水包油乳液中油脂氧化稳定性的研究进展

随着消费者对不饱和脂肪酸及其产品营养价值越来越重视,不饱和脂肪酸富集食品已经成为食品工业发展的趋势。水包油(oil-in-water,O/W)乳液是食品油脂最常见的存在形式,也是必需脂肪酸、脂溶性营养素和风味物质的有效载体。然而,富含不饱和脂肪酸的O/W乳液食品在加工和贮藏过程中极易氧化,引起风味恶化、营养损失,甚至形成威胁人类健康的有毒化合物。因此,如何提高乳液中油脂的氧化稳定性是食品工业中亟待解决的问题。然而,消费者对天然食品需求的提高,又限制了合成抗氧化剂和氢化等传统抗氧化方法的使用。本文综述了O/W乳液中油脂氧化的机制、影响因素和调控机制,重点概述了食品分散体中油-水界面的理化性质如何影响油脂氧化稳定性这一基础研究,为高稳定性乳液体系和新型功能食品的开发提供新思路和理论支持。

Research progress on oxidative stability of lipid in oil-in-water emulsion

As consumers have gradually realized the nutritional value of unsaturated fatty acids, the enrichment of foods with unsaturated fatty acids has been a growing trend in food industry. Oil-in-water (O/W) emulsions are the most common form of lipid in food, and also effective vehicles for delivering essential fatty acids, lipid soluble nutrients, and flavors. However, the enrichment of O/W emulsions with unsaturated fatty acids are easy to oxidize during processing and storage. The oxidation of lipids in foods can cause unpleasant odours and flavours as well as nutritional loss and the formation of potentially toxic compounds that could threaten human health. Preventing lipid oxidation is the most important obstacle to ensure the proper functioning of food systems. In addition, consumer demand for all natural foods has limited the use of traditional methods to control lipid oxidation such as synthetic antioxidants and hydrogenation. This paper summarized the oxidative mechanism, influencing factors, and regulation mechanism of lipid oxidation in O/W emulsion, and emphatically summarized the basic research on how the physicochemical properties of oil-water interface affect the oxidative stability of lipid in food dispersions, in order to provide new strategies and theoretical support for the development of high stability emulsion and new functional food.