Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions
Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. However, variables affecting lipid oxidation in heterophasic lipid systems are scarcely known, and they are of particular interest in the ca...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-06-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/311 |
| _version_ | 1818914868033486848 |
|---|---|
| author | J. Velasco M. C. Dobarganes G. Márquez-Ruiz |
| author_facet | J. Velasco M. C. Dobarganes G. Márquez-Ruiz |
| author_sort | J. Velasco |
| collection | DOAJ |
| description | Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. However, variables affecting lipid oxidation in heterophasic lipid systems are scarcely known, and they are of particular interest in the case on oil-in-water emulsions since these lipid systems constitute a large number of foods, e.g., milks, creams, mayonnaise’s, soups and sauces. In this paper, the present state of the art on lipid oxidation in oil-in-water emulsions is revised, including description of the variables specifically involved in oxidation of these lipid systems (pH, presence of interface, partition of reactants and products, interaction with other components) as well as those affecting lipid oxidation in general but showing particular characteristics in their action in emulsions (oxygen, unsaturation degree, presence of antioxidants and prooxidants). |
| first_indexed | 2024-12-19T23:53:13Z |
| format | Article |
| id | doaj.art-6036952ea7fd4396b774e3a4748dd941 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-19T23:53:13Z |
| publishDate | 2002-06-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-6036952ea7fd4396b774e3a4748dd9412022-12-21T20:01:05ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142002-06-0153223924710.3989/gya.2002.v53.i2.311308Lipid oxidation in heterophasic lipid systems: oil – in – water emulsionsJ. Velasco0M. C. Dobarganes1G. Márquez-Ruiz2Instituto de la Grasa (CSIC)Instituto de la Grasa (CSIC)Instituto de la Grasa (CSIC)Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. However, variables affecting lipid oxidation in heterophasic lipid systems are scarcely known, and they are of particular interest in the case on oil-in-water emulsions since these lipid systems constitute a large number of foods, e.g., milks, creams, mayonnaise’s, soups and sauces. In this paper, the present state of the art on lipid oxidation in oil-in-water emulsions is revised, including description of the variables specifically involved in oxidation of these lipid systems (pH, presence of interface, partition of reactants and products, interaction with other components) as well as those affecting lipid oxidation in general but showing particular characteristics in their action in emulsions (oxygen, unsaturation degree, presence of antioxidants and prooxidants).http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/311antioxidantsheterophasic lipid systemslipid oxidationoil-in-water emulsions |
| spellingShingle | J. Velasco M. C. Dobarganes G. Márquez-Ruiz Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions Grasas y Aceites antioxidants heterophasic lipid systems lipid oxidation oil-in-water emulsions |
| title | Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions |
| title_full | Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions |
| title_fullStr | Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions |
| title_full_unstemmed | Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions |
| title_short | Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions |
| title_sort | lipid oxidation in heterophasic lipid systems oil in water emulsions |
| topic | antioxidants heterophasic lipid systems lipid oxidation oil-in-water emulsions |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/311 |
| work_keys_str_mv | AT jvelasco lipidoxidationinheterophasiclipidsystemsoilinwateremulsions AT mcdobarganes lipidoxidationinheterophasiclipidsystemsoilinwateremulsions AT gmarquezruiz lipidoxidationinheterophasiclipidsystemsoilinwateremulsions |