Chemical and biochemical changes in lipids during processing and storage

Abstract

The study is a review of the chemical and biochemical changes in lipids during food processing and storage. A systematic review of several scientific articles was performed using several search engines. The information collected was critically evaluated and synthesized. Lipid oxidation is a crucial process leading to the formation of free fatty acids, aldehydes, volatile compounds and other degradation products. These changes negatively impact the taste, aroma and nutritional quality of food products and can compromise their stability over time. These findings highlight the importance of understanding these processes to guarantee food quality and consumer health