12. Deterioration During Storage and Processing

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch12

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Deterioration During Storage and Processing, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch12

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • deterioration - during storage and processing;
  • storage of plant products, like spices - drying partial, and fungus contamination;
  • formation of breakaway small molecules - a possibility with complicated molecules;
  • Gingerol content, important - ginger oleoresin for pharmaceutical purposes;
  • xanthophyll loss, in heat treatment of extracts - paprika and marigold;
  • autoxidation, process where molecules - unsaturated lipids, converted to peroxide through influence of atmospheric oxygen;
  • antioxidants, for carotenoid colors - dissolved in fatty oil, as with paprika oleoresin;
  • rosemary extracts - valuable natural antioxidant;
  • synthetic antioxidants, butylated hydroxyl anisol (BHA), butylated hydroxy toluene (BHT), tertiary butylated hydroxy quinone (TBHQ) and ethoxyquin (EQ)


This chapter contains sections titled:

  • Autoxidation

  • Antioxidants

  • References