What role do antioxidants play in food products?

Antioxidants play a crucial role in preventing the oxidation of food products, which is a key factor in the development of rancidity. When fats and oils in food oxidize, it leads to off-flavors, odors, and a decrease in nutritional quality. By incorporating antioxidants into food, manufacturers can significantly prolong the shelf life of products and maintain their quality over time. This protective mechanism not only helps retain the original taste and nutritional content of food but also ensures safety by reducing the risk of spoilage.

While some might think that antioxidants enhance flavor or aroma, this isn't their primary function. They do not act as artificial preservatives in the conventional sense, as preservatives are typically substances that inhibit the growth of bacteria, molds, and yeasts. Additionally, antioxidants do not reduce the nutritional value of food; rather, they help preserve the antioxidants themselves and other nutrients from degrading.