Abstract
Publisher Summary There has been an increasing interest in Polyunsaturated Fatty Acids [“PUFAs”] for food, nutritional, and pharmaceutical applications. This is due to the increasing evidence that PUFAs have a wide range of nutritional benefits in the human body. The main problem in relation to the use of n-3 PUFA in pharmaceutical and food applications is their susceptibility to lipid oxidation. Traditionally, the industry has mainly used free radical chain-breaking synthetic antioxidants for the prevention of oxidation in foods. However, this strategy seems to be less efficient in preventing lipid oxidation in emulsified food systems enriched with n-3 PUFA. With the increased understanding of the important role of trace metals, emulsifiers, and processing conditions in the lipid oxidation processes, more efforts would be dedicated to use this knowledge to develop alternative strategies to retard lipid oxidation in real foods with n-3 PUFA oils. One such strategy might be an increased use of both synthetic and natural metal chelators. Another strategy may be to design oxidatively stable oil-in-water emulsion delivery systems for each particular food system.
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