The use of natural antioxidants to combat lipid oxidation in O/W emulsions

Abstract

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Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches

“…Effects of the antioxidants on the PV of the retorted southern-style Pad Thai sauce is shown in Fig 2. The control sauce had the highest PV, followed by the sauces with As + Tc, EDTA, BHT, and mixed antioxidants (p<0.05). Generally, lipid oxidation in the emulsion is triggered by permeation of free radicals generated at the emulsion interface [10,11,14]. Thus, the polarity of free radicals may influence their movement to the oil or water phase.…”

“…It was reported that the retorting of emulsion at high temperatures (121˚C for 16 min) resulted in lipid oxidation and an increase in coalescence of oil droplets [5]. Lipid oxidation is a critical issue in regard to emulsified foods because it is considered as an interfacial phenomenon [10,11]. The large interfacial area of emulsion provides numerous sites for lipid oxidation to occur [10,11].…”

“…Lipid oxidation is a critical issue in regard to emulsified foods because it is considered as an interfacial phenomenon [10,11]. The large interfacial area of emulsion provides numerous sites for lipid oxidation to occur [10,11]. Also, the separation of the solid and liquid phase is one of the main problems associated with the quality of sauces [6].…”

The effects of Curcuma longa L. leaf extracts on the prevention of oxidation in soybean oil

“…Oxidative processes are the main cause of the degradation of oils and fats, which can change the sensorial and nutritional properties of food in addition to the possible generation of toxic compounds (Noon et al, 2020).…”

How to Efficiently Remove tert‐butylhydroquinone from Commercial Soybean Oils to Obtain Stripped Oils: Eliminating tert‐butylhydroquinone's Influence on Oxidative Stabilities of Model Oil‐in‐Water Emulsions

“…In order to detour from the use of synthetic antioxidants, numerous natural antioxidants (such as phenolic compounds, quercetin, curcumin, rutin hydrate, spice extract, and protein hydrolysates, etc. ), [ 13–16 ] as well as some novel packaging technologies, [ 17,18 ] have been utilized to inhibit lipid oxidation in O/W emulsions, with some indication that these alternatives could effectively improve the nutritional and sensorial aspects of emulsion‐based food products. However, when investigating or verifying the potential inhibiting efficiency of lipid oxidation for some novel natural antioxidants or packaging technologies in O/W emulsions, one current essential aspect is that exogenous antioxidants in refined commercial oil (TBHQ in our present study) should be completely removed to eliminate any interactive influences on an investigation.…”