting rancidity in oils and fats and stabilizing natural colours.

2 Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165352/

 

The protective effect of rosemary against oxidative decay in meat products can slow the progression of oxidative reactions, preserve redness, reduce the accumulation of primary and secondary lipid oxidation and protein oxidation products, and slow the increase of perceived rancidity in sensory analysis.

These effects have been reported while patties, burgers, meatballs, sausages and nuggets are stored. Its use in muscle foods has gained popularity among consumers willing to purchase label-friendly solutions, making rosemary extract a viable natural antioxidant for meat products. OxiKan has also won the IFT Food Expo Innovation Award for the year 2018.

Advantages of Regular Rosemary Extract vs FSL Rosemary Extract:

Rosemary Extracts are less utilised when
compared to synthetic antioxidants due to
two major reasons:

  • Impacts the colour, odour and flavour of the application when used at higher dosages.
  • Inability to replace synthetic antioxidants because of lower antioxidant activity at lower dosages.

Applications of Rosemary Extract:

FSL’s dedicated and highly skilled team of technical specialists brings extensive experience in developing natural antioxidant solutions for a wide range of applications.

To learn how you can integrate this solution into your existing or new production lines, please contact us at meatfsl@foodspecialities.com or call us at +971 4 8069 653.