期刊
OCL-OILSEEDS AND FATS CROPS AND LIPIDS
卷 17, 期 4, 页码 251-258出版社
EDP SCIENCES S A
DOI: 10.1051/ocl.2010.0327
关键词
omega-3 fatty acids; lipid oxidation; dairy products; mayonnaise; dressing; bread; antioxidants
类别
资金
- Association Francaise pour l'Etude des Corps Gras (AFECG)
Due to the polyunsaturated nature of omega-3 fatty acids, lipid oxidation is a major challenge when developing omega-3 enriched foods. In multiphase food systems, several factors can affect lipid oxidation and efficacy of antioxidants, added to prevent lipid oxidation. This review discusses the influence of important factors such as oil quality, delivery systems for omega-3 fatty acids, processing conditions, composition of the food matrix on lipid oxidation in different omega-3 enriched foods (milk, yoghurt, mayonnaise and mayonnaise-based salads, dressing, energy bar and fishpate). Moreover, the effect of different antioxidants (tocopherol, EDTA, lactoferrin, caffeic acid, ascorbic acid, ascorbyl palmitate, propyl gallate, gallic acid, as well as lipophilized antioxidants) is compared in different food systems.
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