HSC Food Technology Practice Exam

Antioxidants are best described as substances that inhibit oxidation and extend shelf life. This is due to their ability to neutralize free radicals, which are unstable molecules that can cause oxidative damage to cells and food products. By preventing oxidation, antioxidants play a crucial role in maintaining the quality, flavor, color, and nutritional value of foods. They help to prevent rancidity in fats and oils, which can lead to off-flavors and a shorter shelf life.

This distinction is important because while some substances might promote rancidity or enhance color, they do not have the protective benefits against oxidation that antioxidants provide. Ingredients that add sweetness are also unrelated to the role of antioxidants in food preservation and quality. Understanding the beneficial properties of antioxidants is essential in food technology, as they are often incorporated into products to enhance their stability and shelf life.