Inhibit Lipid Oxidation Research Articles

Method for loading liposomes with soybean protein isolate hydrolysate influences the antioxidant efficiency of liposomal systems: Adding after liposomes formation or before lipid film hydration

This research investigated the method for loading liposomes with soybean protein isolate hydrolysate (SPIH) to create stable and antioxidative protein hydrolysate-containing liposomes. SPIH (SPIH-AF) prepared via a two-step hydrolysis by alcalase and flavourzyme was added at different concentrations to liposomes by two methods. More effective adsorption of SPIH-AF onto liposomal membrane occurred when it was added at 0.5 mg/mL and distributed in both the inner and outer water phases (addition before lipid film hydration), or added at lower concentrations (< 0.192 mg/mL) and distributed in the outer water phase (addition after liposomes formation). SPIH-AF concentration and distribution directly influenced its early rate of inhibition on lipid oxidation and membrane properties. SPIH-AF in the outer water phase functioned more effectively to inhibit lipid oxidation products accumulation. The interactions between SPIH-AF and liposomes altered SPIH-AF's secondary structures. Compared with Trp-liposomes interactions, Tyr-liposomes interactions were more sensitive to SPIH-AF concentration and distribution. SPIH-AF distribution affected strongly the electrostatic interactions (but weakly the hydrophobic interactions). Tyr/Trp-liposomes interactions were more powerful when SPIH-AF was located in both the inner and outer water phases at higher concentrations.

Effects of Momordica cochinchinensis Aril Extract on Sterilized Low-Fat Milk, Antioxidant and Antiproliferative Activities.

The aril extract (0.4% g/mL) of Gac fruit in milk supplement can inhibit cancer cell lines. Moreover, the extract has no toxicity against normal cells. In a sensory test, sterilized low-fat milk supplemented with 0.4% extract did not have different sensory score compared to the control. During the sterilization process, extract was not significantly different from the control. In sterilization (121°C, 15 min), adding Gac fruit extract in low-fat milk results in antioxidant activity increase. The extract increased values for the redness and yellowness of sterilized low fat, but the lightness decreased. Also, the extract slightly decreased the alcohol stability of sterilized low-fat milk. At an accelerated rate (50°C, 28 days), there was no effect of the extract addition on protein aggregation in low-fat milk. Moreover, the TBA values indicate the ability of the extract to inhibit lipid oxidation. Finally, Gac fruit extract added to milk may possibly extend the shelf life of sterilized low-fat milk and improve its antioxidant and anticancer activity properties.

Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions

The current research evaluated the combined effect of oxygen concentration (20%, 50% and 80% O2) and storage temperature (4°C or −1.5°C) on the fresh and internal cooked color of dark-cutting (DC) beef. Steaks were packaged in modified atmosphere packaging (MAP) over a 12-day storage period. Although the metmyoglobin reducing activity (MRA) of DC steaks decreased with increasing O2 levels, lower oxygen consumption (OC) and deeper oxygen penetration depth (OPD) improved the surface color of 50%O2-MAP and 80%O2-MAP DC steaks. 80%O2-MAP resulted in the highest (P < 0.05) percentage myoglobin denaturation and alleviated the phenomenon of persistent pink (PP) observed in DC beef. Compared with normal chilling, superchilling significantly increased the redness values of DC steaks through inhibition of lipid oxidation and enhancement of MRA, while it had no effects on PP due to the limited OPD. The results suggest that 80%O2-MAP combined with superchilling can be used to improve fresh color and minimize PP of DC beef.

Chitosan nanoparticles embedded with curcumin and its application in pork antioxidant edible coating

Curcumin (Cur) exhibits low water solubility and insufficient dispersibility in food systems, and cannot exert its excellent antioxidant properties. In this work, Chitosan (CS) nanoparticles were prepared by ionic crosslinking method using chitosan as carrier and sodium tripolyphosphate (TPP) as crosslinking agent, then Cur was loaded to obtain curcumin nanoparticles (CNPs). CNPs presented a spherical morphology with average size of 278.9 nm. Compared with the solubility of native Cur (0.017 μg/mL) at 25 °C, the water solubility of CNPs increased to 35.92 μg/mL of more than 2100 times. In addition, the antioxidant capacity of Cur was also studied based on DPPH free radical scavenging, the results showed that with the increase of the concentration, the antioxidant capacity of CNPs was significantly increased (p < 0.05), which was higher than that of Cur at the same concentration. The edible coating was prepared by adding CNPs into sodium carboxymethyl cellulose (CMC) to study the effects of CMC-CNPs coatings in improving the quality and shelf life of fresh pork stored at 4 ± 1 °C for 15 days. The results showed that CMC-CNPs edible coating could significantly inhibit lipid oxidation of fresh pork (p < 0.05) and could be further applied in lipid rich food packaging.

Storage stability of almond paste fortified with almond skin as antioxidants

This study was designed to explore the potential of almond skin in improving the storage stability of almond paste. A concentration-dependent increase in phenolic content, and antioxidant potential, was observed for the skin-fortified samples. Skin fortification at 1.25%, 2.5%, 3.75%, and 5% level in pastes resulted in a corresponding increase in TPC by 114%, 311%, 445%, and 633% compared with control. Lipid oxidation was measured in terms of peroxide value, thiobarbituric acid (TBA) value, and free fatty acids content over a 28 days of storage at accelerated storage temperature (60°C). TBA value for the control was higher (0.013–0.194 mg malonaldehyde/kg) compared with that of fortified samples with values ranging from 0.011 to 0.183 mg malonaldehyde/kg, indicating a role of skin fortification in the prevention of oxidation. Almond skin at 5% effectively inhibited lipid oxidation throughout the entire storage. Therefore, almond skin supplementation could be effective in preventing the oxidation of fat-rich food products. Practical applications Almond skin (AS) is a low-value by-product in the almond-processing industry, which possesses an appreciable amount of health-benefiting phenolic compounds. The use of almond skins in foods could improve the nutrient value and storage stability due to the enhanced antioxidant potential. Almond paste, upon supplementation with almond skins, displays a better nutrient profile and sensory characteristics similar to the standard product, which provides clean label antioxidant options.

Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing

AbstractStevia rebaudiana, cultivated as a sweetener, also contains numerous phenolic compounds with strong antioxidant activities. Here, the antioxidant effects of Stevia rebaudiana leaf (SRL) and stem (SRS) extracts on lipid oxidation in salted Pacific saury (Cololabis saira) fillets throughout the salting and drying process are investigated. Fish fillets treated with SRL and SRS extracts are monitored for lipid oxidation and physicochemical characteristics. The results show that both SRL and SRS extract treatment significantly retard lipid oxidation in the fish, shown by reductions in the levels of peroxide, conjugated diene, and thiobarbituric acid reactive substances. These effects can be attributed to both the antioxidant activity of the extracts and the possible inhibition of the fish lipoxygenase by the SRL and SRS extracts. Interestingly, the SRS extract has stronger activities than the SRL extract in inhibiting lipid oxidation during the fish drying process, despite having relatively lower DPPH radical scavenging activity, ferrous ion‐chelating ability, and reducing power. Notably, the SRS extract is more effective at hydroxyl radical scavenging than the SRL extract, suggesting the importance of hydroxyl radical scavenging during the fish drying process. Consequently, stevia extracts can be a source of natural antioxidants to minimize lipid oxidation in salted fish.Practical applications: Current work demonstrates the antioxidant effect of the aqueous extracts of stevia leaf and stem against the lipid oxidation in salted Pacific saury during salting and drying process. The results open the way to the potential utilization of extracts from stevia leaf and stem, a by‐product of the sweetener industry, as alternative source of natural antioxidants for salted fish and meat.

Unexpected Antioxidant Efficiency of Chlorogenic Acid Phenolipids in Fish Oil-in-Water Nanoemulsions: An Example of How Relatively Low Interfacial Concentrations Can Make Antioxidants to Be Inefficient.

Selecting effective antioxidants is challenging since their efficiency in inhibiting lipid oxidation depends on the rate constants of the chemical reactions involved and their concentration at the reaction site, i.e., at the interfacial region. Accumulation of antioxidants at the interface of emulsions is key to modulate their efficiency in inhibiting lipid oxidation but its control was not well understood, especially in emulsions. It can be optimized by modifying the physicochemical properties of antioxidants or the environmental conditions. In this work, we analyze the effects of surfactant concentration, droplet size, and oil to water ratio on the effective interfacial concentration of a set of chlorogenic acid (CGA) esters in fish oil-in-water (O/W) emulsions and nanoemulsions and on their antioxidant efficiency. A well-established pseudophase kinetic model is used to determine in the intact emulsified systems the effective concentrations of the antioxidants (AOs). The relative oxidative stability of the emulsions is assessed by monitoring the formation of primary oxidation products with time. Results show that the concentration of all AOs at the interfacial region is much higher (20–90 fold) than the stoichiometric one but is much lower than those of other phenolipid series such as caffeic or hydroxytyrosol derivatives. The main parameter controlling the interfacial concentration of antioxidants is the surfactant volume fraction, ΦI, followed by the O/W ratio. Changes in the droplet sizes (emulsions and nanoemulsions) have no influence on the interfacial concentrations. Despite the high radical scavenging capacity of CGA derivatives and their being concentrated at the interfacial region, the investigated AOs do not show a significant effect in inhibiting lipid oxidation in contrast with what is observed using other series of homologous antioxidants with similar reactivity. Results are tentatively interpreted in terms of the relatively low interfacial concentrations of the antioxidants, which may not be high enough to make the rate of the inhibition reaction faster than the rate of radical propagation.

The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage.

This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects.

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage.

Zanthoxylum bungeanum essential oil (ZBEO) is a popular seasoning, commonly used in the food industry. It contains many easily degraded and highly volatile bioactive substances. Control of the stability of the bioactive substances in ZBEO is therefore very important in the food industry. In this study, microencapsulation was applied to improve ZBEO stability. The key parameters for microcapsule preparation were optimized by the Box-Behnken design method, and the optimum conditions were as follows: ratio of core to wall, 1:8; ratio of hydroxypropyl-α-cyclodextrin (HPCD) to soy protein isolate (SPI), 4; total solids content, 12%; and homogenization speed, 12 000 rpm. Antioxidant experiments have indicated that tea polyphenols (TPPs) effectively inhibited hydroxy-α-sanshool degradation in ZBEO microcapsules. Application of ZBEO microcapsules in Chinese-style sausage effectively inhibited lipid oxidation in sausages and protected hydroxy-α-sanshool and typical volatiles from volatilization and degradation during sausage storage. The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing. © 2022 Society of Chemical Industry.

The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins.

Walnut oil, which is rich in polyunsaturated fatty acids (PUFAs), can be incorporated into food emulsions to increase their nutritional value. However, these emulsions are highly susceptible to deterioration during storage due to lipid oxidation. Konjac glucomannan (KGM) is a neutral plant polysaccharide used as a stabilizer, thickener or gelling agent in foods. The goal of this study was to incorporate KGM into oil-in-water emulsions containing walnut oil droplets coated by whey protein isolate (WPI) and then determine its effects on their physical and oxidative stability. At pH3, inclusion of KGM (0.1-1g kg-1 ) reduced the positive surface potential on the droplets in the emulsions and modified the secondary structure of the adsorbed whey proteins, suggesting an interaction between KGM and WPI at the droplet surfaces. The physical stability of the emulsions was enhanced when 0.1-0.6g kg-1 KGM was added but reduced at higher levels. Lipid oxidation was inhibited in the emulsions in a dose-dependent manner when 0.2-0.6g kg-1 KGM was added but protein oxidation was promoted at higher KGM levels. The steric hindrance provided by the thick WPI-KGM interfaces, as well as the ability of the polysaccharides to modify the antioxidant properties of the adsorbed proteins, may account for these effects. These results suggest that KGM can be used to inhibit lipid oxidation in emulsified foods containing protein-coated oil droplets. However, its level must be optimized because higher doses can result in droplet aggregation and protein oxidation. © 2022 Society of Chemical Industry.

WPŁYW DODATKU PAPRYKI (CAPSICUM ANNUUM L.) I ROZMARYNU (ROSMARINUS OFFICINALIS L.) NA JAKOS´ C MI ˛ESA WIEPRZOWEGO

The aim of this study was to analyse the effect of pepper (Capsicum annuum L.) oleoresin (PO) and rosemary (Rosmarinus officinalis L.) extract (RE) on the quality of ground pork (m. longissimus dorsi). Vacuum-packaged pork samples were cold-stored for 4 weeks. The quality of meat without additives and with the addition of PO (0.4 and 0.2 g · kg–1 meat) and 4% RE (0.6 and 0.3 g · kg–1 meat) was evaluated. The pH of vacuum-packaged ground pork decreased during 4 weeks of storage in all experimental groups. The rate of lipid oxidation and changes in the colour and sensory properties of stored meat were determined by the type and quantity of natural antioxidants. Rosemary extract added at 0.6 g · kg–1 meat was the most potent inhibitor of lipid oxidation. Pepper oleoresin added at 0.4 g · kg–1 meat had the most beneficial influence on colour intensity evaluated instrumentally and colour desirability evaluated visually. Pork containing RE added at 0.3 g · kg–1 meat was characterised by the most desirable aroma and taste after storage.

A Combination of Hermetia illucens Reared on Fish Waste and Poultry By-Product Meal Improves Sensory and Physicochemical Quality of Farmed Barramundi Filets.

The proximate composition, sensory attributes, and shelf life of filets from barramundi, Lates calcarifer, were fed a fishmeal (FM) based diet (0PBM-0HI) and three test diets replacing FM protein entirely with 85% poultry by-products meal (PBM) and 15% Hermetia illucens (HI) larvae meal protein (85PBM-15HI), 80% PBM and 20% HI (80PBM-20HI) and 75% PBM and 25% HI (75PBM-25HI) were investigated. After a 56-day feeding trial, the crude protein, moisture, and ash percentage were unchanged while the crude lipid increased in barramundi filet when fed with PBM-HI-based diets. The increase in C12:0 (lauric acid) and C14:0 (myristic acid) resulted in an increase in the total saturated fatty acid while the monounsaturated fatty acid elevated due to an increase in C16:1n7 and C18:1cis + trans in the filet of the barramundi fed with a PBM-HI based diet. While the decrease in the total polyunsaturated fatty acid (PUFA) content in PBM-HI based fed barramundi filet was mainly due to a decrease in essential fatty acids including C20:5n3 [eicosapentaenoic acid (EPA)] and C22:6n3 [docosahexaenoic acid (DHA)] when compared with the 0PBM-0HI fed barramundi filet. The sensory quality was improved by PBM-HI-based diets, manifested by the highest scores given by the panelists. Texture profiles were not affected by diet but cohesiveness, gumminess, and chewiness decreased with increasing storage time. On days 1 and 8, skin brightness decreased in the skin of the barramundi fed with 85PBM-15HI and 80PBM-20HI compared with the skin of the 0PBM-0HI fed barramundi. Skin redness improved in fish-fed PBM-HI-based diets. The flesh brightness and yellowness increased significantly in barramundi when fed with PBM-HI-based diets. On days 1 and 4, the flesh brightness of the barramundi fed with PBM-HI-based diets demonstrated an increase compared with 0PBM-0HI. PBM-HI diets suppress lipid oxidation while lipid oxidation increased over the storage time. In summary, the improvement in sensory quality and color coupled with the suppression of rancidity in barramundi filets underpinned the potentiality of using the mixture of PBM and HI transformed from food waste in the barramundi diet to improve the filet quality and thus support sustainability and circular economy in aquaculture.

Ultrasonic Rosmarinic Acid Synergistic Effect Inhibition of Lipid Oxidation and Lipoxygenase in Large Yellow Croaker (Pseudosciaena Crocea)

Ultrasonic Rosmarinic Acid Synergistic Effect Inhibition of Lipid Oxidation and Lipoxygenase in Large Yellow Croaker (Pseudosciaena Crocea)

Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylated cyaniding-3-O-glucose (cyanidin-3-6-cinnamoyl-glucoside, C3(6C)G) could effective inhibit the HCAs formation, but the underline mechanism was still obscure. Thus, the present study investigated the inhibitory effect ofC3(6C)G on HCAs formation in the food system (chicken breast) and to explore the potential mechanism. The results showed that C3(6C)G with different concentrations (0.1, 0.5 and 1.0 mg/mL) could significantly inhibit lipid oxidation and decrease the total HCAs content (P<0.05) in chicken breast meat patty after roasting. The samples with 0.1 mg/mL C3(6C)G had the best inhibition effect on total HCAs, with an inhibition rate of 28%, and the inhibition rates for IQ, Harman, TRP-P-2, PhIP and AαC were 34%, 46%, 100%, 54% and 41%, respectively.

Koncentrati crvenog vina kao inhibitori lipidne oksidacije u maslacu

Compound butter, a butter enriched with different ingredients, such as herbs and spices, has gained popularity in recent years. The main purpose of additional ingredients is to improve butter flavour, but these compounds can also affect the butter's oxidative stability (shelf life). In search for novel products, potential of 12 wine concentrates (Bermet, Cabernet Sauvignon and Merlot) to inhibit lipid oxidation that may occur in the butter was tested, butter mixed with concentrates of different wines (wine butter) was prepared, and preliminary evaluation of consumers acceptance of selected wine butters was done. Also, the content of total polyphenols, flavonoids, anthocyanins and tannins in wine concentrates was determined by spectrophotometric methods. Eleven of twelve wine concentrates showed ability to inhibit lipid oxidation comparable with activity of standard antioxidant trolox. The best capacity had Cabernet Sauvignon, with CS-4 as the most dominant one. In general, Bermet (B-4) was among the wines with the highest overall contents of total monomeric anthocyanins, polyphenols, tannins and flavonoids, but, the similar trend was not noticed regarding concentrates. Correlation coefficients implicate that there is no firm relationship between particular polyphenol group and expressed activity. However, the result of the sensory analysis survey pointed out compound butter with Bermet concentrate. In general, obtained results showed that wine concentrates could be used as compounds which could improve flavour, increase the oxidative stability of butter and possibly extend its shelf-life.

Suppressing lipid oxidation products.

Suppressing lipid oxidation products.

Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins.

The impact of Lycium barbarum polysaccharides (LBPs) on the physical and chemical stability of oil-in-water emulsions coated by a whey protein isolate (WPI) was investigated. At pH 3.0, the anionic LBP (0.2-0.6 wt %) molecules were electrostatically deposited onto the cationic surfaces of the WPI-coated oil droplets, leading to the formation of stable multilayered emulsions containing WPI-/LBP-coated oil droplets. However, increasing the LBP concentration to 0.8 wt % led to oil droplet aggregation, which was attributed to charge neutralization, bridging flocculation, and/or depletion flocculation. For subsequent experiments, a low (0.2%) and an intermediate (0.6%) LBP dose was used to prepare the secondary emulsions, and then their physical and oxidative stability was studied during 8 days of storage at 37 °C. The presence of the multilayer WPI/LBP coatings around the oil droplets inhibited lipid oxidation (reduced levels of lipid hydroperoxides and 2-thiobarbituric acid-reactive substances), as well as protein oxidation (reduced levels of carbonyl formation, sulfhydryl consumption, molecular weight modifications, intrinsic fluorescence loss, and Schiff-base fluorescence gain). The antioxidant effects of the multilayer coatings were greater at the higher LBP concentration. These results suggest that LBP, a natural plant-based polysaccharide isolated from a traditional Chinese medicine, can be used to improve the quality of emulsion-based foods. However, the level used should be optimized to ensure good physical and oxidative stability of the emulsions.

Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea).

Ultrasonic treatment (UT) was used to thaw large yellow croaker in this study, and the effect of various ultrasonic power levels on the quality of large yellow croaker was evaluated after thawing. The effects of ultrasonic on water holding capacity (WHC), moisture distribution, thiobarbituric acid-reactive substance (TBARs), total volatile base nitrogen (TVB-N), ATP degradation (related to K value), surface color change, free amino acid (FAA) content, total sulfhydryl group (SH) content, Fourier transform infrared absorption spectra (FT-IR), fluorescence emission spectra, and microscopic observations of large yellow croaker myofibrillar proteins were investigated. The thawing times of the control sample, 200UT, 240UT, 280UT, and 320UT samples were 1750, 1190, 810, 580, and 570 s, respectively, which indicated that ultrasonic radiation could improve thawing efficiency. Additionally, ultrasonic thawing maintained better freshness and color and inhibited lipid oxidation. Compared with fresh samples, the TVB-N of large yellow croaker thawed by ultrasonication increased by 12.68%, and the K value increased by 0.9%. The 240UT sample had tightly arranged myofibrils and fewer changes in the structures of myogenic fibrillar proteins than the fresh samples, and the SH content of 240UT was decreased by 8.17%. Use of excessive ultrasonic power (320 W) damaged the protein microstructure and the microstructure of large yellow croaker. In conclusion, sample 240UT maintained the quality of large yellow croaker better with minimal damage, which is recommended for rapid thawing. PRACTICAL APPLICATION: Ultrasonic waves improve the thawing efficiency of large yellow croaker and maintain the freshness and color of the fish. According to results, sample 240UT exhibited slight changes in the structure of the myofibril protein, but excessive ultrasonic power destroyed the microstructure and protein structure. Appropriate ultrasonic treatment to the thawing of fish has good prospects.

Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking

The aim of this study was to evaluate the effects of sous-vide cooking (SVC) treatment combined with sodium erythorbate (SE) and sodium tripolyphosphate (ST) on the lipid oxidation of Russian sturgeon meat during storage. SVC can effectively inhibit microbial spoilage during storage which also negatively influenced the peroxide values (POV) and conjugated diene values of Russian sturgeon meat. SE and ST showed high free radical scavenging rate and ferrous ion complexing ability respectively by the in vitro experiments, which were used to inhibit lipid oxidation. Results showed that SVC 60 ℃ treatment with the addition of ST (SVST) and SE (SVSE) can effectively slow down the lipid oxidation of Russian sturgeon meat with. The increasing of thiobarbituric acid reactive substances (TBARS), POV and conjugated diene values in SVST and SVSE groups were inhibited and the unsaturated fatty acid compositions were higher than control group. The addition of ST and SE can further improve the shelf stability of sturgeon meat with SVC treatment. This study contributes to the application of SVC technology in pre-made meat products.

Stability and stabilization of omega-3 oils: A review

Omega-3 oils are rich sources of essential fatty acids and play a key role in biological functions in the body and sensory attributes in food systems. The high content of long chain polyunsaturated fatty acids leads to high vulnerability of omega-3 oils to oxidation, and thus causes deterioration of their nutritional values and biological functions. Stabilization technologies continue to be important research topics for both academia and industry. We have reviewed traditional and newly-developed stabilization technologies applied to omega-3 oils with proven efficacy in preventing or inhibiting lipid oxidation. These methods were developed to target one or more factors that determine oxidative stability of omega-3 oils. The effective traditional stabilization technologies, including the removal of oxygen and catalysts, and the addition of antioxidants should be further studied for their safety, synergistic effect and as affected by packaging material. Newly-developed stabilization technologies, such as blending, randomization and enzyme-catalyzed conversion to omega-3 phenolic antioxidants provide new approach not only to stabilize omega-3 oils, but some also provide new omega-3 oil based antioxidants as nutraceutical products. The conversion rate and position specificity of structural modifications and incorporation of antioxidants as well as safety of newly prepared compounds for human consumption require future attention. Emulsion and encapsulation technologies, especially those involved in micro/nano-technologies should also be promoted to protect omega-3 oils due to the convenience of release control, improved stability and bioavailability, but high processing efficiency and low cost are required for large scale production.