Lipid oxidation in emulsions: New insights from the past two decades

Marie Hennebelle*, Pierre Villeneuve, Erwann Durand, Jérôme Lecomte, John van Duynhoven, Anne Meynier, Betül Yesiltas, Charlotte Jacobsen, Claire Berton-Carabin*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)


Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.

Original languageEnglish
Article number101275
JournalProgress in Lipid Research
Publication statusPublished - Apr 2024


  • Antioxidants
  • Co-oxidation
  • Colloids
  • Emulsions
  • Interface
  • Lipid droplets
  • Lipid oxidation


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