உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

சுருக்கம்

Application of Vegetable Peels as Antioxidants in Food Industry

Shalini Shukla*, Parimita, Suhani Agarwal

Fruit and vegetable by-products in food processing industry ranks second largest generator of waste on earth after household waste. Food products contain antioxidants that scavenge and neutralise oxidation process in our body. Oxidation reaction release free radicals that initiate the chain reaction thus damaging the cells. Antioxidants remove free radicals and intermediates by oxidising themselves. Main objective of antioxidants is to protect food from oxygen. Synthetic as well as natural antioxidants are utilised in food industry but the major drawback of synthetic antioxidant is carcinogenic effect. Research is being directed on vegetable peel. Vegetable peel is rich source of bioactive compound. By-products of fruit and vegetable can be utilised as source of phytochemical and antioxidants. Antioxidants activities of watermelon peel, cucumber peel, potato peel, their sources, mode of action and application are reviewed in this paper.