Food Chemistry and Food Microbiology

Lipid Oxidation in Foods

Lipid oxidation in foods is a complex chemical process that occurs when fats and oils are exposed to oxygen in the presence of heat, light, or metal ions. This oxidative reaction can lead to the deterioration of food quality, resulting in undesirable changes in flavor, aroma, texture, color, and nutritional value. Understanding lipid oxidation is crucial for food manufacturers to prevent or minimize its effects and ensure product stability and shelf life. Here's an overview of lipid oxidation in foods: