Oxidation and oxidative stability in emulsions

Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively re...

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Bibliographic Details
Published in:Comprehensive reviews in food science and food safety 2023-05, Vol.22 (3), p.1864-1901
Main Authors: Ghelichi, Sakhi, Hajfathalian, Mona, Yesiltas, Betül, Sørensen, Ann‐Dorit Moltke, García‐Moreno, Pedro J., Jacobsen, Charlotte
Format: Article
Language:English
Subjects:
antioxidant
emulsifier
emulsion
Emulsions
Food
Lipid peroxidation
Lipids
Literature reviews
Oil
Oxidation
Oxidation-Reduction
oxidative stability
Oxidative Stress
Storage conditions
Water
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Summary:Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil‐in‐water and water‐in‐oil) and uncommon emulsions in food production (oil‐in‐oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.
ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.13134