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Lipids

, Volume 46, Issue 1, pp 3–23 | Cite as

Oxidative Stability of Marine Phospholipids in the Liposomal Form and Their Applications

  • F. S. Henna Lu
  • N. S. Nielsen
  • M. Timm-Heinrich
  • C. JacobsenEmail author
Review

Abstract

Marine phospholipids (MPL) have attracted a great deal of attention recently as they are considered to have a better bioavailability, a better resistance towards oxidation and a higher content of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than oily triglycerides (fish oil) from the same source. Due to their tight intermolecular packing conformation at the sn-2 position and their synergism with α-tocopherol present in MPL extracts, they can form stable liposomes which are attractive ingredients for food or feed applications. However, MPL are still susceptible to oxidation as they contain large amounts polyunsaturated fatty acids and application of MPL in food and aquaculture industries is therefore a great challenge for researchers. Hence, knowledge on the oxidative stability of MPL and the behavior of MPL in food and feed systems is an important issue. For this reason, this review was undertaken to provide the industry and academia with an overview of (1) the stability of MPL in different forms and their potential as liposomal material, and (2) the current applications and future prospects of MPL in both food and aquaculture industries with special emphasis on MPL in the liposomal form.

Keywords

Marine phospholipids Antioxidants n-3 PUFA Eicosapentaenoic acid Docosahexaenoic acid Oxidative stability sn-2 Position Liposome Food industry Aquaculture industry 

Abbreviations

AA

Arachidonic acid

BHT

Butylated hydroxytoluene

CHO

Cholesterol

CL

Cardiolipin

DAG

Diacyglycerols

DHA

Docosahexaenoic acid

DP

Diacetyl phosphate

EE

Encapsulation efficiency

EFA

Essential fatty acid

EPA

Eicosapentaenoic acid

LA

Linoleic Acid

LPC

Lysophosphatidylcholine

LUV

Large unilamellar vesicles

MLV

Multilamellar vesicles

MPL

Marine phospholipids

n-3 PUFA

Omega-3 polyunsaturated fatty acid(s)

PA

Palmitic acid

PC

Phosphatidylcholine(s)

PE

Phosphatidylethanolamine

PG

Phosphatidylglycerol

PI

Phosphatidylinositol

PL

Phospholipid(s)

PS

Phosphatidylserine

SA

Stearylamine

SPM

Sphingomyelin

TAG

Triacyglycerols

TL

Total lipids

NL

Neutral lipids

Notes

Acknowledgments

The authors wish to acknowledge the financial support from the European Regional Development Fund, Væksforum Hovedstaden through Øresund Food's 'Healthy Growth' project and also Technical University of Denmark.

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Copyright information

© AOCS 2010

Authors and Affiliations

  • F. S. Henna Lu
    • 1
  • N. S. Nielsen
    • 1
  • M. Timm-Heinrich
    • 2
  • C. Jacobsen
    • 1
    Email author
  1. 1.Division of Seafood Research, Lipids and Oxidation Group, National Food InstituteTechnical University of DenmarkLyngbyDenmark
  2. 2.BASF A/S, Production unit BallerupBallerupDenmark

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