How do antioxidants benefit food preservation?

Antioxidants play a crucial role in food preservation primarily by inhibiting oxidation processes. Oxidation can lead to spoilage and deterioration of food quality, manifesting as off-flavors, changes in texture, and reduced nutritional value. By slowing down or preventing these oxidative reactions, antioxidants help maintain the integrity of food products for a longer duration. This preservation of quality is especially important for foods susceptible to rancidity, discoloration, and nutrient loss.

While enhancing flavor, increasing acidity, and improving color can contribute to food preservation, these mechanisms do not specifically target the oxidative processes responsible for spoilage in the same way that antioxidants do. Thus, the ability of antioxidants to inhibit oxidation is key to their effectiveness in prolonging shelf life and ensuring food safety.