The pursuit of healthier and more sustainable food options has led to an increase in polyunsaturated fatty acids within food products, making them prone to oxidative rancidity. Simultaneously, advancements in packaging technology, such as lightweight oxygen-permeable and light-transmitting materials, have posed new challenges in preserving food quality. Addressing these concerns requires a delicate balance between enhancing food attributes and maintaining stability. This abstract delves into the evolving landscape of food preservation by exploring the science of antioxidants and their crucial role in mitigating oxidative deterioration.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
