Lipid oxidation in emulsions: New insights from the past two decades

Hennebelle Marie, Villeneuve Pierre, Durand Erwann, Lecomte Jérôme, Van Duynhoven John, Meynier Anne, Yesiltas Betül, Jacobsen Charlotte, Berton-Carabin Claire C.. 2024. Lipid oxidation in emulsions: New insights from the past two decades. Progress in Lipid Research, 94:101275, 27 p.

Résumé : 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 academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.

Mots-clés Agrovoc : lipide, antioxydant, oxydation, émulsion, interface huile-eau, qualité des aliments, composition des aliments, législation alimentaire, composition chimique, technologie alimentaire, propriété physicochimique

Mots-clés libres : Lipids, Antioxidant

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
Q04 - Composition des produits alimentaires
S01 - Nutrition humaine - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement hors UE : Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Auteurs et affiliations

• Hennebelle Marie, Wageningen University (NLD)
• Villeneuve Pierre, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-1685-1494 - auteur correspondant
• Durand Erwann, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-0306-8081
• Lecomte Jérôme, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9942-5858
• Van Duynhoven John, Wageningen University and Research Centre (NLD)
• Meynier Anne, INRAE (FRA)
• Yesiltas Betül, Technical University of Denmark (DNK)
• Jacobsen Charlotte, Technical University of Denmark (DNK)
• Berton-Carabin Claire C., INRAE (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/608246/)

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