Link to Oxidation of Foods

Introduction

• Oxidation of foods is a chemical process that occurs when food is exposed to oxygen in the air.
• This process can lead to various changes in food properties, including taste, texture, and safety.

The Role of Oxidation in Food

• Oxidation reactions involving oxygen molecules from the air can damage the structure of fats and oils in food.
• Foods containing fats and oils are particularly susceptible to oxidation.
• The primary reactions involved in food oxidation are lipid oxidation and protein oxidation.

Lipid Oxidation

• Lipid oxidation is the primary cause of food spoilage and rancidity.
• It involves the breakdown of fats and oils in the presence of oxygen, resulting in the formation of short-chain oxidation products.
• Lipid oxidation can negatively affect the taste, odour, and safety of food products.

Protein Oxidation

• Protein oxidation can lead to changes in the texture and nutritional value of food.
• It occurs when proteins in food are exposed to oxygen, leading to the formation of protein radicals and oxidative damage.

Preventing Oxidation in Foods

Food manufacturers use various methods to prevent oxidation, including:

• Reducing the temperature by refrigeration.
• Packaging under vacuum or inert gases, such as nitrogen, to reduce oxygen concentration.
• Frying under a blanket of steam to minimise oxygen exposure.
• Adding antioxidants to food to slow down oxidation reactions.

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Link to Oxidation of Foods

Antioxidants in food

• Antioxidants are molecules that reduce the rate of oxidation reactions.
• They are often added to food to minimise oxidative damage and extend shelf life.
• Examples of antioxidants include vitamin C (ascorbic acid) and vitamin E (tocopherols).

Conclusion

• Oxidation of foods is a natural process that can lead to changes in taste, texture, and safety.