Foods enriched with omega-3 polyunsaturated fatty acids (PUFA) are highly susceptible to lipid oxidation due to their high degree of unsaturation. Addition of antioxidants is therefore often necessary in order to prevent oxidation. However, antioxidant efﬁ cacy is not easy to predict in complex food systems as it is inﬂ uenced by many different factors. This chapter will brieﬂ y discuss the major factors inﬂ uencing antioxidant efﬁ cacy in heterophasic food systems enriched with omega-3 fatty acids. Moreover, the efﬁ cacy of different antioxidants in a range of different omega-3 enriched foods will be reviewed.
|Title of host publication||Food enrichment with omega-3 fatty acids|
|Place of Publication||Cambridge, England|
|Publication status||Published - 2013|
Jacobsen, C., Sørensen, A-D. M., & Nielsen, N. S. (2013). Stabilization of omega-3 oils and enriched foods using antioxidants. In Food enrichment with omega-3 fatty acids (pp. 130-149). Cambridge, England: Woodhead Publishing.