Conclusion
Redox potential (Eh) of food matrices

The E _h remains a measurement that requires a trained experimenter to avoid certain "pitfalls" that have rendered questionable results in the past. It is a valuable descriptor for many applications, most often when biological activities are involved. Indeed, it is these activities that lead to the most significant variations, up to 500 to 700 mV, for a measurement with a minimum resolution of around 20 mV. Not surprisingly, microorganisms are in turn sensitive to extracellular E _h . And here too, we're talking about new prospects for food applications.

All the more so as the E _h will be able to influence the sensory and nutritional properties of the medium through a direct effect (oxidative stability, structure) or via its impact...