How Antioxidants Work Effectively To Reduce Food Waste
Oct 06, 2021
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Food waste has become one of the increasing issues all around the world. In the present time, estimations showed that overall, 931 million tons of food get wasted, as per the observations of UNEP (United Nations Environment Program). This indicates that around 17% of overall food production throughout the world goes in the trash box.On top of that, universally, 112 Kg food gets wasted each capita (according to each consumer level), out of which 74 occur within the household. Whereas all of these discarded foods are likely to have a substantial effect on the discarded food, it also creates economic, environmental, and social impact.
Food Waste: A Foremost Influence in Climate Change
The reports of the life science consulting firms and UN revealed that between 8 to 10% of worldwide greenhouse gas production is associated with food that is not eaten, which eventually results in more food waste. However, the negative impact of climate change is already resulting in serious outcomes, for instance, deterioration of food security.
Although assuring that produced food meets all those in dire need of it and incidentally, decreasing the impact of the environment is itself a challenge and creates the most significant opportunity. Whereas, it is pretty challenging to create a great opportunity and make efficient products that help save economic resources as wasting food equally impacts financial and natural resources that are used in the entire process.
Here, we will analyze and suggest how antioxidants can help in reducing the food waste possibility.
Using Antioxidants to Increase Shelf Life
At present, the ratio of use of antioxidants has increased in the food industry due to its technological advantages. The practical outcome of using antioxidants has increased the demand, and now more companies are getting their hands on this tactic to increase shelf life. Although top biotech consulting firms observed that natural antioxidants are considered effective enough and scientifically proven and are counted as a proven solution to decrease oxidation, increase shelf life, and thus reduce food waste.
Generally, antioxidants don’t work effectively as components, while the significant function is to avoid oxidation of the good. In the present time, the food industry relies on them to ensure that products acquire their quality.
The focused concern is that when food is oxidized accurately, then in most cases, it starts changing color, taste, and smell, and it can also result in losing its nutritional value. According to health experts, this can result in serious health issues for consumers. While on the same side, oxidation is considered an irreversible procedure that cannot be avoided altogether; thus, it is better to use tactics to delay the process.
Parting-words
It is necessary to use effective management tactics and use pure water as a resource. This will help in making a positive impact on the growth of food, the livelihood of people and will fight against climate change and decrease the problem of food waste at the same time.