Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Abstract

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil

“…The volatile and phenolic content of VOO is genetically determined but it is also affected by a number of factors, such as the ripening index of the olive fruit, the geographical origin and the climatic conditions, the technological parameters used during the extraction process, and also the storage time and conditions [ 4 , 5 , 6 , 7 ]. It is important to point out that phenolic compounds not only determine the flavor of the VOO, since due to their antioxidant activity they also contribute to its well-known health benefits and improve the oxidative stability of the oils by reducing lipid peroxidation [ 8 , 9 ]. In addition to being decisive for the organoleptic properties of VOO, both volatile and phenolic compounds are involved in the plant’s natural defense mechanisms.…”

Effect of Natural Antioxidants from Fruit Leaves on the Oxidative Stability of Soybean Oil during Accelerated Storage

“…Heyinshiliu peels enhanced the stability of sunflower oil during storage for up to 12 months [ 7 ]. Although plant leaves are potent by-products, their effect on retarding oil oxidation remains unexplored [ 14 , 15 ]. Besides, to our knowledge, no previous studies investigated the effect of incorporating a mixture of natural antioxidants in the oil industry.…”

Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

“…It should be effective to mention that oxidative stability of vegetable oil is affected by different factors including oil type, presence of metals as pro-oxidants (Fe and Cu), antioxidant types and concentrations, degree of unsaturated fatty acids, action of enzymes, and environmental conditions (light, oxygen, temperature, and production conditions) [ 37 , 40 , 41 ]. In general, SO showed the highest oxidative stability among unblended oils which was due to lower PUFA content.…”