Abstract
Algal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions.
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