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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/14/7/865 |
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| Summary: | 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 overview of recent studies on the formation mechanisms of <sup>1</sup>O<sub>2</sub>, the damage mechanisms of <sup>1</sup>O<sub>2</sub> on food, the self-protective mechanisms in food against <sup>1</sup>O<sub>2</sub>, and the applications of <sup>1</sup>O<sub>2</sub> in food preservation based on the narrative review guidelines. Studies have shown that in vegetable and meat systems, <sup>1</sup>O<sub>2</sub> is mainly produced through photochemical reactions. It has been suggested that proteins and lipids are the main target compounds for oxygen in food. Natural antioxidants in food (such as vitamin E and carotenoids) can remove <sup>1</sup>O<sub>2</sub> through physical or chemical quenching mechanisms. Novel preservation techniques featuring a thin film technology coupled with photosensitizers have been employed on the surface of food to prolong the shelf life. However, how to balance the bactericidal effect of <sup>1</sup>O<sub>2</sub> and its oxidative effects on food still requires further research. It could be feasible that <sup>1</sup>O<sub>2</sub> will play an increasingly important role in the future food industry on the premise of strengthening supervision over food safety risks induced by <sup>1</sup>O<sub>2</sub>. |
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| ISSN: | 2076-3921 |