Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions
J. Velasco | M. C. Dobarganes | G. Márquez-Ruiz
Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. However, variables affecting lipid oxidation in heterophasic lipid systems are scarcely known, and they are of particular interest in the case on oil-in-water emulsions since these lipid systems constitute a large number of foods, e.g., milks, creams, mayonnaise’s, soups and sauces. In this paper, the present state of the art on lipid oxidation in oil-in-water emulsions is revised, including description of the variables specifically involved in oxidation of these lipid systems (pH, presence of interface, partition of reactants and products, interaction with other components) as well as those affecting lipid oxidation in general but showing particular characteristics in their action in emulsions (oxygen, unsaturation degree, presence of antioxidants and prooxidants).
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