An antioxidant is the substrate that prevents the oxidation of molecules inside a cell. It is a well-known chemical process that allows the removal of electrons or hydrogen from a substance.Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase.Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. When subject to these factors, foods will gradually deteriorate.
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Antioxidant Agents
An antioxidant is the substrate that prevents the oxidation of molecules inside a cell. It is a well-known chemical process that allows the removal of electrons or hydrogen from a substance.Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase.Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. When subject to these factors, foods will gradually deteriorate.
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