{"id":8634,"date":"2025-05-16T06:18:12","date_gmt":"2025-05-16T06:18:12","guid":{"rendered":"https:\/\/changhongchemical.com\/?p=8634"},"modified":"2026-04-27T11:16:00","modified_gmt":"2026-04-27T11:16:00","slug":"mechanism-of-action-of-food-antioxidants","status":"publish","type":"post","link":"https:\/\/changhongchemical.com\/it\/mechanism-of-action-of-food-antioxidants\/","title":{"rendered":"Meccanismo d'azione degli antiossidanti alimentari"},"content":{"rendered":"

A causa dei diversi tipi di antiossidanti, il meccanismo d'azione degli antiossidanti non \u00e8 lo stesso; in sintesi, i principali sono i seguenti:
\n1. ridurre il contenuto di ossigeno nel sistema alimentare attraverso l'effetto riducente degli antiossidanti;
\n2. interrompere la reazione a catena nel processo di ossidazione e impedire che il processo di ossidazione proceda ulteriormente;
\n3. distruggere e indebolire l'attivit\u00e0 degli enzimi ossidativi, in modo che non possano catalizzare la reazione di ossidazione;
\n4. \u00e8 in grado di catalizzare e provocare la reazione di ossidazione del materiale chiuso, come la complessazione pu\u00f2 catalizzare la reazione di ossidazione degli ioni metallici. Di seguito viene presentata una breve introduzione al meccanismo degli antiossidanti con gli esempi dell'irrancidimento ossidativo automatico di grassi e oli e dell'imbrunimento ossidativo enzimatico degli alimenti.
\nInibizione dell'ossidazione di oli e grassi da parte degli antiossidanti
\nQuando gli oli e i grassi naturali sono esposti all'aria, subiscono spontaneamente reazioni di ossidazione, generando acidi grassi di bassa qualit\u00e0, aldeidi, chetoni, ecc. con conseguente cattivo odore acido e deterioramento del gusto, che sono le principali cause del deterioramento di oli e grassi e degli alimenti contenenti olio. L'autossidazione di grassi e oli segue il meccanismo di reazione dei radicali liberi (noti anche come free radical). In primo luogo, le molecole di grasso (espresse come RH) vengono attivate dal calore, dalla luce o da ioni metallici e altri iniziatori di radicali liberi, e quindi decomposte in radicali liberi instabili R- e H-.
\nIn presenza di ossigeno molecolare, il radicale libero reagisce con l'ossigeno per formare un radicale perossido, e questo radicale perossido reagisce con la molecola di grasso per formare idroperossido e il radicale R-, che passa poi attraverso la reazione a catena del radicale R- fino a quando la combinazione di radicali liberi e radicali liberi o di radicali liberi e inattivatori di radicali liberi (indicati con x) produce un composto stabile, e quindi la reazione termina.
\nQuesto processo produce molti composti carbonilici a catena corta, come aldeidi, chetoni e acidi carbossilici, che sono le principali sostanze che producono irrancidimento e cattivo gusto, nonch\u00e9 la presenza di grandi quantit\u00e0 di perossidi, che possono anche produrre risultati negativi nel corpo umano.
\nIl meccanismo d'azione degli antiossidanti \u00e8 soprattutto quello di interrompere la trasmissione della reazione a catena; lo schema \u00e8 il seguente (con AH per gli antiossidanti): il radicale antiossidante A- \u00e8 inattivo, non pu\u00f2 causare la reazione a catena, ma pu\u00f2 partecipare ad alcune reazioni di terminazione. Ad esempio: A- A-\u2192AA A- ROO-\u2192ROOA_.
\nOleoresin antioxidants mainly include butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), propyl gallate (PG), tert-butylhydroquinone (TBHQ<\/a>), tocopherol (vitamin E), etc. They all belong to phenolic antioxidants, which are more stable after the formation of free radicals, and the reason for this can be explained as follows: the unpaired singlet electrons on the oxygen atoms can act with the \u03c0-electron cloud on the benzene ring, which occurs a Conjugation effect. The result of this conjugation is that the paired electrons are not fixed on the oxygen atom, but are partially distributed to the benzene ring. In this way, the energy of the free radicals is reduced and no longer triggers a chain reaction, providing an antioxidant effect.
\nInibizione dell'imbrunimento enzimatico degli alimenti
\nL'imbrunimento ossidativo enzimatico \u00e8 una classe di reazioni in cui le fenolossidasi presenti negli alimenti catalizzano l'ossidazione delle sostanze fenoliche per formare chinoni e loro polimeri. Poich\u00e9 la reazione produce sostanze simili alla melanina, il colore dell'alimento si intensifica, influenzando cos\u00ec l'aspetto e la qualit\u00e0 dell'alimento.
\nL'imbrunimento enzimatico richiede tre condizioni: fenolo ossidasi, ossigeno e sostanze fenoliche appropriate. Pertanto, l'inibizione dell'imbrunimento enzimatico degli alimenti pu\u00f2 essere considerata a partire da queste tre condizioni. Poich\u00e9 non \u00e8 possibile rimuovere le sostanze fenoliche dagli alimenti, le principali misure che possono essere utilizzate sono la distruzione e l'inibizione dell'attivit\u00e0 della fenolossidasi e l'eliminazione dell'ossigeno. L'aggiunta di quantit\u00e0 adeguate di antiossidanti agli alimenti, consumando l'ossigeno nel sistema alimentare attraverso la riduzione, serve a prevenire l'imbrunimento enzimatico ossidativo degli alimenti.<\/p>\n

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Due to the more types of antioxidants, antioxidant action mechanism is not the same, in summary, there are mainly the following: 1. is to reduce the oxygen content in the food system through the…<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[152],"tags":[],"class_list":["post-8634","post","type-post","status-publish","format-standard","hentry","category-antioxidant"],"yoast_head":"\nMechanism of action of food antioxidants - Changhong Chemical<\/title>\n<meta name=\"description\" content=\"Due to the more types of antioxidants, antioxidant action mechanism is not the same, in summary, there are mainly the following: 1. is to reduce the...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/changhongchemical.com\/it\/mechanism-of-action-of-food-antioxidants\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mechanism of action of food antioxidants - 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