ReviewFood science and biotechnology2023
Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation.
Review in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Fabrication of Chitosan Hybrid Particles with Shrimp Shell Protein Hydrolysate-EGCG Conjugates for Antioxidant Protection in Lipid Systems.Antioxidants (Basel, Switzerland) · 2026Article
- From Waste to Preservation: Assessing the Protective Effect of Fruit By-Products Extracts on the Oxidative Stability of Edible Vegetable Oils.Foods (Basel, Switzerland) · 2026Article
- Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese.BMC biotechnology · 2025Article
- Evolution of oxidation markers and rancid off-flavors inFood science and biotechnology · 2025Article
- Deodorization of Spirulina Extracts by Ozone and Activated Carbon: Effects on Volatile Organic Compounds, Bioactive Pigments, Antioxidant Activity, and Sensory Profile.Foods (Basel, Switzerland) · 2025Article
- Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles.Food science and biotechnology · 2025Article
- Prooxidative properties of aldehydes in oil-in-water emulsion on the aspects of physicochemical properties.Food science and biotechnology · 2025Article
- Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life.Food chemistry: X · 2025Review
- Oxidative stability of rice flour during storage under thermal oxidation and light irradiation.Food science and biotechnology · 2025Article
- Revisiting polar paradox: antioxidant activity in bulk oil using selected phenol lipids.Food science and biotechnology · 2024Article
- Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates.Food science and biotechnology · 2024Article
- Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation.Food science and biotechnology · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lipid oxidation is one of the key chemical reactions in foods containing fats and oils during production and storage. For several decades, many researchers have tried to understand the mechanisms of lipid oxidation and ways to control the rates of lipid oxidation. Theories of autoxidation or free radical chain reaction have been developed to successfully explain the phenomenon observed in oxidized lipids. Many studies have been conducted to explain the other factors that can affect the lipid oxidation such as food matrix, oxidation time and temperature, transition metal ions, pigments with sensitizing abilities, and surface-active compounds such as phospholipids, free fatty acids, monoacylglycerols, and diacylglycerols. Several strategies were developed to evaluate the degree of oxidation and oxidative stability. This review provides crucial information on the mechanism of lipid oxidation affected amphiphilic compounds and association colloids. This review article will extensively discuss about the methods for determining the oxidative stability.
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