Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.

中文翻译：

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乳液中的脂质氧化：过去二十年的新见解


脂质氧化是富含脂质的食品（包括食品乳液）降解的主要来源。反应的复杂性加上消费者对少加工和多天然食品的需求增加，导致控制这种现象面临额外的挑战。这篇综述概述了过去二十年来对水包油 (O/W) 乳液中脂质氧化的理解所获得的见解。在介绍了水包油乳液的一般结构和脂质氧化的经典机制后，将讨论较少研究的氧化产物的贡献以及这些反应的时空分辨率。然后，考虑到乳化剂的新趋势及其自身对氧化的敏感性，我们强调乳液配方对机理的影响。最后，将详细介绍为满足近期消费者需求而出现的新型抗氧化策略。在追求更健康、更天然和可持续食品选择的时代，全面了解乳液中的脂质氧化不仅是一项学术探索，也是满足消费者不断变化的期望并确保质量和质量的关键一步。富含脂质的食品的稳定性。