Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil

文献类型： 外文期刊

第一作者： Wang, Xintian

作者： Wang, Xintian;Chen, Yashu;Deng, Qianchun;McClements, David Julian;Meng, Chen;Zhang, Mingkai;Chen, Hongjian;Deng, Qianchun;Chen, Hongjian

作者机构：

关键词： Lipid oxidation; Bulk oil; Antioxidant; Association colloids; Interfacial chemistry

期刊名称：ADVANCES IN COLLOID AND INTERFACE SCIENCE （ 影响因子：15.6； 五年影响因子：14.8 ）

ISSN： 0001-8686

年卷期： 2024 年 325 卷

页码：

收录情况： SCI

摘要： The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self -assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil -water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.

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