Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation

Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation

Singlet oxygen (<sup>1</sup>O<sub>2</sub>) has been proven to simultaneously cause oxidative damage to food and the death of microorganisms. In order to enhance the utilization of <sup>1</sup>O<sub>2</sub> in food systems, this review presents an overv...

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Bibliographic Details
Main Authors: Limei Xiao, Shoujing Zheng, Zhengrong Lin, Chunyan Zhang, Hua Zhang, Jiebo Chen, Lu Wang
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Antioxidants
Subjects:
singlet oxygen
formation mechanisms
oxidative damages
quenching mechanisms
food preservation
Online Access:https://www.mdpi.com/2076-3921/14/7/865
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