What is the primary function of antioxidants in food preservation?

The primary function of antioxidants in food preservation is to prevent rancidity. Rancidity occurs primarily due to the oxidation of fats and oils, leading to off-flavors, odors, and a decline in the quality and safety of food products. Antioxidants work by neutralizing free radicals and other reactive compounds that contribute to this oxidative degradation, thereby extending the shelf life of food.

By reducing the rate of oxidation, antioxidants help maintain the freshness and sensory attributes of food, ensuring that it remains appealing to consumers for a longer period. This is particularly important in products high in unsaturated fats, such as oils, nuts, and certain processed foods, where rancidity can significantly affect overall quality.

While enhancing flavor, improving texture, and increasing nutritional value are relevant topics in food science, they do not align with the core purpose of antioxidants in food preservation, which specifically targets the prevention of rancidity and oxidative spoilage.