Substances prolonging the shelf life of foods

Antioxidants are substances that prolong the shelf life of foods by protecting them against deterioration caused by oxidation, which is reflected in rancidity in fats and other easily oxidising food components. Lipid oxidation causes other chemical changes in foods that negatively affect their nutritional value (oxidation of vitamins), sensory value (oxidation of flavour-active components... 

From the legal point of view, antioxidants are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity, colour changes and loss of nutrient value. Hundreds of compounds, both natural and synthesised, have been reported to possess antioxidant properties. Their use in food, however, is limited by certain obvious requirements, not the least of which is adequate proof of safety. 

The addition of certain substances to foodstuffs was practiced in ancient times, mostly for improving keeping properties. Salt was added to perishable foodstuffs such as meat and fish from the prehistoric ages on. Smoke curing can also be considered as the fortuitous addition of constituents to food, as wood smoke contains a number of compounds that are absorbed by the food during the smoke-curing process or are deposited onto the surface. These treatments not only prolong the shelf life of the food but also add to the flavor. 

Article 3 of regulation (EC) N° 450/2009 defines active materials and objects as those aimed at prolonging shelf-life or improving the condition of packaged food. They are designed to intentionally incorporate components that release substances into the packaged food or its environment, or absorb substances from the food or its environment. 

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