{"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\/nl\/mechanism-of-action-of-food-antioxidants\/","title":{"rendered":"Werkingsmechanisme van antioxidanten in voedingsmiddelen"},"content":{"rendered":"

Omdat er meer soorten antioxidanten zijn, is het werkingsmechanisme van antioxidanten niet hetzelfde:
\n1. Het zuurstofgehalte in het voedselsysteem verlagen door het reducerende effect van antioxidanten;
\n2. is de kettingreactie in het oxidatieproces onderbreken en voorkomen dat het oxidatieproces verdergaat;
\n3. De activiteit van oxidatieve enzymen vernietigen en verzwakken, zodat ze de oxidatiereactie niet kunnen katalyseren;
\n4. is in staat om de oxidatiereactie van het gesloten materiaal te katalyseren en te veroorzaken, zoals complexatie de oxidatiereactie van metaalionen kan katalyseren. Hieronder volgt een korte inleiding tot het mechanisme van antioxidanten met de voorbeelden van automatische oxidatieve ranzigheid van vetten en oli\u00ebn en enzymatische oxidatieve bruinkleuring van voedingsmiddelen.
\nRemming van olie- en vetoxidatie door antioxidanten
\nWanneer natuurlijke oli\u00ebn en vetten worden blootgesteld aan lucht, zullen ze spontaan oxidatiereacties ondergaan, waarbij laagwaardige vetzuren, aldehyden, ketonen, enz. ontstaan. Dit resulteert in een slechte zure geur en smaakvermindering, wat de belangrijkste redenen zijn voor het bederven van oli\u00ebn en vetten en voedingsmiddelen die olie bevatten. De auto-oxidatie van vetten en oli\u00ebn volgt het reactiemechanisme van vrije radicalen (ook bekend als vrije radicalen). Ten eerste worden vetmoleculen (uitgedrukt als RH) geactiveerd door warmte, licht of metaalionen en andere vrije radicale initiators, en vervolgens ontleed in instabiele vrije radicalen R- en H-.
\nWanneer er moleculaire zuurstof aanwezig is, reageert het vrije radicaal met zuurstof om een peroxideradicaal te vormen, en dit peroxideradicaal reageert met de vetmolecule om hydroperoxide en radicaal R- te vormen, dat vervolgens wordt doorgegeven via de kettingreactie van radicaal R- totdat de combinatie van vrije radicalen en vrije radicalen of vrije radicalen en vrije radicaalinactivatoren (aangeduid met x) een stabiele verbinding oplevert, waarna de reactie eindigt.
\nDit proces produceert veel korte-keten carbonylverbindingen zoals aldehyden, ketonen en carbonzuren, die de belangrijkste stoffen zijn die ranzigheid en slechte smaak veroorzaken, en de aanwezigheid van grote hoeveelheden peroxiden, die ook nadelige gevolgen kunnen hebben in het menselijk lichaam.
\nHet werkingsmechanisme van antioxidanten is vooral om de overdracht van kettingreacties te be\u00ebindigen, het patroon is als volgt (met AH voor antioxidant): antioxidantradicaal A- is inactief, dat de kettingreactie niet kan veroorzaken, maar wel kan deelnemen aan sommige be\u00ebindigingsreacties. Bijvoorbeeld: 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.
\nRemming van enzymatische oxidatieve bruinkleuring van voedsel
\nEnzymatische oxidatieve bruinkleuring is een klasse reacties waarbij fenoloxidasen in voedingsmiddelen de oxidatie van fenolische stoffen tot chinonen en hun polymeren katalyseren. Aangezien de reactie melanineachtige stoffen produceert, wordt de kleur van het voedsel intenser, wat het uiterlijk en de kwaliteit van het voedsel be\u00efnvloedt.
\nEnzymatische oxidatieve bruinkleuring vereist drie voorwaarden: fenoloxidase, zuurstof en geschikte fenolische stoffen. Daarom kan de remming van enzymatische bruinkleuring van voedsel worden beschouwd vanuit deze drie voorwaarden. Aangezien het niet mogelijk is om fenolische stoffen uit voedsel te verwijderen, zijn de belangrijkste maatregelen die gebruikt kunnen worden het vernietigen en remmen van de activiteit van fenoloxidase en het elimineren van zuurstof. Door de juiste hoeveelheden antioxidanten aan voedingsmiddelen toe te voegen, wordt de zuurstof in het voedselsysteem verbruikt door reductie en wordt enzymatische oxidatieve verkleuring van voedingsmiddelen voorkomen.<\/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\/nl\/mechanism-of-action-of-food-antioxidants\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mechanism of action of food antioxidants - 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