Zhang Mi, Wang Lifeng, Liu Yuanfa, Li Jinwei
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China.
Crit Rev Food Sci Nutr. 2022;62(29):8137-8160. doi: 10.1080/10408398.2021.1925869. Epub 2021 May 17.
Lipid oxidation largely determines the quality of emulsion systems as well as their final products. Therefore, an increasing number of studies have focused on the control of lipid oxidation, particularly on its mechanism. In this review, we discuss the factors affecting the efficiency of antioxidants in emulsion systems, such as the free radical scavenging ability, specifically emphasizing on the interfacial behavior and the influence of surfactants on the interfacial distribution of antioxidants. To enhance the antioxidant efficiency of antioxidants in emulsion systems, we discussed whether the combination of antioxidants and proteins can improve antioxidant effects. The types, mixing applications, structures, interface behaviors, effects of surfactants on interfacial proteins, and the location of proteins are associated with the antioxidant effects of proteins in emulsion systems. Antioxidants and proteins can be combined in both covalent and non-covalent ways. The fabrication conditions, conjugation methods, interface behaviors, and characterization methods of these two combinations are also discussed. Our review provides useful information to guide better strategies for providing stability and controlling lipid oxidation in emulsions. The main challenges and future trends in controlling lipid oxidation in complex emulsion systems are also discussed.
脂质氧化在很大程度上决定了乳液体系及其最终产品的质量。因此，越来越多的研究集中在脂质氧化的控制上，特别是其机制。在本综述中，我们讨论了影响乳液体系中抗氧化剂效率的因素，如自由基清除能力，特别强调了界面行为以及表面活性剂对抗氧化剂界面分布的影响。为了提高乳液体系中抗氧化剂的抗氧化效率，我们讨论了抗氧化剂与蛋白质的组合是否能改善抗氧化效果。蛋白质的类型、混合应用、结构、界面行为、表面活性剂对界面蛋白质的影响以及蛋白质的位置都与蛋白质在乳液体系中的抗氧化效果有关。抗氧化剂和蛋白质可以通过共价和非共价方式结合。还讨论了这两种结合方式的制备条件、共轭方法、界面行为和表征方法。我们的综述提供了有用的信息，以指导更好的策略来提供乳液的稳定性和控制脂质氧化。还讨论了复杂乳液体系中控制脂质氧化的主要挑战和未来趋势。
