Natural Antioxidants for Edible Oils
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Natural Antioxidants for Edible Oils
With growing concerns over synthetic preservatives in food products, HECS researchers are developing plant-based natural antioxidants to enhance the oxidative stability and shelf life of edible oils. Our research explores the extraction and characterization of antioxidants from various natural sources, evaluating their efficacy in preserving oil quality over time. By providing sustainable and healthier alternatives to synthetic preservatives, this study has significant implications for the food industry, supporting the shift toward clean-label and eco-friendly food preservation solutions
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