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Shelf Life Enhancement of Oil: Advanced Strategies for Stability and Quality Retention

"The longevity of edible and industrial oils is governed primarily by their susceptibility to oxidation. When fats and oils are exposed to environmental stressors—namely oxygen, light, heat, and trace metal ions—the chemical structure of triglycerides begins to degrade. This process, known as lipid oxidation, leads to the formation of hydroperoxides, which subsequently break down into aldehydes, ketones, and carboxylic acids, resulting in rancidity. Understanding the biochemical pathways of this degradation is the first step toward implementing effective shelf life enhancement protocols. By controlling the initiation and propagation phases of..."

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