When lipids begin to oxidize, the fatty acids are converted into ammonia and organic acids, like hydroperoxides, epoxides, aldehydes, ketones, and oxidized sterols. These compounds are responsible for the unpleasant sensory changes, like a rancid smell and off taste. The rancidification process also shortens the shelf life of food, leading to food waste and economic losses.
IN THE BEGINNING, THERE WAS SALT AND SMOKE
More than 5000 years ago, humans developed different techniques to extend the use of meat and fish. Some of the earliest preservation methods involved smoking and curing to draw out moisture and prevent microbes from taking hold. Through an iterative approach, epicureans have adjusted the time, humidity, temperature, and spices to impart a unique flavor and texture for each creation. Cured foods gained greater popularity about 2000 years ago as the practice transitioned from a means of survival to gourmet delights, including the still popular charcuterie board.
With the dawn of an industrialized food system, the food industry embraced chemical compounds, like sodium benzoate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tertbutylhydroxyquinone (TBHQ), to slow lipid oxidation and prevent the growth of bacteria that can cause illness. While synthetic preservatives are safe at low concentrations and have been used in the food system for decades, consumer voices are growing louder in their demand for natural preservatives.
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