The Roles of Redox and Enzymatic Processes in Food Spoilage in the Global South

Preventing foodborne illnesses resulting from spoiled or contaminated food could improve human health. The actual and potential health risks associated with food spoilage worldwide have prompted greater focus on reduction and oxidation (REDOX), as well as related enzymatic processes. However, understanding the mechanisms underlying food deterioration involves recognizing not only the significant roles of both REDOX and enzymatic processes but also the conditions that enable these processes. This chapter aims to elucidate mechanisms related to food spoilage, especially those linked to REDOX and enzymatic processes, thereby providing insights into sustainable and effective food preservation technologies. Some of these processes include enzyme-based preservatives, plant-based preservatives, and high-pressure processing. By uncovering the synergistic effects of these processes on the shelf life and nutritional value of various food products, this research contributes significantly to food preservation advancements, ensuring overall food safety for human consumption. The focus of this chapter extends beyond food preservation technologies to diverse scientific domains, including biochemistry and biotechnology, where REDOX and enzymatic processes play pivotal roles in enhancing human safety. Such breakthroughs can revolutionize the food industry and safeguard the health of people in the world, especially those in the Global South. The chapter concludes by recommending further research in the Global South to unveil the true potential of REDOX and enzymatic processes linked to local or indigenous food in the region, which could open doors to a new era of secure food systems for future generations in the Global South.