College of Food Engineering, Xuzhou Institute of Technology, Jiangsu, Province, People's Republic of China.
Crit Rev Food Sci Nutr. 2011 May;51(5):453-66. doi: 10.1080/10408391003672086.
Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids and bulk lipids. This article gives a brief overview of the current knowledge on autoxidation of oil-in-water food emulsions, especially those that contain unsaturated lipids, which are important in the food industry. Autoxidation of unsaturated lipids in oil-in-water emulsion is discussed, and so also their oxidation mechanism, the major factors influencing oxidation, determination measures, research status, and the problems encountered in recent years. Some effective strategies for controlling lipid oxidation in food emulsion have been presented in this review.
具有各种生理作用的不饱和脂质在生物化学、营养、医学和食品中具有重要意义。然而，脂质对氧化的敏感性是导致食品乳液质量恶化的主要原因。乳化脂质和块状脂质的氧化反应机制和影响因素有很大的不同。本文简要概述了油包水食品乳液，特别是那些在食品工业中含有不饱和脂质的油包水乳液自动氧化的最新知识。讨论了油包水乳液中不饱和脂质的自动氧化及其氧化机理、影响氧化的主要因素、测定方法、研究现状以及近年来遇到的问题。本文综述了一些控制食品乳液中脂质氧化的有效策略。
