Inhibition of Myoglobin Oxidation by Food Grade Botanical Antioxidant Formulations

This study explores the antioxidant capabilities of green tea and acerola extracts in inhibiting myoglobin oxidation, a critical factor in preserving color stability in food products, mainly plant-based meat analogs. Extracts were analyzed for their antioxidant activity using DPPH and ORAC assays, followed by evaluations of their inhibitory effects on myoglobin oxidation at 25 {degrees}C and 35 {degrees}C. Acerola showed quick inhibitory effects even at lower concentrations and moderate temperatures, likely due to its high ascorbic acid levels. On the other hand, green teas effectiveness varied with temperature, with inhibition rates rising at 35 {degrees}C, probably because its polyphenolic compounds are sensitive to heat. The kinetics and thermodynamics analysis showed positive activation energy (Ea) for green tea, meaning it becomes more active as temperatures rise. In contrast, acerolas negative Ea indicates heat reduces its efficacy. These results suggest that acerola and green tea could be natural alternatives to synthetic antioxidants, helping preserve the appearance and stability of different food products.