Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review
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AuthorVellido Pérez, José Antonio; Ochando Pulido, Javier Miguel; Brito de la Fuente, Edmundo; Martínez Férez, Antonio
Bioactive lipidOmega-3PUFAEmulsionStabilityLipid oxidation
Vellido-Perez JA, Ochando-Pulido JM, Brito-de la Fuente E and Martinez-Ferez A, Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – a comprehensive review. Food Struct 27:100175 (2021). [https://doi.org/10.1016/j.foostr.2021.100175]
SponsorshipThe Ministry of Education, Culture and Sport (MECD) is deeply grateful for supporting the grant FPU17/03005 of Mr. Vellido-Perez.
Over recent decades, the therapeutic properties and health beneficial effects of omega-3 polyunsaturated fatty acids (omega-3 PUFAs) have been identified. These also contain a number of double bonds which make them highly reactive and, as a consequence, they are susceptible to oxidation. This is one of the main limitations when incorporating them into food matrices. This review article presents the state-of-the-art on the preparation of simple or multiple omega-3 PUFA-based lipid emulsions and other novel systems that have been developed, such as self-assembling systems or solid lipid nanoparticles. Furthermore, the main factors that impact lipid oxidation rate are comprehensively reviewed, highlighting the importance of proteins for increasing the physical stability of food emulsions. Currently, there are several works focused on simple emulsions enriched with omega-3 PUFAs that seek the definition of strategies to allow the control of lipid oxidation. Multiple emulsions and other novel systems are beginning to be considered as a possible alternative to conventional emulsions. This knowledge can be used to facilitate selection of the most appropriate system for the food industry.