4 - Stabilization of omega-3 oils and enriched foods using antioxidants

Abstract

Foods enriched with omega-3 polyunsaturated fatty acids (PUFA) are highly susceptible to lipid oxidation due to their high degree of unsaturation. Addition of antioxidants is therefore often necessary in order to prevent oxidation. However, antioxidant efficacy is not easy to predict in complex food systems as it is influenced by many different factors. This chapter will briefly discuss the major factors influencing antioxidant efficacy in heterophasic food systems enriched with omega-3 fatty acids. Moreover, the efficacy of different antioxidants in a range of different omega-3 enriched foods will be reviewed.