Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.
Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, Vienna, Austria.
Compr Rev Food Sci Food Saf. 2023 Jul;22(4):2678-2705. doi: 10.1111/1541-4337.13158. Epub 2023 Apr 25.
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
油脂氧化是脂质食品在加工、储存甚至消费过程中不可避免的事件，它可能对食品质量和人类健康产生不利影响。油包水（W/O）食品乳液含有高含量的油脂和小水滴，这使得它们容易受到油脂氧化的影响。本综述全面介绍了 W/O 食品乳液的油脂氧化。系统地提出了影响 W/O 食品乳液油脂氧化的关键因素。为了更好地解释 W/O 食品乳液中油脂氧化的具体机制，提出了一种全面的检测方法——氧化脂质组学（oxidomics），以鉴定新的标记物，它不仅跟踪化学分子，还考虑超分子性质、感官性质和营养价值的变化。应该考虑乳液的微观结构、各相的成分、乳化剂、pH 值、温度和光照，以确定特定的氧化标记物。这些新的氧化标记物与 W/O 食品乳液的货架期、感官特性和营养价值之间的相关性，应应用于开发针对限制油脂氧化的目标保护方法。因此，可以优化加工参数、抗氧化剂和乳化剂的应用以及包装和储存条件，以开发具有改善氧化稳定性的 W/O 乳液。本综述可能有助于强调通过氧化脂质组学研究 W/O 乳液中油脂氧化机制的未来研究重点，为食品工业提供实用的解决方案，以防止 W/O 食品乳液的氧化酸败。
