Singlet oxygen (¹O₂) has been proven to simultaneously cause oxidative damage to food and the death of microorganisms. In order to enhance the utilization of ¹O₂ in food systems, this review presents an overview of recent studies on the formation mechanisms of ¹O₂, the damage mechanisms of ¹O₂ on food, the self-protective mechanisms in food against ¹O₂, and the applications of ¹O₂ in food preservation based on the narrative review guidelines. Studies have shown that in vegetable and meat systems, ¹O₂ is mainly produced through photochemical reactions. It has been suggested that proteins and lipids are the main target compounds for oxygen in food. Natural antioxidants in food (such as vitamin E and carotenoids) can remove ¹O₂ through physical or chemical quenching mechanisms. Novel preservation techniques featuring a thin film technology coupled with photosensitizers have been employed on the surface of food to prolong the shelf life. However, how to balance the bactericidal effect of ¹O₂ and its oxidative effects on food still requires further research. It could be feasible that ¹O₂ will play an increasingly important role in the future food industry on the premise of strengthening supervision over food safety risks induced by ¹O₂.

Effects of red and blue light treatment on physiological quality, microbial loads, redox status and metabolomics profiles of fresh-cut sugarcane in vacuum and plastic packages were investigated during 15 d storage. The results showed that light synergistic vacuum treatment delayed the decrease of pH and the increase of respiration rate and microbial loads, enhanced antioxidant capacities and related enzymes activities. Light treatment was beneficial to ¹O₂ generation, but had opposite effects on O₂ ^-, H₂O₂ and malondialdehyde. O^2- and H₂O₂ was negatively associated with CAT, sucrose, fructose, glucose, 2-oxoglutaramate, liquiritigenin and dihydromyricetin, positively with PPO and malondialdehyde. Only phenylacetaldehyde exhibited a negative correlation with ¹O₂. The biosynthesis of sugars, amino acids and flavonoids were the principal metabolite pathways corresponding to oxidative stress in fresh-cut sugarcane. It could be concluded that the concentration of ROS, especially O^2- and H₂O₂, should be appropriate to kill bacteria and retain the quality of fresh-cut sugarcane.

The inhibitory mechanisms of 5 polyphenols including vanillin (V), chlorogenic acid (CA), hydroxybenzoic acid (HA), 3, 4-dihydroxybenzoic acid (P) and gallic acid (GA) on furfural (FF) in sugarcane juice model systems were investigated in this study. The inhibition rates of all these 5 polyphenols on the FF could reach over 90 %. The contents of Fru and 3-DG in polyphenol system were lower than those in Fru/Ser. The adducts formed from polyphenols and Fru were found in all systems and exhibited a trend of increasing first and then decreasing. The results of correlation analysis indicated CA, HA and P exerted negative effects on of FF. Polyphenols probably inhibited FF generation by 2 ways: competitive binding with the precursors and preventing the conversion of intermediates to FF by scavenging free radicals. These results provided basis for improving the quality and safety of sugarcane juice and the application of polyphenol in food industry.