New Insights into Lipid Oxidation in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 17861

Special Issue Editors

Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
Interests: food lipid characterization; lipid oxidation; frying oils; fish lipids; compounds showing antioxidant/pro-oxidant activity; food enrichment; oxygenated alpha,beta-unsaturated aldehydes; in vitro gastrointestinal digestion; thermo-oxidation; oxidative stability; food processing and storage; nuclear magnetic resonance; gas chromatography; headspace solid-phase microextraction; Fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
Interests: food lipid characterization; lipid composition; lipid stability; compounds showing antioxidant/pro-oxidant activity; lipid oxidation; lipid thermodegradation; food processing and storage; frying oils; oxygenated alpha,beta-unsaturated aldehydes; nuclear magnetic resonance; gas chromatography; headspace solid-phase microextraction; Fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Due to its economic and health-related implications, in the last years many food scientists have devoted their efforts to studying lipid oxidation reactions during food processing and storage. These reactions not only provoke a reduction of food nutritional and sensorial value, but they can also generate compounds which can be potentially toxic for human health. During lipid oxidation, very complex reactions take place as a result of the incorporation of oxygen into the triglyceride structures, leading to the generation of very reactive compounds, such as hydroperoxides. These latter are unstable and decompose to produce a myriad of new products such as oxylipins of very different nature that may exert harmful health effects, or volatile compounds that can cause flavour deterioration, among others.

Despite the fact that this complex reaction has been subject of study for many years, there are still many aspects of lipid oxidation that still remain unknown, such as the mechanisms through which the reaction evolves and the identity of many of the compounds generated. Furthermore, it is well known that the nature and concentration of the compounds formed in this complex process depend on several factors, like food lipid nature, the degradative conditions and the presence of compounds that can exert antioxidant or prooxidant activity. However, there is still much research work to be done in order to clarify how each of those factors affect the process.

In this context, in order to better understand this complex reaction, further research is needed to shed light on the above-mentioned issues by using not only classical methodologies, but also more advanced techniques that are able to provide more detailed information.

Dr. Encarnación Goicoechea
Dr. Ainhoa Ruiz-Aracama
Guest Editors

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Keywords

  • Lipid oxidation
  • Oxidation compounds
  • Oxylipins
  • Flavour deterioration
  • Food processing and storage
  • Antioxidant activity
  • Prooxidant activity

Published Papers (5 papers)

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Research

15 pages, 4486 KiB  
Article
Preparation of Antarctic Krill Oil Emulsion and Its Stability under Catalase Treatment
by Zhenxiao Zheng, Kai Zhu and Zhiyuan Dai
Foods 2021, 10(11), 2797; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112797 - 13 Nov 2021
Cited by 3 | Viewed by 1829
Abstract
Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H2O2 is widely used in the sterilization of liquid food since its decomposition products are environmentally friendly, although residual [...] Read more.
Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H2O2 is widely used in the sterilization of liquid food since its decomposition products are environmentally friendly, although residual H2O2 should be removed for food safety. Adding catalase (CAT) is an effective means to do this. However, the enzyme activity center of CAT is the iron porphyrin group, which has the risk of accelerating lipid oxidation in the oil emulsion. Therefore, we hypothesized that CAT might not be suitable for the removal of H2O2 in Antarctic krill oil emulsion. In this paper, Antarctic krill oil emulsion was prepared, and then the effect of CAT on the emulsion was studied through visual observation, microscopic morphology observation, turbidity and stability, particle size, and ζ-potential; finally, the mechanism of CAT destroying the emulsion was explored from the perspective of lipid oxidation. The results showed that a stable Antarctic krill emulsion was prepared using Tween-80 as the emulsifier, with the oil concentration of 1% (v/v) and the ratio of surfactant to oil phase of 1:5 (v/v). The emulsion treated with CAT had undergone demulsification, stratification, and coagulation after 2 days of incubation, while the emulsion treated with superoxide dismutase (SOD) and bovine serum albumin (BSA) changed little. In addition, the thiobarbituric acid reactive substances (TBARS) value and the content of hydroxyl radicals in the CAT group increased significantly. The preliminary research results indicated that the effect of CAT on the emulsion related to the lipid oxidation caused by the iron porphyrin group at the center of the enzyme activity. All these results indicated that CAT was not suitable for the removal of residual H2O2 in Antarctic krill oil emulsion. Moreover, it is helpful to avoid the contact of Antarctic krill oil emulsion and CAT during the processing of the krill. Full article
(This article belongs to the Special Issue New Insights into Lipid Oxidation in Foods)
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14 pages, 4359 KiB  
Article
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil
by Sandra Grebenteuch, Lothar W. Kroh, Stephan Drusch and Sascha Rohn
Foods 2021, 10(10), 2417; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102417 - 12 Oct 2021
Cited by 42 | Viewed by 6130
Abstract
The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status [...] Read more.
The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status of foods, the formation of secondary and tertiary lipid oxidation compounds was investigated with gas chromatography in rapeseed oils. After 120 min, up to 65 compounds were detected. In addition to secondary degradation products, tertiary products such as alkyl furans, ketones, and aldol condensation products were also found. The comparison of rapeseed oils, differing in their initial peroxide values, showed that the formation rate of secondary compounds was higher in pre-damaged oils. Simultaneously, a faster degradation, especially of unsaturated aldehydes, was observed. Consequently, the formation of tertiary products (e.g., alkyl furans, aldol adducts) from well-known lipid oxidation products (i.e., propanal, hexanal, 2-hexenal, and 2-nonenal) was investigated in model systems. The experiments showed that these compounds form the new substances in subsequent reactions, especially, when other compounds such as phospholipids are present. Hexanal and propanal are suitable as marker compounds in the early phase of lipid oxidation, but at an advanced stage they are subject to aldol condensation. Consequently, the detection of tertiary degradation products needs to be considered in advanced lipid oxidation. Full article
(This article belongs to the Special Issue New Insights into Lipid Oxidation in Foods)
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18 pages, 3443 KiB  
Article
Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions
by Arantzazu Valdés García, Ana Beltrán Sanahuja, Ioannis K. Karabagias, Anastasia Badeka, Michael G. Kontominas and María Carmen Garrigós
Foods 2021, 10(5), 944; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050944 - 26 Apr 2021
Cited by 14 | Viewed by 3354
Abstract
The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples [...] Read more.
The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time. Full article
(This article belongs to the Special Issue New Insights into Lipid Oxidation in Foods)
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11 pages, 4515 KiB  
Article
Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content
by Cansu Ekin Gumus and Eric Andrew Decker
Foods 2021, 10(4), 860; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040860 - 15 Apr 2021
Cited by 7 | Viewed by 3041
Abstract
Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. [...] Read more.
Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers. Full article
(This article belongs to the Special Issue New Insights into Lipid Oxidation in Foods)
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16 pages, 683 KiB  
Article
Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince
by Sasinee Kunyaboon, Kanjana Thumanu, Jae W. Park, Chompoonuch Khongla and Jirawat Yongsawatdigul
Foods 2021, 10(3), 495; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030495 - 25 Feb 2021
Cited by 27 | Viewed by 2530
Abstract
Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for 14 days and that of its respective washed mince were evaluated. Total lipid, phospholipid, polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of the skin, [...] Read more.
Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for 14 days and that of its respective washed mince were evaluated. Total lipid, phospholipid, polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of the skin, belly flap and mince decreased as the storage time in ice increased. The washing process decreased the lipid contents but concentrated their phospholipid counterparts. The fish belly flap exhibited the highest thio-barbituric acid reactive substances (TBARS) value, while the mince had the lowest. 1-Hexanol, 1-octen-3-ol, and 1-hexanal were key volatile compounds detected in the belly flaps of fish stored for 7–14 days. Hexanal was the only major volatile compound found in washed mince prepared from fish stored for an extended period in ice, but in a much lower amount compared with that in the belly flap. FTIR (Fourier transform infra-red) spectra revealed a decrease in the number of cis double bonds, methylene groups and phosphate groups in lipids extracted from fish stored in ice for 7–14 days as compared with those extracted from fresh fish. Principle component analysis (PCA) revealed that the FT-Raman band at 1747 cm−1 could be a potential marker for tracking the degree of lipid oxidation in the belly flap of silver carp stored in ice. In addition, IR bands indicating phosphate group (925, 825 cm−1) in oil extracted from washed mince were correlated with the extent of the lipid oxidation of the raw material. Full article
(This article belongs to the Special Issue New Insights into Lipid Oxidation in Foods)
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