For those who cook at home, it is important to know how to extend the shelf life of food. Their degradation is affected by oxidation, bacteria and mold, fermentation and hydrolysis. Candidate of chemical sciences Andrey Dorokhov, associate professor at the department of inorganic chemistry at RTU MIREA, told socialbites.ca.
Thus, access to air leads to rapid oxidation of lipids and rancidity of fats. Bacteria and molds decompose organic matter when stored at inappropriate storage temperatures and excessive humidity. Fermentation causes meat and vegetables to rot in open air and heat, and hydrolysis (interaction with water) instantly spoils the texture and taste of dry foods (bread, grains, flour, etc.).
“Always use airtight containers and ziplock bags to limit food exposure to air and slow oxidative processes. Maintain the correct temperature: 0…-4°C in the refrigerator, approximately -18°C in the freezer. Store vegetables and fruits in special compartments with controlled humidity. Use natural preservatives such as lemon juice, vinegar and salt, which have antiseptic properties and extend the shelf life. Check the expiration dates to be able to use products that are about to expire. Monitor humidity to prevent dry foods from spoiling and insects from growing in them. In the latter case, you can stay safe with safe food dehumidifiers,” explained the expert.
Natural antiseptics such as salt, vinegar, lemon juice and spices inhibit the growth of microorganisms. Salt reduces the amount of water, creating unfavorable conditions for bacteria, vinegar creates an unsuitable acidic environment for them, and lemon juice prevents the fruits from darkening. Spices and herbs (e.g. garlic, cloves) contain essential oils that inhibit the growth of microorganisms.
“Antioxidants slow oxidative processes, preventing fat from spoiling and fruits and vegetables from turning brown. Ascorbic acid (vitamin C) and tocopherols (vitamin E) are often added to foods to protect against oxidation. Flavonoids and polyphenols found in tea and red wine also have antioxidant properties. The chemist said the industry uses safe synthetic antioxidants such as BHT and BHA.
Dorokhov noted that the use of antiseptics and antioxidants in the home and food industry helps prolong the freshness of products, preserve their quality and nutritional value for a longer time.
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Source: Gazeta
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.