Food can spoil through mere exposure to air because it will lose electrons. This loss of electrons creates free radicals, which destroy chemical bonds in the food, causing it to spoil. What is this process called?

This process is called oxidation or lipid peroxidation, depending on the type of food involved. No doubt you have seen this amazing bit of science at work (or at least its results) as you reached for a delectable apple only to realize that much of it has become gooey and inedible. This apple suffered from oxidation, and its lipid counterpart (e.g., various meats, lard, oils, and high-fat dairy foods) suffered from lipid peroxidation. This process can be halted through the introduction of antioxidants, most notably vitamin C and vitamin E. As the Penn State “Snack Ideas” document notes, the apple’s breakdown can be slowed by dipping it in orange juice, which contains a great amount of vitamin C. Halting this process in lipids is perhaps more difficult, though some attention has been given to developing an effective and affordable process, especially as it concerns soybeans. Moreover, consideration has been given to the lipid peroxidation of peanuts, as scientists seek to reduce the effects of peanut allergy while preventing any more breakdown of the food itself.
https://extension.psu.edu/programs/betterkidcare/knowledge-areas/k7/lunch-and-snack-ideas/snack-time-ideas

https://naldc.nal.usda.gov/download/25421/PDF