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Oxidation and oxidative stability in emulsions
Sakhi Ghelichi1, Mona Hajfathalian2, Betül Yesiltas3
1Department of Chemistry and Biochemistry Research, Daneshafzayan-e-Fardaye Giti Research and Education Co., Gorgan, Iran.
Comprehensive Reviews in Food Science and Food Safety
|March 7, 2023
Summary
This review examines oxidative stability in food emulsions, detailing lipid oxidation and mitigation strategies. It covers conventional, uncommon, multiple, nano, and Pickering emulsions for enhanced food product longevity.
Area of Science:
- Food Science
- Chemistry
- Material Science
Background:
- Emulsions are crucial in food production but face challenges with physical and oxidative stability.
- Oxidative stability is a critical factor limiting emulsion application in food systems.
Approach:
- This study reviews lipid oxidation mechanisms and measurement techniques.
- It categorizes strategies to enhance oxidative stability: storage conditions, emulsifiers, production methods, and antioxidants.
- The review analyzes oxidation in various emulsion types: oil-in-water, water-in-oil, oil-in-oil, multiple, nano, and Pickering emulsions.
Key Points:
- Understanding lipid oxidation is key to improving emulsion shelf-life.
- Multiple strategies exist to combat oxidation, including careful selection of emulsifiers and antioxidants.
- Advanced emulsion systems like nanoemulsions and Pickering emulsions present unique oxidative stability considerations.
Conclusions:
- Effective management of oxidative stability is essential for expanding the use of diverse emulsion types in the food industry.
- A comparative approach across different emulsion architectures provides insights into universal and specific oxidation challenges.
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