The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega‐3 Fatty Acids

Abstract

The consumption of omega-3 fatty acids provides a wide range of health benefits. However, the incorporation of these fatty acids in foods is limited because of their high oxidative instability. A new paradigm has emerged to better explain the oxidation mechanism of polyunsaturated fatty acids, which will be discussed here with reference to bulk lipids considered a special case of water in oil microemulsion. This paradigm suggests that lipid oxidation reactions are initiated by heterogeneous catalysis by metal oxides followed by the formation of micelles containing initial hydroperoxides, water, and other amphiphilic compounds. The induction period comes to the end when the formed micelles reach a critical micelle concentration and start to decompose opening the way to intense free radical reactions. Antioxidants and synergists extend the induction period not only by scavenging free radicals but also by stabilizing the micelles. With better understanding of the lipid oxidation mechanism, a tailored choice of antioxidants and synergistic combinations, and efficient encapsulation methods may be optimized to provide stable encapsulates containing highly n-3 polyunsaturated fatty acids. Smart processing and encapsulation technologies utilizing properly stabilized oils as well as optimized packaging parameters aiming to enhance n-3 fatty acid stability by smart selection/design of antioxidants, control of the interfacial physics and chemistry, and elimination of surface oil are needed for this purpose.

Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach?

“…The role of physical structure has begun to be considered even for oxidation in bulk oils, so that rather than solutions of reactants, they should be regarded as dispersed systems, and the classical free radical reaction scheme should be integrated into a supramolecular level of organization …”

“…The role of physical structure has begun to be considered even for oxidation in bulk oils, so that rather than solutions of reactants, they should be regarded as dispersed systems, and the classical free radical reaction scheme should be integrated into a supramolecular level of organization. [34][35][36][37] The introduction of topological categories in the study of lipid oxidation in complex food systems interestingly connects this subject with the biology of eukaryotic cells, where cell compartmentalization and membranes play a key role. [38] Could some cross-contamination from different disciplines provide new keys?…”

An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil

“…Monitoring and controlling lipid oxidation in food systems are tricky issues. Dispersed systems, multi‐domain foods, as well as highly polyunsaturated healthy fatty acids are posing new, often unresolved, challenges related to lipid oxidation, and its effects on sensory, nutritional, health properties of food . On the other hand, researchers are often in search of new, effective antioxidants.…”

“…Dispersed systems, multi-domain foods, as well as highly polyunsaturated healthy fatty acids are posing new, often unresolved, challenges related to lipid oxidation, and its effects on sensory, nutritional, health properties of food. [1] On the other hand, researchers are often in search of new, effective antioxidants. Yet, a large gap still exists between scientific evidences and their application in the real world.…”

“…An upgrade to current understanding of the chemistry of lipid oxidation is required and new paradigms, before new antioxidants and analytical methods, are to be acquired to better focus on the new emerging issues. [1][2][3] An approach to more holistic perspectives can be provided by "omics." "Omic" disciplines have recently extended from biological domains to food, with the introduction of "foodomics."…”