An overview of the prevention of oxidative rancidity in butter and butter products using natural antioxidants treatment: a review

Fatemeh Barzegar; Mahboubeh Soleimani Farsani; Mohammad Fallahasgari; Abdorreza Mohammadi

doi:10.18502/jfsh.v11i3.21336

Fatemeh Barzegar Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
Mahboubeh Soleimani Farsani Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Mohammad Fallahasgari Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Abdorreza Mohammadi Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

DOI: https://doi.org/10.18502/jfsh.v11i3.21336

Keywords: Natural antioxidant; Lipid; Butter; Butter products; Oxidative rancidity

Abstract

Butter and butter products are considered the main part of human diet widely used as table-spread and for cooking purpose due to special taste and aroma. These dairy products contain vital macroand micro-nutrients including essential fatty acids and vitamins. When these fat rich products exposed to oxygen, heat, light, water and enzymes lead to chemical deterioration and eventually induces undesirable taste and color to them during storage time. The rancidity developments degrade the quality and shelf life of the products, which ultimately reduced consumer acceptability. Moreover, the chemical by-products formed by oxidation reaction trigger chronic illnesses like cancer and heart diseases in consumers. Antioxidants have such molecules, which vigorously react with free radicals formed within the initial phase of autoxidation and remove them from reacting with oxygen. This paper overviewed the function of natural antioxidants as effective and safe method for the oxidation stability of butter and butter products.