Hazard Analysis and Critical Control Point (HACCP) Practice Exam

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Expand your understanding of the HACCP system. Challenge yourself with flashcards and multiple-choice questions, each with detailed hints and explanations. Master the principles of food safety and enhance your skills!

Practice this question and more.

Rosmarinic acid is primarily used in food processing for its what properties?

Flavor-enhancing
Color-stabilizing
Antioxidant, anti-inflammatory, and antimicrobial
Texture-modifying

The correct answer is: Antioxidant, anti-inflammatory, and antimicrobial

Rosmarinic acid is primarily recognized for its antioxidant, anti-inflammatory, and antimicrobial properties. These characteristics make it valuable in food processing as it helps to prevent oxidation, which can spoil food and result in the loss of nutrients and quality. The antioxidant properties inhibit the activity of free radicals, thereby extending shelf life and maintaining the food's freshness. Additionally, its anti-inflammatory and antimicrobial effects contribute to food safety by reducing the growth of pathogens and improving overall food quality. This makes rosmarinic acid a great additive in various food products, especially those that benefit from preservation and enhanced safety without synthetic chemicals. While flavor enhancement, color stabilization, and texture modification are also important aspects of food processing, the unique combination of antioxidative, anti-inflammatory, and antimicrobial properties of rosmarinic acid are what primarily distinguish it in this context.