Consumers pay attention to food composition, not just nutrients or calories, but the actual list of ingredients. There’s a growing preference for simple, recognizable components over complex synthetic additives. Between 2011 and 2013, consumers who considered the ingredient list an essential item increased from 3 to 78% [1].
In response, plant-based antioxidants have gained popularity as a clean and effective way to preserve food. They help maintain freshness and quality while meeting consumer expectations for transparency and simplicity. They prove that food preservation can be both efficient and aligned with the values of today’s market.
What are plant-based antioxidants and why are they gaining traction in food formulation?
Oxidation is a central challenge in food preservation, particularly for lipid-rich products. It leads to the formation of undesirable compounds that reduce shelf life, impair nutritional value, and affect sensory attributes such as taste and aroma. Traditionally, synthetic antioxidants like BHA and BHT were used to mitigate these effects. However, growing evidence linking synthetic additives to skin allergies, gastrointestinal tract problems, and increased risk of cancer has prompted a shift toward natural alternatives.
Plant-based antioxidants are a subset of natural antioxidants that are specifically derived from plants, including fruits, vegetables, herbs, seeds, roots, and leaves. These compounds help neutralize free radicals and prevent oxidative degradation in food and biological systems. They are now preferred due to their perceived safety and multifunctionality, with well-documented antioxidative, anti-inflammatory, and even antimicrobial properties. Importantly, they enable food manufacturers to meet evolving regulatory standards and tap into consumer demand for products labeled as “natural” or “free from preservatives.”
Key plant-based antioxidant compounds: polyphenols, flavonoids, and more
Plant-derived antioxidants can be classified into three main classes:
- Phenolic compounds: these include phenolic acids (e.g., gallic, caffeic, and ferulic acids), flavonoids (e.g., quercetin, catechins), stilbenes (e.g., resveratrol), and lignans. Polyphenols act as radical scavengers and metal chelators, effectively inhibiting oxidation. They also present antimicrobial and antifungal activities. Despite their potent antioxidant capacity, their presence affects the flavors and textures of food products. Natural sources of antioxidants include cereals, legumes, and oils.
- Vitamins: vitamin E, especially in its natural D-alpha-tocopherol form, interrupts free radical chain reactions in lipid environments, while vitamin C neutralizes reactive oxygen species in aqueous systems. Their synergistic interaction enhances the overall antioxidant defense in foods. Vitamin E is found mainly in legumes and cereal grains, and vitamin C is naturally present in many fruits and vegetables.
- Carotenoids: beta-carotene and lycopene, for instance, are powerful lipid-soluble antioxidants effective in preventing lipid peroxidation, commonly used in color-rich food applications. They are found in fruits and vegetables.
Together, these plant-derived antioxidants offer a wide range of functionalities for food preservation. Their diversity in chemical structure and solubility allows formulators to tailor antioxidant strategies to specific product needs.
Clean label opportunities: how plant-based antioxidants support consumer demands
Consumer demand for transparency has led to the rise of clean-label food products, those perceived as wholesome, minimally processed, and free from synthetic additives. Plant-based antioxidants in foods enable manufacturers to market their products as “natural” while still achieving stability and shelf life goals. This is particularly relevant in unsaturated fat-rich foods where oxidation poses a major challenge.
Regulatory bodies in the EU and the US are scrutinizing synthetic antioxidants more strictly. In contrast, plant-based antioxidants in food formulations, such as tocopherols, are globally approved and recognized as safe, simplifying compliance and labeling requirements. Additionally, consumer studies consistently show a willingness to pay more for products that are perceived as natural and health-promoting [2], further driving the adoption of clean label ingredients.
Practical strategies for formulators: selecting and applying plant-based antioxidants
For formulators, the challenge lies in selecting natural antioxidants in foods that offer high performance without compromising the product’s taste, texture, or appearance. Key considerations include:
- Antioxidant mechanism and solubility: lipid-soluble antioxidants like tocopherols (natural antioxidant vitamin E) are ideal for oil-rich matrices, while water-soluble ones like ascorbic acid (vitamin C) are better suited for aqueous systems.
- Processing conditions: the antioxidant must remain stable under processing and storage conditions. For example, tocopherol blends enriched with sterols and squalene have shown exceptional stability in both food and nutraceutical applications.
- Application method: antioxidants can be incorporated directly into the product or applied via coatings and packaging films. For instance, tocopherol-rich extracts have been used successfully in active films and edible coatings for added protection.
Btsa’s Tocobiol® exemplifies such innovations. Extracted from non-GMO vegetable oils, it contains natural tocopherols, squalene, and sterols, delivering high antioxidant power while supporting sustainability. It protects fats and oils from rancidity by blocking free radicals. Its versatility makes it suitable for various formats, from oils and fats to cereals and snacks.
Plant-based antioxidants offer a practical, science-backed solution for clean-label food preservation. Their versatility, safety, and natural origin make them ideal for modern formulations. As demand for transparency grows, these ingredients are helping reshape the future of food, and Btsa helps along the way.
Sources
[1] Sweetman J. Commercialization of foods for customers with specific dietary needs, Developing Food Products for Consumers with Specific Dietary Needs, A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition. 2016; 63–77. doi: 10.1016/B978-0-08-100329-9.00004-9
[2] Alsubhi M, Blake M, Nguyen T, Majmudar I, Moodie M, Ananthapavan J. Consumer willingness to pay for healthier food products: A systematic review. Obes Rev. 2023 Jan;24(1):e13525. doi: 10.1111/obr.13525.
