What is an Antioxidant?

Antioxidants are substances that help prevent or slow down the oxidation process in food products.  Oxidation is a chemical reaction that leads to the formation of free radicals, which can cause damage to the food, affecting its taste, texture, and nutritional value.

Sulfur Dioxide as an Antioxidant

Sulfur dioxide (SO2) is a widely used antioxidant in the food industry.  It helps prevent the oxidation of food products by inhibiting the action of enzymes that can cause browning, rancidity, and spoilage.  SO2 is particularly effective in preventing the oxidation of sulfhydryl-containing compounds, such as amino acids and proteins, as it can react with them to form stable, non-reactive complexes.

Applications in Food Processing

SO2 is commonly used in food processing for its antioxidant properties, such as in the production of dried fruits, juices, and wines.  In these applications, it helps in maintaining the color, flavor, and nutritional quality of the food products.