Lipid oxidation in emulsions: New insights from the past two decades
2024
Hennebelle, Marie | Villeneuve, Pierre | Durand, Erwann | Lecomte, Jérôme | van Duynhoven, John | Meynier, Anne | Yesiltas, Betül | Jacobsen, Charlotte | Berton-Carabin, Claire | Wageningen University and Research [Wageningen] (WUR) | Laboratory of Food Chemistry ; Wageningen University and Research [Wageningen] (WUR) | Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Unilever Food Innovation Center [Wageningue, Pays-Bas] | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | National Food Institute [Kongens Lyngby, Danemark] ; Danmarks Tekniske Universitet = Technical University of Denmark (DTU)
International audience
Mostrar más [+] Menos [-]Inglés. Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-inwater (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer’s demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academicquest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique