Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area

A. Aslam*, C.G.P.H. Schroen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

5 Citations (Scopus)

Abstract

In this review, we focus on the role of the interface in lipid
oxidation in food emulsions. Mostly, results from this field are a reflection of the effects caused by reaction kinetics and mass transfer, which complicates interpretation. In general, the oil–water interface is the location of initiation of oxidation reactions, while components present there, and in the continuous phase, directly or indirectly affect the reaction. Smaller droplets are expected to oxidize faster, but this can be counteracted by components purposely positioned at the interface or added to the bulk phase. Recent simulation progress is expected to be instrumental in distinguishing these effects, and guides stable emulsion design.
Original languageEnglish
Article number101009
Number of pages7
JournalCurrent Opinion in Food Science
Volume51
Early online date14 Feb 2023
DOIs
Publication statusPublished - Jun 2023

Keywords

  • Lipid oxidation
  • Food emulsions
  • Emulsion composition
  • Interface effects

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