Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developments

Sten ten Klooster, Vincent Boerkamp, Eleni Lazaridi, Suyeon Yang, Machi Takeuchi, Claire Berton-Carabin, Karin Schroën, Hans-Gerd Janssen, Heiner Friedrich, Johannes Hohlbein, John van Duynhoven, Marie Hennebelle*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

2 Citations (Scopus)

Abstract

Lipid oxidation is one of the main causes of degradation in food emulsions. It leads to the generation of off-flavors and a concomitant reduction in shelf-life of the food products. The multiscale complexity of lipid oxidation reactions in food emulsions has raised the need to develop new methodological approaches. In this chapter, we will discuss how the recent analytical advancements have opened new avenues for the identification and quantification of multiple key oxidation products and for the spatio-temporal resolution of the reactions. After shortly introducing the challenges related to lipid extraction prior to analysis, we will first focus on the use of electron spin resonance for the early assessment and of nuclear magnetic resonance for the simultaneous analysis of multiple oxidation products. Then, we will discuss the potential of chromatographic and mass spectrometry approaches to monitor non-volatile and volatile oxidation products and assess the contribution of minor surface-active lipid species. Finally, the recent developments in electron and fluorescence microscopy to monitor the structural changes associated with lipid oxidation and the localization of the reaction sites in emulsions will be discussed.

Original languageEnglish
Title of host publicationLipid Oxidation in Food and Biological Systems
Subtitle of host publicationA Physical Chemistry Perspective
EditorsCarlos Bravo-Diaz
PublisherSpringer
Chapter1
Pages3-29
Number of pages27
ISBN (Electronic)9783030872229
ISBN (Print)9783030872212
DOIs
Publication statusPublished - 6 Feb 2022

Keywords

  • Chromatography
  • Extraction
  • Magnetic resonance
  • Mass spectrometry
  • Mechanistic insights
  • Microscopy
  • Volatiles

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