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3. Oxidation reactions
While oxygen is essential for life, it is also a major factor in food degradation, since animal and plant tissues destructured by technological processing become highly oxidizable. These reactions, of enzymatic or chemical origin, modify organoleptic properties (color, aroma...) and nutritional properties (destruction of fatty acids or vitamins).
3.1 Oxidation substrates
Oxidation generally occurs on structures whose hydrogen atoms are rendered labile by the proximity of electron-withdrawing (electronegative) groups: double and triple bonds, electronegative substituents (ortho diphenol, ene-dio); the loss of a hydrogen atom leads to a free radical.
Different types of oxidation are involved:
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Oxidation reactions
Polymerization and condensation reactions
Bibliography
References
Organizations
Association Nationale des Industries Alimentaires ANIA
Confédération Française des Coopératives Agricoles CFCA
Direction Générale de l'Alimentation DGAL - Ministère de l'Agriculture et de la Pêche
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