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Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation

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Abstract

Lipid oxidation is one of the key chemical reactions in foods containing fats and oils during production and storage. For several decades, many researchers have tried to understand the mechanisms of lipid oxidation and ways to control the rates of lipid oxidation. Theories of autoxidation or free radical chain reaction have been developed to successfully explain the phenomenon observed in oxidized lipids. Many studies have been conducted to explain the other factors that can affect the lipid oxidation such as food matrix, oxidation time and temperature, transition metal ions, pigments with sensitizing abilities, and surface-active compounds such as phospholipids, free fatty acids, monoacylglycerols, and diacylglycerols. Several strategies were developed to evaluate the degree of oxidation and oxidative stability. This review provides crucial information on the mechanism of lipid oxidation affected amphiphilic compounds and association colloids. This review article will extensively discuss about the methods for determining the oxidative stability.

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Acknowledgements

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF-2020R1A2C2006600) funded by the Ministry of Education, Science and Technology and High Value added Food Technology Development Program through the iPET (Korea Inst. of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries) (321023-5).

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  1. Department of Food Science and Biotechnology, Sungkyunkwan University, 300 Cheoncheon-dong, Jangan-gu, Suwon, Gyeonggi-do, 440-746, Republic of Korea

    Won Young Oh & JaeHwan Lee

  2. Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea

    Mi-Ja Kim

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Oh, W.Y., Kim, MJ. & Lee, J. Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation. Food Sci Biotechnol 32, 1805–1819 (2023). https://doi.org/10.1007/s10068-023-01359-1

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