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• W68326055 abstract "For several years, there has been an increasing market for formulated foods and an expected development of functional foods. This increase corresponds to a huge demand for easy-to-use tasty products with a long shelf life that also fit nutritional recommendations such as decreased total fat content and increased amounts of iron and n-3 fatty acids. These contradictory requirements exacerbate the problem of lipid oxidation and emphasize the need for effective solutions ensuring adequacy of both shelf life and sensory quality of the new products. A large number of these formulated foods consist of a lipid phase dispersed in an aqueous medium and can therefore be described as oil-in-water emulsions. These emulsions are stabilized by the use of emulsifiers and surfactants adsorbed at the oilwater interface. Proteins as well as smaller molecules, such as monoacylglycerols and phospholipids, play a major role in the physical stabilization of food emulsions. Before they reach the consumer, food emulsions undergo various thermal or mechanical treatments and are stored under various conditions. These treatments induce modifications of the components and structure of the emulsion, including physical destabilization (Friberg and Larsson 1997), denaturation, aggregation and/or polymerization of protein (Genot et al. 1990, Monahan et al. 1993), interface aging (Leaver et al. 1999b and 1999c), and other chemical reactions. Among the reactions that can take place in emulsion systems, lipid oxidation has an appreciable influence on the technological, sensory, and nutritional qualities of the products. It first targets unsaturated lipids and can take place under a range of environmental conditions, provided that oxygen is present. It induces many side effects generally considered to be detrimental to product quality. It gives rise to undesirable off-flavors (Jacobsen et al. 1999a, van Ruth et al. 1999b) and potentially toxic reaction compounds (Aw 1998, Kubow 1992) directly derived from fatty acid degradation. First, the off-flavor compounds make the food no longer acceptable for human consumption when they are present in amounts higher than the acceptance threshold. Second, in complex systems such as emulsions, the reaction also affects the neighboring nonlipid molecules, especially proteins, and may alter their functional and nutritional properties." @default.
• W68326055 created "2016-06-24" @default.
• W68326055 creator A5043274146 @default.
• W68326055 creator A5045739238 @default.
• W68326055 creator A5053805378 @default.
• W68326055 creator A5075807381 @default.
• W68326055 date "2003-01-01" @default.
• W68326055 modified "2023-10-16" @default.
• W68326055 title "Lipid oxidation in emulsions" @default.
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