Abstract
Increase the consumption of long-chain omega 3 polyunsaturated fatty acids (LC ω3 PUFA) is highly recommended for their health benefits. However, these fatty acids are very prone to oxidation, which can impair sensory, nutritional and functional properties of foods. In this paper the various ways that increase LC ω3 PUFA stability during processing and storage of food products are reviewed. To efficiently protect LC ω3 PUFA during processing and storage of foods, a combined strategy, taking into account both the matrix and the process should be undertaken. First the quality of the raw materials should be rigorously controlled by, for example, increasing contents of in situ antioxidants and decreasing length of storage. Then, during processing and storage of LC ω3 PUFA concentrates and LC ω3 PUFA enriched foods all pro-oxidant factors, such as oxygen and temperature, has to be carefully managed. An other way is to encapsulate the oils and add antioxidant substances, but the influence of the structure of the matrix and its organisation on antioxidants partition and their activity and on the oxidability of the fatty material as function of its chemical structure should be also taken into account.
Highlights
Summary : Increase the consumption of long‐chain omega 3 polyunsaturated fatty acids (LC ω3 PUFA) is highly recommended for their health benefits. These fatty acids are very prone to oxidation, which can impair sensory, nutritional and functional properties of foods
An other way is to encapsulate the oils and add antioxidant substances, but the influence of the structure of the matrix and its organisation on antioxidants partition and their activity and on the oxidability of the fatty material as function of its chemical structure should be taken into account
La vitesse d’oxydation des AGPI ne dépend pas uniquement de leur insaturation, mais également de la structure chimique des lipides dans lesquels ils sont présents
Summary
1,12 c-3-hexénal aigre, vieux fromage, 0,25 tomate, feuilles vertes fraîches, vert, haricot sec. Les composés notés en gras seraient très impliqués dans l’odeur désagréable des huiles de poisson oxydées selon Kuls et al [46] et Hartvigsen et al.[14]. Il s’agit de facteurs intrinsèques aux produits tels que la structure des lipides, la présence de molécules prooxydantes (hème, ions métalliques, enzymes) ou d’antioxydants (tocophérols, caroténoïdes, composés phénoliques,) et des facteurs externes tels que la température, la lumière, la pression partielle en oxygène, l’activité de l’eau, les conditions de stockage et de transformation [18]. Une fois rompu l’équilibre entre facteurs pro et antioxydants, ce qui se produit post mortem ou après la récolte, les réactions d’oxydation s’initient et s’amplifient au fil des traitements. Principaux facteurs, pro-oxydants et antioxydants, impliqués dans les réactions d’oxydation des acides gras polyinsaturés
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