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Role of Physical Structures in Bulk Oils on Lipid Oxidation

by McClements, D.J , Decker, E.A , Chaiyasit, W , Elias, R.J

in analysis / animal fats and oils / antioxidant / Antioxidants / association colloids / Biological and medical sciences / bulk commodities / bulk oil / Chemical Phenomena / Chemistry, Physical / Colloids / Diet / Dietary Fats, Unsaturated / Dietary Fats, Unsaturated - analysis / Dietary Fats, Unsaturated - pharmacology / drug effects / Emulsions / Fat industries / fats and oils industry / Fatty acids / Food additives / Food industries / food quality / Food Technology / Fundamental and applied biological sciences. Psychology / lipid oxidation / lipid peroxidation / Lipid Peroxidation - drug effects / Lipids / literature reviews / Nutrition / Oils & fats / Oxidants / Oxidation / Oxidation-Reduction / pharmacology / physical location / Physical properties / plant fats and oils / rancidity / reaction chemistry / shelf life / Trans fats

2007

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Role of Physical Structures in Bulk Oils on Lipid Oxidation

by McClements, D.J , Decker, E.A , Chaiyasit, W , Elias, R.J

2007

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Role of Physical Structures in Bulk Oils on Lipid Oxidation

by McClements, D.J , Decker, E.A , Chaiyasit, W , Elias, R.J

2007

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Journal Article

Role of Physical Structures in Bulk Oils on Lipid Oxidation

McClements, D.J,

Decker, E.A,

Chaiyasit, W,

Elias, R.J

2007

Overview

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 knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation chemistry. In particular, the role of association colloids in bulk oils on lipid oxidation chemistry is discussed in an attempt to understand mechanisms of oxidation. Increasing the understanding of how physical properties impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.

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Publisher

Taylor & Francis Group,Taylor & Francis,Taylor & Francis Ltd

Subject

analysis

/ animal fats and oils

/ antioxidant

/ Antioxidants

/ association colloids

/ Biological and medical sciences

/ bulk commodities