Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

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The aim of this review is to provide a better base for predicting the ability of antioxidants to prevent lipid oxidation in food emulsions in general and in functional food systems enriched with n-3 PUFA in particular. Therefore, the antioxidant efficacies of a range of commercially available antioxidants in a number of fish oil enriched real food emulsions (milk, milk drink, salad dressing, mayonnaise and selected model emulsions) are compared. This comparison clearly shows that the same antioxidant exerts different effects in different systems. EDTA is a very efficient antioxidant in salad dressing and mayonnaise, but not in milk, while ascorbyl palmitate efficiently reduces oxidation in milk. Furthermore, the comparative data evaluation confirms that the same antioxidant in some cases may exert opposite effects on peroxide levels and on formation of individual volatiles and fishy odour and flavours. Therefore, antioxidant effects should always be evaluated by more than one method.
Original languageEnglish
JournalTrends in Food Science & Technology
Issue number2
Pages (from-to)76-93
Publication statusPublished - 2008

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