Mechanisms, Causes, and Solutions: A Comprehensive Review of Lipid Oxidation in Low-Moisture Packaged Snacks

Low-moisture packaged snacks—such as crackers, granola bars, cookies, and cereals—account for a substantial portion of saturated fats in the diet, predominantly of young consumers, which can lead to chronic health issues such as obesity, high blood pressure, and cardiovascular diseases, among others. Simply replacing a considerable portion of saturated fats with unsaturated ones in manufactured foods is often challenging or not feasible, as it compromises the oxidative stability of the product. Accelerated lipid oxidation results in quality degradation and reduced shelf life of the foodstuff, ultimately leading to food waste and considerable economic losses. This review aims to study the mechanisms and factors influencing lipid oxidation in low-moisture packaged snacks by analyzing current literature on lipid oxidation processes and the effectiveness of various inhibition strategies; these include the employment of antioxidants and packaging technologies as well as methods to improve the oxidative stability of the products, thereby enhancing their shelf life, nutritional value, and overall contribution to consumer health. Addressing these challenges is critical for improving public health and reducing food waste.

Practical Applications: Lipid oxidation is a fundamental quality determinant in low-moisture packaged snacks, and a clear understanding of its mechanisms and prevention strategies is essential for food scientists, product developers, and quality assurance teams in the snack food industry. This review offers a detailed examination of the stages of lipid oxidation and the factors influencing its progression. By effectively managing lipid oxidation, food manufacturers can significantly reduce food waste, extend product shelf life, and lower costs associated with quality degradation. Moreover, these strategies support sustainable food production by reducing both waste and resource consumption, aligning with industry goals for environmental responsibility. Implementing these practices also enables companies to meet evolving regulatory standards, especially given the increasing demand for natural ingredients. Embracing these approaches not only fosters innovative product formulations but also opens new market opportunities, ensuring that companies remain competitive in a dynamic and growing industry.