Role of physical structures in bulk oils on lipid oxidation

Wilailuk Chaiyasit, Ryan J. Elias, D. Julian McClements, Eric A. Decker

Research output: Contribution to journalArticlepeer-review

435 Scopus citations


Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation chemistry. In particular, the role of association colloids in bulk oils on lipid oxidation chemistry is discussed in an attempt to understand mechanisms of oxidation. Increasing the understanding of how physical properties impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.

Original languageEnglish (US)
Pages (from-to)299-317
Number of pages19
JournalCritical reviews in food science and nutrition
Issue number3
StatePublished - Mar 2007

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering


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