How do antioxidants function in food preservation?

Antioxidants play a crucial role in food preservation by preventing oxidation, which is a chemical reaction that can lead to the spoilage of food. Oxidation can cause the deterioration of nutrients, changes in flavor, color, and texture, and the formation of off-flavors and rancidity, particularly in fats and oils. By neutralizing free radicals or reactive oxygen species, antioxidants help to maintain the quality and shelf life of food products.

This capacity to prevent oxidation is particularly important in preserving the nutritional value of food as well as its sensory characteristics, making it a primary reason why antioxidants are added to many food products. While enhancing flavor and color, inhibiting microbial growth, or providing vitamins are beneficial qualities found in some food additives, they do not address the primary concern regarding the spoilage caused by oxidative reactions; thus, they do not function as the main mechanism of preservation like antioxidants do.