Role of Physical Structures in Bulk Oils on Lipid Oxidation

  title={Role of Physical Structures in Bulk Oils on Lipid Oxidation},
  author={Wilailuk Chaiyasit and Ryan J. Elias and David Julian Mcclements and Eric Andrew Decker},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={299 - 317}
Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current… 
Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions
The origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which theseMinor components impact lipid oxidation in bulk oils and emulsions are highlighted.
Lipid oxidation in emulsified food products.
Understanding of how the physical properties of the lipid-oil interface in food emulsions impacts the chemistry of lipid oxidation has lead to new strategies to inhibit oxidation such as creating charged surfaces that electrostatically repel metals and thick interfaces that inhibit lipid–prooxidant interactions.
Oxidative Stability of Edible Plant Oils
Edible plant oils play a vital role in daily diets of people worldwide. Stability against oxidation is the major factor limiting the application of most edible plant oils for cooking and processing.
Impact of iron, chelators, and free fatty acids on lipid oxidation in low-moisture crackers.
Unlike bulk oils, meats, and emulsions, lipid hydroperoxides exhibited greater stability in low-moisture crackers as hexanal formation was delayed >20 d, and EDTA may reduce endogenous iron activity but not as greatly as in other matrices.
Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency.
The known mechanisms behind the antioxidant activity of tocopherols are reviewed and the chemical and physical features that determine their efficacy are discussed, including their specific interactions with surfactants in emulsions and their behavior in the presence of association colloids in bulk oils.
Understanding antioxidant mechanisms in preventing oxidation in foods.
Abstract: Many foods are becoming more susceptible to oxidative rancidity due to attempts to make foods healthier by increasing polyunsaturated fatty acids, and more sustainable by introducing light
Phospholipids in foods: prooxidants or antioxidants?
  • Leqi Cui, E. Decker
  • Chemistry, Medicine
    Journal of the science of food and agriculture
  • 2016
The fatty acid composition and content of phospholipids naturally occurring in several foods, including lecithins, are summarized to get a better understanding of the possible opportunities for using phospholIPids as food antioxidants.
Emulsion design for protection of chemically sensitive bioactive ingredients
Lipid oxidation is a major issue for food manufacturers resulting in alteration of taste and appearance of product. In recent years, the food industry has been facing a tremendous pressure from


Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
: The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for
Antioxidants in lipid foods and their impact on food quality
Routes of formation and toxic consequences of lipid oxidation products in foods.
  • S. Kubow
  • Biology
    Free radical biology & medicine
  • 1992
Lipid oxidation in food emulsions
Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions
Antioxidants have been difficult to evaluate in oils and food emulsions due in part to the complex interfacial phenomena involved. Lipophilic and hydrophilic antioxidants were evaluated with corn oil
Lipid oxidation products in food and atherogenesis.
The presence of reactive lipid oxidation components in foods needs more systematic research in terms of the metabolic effects of these compounds and their occurrence in the usual diet, as well as the associated antioxidant requirements.
Fats and oils are essential nutrients for humans and animals. They are the most concentrated source of energy by contributing 9 kcal/g lipid, serve as carrier of fatsoluble vitamins and provide
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Antioxidant Activity of Whey in a Salmon Oil Emulsion
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Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol and Carnosic Acid in Bulk Vegetable Oils and Fish Oil and Their Emulsions
The antioxidant effectiveness of two rosemary extracts, carnosol and carnosic acid, was significantly influenced by the type of system tested (bulk oils vs oil-in-water emulsions), by the oil