Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries.

There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (E). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive electrons. Contrary to what is expected, the important role of E is not limited to inorganic chemistry, metallic chemistry, natural water, and wastewater treatment fields but it also covers many domains in biology such as metabolic engineering, enzymatic functions, food safety, and biotechnology. Unfortunately, although the critical roles of E in several key reactions occurred in biological media such as food and biotechnological products, its application or controlling is still uncommon or mis-considered by food processors. The lack of specific studies and reviews concerning the E and its influences on the quality parameters of products could be a reason for this lack of interest from the side of food processors. Recent studies reported the potential application of this parameter in novel food processing techniques such as reducing atmosphere drying (RAD) of food products and reducing atmosphere packaging (RAP) of fresh food products for preserving the quality attributes and extending the shelf-life of food products. This paper aims to help the technical and operational personnel working in food industry sectors as well as the scientific community to have an updated and a comprehensible review about the E parameter permitting its consideration for potential applications in food industries.

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