ReviewMolecules (Basel, Switzerland)2023
Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 26 citations in OpenAlex.
- Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.Comprehensive reviews in food science and food safety · 2026Review
- Post-Cooking Quality Deterioration of Wheat (Foods (Basel, Switzerland) · 2026Article
- Ferroptosis bridges early-life oxidative stress and lifetime meat quality defects in broilers.Poultry science · 2026Article
- Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NOACS ES&T air · 2026Article
- Development of an HPLC-PDA-based analytical method for quantifying thiodipropionic acid in vegetable oil.Food chemistry: X · 2026Article
- Circular Animal Protein Hydrolysates: A Comparative Approach of Functional Properties.Antioxidants (Basel, Switzerland) · 2025Article
- Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile ofFoods (Basel, Switzerland) · 2024Article
- Functional Olive Oil Production via Emulsions: Evaluation of Phenolic Encapsulation Efficiency, Storage Stability, and Bioavailability.Nutrients · 2024Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.