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Effect of gases on biochemical stabilization

Philippe Cayot 1
1 PCAV - Physico-Chimie de l'Aliment et du Vin
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : Lipid or protein are sensitive to peroxidation and inert gas limit or stop adulterations. Unsaturated lipids are peroxided by ground state dioxygen in presence of catalysts (iron, enzymes) or after thermal dissociation of C=C bond, and by excited state dioxygen without any assistance (photo-oxidation). Inerting fragile oils by bubbling with dinitrogen or carbon dioxide that are soluble gas in oil slows oxidation process during storage or frying. In a same way, limit the oxidation of the tryptophan residues of protein is possible by reducing oxygen content. Oxidation leads also to oxidation of thiol in disulfide, which induced protein cross-linked and decay of functional properties, but also to change of aroma in case of volatile thiols. Bubbling with N2 is preferable in aqueous solution because of buffering effect of CO2. Dioxygen enters in the phenol polymerization of fresh-cut fruits and vegetable but dioxygen cannot be completely eliminated in order to preserve the life of cells.
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Philippe Cayot. Effect of gases on biochemical stabilization. Gases in Agro-Food Processes, Academic Press, pp.386-393, 2019, 9780128124659. ⟨hal-02499714⟩

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