Phospholipids in foods: prooxidants or antioxidants?

Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxid...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-01, Vol.96 (1), p.18-31
Main Authors: Cui, Leqi, Decker, Eric A
Format: Article
Language:English
Subjects:
antioxidant
Antioxidants
Antioxidants - pharmacology
dairy products
Deterioration
Diet
emulsifiers
emulsion
fatty acid composition
Fatty acids
Fatty Acids - analysis
food industry
Food science
Foods
Humans
Lecithins - pharmacology
lipid oxidation
Lipid peroxidation
Lipid Peroxidation - drug effects
Lipids
Meat
Oxidation
phosphatidylcholines
phospholipid
Phospholipids
Phospholipids - chemistry
Phospholipids - pharmacology
processed foods
prooxidant
Reactive Oxygen Species - pharmacology
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Summary:Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7320