Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation

Abstract

With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some “innovative” processes is often “an inconvenient truth”, which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. From this point of view, this review summarizes the advance of lipid oxidation mechanism studies and mainly discloses the shade of innovative food processing concerning lipid degradation. Sections involving a revisit of classic three-stage chain reaction, the advances of polar paradox and cut-off theories, and potential lipid oxidation factors from emerging techniques are described, which might help in developing more robust guidelines to ensure a good practice of these innovative food processing techniques in future.

Time-Dependent Effects of Caraway Essential Oil on the Total Antioxidant Capacity of Rapeseed, Olive, and Grapeseed Oils

“…Edible oils are susceptible to oxidative degradation, resulting in the formation of harmful compounds such as free radicals, peroxides, and aldehydes, which can adversely affect flavour, aroma, nutritional value, and overall product quality (Flores et al, 2021;Chemat et al, 2023). When oils encounter air and moisture, they undergo a process known as auto-oxidation, which results in the appearance of odours, flavours, and abnormal colours, the formation of potentially toxic compounds, and a reduction in the usefulness of the product.…”