Lipid oxidation in emulsions and bulk oils: A review of the importance of micelles
| Autor: | Jérôme Lecomte, Eric A. Decker, David Julian McClements, Claire Bourlieu-Lacanal, Pierre Villeneuve, Erwann Durand |
|---|---|
| Přispěvatelé: | Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), University of Massachusetts [Amherst] (UMass Amherst), University of Massachusetts System (UMASS) |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
antioxidant
Antioxidant 030309 nutrition & dietetics surfactant medicine.medical_treatment Qualité des produits Nanoreactor Émulsion Stabilité oxydative Micelle Industrial and Manufacturing Engineering 03 medical and health sciences Colloid 0404 agricultural biotechnology Lipid oxidation Pulmonary surfactant associations colloids micelle [SDV.IDA]Life Sciences [q-bio]/Food engineering medicine emulsifier Oxydation Q04 - Composition des produits alimentaires 0303 health sciences Lipide Chemistry 04 agricultural and veterinary sciences General Medicine Q01 - Sciences et technologies alimentaires - Considérations générales 040401 food science Chemical engineering Food products Huile lipids (amino acids peptides and proteins) Food Science |
| Zdroj: | Critical Reviews in Food Science and Nutrition Critical Reviews in Food Science and Nutrition, Taylor & Francis, In press, pp.1-41. ⟨10.1080/10408398.2021.2006138⟩ |
| ISSN: | 1040-8398 |
| DOI: | 10.1080/10408398.2021.2006138⟩ |
| Popis: | International audience; Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. After a brief description of lipid oxidation and antioxidants mechanisms, this review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oils are discussed in this review as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented. |
| Databáze: | OpenAIRE |
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