Potato and Ginger Peels: A potential new source of natural antioxidants

Abstract

Spoilage prevention and shelf-life extension of products will always remain an important goal to the meat industry. While the greatest emphasis is placed on the prevention of microbial spoilage, chemical deterioration, specifically oxidative spoilage, is an important consideration for fresh meats and manufactured meat products as well. In the meat industry especially fish processing, synthetic antioxidants being used for preservation of fish and fishery products. In fact many synthetic antioxidants and antimicrobials are widely used in food and beverage products today and they are safe to consume. Hence the researchers have shifted their focus towards natural antioxidants. The present short review has focus on natural antioxidant and their mode of action.