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In addition to inhibiting the growth and reproduction of microorganisms, another important function of vacuum deoxygenation is to prevent food oxidation. Due to the large amount of unsaturated fatty acids contained in oily foods, they are oxidized by oxygen, causing the food to become tasteless and spoiled. In addition, oxidation also leads to the loss of vitamins A and C. Unstable substances in food pigments are also affected by oxygen, causing the color to darken. So, deoxygenation can effectively prevent food from spoiling.