Wang Xinshuo, Fan Chunli, Wang Xingwei, Feng Tingting, Xia Shuqin, Yu Jingyang
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China.
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr. 2025;65(24):4787-4804. doi: 10.1080/10408398.2024.2397451. Epub 2024 Aug 31.
Algal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions.
富含二十二碳六烯酸的藻油很容易被氧化和降解，产生挥发性短链化合物，导致产品风味变差。目前，藻油的乳液递送提供了一种很有前景的方法，可将氧化变质降至最低并掩盖其异味。然而，由于水相和油相之间较大的比表面积，藻油乳液也会发生意外氧化。本文概述了藻油乳液中异味形成背后的机制，并探索了相应的抑制调控策略。此外，本文深入探讨了影响此类乳液中脂质氧化和异味感知的因素。为减轻藻油乳液因氧化而产生的异味，降低脂质氧化的可能性并尽可能主动防止异味的产生至关重要。尽量减少不可避免产生的挥发性异味化合物的释放，也被认为对减弱异味有效。此外，与特定的理想香气物质共包封可以改善乳液的整体风味特征。
