Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
Highlights
During storage, handling, or cooking, edible oils may undergo deterioration processes due to lipid oxidation
Lipid peroxidation is a major concern for food industries due to the rising trend toward the replacement of hydrogenated oils containing saturated fatty acids (SFAs) with monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs), which are considered healthier by consumers but are much more susceptible to oxidation than SFAs
The stabilization of edible oils and their protection from oxidation would be favorable for oil producers and food processing industries, allowing a better exploitation of the resources and supplying safer products to consumers
Summary
During storage, handling, or cooking, edible oils may undergo deterioration processes due to lipid oxidation. Sustainability 2022, 14, 849 advanced lipid peroxidation end products (ALEs), which are potentially harmful to human health [1]. The contact of oils with oxygen gives rise to chain reactions that progress faster with higher temperatures as well as with an increased unsaturation degree of the lipids. Lipid peroxidation is a major concern for food industries due to the rising trend toward the replacement of hydrogenated oils containing saturated fatty acids (SFAs) with monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs), which are considered healthier by consumers but are much more susceptible to oxidation than SFAs. In addition, oils rich in MUFAs and PUFAs, when exposed to deep frying or cooking temperatures, may develop RCCs, which originate ALEs, posing serious health risks. Even if the consumption of oils rich in MUFAs and PUFAs is strongly encouraged, these oils need to be “protected”
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