Oxidation and oxidative stability in emulsions

Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann Dorit Moltke Sørensen, Pedro J. García-Moreno, Charlotte Jacobsen*

*Corresponding author for this work

Research output: Contribution to journalReviewpeer-review

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Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.
Original languageEnglish
JournalComprehensive Reviews in Food Science and Food Safety
Issue number3
Pages (from-to)1864-1901
Number of pages38
Publication statusPublished - 2023


  • Antioxidant
  • Emulsifier
  • Emulsion
  • Oxidation
  • Oxidative stability


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