Food Preservatives and Antioxidants Quiz

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What are antioxidants used for in food preservation?

Antioxidants are used to prevent physical, chemical, and biological changes in food that affect its attractiveness and shelf life.

What are the examples of antioxidants used in instant noodles?

The examples of antioxidants used in instant noodles are Butylated Hydroxytoluene (BHT) and Butylated Hydroxyanisole (BHA).

How do BHA and BHT prevent oxidation in food?

BHA and BHT prevent oxidation of oils, helping prevent ingredients from becoming rancid.

What allergic response was identified in the study involving BHT?

The study identified an increase in immediate skin allergies, caused by mast cells releasing histamine and leukotrienes. Signup and view all the answers

What publication featured the study on BHT and its allergic reaction?

The study on BHT and its allergic reaction was published in Toxicology and Applied Pharmacology in 2007. Signup and view all the answers

What are the physical, chemical, and biological changes in food that can affect its attractiveness and shelf life?

Physical, chemical, and biological changes in food can include spoilage, discoloration, loss of nutrients, and growth of microorganisms. Signup and view all the answers

How do antioxidants counteract oxidation reactions in food products?

Antioxidants neutralize free radicals and inhibit oxidation reactions in food products. Signup and view all the answers

What are the specific antioxidants used in instant noodles to prevent oxidation of oils?

The specific antioxidants used in instant noodles are Butylated Hydroxytoluene (BHT) and Butylated Hydroxyanisole (BHA). Signup and view all the answers

What allergic response was observed in the study involving BHT?

The study observed an increase in immediate skin allergies caused by mast cells releasing histamine and leukotrienes. Signup and view all the answers

What is the purpose of using antioxidants in food preservation?

The purpose of using antioxidants in food preservation is to prevent the occurrence of physical, chemical, and biological changes in food, which can affect its attractiveness and shelf life. Signup and view all the answers