Lipid oxidation in emulsions: New insights from the past two decades
Wageningen University & Research · UMR QualiSud · +9 more institutions
Abstract
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-in-water (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…
Citation impact
- FWCI
- 24.24
- Percentile
- 100%
- References
- 370
Authors
9- MHMarie HennebelleCorresponding
Wageningen University & Research
- PVPierre Villeneuve
UMR QualiSud, Institut de Recherche pour le Développement, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Institut Agro Montpellier, Université de Montpellier, Institut Agro Montpelier
- EDErwann Durand
Institut Agro Montpellier, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Université de Montpellier, Institut de Recherche pour le Développement, UMR QualiSud, Institut Agro Montpelier
- JLJérôme Lecomte
Institut Agro Montpelier, Institut Agro Montpellier, Institut de Recherche pour le Développement, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR QualiSud, Université de Montpellier
- JVJohn van Duynhoven
Unilever Foods Innovation Centre, Wageningen University & Research
Topics & keywords
- Lipid oxidation
- Emulsion
- Chemistry
- Lipid droplet
- Biochemical engineering
- Oxidation reduction
- Antioxidant
- Food science
- Zero hunger