Oxidation and Rancidity in Foods: The Silent Quality Killer
Oxidation and Rancidity in Foods: The Silent Quality Killer Food does not always spoil with visible mold, bad texture, or microbial growth. Sometimes, the damage starts silently at the molecular level. This is exactly what happens during oxidation and rancidity , especially in foods that contain fats and oils. Oxidation is a chemical deterioration process in which oxygen or other reacting systems attack food components such as unsaturated lipids, pigments, vitamins, and proteins. Among these, fats rich in unsaturated fatty acids are the most sensitive. When oxidation begins, the food may still look normal, but its flavor, aroma, nutritional value, and shelf life slowly start declining. Rancidity is the practical result of this deterioration. It appears as unpleasant odor, stale flavor, painty notes, cardboard like taste, bitterness, color change, and consumer rejection. In food science, rancidity is not a minor defect. It is a serious quality issue that affects edible oils, ghee...