Research Center for Redox Applications in Foods (RCRAF), Iğdır University, 76000 Iğdır, Turkey.
Food Res Int. 2020 Jun;132:109108. doi: 10.1016/j.foodres.2020.109108. Epub 2020 Feb 17.
There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (E). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive electrons. Contrary to what is expected, the important role of E is not limited to inorganic chemistry, metallic chemistry, natural water, and wastewater treatment fields but it also covers many domains in biology such as metabolic engineering, enzymatic functions, food safety, and biotechnology. Unfortunately, although the critical roles of E in several key reactions occurred in biological media such as food and biotechnological products, its application or controlling is still uncommon or mis-considered by food processors. The lack of specific studies and reviews concerning the E and its influences on the quality parameters of products could be a reason for this lack of interest from the side of food processors. Recent studies reported the potential application of this parameter in novel food processing techniques such as reducing atmosphere drying (RAD) of food products and reducing atmosphere packaging (RAP) of fresh food products for preserving the quality attributes and extending the shelf-life of food products. This paper aims to help the technical and operational personnel working in food industry sectors as well as the scientific community to have an updated and a comprehensible review about the E parameter permitting its consideration for potential applications in food industries.
有许多内在和外在因素会影响食品的营养、感官、微生物-酶和物理化学特性。其中一些因素是食品加工者通常会考虑的，如温度、水分活度、pH 值、溶解氧和化学成分，而另一些因素则较少考虑，如氧化还原电位 (E)。这个后一个因素是一个内在的电化学参数，表示物质/介质给出或接受电子的趋势。与预期相反的是，E 的重要作用不仅限于无机化学、金属化学、天然水和废水处理领域，还涵盖了生物学的许多领域，如代谢工程、酶功能、食品安全和生物技术。不幸的是，尽管 E 在生物介质（如食品和生物技术产品）中发生的几个关键反应中起着关键作用，但它的应用或控制仍然不常见或被食品加工者忽视。这种缺乏兴趣可能是由于缺乏针对 E 及其对产品质量参数影响的具体研究和综述。最近的研究报告称，该参数在新型食品加工技术中的潜在应用，如食品的减压干燥 (RAD) 和新鲜食品的减压包装 (RAP)，以保持食品的质量特性并延长其保质期。本文旨在帮助食品行业的技术和操作人员以及科学界了解 E 参数的最新和可理解的综述，以便考虑将其应用于食品工业。
