Lipoxygenases (LOXs): Will turning off this genetic switch help safeguard the flavor and nutritional quality of stored lipid-rich staple foods?

Abstract

Beyond storage capacity, long-term grain storage faces significant challenges due to the activity of lipoxygenases (LOXs). These enzymes catalyze the production of volatiles from free fatty acids, leading to stale odors and off-flavors. These changes degrade the quality of stored grains, even under regulated conditions, affecting the profitability of stored products to the farmers and the assurance of high-quality food for consumers. While LOXs are essential for various biological functions, their impact on storage highlights the need for targeted research to mitigate their negative effects. Optimizing LOX activity could enhance grain storability, reduce spoilage, and improve nutrient retention. This review explores recent advancements in understanding the roles of LOXs, focusing on how they can be tailored to enhance nutritional quality and shelf life. By modulating LOX activity, it is possible to address quality deterioration, support more sustainable food systems, and contribute to better nutritional security for consumers.

Keywords: Antioxidant retention; Lipoxygenase; Oxidoreductases; Poly-unsaturated fatty acids; Post-harvest quality; Stale flavor.