, 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


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.


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



Arachidonic acid


Butylated hydroxytoluene








Docosahexaenoic acid


Diacetyl phosphate


Encapsulation efficiency


Essential fatty acid


Eicosapentaenoic acid


Linoleic Acid




Large unilamellar vesicles


Multilamellar vesicles


Marine phospholipids

n-3 PUFA

Omega-3 polyunsaturated fatty acid(s)


Palmitic acid




















Total lipids


Neutral lipids



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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