Hurdles in predicting antioxidant efficacy in oil-in-water emulsions

Numerous compounds exist in nature that can scavenge free radicals and thus have the potential to act as antioxidants in foods. Interest in natural free radical scavengers has resulted in tens of thousands of publications on various molecules and extracts but only an extremely small number have actually been used in commercial applications. The gap between research interest and commercial application is mainly due to the lack of bench top methods that can predict the efficacy of antioxidants in complex food matrices. This disconnection seems to be due to the extremely complex nature of lipid oxidation and antioxidant activity in even relatively simple food systems such as oil-in-water emulsions. This review highlights a number of areas where lack of knowledge is currently holding back our ability to predict which free radical scavengers will be good antioxidants in emulsions: non-free radical scavenging reactions of antioxidants; the existence of different types of oil-water interfaces; difficulties in characterizing lipid droplet surfaces; and differences in oxidation kinetics in different lipid droplets. Further research is needed to identify the key factors that determine antioxidant efficacy in complex heterogeneous systems. This knowledge would then increase our ability to predict how antioxidant structure and properties relate to their activity in food emulsions.

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Main Authors: Decker, Eric Andrew, McClements, D. Julian, Bourlieu-Lacanal, Claire, Durand, Erwann, Figueroa-Espinoza, Maria-Cruz, Lecomte, Jérôme, Villeneuve, Pierre
Format: article biblioteca
Language:eng
Subjects:Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, antioxydant, efficacité, produit alimentaire, émulsion, eau, lipide, huile, radical libre, propriété biologique, propriété physicochimique, http://aims.fao.org/aos/agrovoc/c_511, http://aims.fao.org/aos/agrovoc/c_2491, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_10593, http://aims.fao.org/aos/agrovoc/c_8309, http://aims.fao.org/aos/agrovoc/c_4362, http://aims.fao.org/aos/agrovoc/c_5334, http://aims.fao.org/aos/agrovoc/c_33488, http://aims.fao.org/aos/agrovoc/c_1501, http://aims.fao.org/aos/agrovoc/c_1521,
Online Access:http://agritrop.cirad.fr/584912/
http://agritrop.cirad.fr/584912/1/decker%20Trends%202017.pdf
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spelling dig-cirad-fr-5849122024-01-29T00:24:54Z http://agritrop.cirad.fr/584912/ http://agritrop.cirad.fr/584912/ Hurdles in predicting antioxidant efficacy in oil-in-water emulsions. Decker Eric Andrew, McClements D. Julian, Bourlieu-Lacanal Claire, Durand Erwann, Figueroa-Espinoza Maria-Cruz, Lecomte Jérôme, Villeneuve Pierre. 2017. Trends in Food Science and Technology, 67 : 183-194.https://doi.org/10.1016/j.tifs.2017.07.001 <https://doi.org/10.1016/j.tifs.2017.07.001> Hurdles in predicting antioxidant efficacy in oil-in-water emulsions Decker, Eric Andrew McClements, D. Julian Bourlieu-Lacanal, Claire Durand, Erwann Figueroa-Espinoza, Maria-Cruz Lecomte, Jérôme Villeneuve, Pierre eng 2017 Trends in Food Science and Technology Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires antioxydant efficacité produit alimentaire émulsion eau lipide huile radical libre propriété biologique propriété physicochimique http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2491 http://aims.fao.org/aos/agrovoc/c_3032 http://aims.fao.org/aos/agrovoc/c_10593 http://aims.fao.org/aos/agrovoc/c_8309 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_5334 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_1501 http://aims.fao.org/aos/agrovoc/c_1521 Numerous compounds exist in nature that can scavenge free radicals and thus have the potential to act as antioxidants in foods. Interest in natural free radical scavengers has resulted in tens of thousands of publications on various molecules and extracts but only an extremely small number have actually been used in commercial applications. The gap between research interest and commercial application is mainly due to the lack of bench top methods that can predict the efficacy of antioxidants in complex food matrices. This disconnection seems to be due to the extremely complex nature of lipid oxidation and antioxidant activity in even relatively simple food systems such as oil-in-water emulsions. This review highlights a number of areas where lack of knowledge is currently holding back our ability to predict which free radical scavengers will be good antioxidants in emulsions: non-free radical scavenging reactions of antioxidants; the existence of different types of oil-water interfaces; difficulties in characterizing lipid droplet surfaces; and differences in oxidation kinetics in different lipid droplets. Further research is needed to identify the key factors that determine antioxidant efficacy in complex heterogeneous systems. This knowledge would then increase our ability to predict how antioxidant structure and properties relate to their activity in food emulsions. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/584912/1/decker%20Trends%202017.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.tifs.2017.07.001 10.1016/j.tifs.2017.07.001 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.tifs.2017.07.001 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.tifs.2017.07.001
institution CIRAD FR
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-cirad-fr
tag biblioteca
region Europa del Oeste
libraryname Biblioteca del CIRAD Francia
language eng
topic Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
antioxydant
efficacité
produit alimentaire
émulsion
eau
lipide
huile
radical libre
propriété biologique
propriété physicochimique
http://aims.fao.org/aos/agrovoc/c_511
http://aims.fao.org/aos/agrovoc/c_2491
http://aims.fao.org/aos/agrovoc/c_3032
http://aims.fao.org/aos/agrovoc/c_10593
http://aims.fao.org/aos/agrovoc/c_8309
http://aims.fao.org/aos/agrovoc/c_4362
http://aims.fao.org/aos/agrovoc/c_5334
http://aims.fao.org/aos/agrovoc/c_33488
http://aims.fao.org/aos/agrovoc/c_1501
http://aims.fao.org/aos/agrovoc/c_1521
Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
antioxydant
efficacité
produit alimentaire
émulsion
eau
lipide
huile
radical libre
propriété biologique
propriété physicochimique
http://aims.fao.org/aos/agrovoc/c_511
http://aims.fao.org/aos/agrovoc/c_2491
http://aims.fao.org/aos/agrovoc/c_3032
http://aims.fao.org/aos/agrovoc/c_10593
http://aims.fao.org/aos/agrovoc/c_8309
http://aims.fao.org/aos/agrovoc/c_4362
http://aims.fao.org/aos/agrovoc/c_5334
http://aims.fao.org/aos/agrovoc/c_33488
http://aims.fao.org/aos/agrovoc/c_1501
http://aims.fao.org/aos/agrovoc/c_1521
spellingShingle Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
antioxydant
efficacité
produit alimentaire
émulsion
eau
lipide
huile
radical libre
propriété biologique
propriété physicochimique
http://aims.fao.org/aos/agrovoc/c_511
http://aims.fao.org/aos/agrovoc/c_2491
http://aims.fao.org/aos/agrovoc/c_3032
http://aims.fao.org/aos/agrovoc/c_10593
http://aims.fao.org/aos/agrovoc/c_8309
http://aims.fao.org/aos/agrovoc/c_4362
http://aims.fao.org/aos/agrovoc/c_5334
http://aims.fao.org/aos/agrovoc/c_33488
http://aims.fao.org/aos/agrovoc/c_1501
http://aims.fao.org/aos/agrovoc/c_1521
Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
antioxydant
efficacité
produit alimentaire
émulsion
eau
lipide
huile
radical libre
propriété biologique
propriété physicochimique
http://aims.fao.org/aos/agrovoc/c_511
http://aims.fao.org/aos/agrovoc/c_2491
http://aims.fao.org/aos/agrovoc/c_3032
http://aims.fao.org/aos/agrovoc/c_10593
http://aims.fao.org/aos/agrovoc/c_8309
http://aims.fao.org/aos/agrovoc/c_4362
http://aims.fao.org/aos/agrovoc/c_5334
http://aims.fao.org/aos/agrovoc/c_33488
http://aims.fao.org/aos/agrovoc/c_1501
http://aims.fao.org/aos/agrovoc/c_1521
Decker, Eric Andrew
McClements, D. Julian
Bourlieu-Lacanal, Claire
Durand, Erwann
Figueroa-Espinoza, Maria-Cruz
Lecomte, Jérôme
Villeneuve, Pierre
Hurdles in predicting antioxidant efficacy in oil-in-water emulsions
description Numerous compounds exist in nature that can scavenge free radicals and thus have the potential to act as antioxidants in foods. Interest in natural free radical scavengers has resulted in tens of thousands of publications on various molecules and extracts but only an extremely small number have actually been used in commercial applications. The gap between research interest and commercial application is mainly due to the lack of bench top methods that can predict the efficacy of antioxidants in complex food matrices. This disconnection seems to be due to the extremely complex nature of lipid oxidation and antioxidant activity in even relatively simple food systems such as oil-in-water emulsions. This review highlights a number of areas where lack of knowledge is currently holding back our ability to predict which free radical scavengers will be good antioxidants in emulsions: non-free radical scavenging reactions of antioxidants; the existence of different types of oil-water interfaces; difficulties in characterizing lipid droplet surfaces; and differences in oxidation kinetics in different lipid droplets. Further research is needed to identify the key factors that determine antioxidant efficacy in complex heterogeneous systems. This knowledge would then increase our ability to predict how antioxidant structure and properties relate to their activity in food emulsions.
format article
topic_facet Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
antioxydant
efficacité
produit alimentaire
émulsion
eau
lipide
huile
radical libre
propriété biologique
propriété physicochimique
http://aims.fao.org/aos/agrovoc/c_511
http://aims.fao.org/aos/agrovoc/c_2491
http://aims.fao.org/aos/agrovoc/c_3032
http://aims.fao.org/aos/agrovoc/c_10593
http://aims.fao.org/aos/agrovoc/c_8309
http://aims.fao.org/aos/agrovoc/c_4362
http://aims.fao.org/aos/agrovoc/c_5334
http://aims.fao.org/aos/agrovoc/c_33488
http://aims.fao.org/aos/agrovoc/c_1501
http://aims.fao.org/aos/agrovoc/c_1521
author Decker, Eric Andrew
McClements, D. Julian
Bourlieu-Lacanal, Claire
Durand, Erwann
Figueroa-Espinoza, Maria-Cruz
Lecomte, Jérôme
Villeneuve, Pierre
author_facet Decker, Eric Andrew
McClements, D. Julian
Bourlieu-Lacanal, Claire
Durand, Erwann
Figueroa-Espinoza, Maria-Cruz
Lecomte, Jérôme
Villeneuve, Pierre
author_sort Decker, Eric Andrew
title Hurdles in predicting antioxidant efficacy in oil-in-water emulsions
title_short Hurdles in predicting antioxidant efficacy in oil-in-water emulsions
title_full Hurdles in predicting antioxidant efficacy in oil-in-water emulsions
title_fullStr Hurdles in predicting antioxidant efficacy in oil-in-water emulsions
title_full_unstemmed Hurdles in predicting antioxidant efficacy in oil-in-water emulsions
title_sort hurdles in predicting antioxidant efficacy in oil-in-water emulsions
url http://agritrop.cirad.fr/584912/
http://agritrop.cirad.fr/584912/1/decker%20Trends%202017.pdf
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